Scalloped Corn Casserole – Simply Scratch

Scalloped Corn Casserole is an incredible side dish that’s simple to throw together. Fresh corn, a super simple homemade creamed corn and crushed crackers mixed with eggs, milk, salt and pepper bake into a fluffy, creamy and delicious casserole. Serves 6 to 8.

Growing up my family had what I think is a pretty traditional Thanksgiving dinner. Turkey, green bean casserole, mashed potatoes, candied sweet potatoes and stuffing. I’m not complaining, it was delicious! But once Pat and I began dating in high school, I started going to his parents Thanksgiving dinner and I was able to experience different Thanksgiving sides. I had Brussels sprouts for the first time and I fell in love with my mother-in-law’s scalloped corn.

Over the last 25+ years, I’ve watch her make this at least two dozen times. She measures and does everything by feel and mixes it right into the casserole dish before baking. I am not one that’s good with eyeballing recipes, especially casseroles. So I’ve taken notes and every year I tell myself I’m going to make Brenda’s scalloped corn casserole for the blog. Well, today is the day.

To Make This Scalloped Corn Casserole You Will Need:

• butter – For greasing baking dish.
• eggs – Use large, room temperature eggs.
• whole milk – Lends creaminess to the casserole.
• sweet corn kernels – Thaw the corn if frozen.
• heavy cream – Adds richness, fat and therefore flavor.
• crackers – I personally like to use Ritz crackers (not sponsored), however, saltines also work.
• kosher salt – Enhances the flavors in the casserole.
• black pepper – Lends distinct bite and flavor.

Preheat your oven. to 350°F (or 180°C).

Then butter a 1.5 to 2-quart baking dish.

In a mini food processor, add 1 cup (thawed if frozen) sweet corn and 1/4 cup heavy cream.

Secure the lid and pulsed until the corn was finely chopped and creamy. Set aside.

In a mixing bowl add 3 large eggs and 1 cup of whole milk.

Whisk well to combine.

To the egg mixture, add in the creamed corn, (thawed if f frozen) whole sweet corn kernels, crushed cracker crumbs (about 26 crackers) and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Switch over to a rubber spatula to combine the scalloped corn casserole ingredients.

Pour the mixture into your prepared casserole dish. Bake uncovered on the middle rack of your preheated oven for 35 to 40 minutes. The casserole should be set and the top lightly golden.

Let cool slightly before serving.

Serve Sprinkled with snipped fresh chives. The chives are of course optional, however add a delicate fresh onion flavor.

Serve while still warm.

Enjoy! And if you give this Scalloped Corn Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on November 13, 2017 and has been updated with clear and concise instructions, new photography and helpful information.