This scalloped corn dish is one of my fave ways to eat corn. I just mix everything in one bowl, pour it into a dish and bake it up. It gets creamy like creamed corn and cheesy but that sweet corn is still on top of its game. It’s a nice side to pull out when you need something easy that’s also super delish.
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How To Make Scalloped Corn
Step 1: Prep The Glass Baking Dish
- Prep an 8×8 glass baking dish by spraying it with cooking spray.
Step 2: Mix All The Ingredients And Bake
- Place all the ingredients in a large bowl.
- Mix them until evenly distributed.
- Pour the mixture into the prepared dish.
- Bake until mostly set, but slightly jiggly in the center when moved.
Scalloped Corn Recipe
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Equipment
Ingredients
- 3 cups fresh or frozen corn
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- ½ teaspoon black pepper
- 2 teaspoons dried onion minced
- 2 tablespoons fresh parsley minced
- 1 cup sharp cheddar shredded
- 4 tablespoons unsalted butter melted
- 2 large eggs beaten
- 2 cups half and half
Instructions
- Preheat oven to 375F. Place rack in top third position. Prep 8×8 baking dish by spraying with cooking spray.
- Mix all ingredients in large bowl until evenly distributed. Pour into prepared dish.
- Bake until mostly set, but slightly jiggly in the center when moved, about 50-55 minutes.
Notes
How To Store & Reheat
Scoop any leftovers into an airtight container and place it in the fridge. To reheat, in the microwave, zap for a couple of minutes, stirring halfway through. If you’re using the oven, cover the dish with foil and heat it at 350F for about 20 minutes or until it’s hot and bubbly again.How Long Will It Last In The Fridge?
It will stay fresh for about 3-4 days.Can I Freeze Old Fashioned Scalloped Corn?
Yup! Just freeze it in a freezer-safe container for 2-3 months.Nutrition
Recipe Tips
- Thaw Your Frozen Corn: This helps the casserole not get watery. Just spread the corn out on a kitchen towel and let it sit at room temperature for a bit, or give it a quick heat in the microwave.
- Mix Well: This ensures every spoonful gets all the flavors.
- Check for Doneness: You want it set but still slightly jiggly in the center because it’ll firm up as it cools, giving you that perfect creamy texture.
- Let It Rest: This short wait lets it set up nicely so it won’t be runny when you serve it.
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Serving Suggestions
- Southern Dinner: It’s a great side with smothered pork chops, chicken fried chicken, BBQ baby back ribs, or Southern neck bones.
- Other Sides: Serve it up with a side of green beans, fried zucchini, or some honey-gazed carrots.
- Holiday Staples: It’s also great on the holiday table with fried turkey, honey-glazed ham, or a tender prime rib.
Recipe Help
Can I make this casserole ahead?
Yep, you can prep this a day in advance. Just mix everything up, pour it into the baking dish, cover it, and keep in the fridge. When you’re ready to cook, let it sit at room temperature for about 30 minutes before baking.
Can I use canned corn instead of fresh or frozen?
Yep! If that’s what you have on hand, go right ahead. Just drain the corn well before using it.
More Casserole Recipes
- Broccoli Cheese Casserole
- Dorito Casserole
- Biscuits And Gravy Casserole
- Southern Sweet Potato Casserole
- Lemon Chicken And Rice Casserole
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The eggs made it bake more like a quiche. I’m not sure if I did something wrong. My husband wasn’t a fan, but I thought it was okay. Just wasn’t exactly what I was expecting.
You really want to mix the ingredients well; the eggs should not have been a prominent part of the dish. Did you use more than two?
I love scalloped potatoes, so was so excited to try this scalloped corn. It was just as delicious as I expected it to be!
This is such a super simple recipe to make, and you end up with a delicious side dish. It’s a great addition to my repertoire.
I made this scalloped corn as soon as I saw it in my feed the other day and it was creamy dreamy and total comfort on a spoon!
Enjoyed this for dinner tonight and it was a savory success! Easy, hearty and delicious; definitely, a new favorite recipe!