I happen to love corn dishes, I often make corn pudding, corn casserole or scalloped corn casserole when I’m looking for a quick and easy side that I know the whole family will enjoy.
How Do You Make Scalloped Corn?
Tips For The Perfect Corn Casserole
You can use fresh or frozen corn for this dish. I don’t recommend using canned as it often has added sodium which can change the taste of the finished product. Cream corn does not work for this recipe. If you have watery corn, make sure you drain it in a colander before using it in this recipe. There is no need for jiffy mix to make a casserole with a thick, creamy texture. The crackers, cheese and corn combine into the perfect corn casserole! You can assemble this dish in advance by preparing the corn mixture up to 8 hours ahead of time. Store the corn mixture in your casserole dish in the fridge until you’re ready to bake it. You may need to add more baking time to compensate for starting with a cold casserole.
Flavor Variations
This is a classic dish that really lets the flavor of the corn shine through. That being said, you can add other ingredients to your scalloped corn casserole to customize it to your tastes. This casserole is perfect with some of my favorite Thanksgiving recipes like crock pot stuffing, homemade cranberry sauce and pumpkin dump cake.
Corn Kernels: You can used fresh or frozen corn for this dish. If you use fresh corn simply remove the husk and silk, then cut the kernels off the cob. If you use frozen corn, thaw the corn before making this dish. Buttery Crackers: Choose your favorite butter crackers like Ritz or Town House and crush them. You can place the crackers in a resealable bag and crush them by hand or use a rolling pin. White Cheddar Cheese: The cheese ties the dish together. I usually choose a mild white cheddar cheese for this dish.
Mix together butter and the remaining crackers in a bowl. Add more cheese then sprinkle the topping of melted butter and crushed crackers over the casserole. Let everything bake together until golden brown, then add a sprinkle of parsley and enjoy!
Protein: Add 3/4 cup diced ham or 1/2 cup cooked, crumbled bacon. Vegetables: Add 3/4 cup of cooked vegetables such as onions or bell peppers. Cheese: You can swap out the white cheddar cheese for mozzarella, fontina or Monterey Jack cheese. Topping: Instead of crushed crackers, try panko breadcrumbs or crushed cornflakes. Crackers: I use buttery crackers for the topping, but you could also use other cracker crumbs from saltine crackers, cheese crackers or any other similar crackers.
I make this scalloped corn for almost every special occasion. It’s a unique dish that always gets rave reviews!
