This Scalloped Corn dish is a mix between a corn pudding and a casserole. Whatever you call it, though, it’s delicious and easy!
This is one of the easiest side dishes you’ll find and is perfect for fall dinners!
I’ve mentioned before that I’m a big fan of any recipe that contains corn and that’s pretty much the star of the show with this recipe. I’ve seen this referred to as corn pudding, corn casserole and scalloped corn.
Honestly? I think all apply! Whatever you call it, it’s delicious and filling and goes well with so many different main courses!
Recipe and Ingredients for Corn Pudding
- Melted Butter
- Chopped Onion
- Can of Whole Kernel Corn, drained
- Can of Creamed Corn
- Saltines, crushed
In a large bowl, mix the eggs, milk, butter, sugar, onion, salt and pepper. Whisk it really well to combine it.
Add in both cans of corn and half of the saltines. Stir to combine it really well and then pour into a greased 1.5 quart baking dish. Sprinkle the remaining crushed Saltines over the top.
Bake at 325 for about 55-60 minutes until a knife inserted in the center comes out clean.
Tips for Making Scalloped Corn
- If you want to use fresh corn in place of the canned corn, just use about 4 cups worth.
- You can also use frozen corn if you prefer.
- Mixing the crushed saltines in with the corn mixture is really important for the texture. You can even skip sprinkling the rest of the saltines on top and just mix them all in if you prefer.
- You can also use bread crumbs, crushed club crackers or Ritz crackers in place of the saltines.
- You can sprinkle french fried onions on top for an even crunchier topping.
- If you like everything cheesy, throw in about 3/4 cup of shredded Cheddar cheese before you bake it.
- If you like a little kick to your side dishes, you can add diced green chilis.
- I’ve often mixed this up the night before. Just cover with plastic wrap and store in the fridge until you want to bake it.
What Do You Serve Scalloped Corn With?
This is a great side dish for a holiday meal if you pair it with turkey or ham. If you want to just eat it at a normal dinner time, though, here are some great options:
Scalloped Corn Casserole
- 3 Eggs
- 1 cup Milk
- 3 Tbsp. Butter melted
- 1 Tbsp. Sugar
- 3 Tbsp. Onion finely chopped
- 3/4 tsp. Salt
- 1/2 tsp. Pepper
- 1 can Whole Kernel Corn drained
- 1 can Creamed Corn
- 3/4 cup Saltines crushed, divided
- Preheat oven to 325 degrees. Grease a 1.5 quart casserole dish and set aside.
- In a large bowl, combine eggs, milk, melted butter, sugar, onion, salt and pepper. Stir well to combine.
- Add both cans of corn and 1/2 cup of crushed Saltines. Mix well and pour into greased casserole dish. Sprinkle with remaining crushed Saltines.
- Bake for 55-60 minutes until a knife inserted in center tests clean.
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