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Scalloped Corn

Scalloped corn is a baked corn gratin with a creamy custard interior and a deeply golden cracker crust. This creamed corn casserole bakes until the edges bubble and sweet corn shows through the rich, cheesy sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Corn base
  • 4 cup corn kernels Fresh or frozen works; keep frozen kernels unthawed if they’re wet.
  • 2 eggs Beaten until uniform before mixing.
  • 1 cup heavy cream ,
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter Melted for the custard mixture.
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder
  • 1 cup sharp cheddar cheese Shredded.
Cracker topping
  • 1 cup Ritz crackers Crushed into coarse crumbs.
  • 2 tbsp unsalted butter Melted for tossing with crackers.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 350°F and grease a 9x13 baking dish so the casserole releases cleanly.
  2. Spread the prepared dish on a flat rack so it bakes evenly and you can easily monitor bubbling at the edges.
Make the custard mixture
  1. Whisk the beaten eggs, heavy cream, milk, melted butter, sugar, salt, black pepper, and onion powder together until smooth and well combined.
  2. Stir in the corn kernels and shredded cheddar cheese until evenly distributed.
Assemble
  1. Pour the corn mixture into the greased baking dish and spread it out evenly for consistent set and texture.
  2. Toss the crushed Ritz crackers with the melted butter and scatter evenly over the top so the crust browns deeply.
Bake
  1. Bake for 40–45 minutes at 350°F until the custard is set, the edges are bubbling, and the cracker topping is deeply golden.

Notes

Pro tip: for the cleanest custard slice, let the scalloped corn stand 5–10 minutes after baking so it thickens as it cools. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the creamy custard can become grainy after thawing. Dietary swap: use lactose-free milk and lactose-free cheddar if you need lactose reduction (texture may be slightly softer).