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If you’re searching for that perfect side dish to brighten up your dinner table, look no further than the Creamy Scalloped Corn Casserole Recipe. This comforting, cheesy casserole blends tender canned corn with crispy saltine cracker topping to create a dish that’s both nostalgic and irresistible. It’s creamy, rich, and has just the right amount of savory crunch, making it an absolute crowd-pleaser every time I serve it. Whether you’re pairing it with classic Southern fare or just want a cozy treat for your family, this recipe is guaranteed to become one of your favorites.
Ingredients You’ll Need
Gathering the right ingredients is easier than you might think, and each one plays a crucial role in building the casserole’s delicious layers of flavor and texture. Everything is straightforward and accessible, yet when combined, they result in something truly special and heartwarming.
- 30 ounces canned cream-style corn: This provides the creamy, luscious base that makes the casserole so comforting.
- 15 ounces canned whole kernel corn: Adds fresh bursts of sweet corn kernels, giving the dish lovely texture contrast.
- 1.5 cups crushed saltine crackers (divided): The crackers create a lovely crispy topping and help thicken the casserole’s creamy interior.
- 8 ounces shredded cheddar cheese: Sharp and melty, it adds savory richness and depth of flavor.
- ½ cup butter (melted, divided): Butter binds the crackers and adds buttery indulgence to the casserole’s crispy crust.
- 3 large eggs: Eggs give the casserole a beautiful structure and help everything set just right.
- ½ teaspoon salt: Enhances all the flavors without overpowering the dish.
- ½ teaspoon onion powder: Brings a subtle aromatic note that complements the sweetness of the corn.
- ¼ teaspoon ground black pepper: Adds just a hint of gentle heat for balance.
- ½ teaspoon paprika: Sprinkled on top for warmth and color in the crispy cracker topping.
How to Make Creamy Scalloped Corn Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350 degrees Fahrenheit and greasing an 11×7 inch casserole dish. This ensures the casserole releases easily after baking and starts off with an even cooking surface. A greased dish sets the stage for the warming, golden-brown crust to come.
Step 2: Drain the Whole Kernel Corn
Drain the canned whole kernel corn well. Removing excess liquid prevents the casserole from becoming too watery, while preserving the sweet, popping kernels that are essential for texture.
Step 3: Mix the Creamy Base
In a large bowl, combine the cream-style corn, drained whole kernels, ¾ cup of the crushed saltine crackers, shredded cheddar cheese, ¼ cup of melted butter, eggs, salt, onion powder, and black pepper. Stir everything gently yet thoroughly until it’s well combined. This mixture is where the magic begins: creamy, cheesy, and perfectly seasoned.
Step 4: Prepare the Crunchy Topping
In a smaller bowl, mix together the remaining ¼ cup melted butter, the remaining ¾ cup crushed saltine crackers, and paprika. This buttery, spiced crumb topping will create the crisp and flavorful layer that makes this recipe stand out.
Step 5: Assemble the Casserole
Pour your luscious corn mixture into the prepared casserole dish, spreading it evenly. Then, sprinkle the buttery cracker topping over the entire surface. The contrast between creamy and crunchy is what makes each bite delightful.
Step 6: Bake to Perfection
Bake the casserole for 35 to 45 minutes, or until the top has turned a gorgeous golden brown and the casserole is set but still has a slight jiggle in the center. This gentle wobble means the eggs haven’t overcooked, ensuring a creamy, tender texture inside.
Step 7: Let It Rest
Once baked, allow the casserole to cool for about 15 minutes before serving. This resting time helps the casserole firm up just enough for neat slices and lets the flavors meld beautifully.
How to Serve Creamy Scalloped Corn Casserole Recipe
Garnishes
While the casserole is wonderful on its own, consider sprinkling a few fresh herbs like chopped parsley or chives on top right before serving. They add a pop of color and fresh aroma that brighten the creamy and cheesy flavors perfectly.
Side Dishes
This Creamy Scalloped Corn Casserole Recipe pairs beautifully with hearty mains like roast chicken, glazed ham, or savory meatloaf. It also complements Southern classics such as collard greens or slow-cooked greens, making for a well-rounded and satisfying meal.
Creative Ways to Present
For a charming presentation, serve the casserole in individual ramekins or small cast-iron skillets. Not only does this make portions easy to manage, but it also keeps the topping crisp and ensures everyone gets a taste of that buttery crust in every serving.
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Scalloped Corn Casserole Recipe, wrap leftovers tightly in plastic wrap or transfer to an airtight container. Stored in the refrigerator, they will stay fresh for 3 to 4 days, allowing you to savor the comforting flavors all week long.
Freezing
This casserole freezes beautifully! To freeze, bake it fully, then let cool completely before wrapping it well with foil and plastic wrap. Freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
Reheat leftover or thawed casserole in a 350 degree Fahrenheit oven for about 20 minutes, or until heated through and the topping regains some of its crispness. You can also use a microwave for convenience, but the texture won’t be quite as perfect.
FAQs
Can I use fresh corn instead of canned corn for this recipe?
Absolutely! Fresh corn can add a wonderful natural sweetness and texture. You’ll want to use about 3 cups of fresh corn kernels, and you might need to adjust the moisture by reducing any added liquid slightly to keep the casserole from becoming too watery.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with dairy-free margarine and use a plant-based cheese alternative. Keep in mind, the flavor will be different but still deliciously creamy with the right substitutes.
How do I know when the casserole is fully baked?
The casserole is done when the top is golden brown and the center slightly jiggles but is mostly set. It shouldn’t be liquidy or overly wobbly. A toothpick inserted near the center should come out mostly clean with a few moist crumbs attached.
Can I prepare the casserole ahead and bake later?
Yes! You can assemble the casserole and cover it tightly with plastic wrap, then refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking it cold from the fridge.
What can I serve instead of salt pork or bacon to keep this vegetarian?
For a vegetarian meal, simply omit the salt pork or bacon in your side dishes or replace them with smoked mushrooms or a dash of liquid smoke to capture that savory depth of flavor without the meat.
Final Thoughts
There is something so wonderfully comforting about the Creamy Scalloped Corn Casserole Recipe that makes it feel like a warm hug from the inside out. Whether you’re feeding a crowd or treating yourself, this dish brings together creamy, cheesy, and crunchy in a way that delights every time. Trust me, once you try it, this casserole will be a staple you reach for over and over. So grab those simple ingredients and start baking—your taste buds will thank you!
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Creamy Scalloped Corn Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Scalloped Corn is a comforting baked casserole featuring a creamy blend of creamed and whole kernel corn, coated with a buttery, crispy saltine cracker topping and melted cheddar cheese. This classic side dish is perfect for holiday dinners or cozy family meals, delivering a savory-sweet combination with a delightful crunchy crust.
Ingredients
Main Ingredients
- 30 ounces Canned Cream-style corn
- 15 ounces Canned Whole Kernel Corn
- 1.5 cups Crushed saltine crackers (divided)
- 8 ounces Shredded cheddar cheese
- ½ cup Butter (melted, divided)
- 3 large Eggs
- ½ teaspoon Salt
- ½ teaspoon Onion powder
- ¼ teaspoon Ground black pepper
- ½ teaspoon Paprika
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F and grease an 11×7 inch casserole dish to ensure the corn mixture doesn’t stick during baking.
- Drain Whole Corn: Drain the liquid from the canned whole kernel corn to prevent excess moisture in the casserole.
- Mix Corn Mixture: In a large bowl, combine the creamed corn, drained whole kernel corn, ¾ cup of crushed saltine crackers, shredded cheddar cheese, ¼ cup melted butter, eggs, salt, onion powder, and ground black pepper. Stir everything until the mixture is fully blended.
- Prepare Topping: In a separate small bowl, toss together the remaining ¾ cup crushed saltine crackers, ¼ cup melted butter, and paprika to create a seasoned, buttery crumb topping.
- Assemble Casserole: Pour the corn mixture into the prepared casserole dish. Evenly spread the buttery saltine cracker topping over the surface.
- Bake: Place the casserole in the oven and bake for 35 to 45 minutes. Bake until the topping is golden brown and the casserole has set but still jiggles slightly in the center.
- Cool and Serve: Remove the dish from the oven and allow it to cool for 15 minutes before serving. This resting time helps the casserole firm up for neat slices.
Notes
- You can substitute fresh corn if preferred; reduce or omit additional liquid to avoid sogginess.
- For extra flavor, try adding a pinch of cayenne pepper or smoked paprika to the mix.
- If you prefer a less crunchy topping, use fewer crackers or reduce butter in the topping.
- Ensure the casserole has a slight jiggle when done to avoid overcooking.
