Cheesy Scalloped Corn
Cheesy Scalloped Corn is one of those recipes that feels like a warm hug on a plate. It’s rich, creamy, and full of comforting flavors that make it perfect for holidays, potlucks, or simply a cozy family dinner. My family loves how the sweet corn pairs perfectly with the gooey cheese and golden, buttery topping.
Every time I make this dish, it disappears in minutes. It’s a blend of nostalgia and indulgence—reminiscent of traditional scalloped recipes but with an added cheesy twist. This dish is as simple to make as it is satisfying, and trust me, it’ll become a staple on your table too.
Questions I Often Get Asked About This Recipe
Q: Can I use fresh or frozen corn instead of canned corn?
A: Yes! Fresh or frozen corn works wonderfully. Just make sure to thaw frozen corn and measure out equivalent amounts to replace canned corn.
Q: What type of cheese is best for this recipe?
A: Sharp cheddar cheese is a classic choice, but feel free to mix it up with Monterey Jack, Gruyère, or even a touch of Parmesan for extra flavor.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the casserole a day in advance, cover it, and refrigerate. Bake it just before serving for the best results.
Q: Can I add meat or other ingredients to this recipe?
A: Definitely! Diced ham, cooked bacon, or sautéed onions make fantastic additions. You can also stir in jalapeños for a spicy kick.
Q: What’s the best way to reheat leftovers?
A: Reheat the casserole in the oven at 350°F (175°C) until warmed through. Cover it with foil to prevent the top from over-browning.
What You Need to Make Cheesy Scalloped Corn
Ingredients:
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- 2 large eggs, lightly beaten
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- ½ cup crushed buttery crackers (like Ritz)
- ¼ cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter, melted
How to Make Cheesy Scalloped Corn
- Combine the Ingredients: In a large mixing bowl, combine the whole kernel corn, creamed corn, shredded cheese, sour cream, eggs, milk, melted butter, corn muffin mix, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the Casserole: Pour the corn mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Prepare the Topping: In a small bowl, mix the crushed crackers, shredded cheese, and melted butter until crumbly. Sprinkle the topping evenly over the casserole.
- Bake: Preheat your oven to 350°F (175°C) and bake the casserole for 40–45 minutes, or until the center is set and the topping is golden brown.
- Serve: Allow the dish to cool slightly before serving. Enjoy it warm as a delicious side dish!
Tips for Perfect Cheesy Scalloped Corn
- Use High-Quality Cheese: Freshly shredded cheese melts better and gives a creamier texture compared to pre-shredded varieties.
- Customize the Topping: For extra crunch, mix the crushed crackers with breadcrumbs or chopped pecans.
- Check for Doneness: The casserole should be set in the center before removing it from the oven. A slight jiggle is fine, but it shouldn’t be runny.
- Spice It Up: Add a pinch of cayenne pepper or chopped green chilies for a zesty twist.
- Double It for a Crowd: This recipe doubles easily if you’re feeding a larger group. Just use a larger baking dish and adjust the baking time slightly.
Reader Reviews
⭐⭐⭐⭐⭐ “This was a huge hit at our family dinner! Everyone went back for seconds. The cheesy topping is perfect.” – Lisa
⭐⭐⭐⭐ “I added bacon to mine, and it was amazing. So creamy and flavorful!” – Mark
⭐⭐⭐⭐⭐ “This is my go-to dish for potlucks. It’s always a crowd-pleaser, and I never have leftovers!” – Julia
⭐⭐⭐⭐⭐ “I used fresh corn from the farmer’s market, and it turned out so delicious. Highly recommend!” – Beth
⭐⭐⭐⭐⭐ “The cracker topping adds such a nice crunch. This recipe is a keeper!” – Rachel
Printable Recipe
Cheesy Scalloped Corn
Cheesy Scalloped Corn is a creamy, comforting side dish with a golden, crunchy topping. Perfect for holidays, potlucks, or cozy family dinners!
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- 2 large eggs, lightly beaten
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Topping:
- ½ cup crushed buttery crackers (like Ritz)
- ¼ cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter, melted
Instructions
Combine the Ingredients:
- In a large mixing bowl, combine the whole kernel corn, creamed corn, shredded cheese, sour cream, eggs, milk, melted butter, corn muffin mix, garlic powder, salt, and pepper. Mix until well combined.
Assemble the Casserole:
- Pour the corn mixture into a greased 9x13-inch baking dish, spreading it out evenly.
Prepare the Topping:
- In a small bowl, mix the crushed crackers, shredded cheese, and melted butter until crumbly. Sprinkle the topping evenly over the casserole.
Bake:
- Preheat your oven to 350°F (175°C) and bake the casserole for 40–45 minutes, or until the center is set and the topping is golden brown.
Serve:
- Allow the dish to cool slightly before serving. Enjoy it warm as a delicious side dish!
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If You Enjoyed This Recipe, Please Share!
If this Cheesy Scalloped Corn recipe brought a smile to your table, why not share it with your friends and family? Post it on social media, pin it for later, or send it to someone who loves trying new dishes. Sharing the joy of cooking brings us all closer together, one delicious recipe at a time. Tag me in your creations—I’d love to see how you make this dish your own!
