Have you ever heard of Scalloped Corn Casserole? Well, me neither until I stumbled across it in an old cookbook the other day. Scalloped corn? Indeed, it is a thing and it’s a delicious one at that! If you love creamed corn then this side dish is going to be a new favourite!
Creamy Scalloped Corn Casserole
Scalloped corn is basically canned creamed corn with some corn niblets added for texture (not all the time, however!) along with eggs, milk and usually crackers to slightly firm it up a bit. Make no mistake, the texture is still like creamed corn so if that texture doesn’t work for you then run away now. However if you love creamed corn then scalloped corn casserole is the recipe for you! This is not a casserole that holds its shape, even though it appears to in my photos. It’s basically creamed corn that’s firmed up a little bit and made creamier with the addition of milk and eggs.
On another note, how have I gone through 17 years of marriage without knowing that Mr Magpie likes creamed corn? I was going to make this and turned to him and said” I know you don’t like creamed corn, but I really want to try this recipe anyway tonight” and he gave me a puzzled look. It turns out that he loves creamed corn and I have been thinking that he hates it all of these years. That shows you how little I use canned cream corn in my kitchen!
Tips and Tricks for Scalloped Corn Casserole
- Do not expect a firm casserole. This is creamy and does not hold its shape.
- When using a smaller but taller casserole, you will have to cook it anywhere from 50-60 minutes to cook it properly. This casserole has eggs in it so remember that it has to reach at least 165 °F in the center to be safe to eat. When you use a 9×13 pan the casserole will cook quicker since it’s spread out more and thinner.
- I didn’t use the cracker topping as Mike always thinks that buttery cracker toppings make things to rich (insert eye roll here). It would be a delicious crunchy addition!
If you are looking for some other delicious side dish recipes try these:
- Best Ever Potatoes au Gratin
- Rice and Mushroom Casserole
- Fully Loaded Cauliflower Garlic Bread
- Buttery Mushroom Rice
Happy cooking! Let me know what you think of the dish in the comments below!
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This retro Creamy Scalloped Corn Casserole is a fabulous side dish for any meal!
- 1 10-12 ounce can corn niblets, drained
- 1 10 ounce can creamed corn
- 2 large eggs beaten
- 1/2 cup milk
- 1 cup grated sharp cheddar cheese
- 1/4 cup finely diced chives
- 60 Ritz Crackers crushed finely
- 1/4 tsp black pepper
- 20 Ritz Crackers crushed coarsely for topping
- 2 tbsp melted salted butter
Preheat your oven to 350 °F.
Butter a 9x13 baking dish or a medium casserole dish. ( I used 1 1/2 quart casserole)
In a large bowl mix together all casserole ingredients until well combined.
Bake for about 50-60 minutes until set slightly and is at least 165 °F in the middle. If you are using a 9x13, cook for 35 minutes and check to see if it's set and has reached 165 °F.
Mix together the topping ingredients. Sprinkle over the casserole. Return to the oven for another 10 minutes to brown the topping. Remove and serve!
This recipe shouldn't be frozen, leftovers should be eaten within 2-3 days while being refrigerated