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Scalloped Corn

A simple and comforting side that’s both sweet and savory.

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If you’re like me, you’re very familiar with Scalloped Potatoes but maybe not so familiar with Scalloped Corn. But it turns out you can scallop pretty much any vegetable and corn is a great option. Corn’s natural sweetness pairs wonderfully with a little creaminess and a little cheese for a bake that’s a perfect balance in sweet and savory. (Oh, and I should probably mention that there’s a crispy butter cracker topping involved too.)

You need:

Three eggs, some half and half, a little bit of sugar, some nutmeg, and some salt and pepper. Whisk it all together.

Then add that corn. And some white cheddar. And some crushed butter crackers. (Don’t worry, that’s not the last you’ll see of them.)

Stir it all up…

… and spread it into a baking dish and top it with more crushed cracker crumbs and cheese. Whoever first thought to crush up crackers and use them as a topping was a genius.


See, those crumbs get nice and crispy, but below that things stay pretty creamy and soft, except for the pops of juicy sweet corn.

And the crispy edges. Those just might be the best parts. The crackers in the bake help hold things together along with the eggs, but the corn and the cheese are supplying most of the flavor. But the crackers on the top? Well, those are all about that comforting crunch! And that’s a mighty nice finish.

Serves 6

10m prep time

50m cook time

4.5
Rated 4.5 out of 5
Rated by 2 reviewers
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Ingredients
  • 1 1/2 cups half and half
  • 3 large eggs
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1 (32 oz) bag frozen corn kernels, thawed
  • 1 1/2 cups sharp white cheddar cheese, grated and divided
  • 1 sleeve butter crackers (such as ritz), crushed and divided
  • 1/4 cup (1/2 stick) butter, melted
Preparation
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray. Set aside.
  2. In a medium bowl, whisk together the half and half, eggs, sugar, salt, black pepper, and nutmeg.
  3. Add corn to bowl, along with half of the cheese and 1/2 cup of the crushed crackers. Stir to combine and pour into prepared baking dish.
  4. Bake 30 minutes.
  5. Stir together melted butter and remaining cracker crumbs and sprinkle over top of casserole along with remaining cheese. Bake until golden, about 20-30 minutes more.
  6. Let rest 5 minutes before serving. Enjoy!

Recipe adapted from Melissa's Southern Style Kitchen.