How to Make Buttery Scalloped Corn Casserole

Nothing says home like scalloped corn. This is an easy recipe that pairs well with just about any entre.

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Scalloped Corn Casserole

Like many of the recipes I have in my recipe box, I’d have a recollection of a childhood meal or dish that we had- then I’d call my mom. She’d go on about 1 cup of this, and a dash of that. I’d scramble to translate that into modern-day measurements and eventually come up with a shareable recipe.

The Best Holiday Side Dish!

Scalloped corn was one of those recipes! It was a dish I remember having at thanksgiving as a kid. I mean you could totally bring just corn OR you could jazz it up and make it scalloped corn!

Corn Casserole with Crackers

This recipe calls for saltine crackers to help give the corn texture. I remember my mom using saltine crackers because that’s generally the crackers we had on hand, but I’ve used Ritz crackers, Town House crackers, Club crackers and even a left-over bag of Gold Fish crackers! (If that didn’t get the kids excited!)

scalloped corn on a fork


I’ve even used leftover sourdough bread which has it’s very own distinctive taste in this recipe. Its crusty texture is just right for soaking up all of the creamy goodness of scalloped corn. If you haven’t yet tried making sourdough bread, give it a whirl! Check out my tutorial for how we make it, here!

Making Scalloped Corn Casserole- The Video

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Scalloped Corn with Frozen Corn

If you have frozen corn from your summer garden or just from the grocery store, you can use it in this recipe! Just be sure to thaw the corn and drain off any liquid before adding it to the casserole.

When taking this dish a distance, I’ve combined all of my ingredients, including the frozen corn and then upon arriving at our destination, I will pop it into the oven to bake. The corn acts just like a little cooler and will keep all the ingredients at a cool, safe temperature while traveling. Just be sure to use foil or a nice secure lid so you don’t have things like eggs running around in your car!

Can I make this in the Slow Cooker?

Yes! Just spray the inside of the slow cooker with cooking spray so the casserole doesn’t stick as much. Then add the mixed ingredients and set the slow cooker to high and cook for 2-3 hours. Check your casserole often and make sure the sides aren’t getting too brown. If they are, you can turn the slow cooker to low for the remaining time. The casserole should be cooked to an internal temperature of 160 degrees Fahrenheit since it contains eggs.

Can I make this in the Instant Pot?

Oh Yeah! You could also use that trusty Instant Pot to make scalloped corn! Pressure Cook/Manual on High Pressure for 50 minutes and Quick release the pressure. The mixture will look jiggly but will firm up once it has time to rest.

corn casserole in a white pyrex bowl

Easy Scalloped Corn Casserole

Buttery, cheesy and corny
Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American


  • 2 Quarts Corn
  • 1 Stick Butter
  • 1 Slice Bread
  • 1 Egg
  • 1/2 Cup Diced Sliced American Cheese (4 slices)
  • 12 Soda Crackers


  • Preheat oven to 350 degrees
  • Melt 1 stick of butter in a bowl.
  • Combine 1/2 of the melted butter with 12 crunched up soda crackers.
  • Using the remaining 1/2 of melted butter to mix with the creamed corn, whole corn, 1 slice of bread, 4 slices of cheese, and egg- in a greased, oven-safe casserole dish.
  • Sprinkle top of the casserole with the buttered cracker mix.
  • Bake for 45-50 minutes in a 350 degree oven.
Keyword baked corn, corn casserole, scalloped corn

More Holiday Inspired Dishes!

Cranberry Salsa

Creamy Cocoa Mix

Crusty French Bread

Chicken Harvest Casserole

Now all you have to decide is which dish will you try first?

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Affiliate Disclosure & Content Disclaimer

This post may contain affiliate links from a paid sponsor, Amazon or other program. When you use these links to make a purchase I earn a small commission at no extra cost to you. This allows me to continue creating the content that you love. The content in this article is created for information only and based on my research and/or opinion. 

Emily T.

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Recipe Rating

  1. Dana says:

    I’ve never had scalloped corn. I bet that cracker texture is amazing though. I’m pinning this for later.

  2. Jersey says:

    Emily, this looks amazing. 2 words butter and corn, need we say more? LOL thanks for sharing in the blog hop!

  3. Sylvia says:

    I’ve never even heard of scalloped corn before. Looks like I’ve been missing out!

  4. Caitlin says:

    This recipe looks delicious! I’m definitely going to have to try it out.
    I love your blog and your mission! I can’t wait to read more <3

  5. Jen says:

    This looks like a fantastic comfort food side dish. Perfect for Thanksgiving! Love me some corn!!


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