Scalloped Corn Casserole
A Fantastic Thanksgiving Side
Scalloped Corn Casserole is easy, cheesy, and delicious. It uses frozen corn and cheese to create a creamy festive holiday side topped with a wonderful buttery crunch.
Recently a follower reached out to me asking me about a corn dish that I made in the past for Thanksgiving. I could not for the life of me remember what she was talking about until I came across these photos of my Scalloped Corn Casserole.
Even if this is not the recipe, you will want to make it anyway!
Corn Casserole Ingredients Overview
Most of the ingredients should be pretty straight forward, though I know some may raise some questions. For example, you might give a side eye to the frozen corn, but that helps make sure it holds up while baking.
It may also seem like a lot of butter and cream, to which I can only say, do you normally have a diet Thanksgiving? It’s fine if you do though I can’t guarantee lighter substitutes will make it properly creamy.
The only additional tip I will share is to pay attention to the measurements of the cheese and the Ritz Crackers. It notes on each line item that those ingredients are separated because you use a little mixed into the recipe and to top it.
So be aware that you don’t use the total amount of the cheese and the crackers for just one step!
I often make this mistake, so I felt like I needed to highlight this.
So Corny
Typically I write a longer recipe blog explaining every step of the process of making the dish I am writing about, but this recipe is so easy, there is no need for all the extra preparation information.
Instead I’ll use this space to offer you a quick corny joke.
How much do pirates pay for corn?
A buck an ear!
Try that one at the kid’s table on Thanksgiving!
That’s all that I really feel needs noting. The full and printable recipe is below.
Scalloped Corn Casserole
A cheesy corn casserole that is topped with buttery ritz crackers. This bakes up beautifully and is the perfect creamy and cheesy texture.
Ingredients
- 3 Eggs
- 1.5 Cups of Heavy Cream
- 1 Tablespoon of Sugar
- 2 Bags of Frozen Corn (28 ounces of corn total)
- 2 Sleeves of Crushed Ritz Crackers (separated)
- 2.5 Cups Shredded White Cheddar (separated)
- 1 Stick of Butter
Instructions
- Whisk the 3 eggs with the heavy cream and the sugar.
- Fold in the frozen corn, no need to thaw and drain.
- Fold in 1 Sleeve of Crushed Ritz Crackers + 1/2 cup of the shredded white cheddar.
- Using your stick of butter, butter the bottom and sides of standard 9 X 13 Casserole dish.
- Add your corn batter to the baking dish and bake at 350 degrees for 35 minutes, the pull from oven.
- Crushed up the second sleeve of Ritz crackers, melt what is left of the butter you used to grease the baking dish and mix it well with the Ritz crackers.
- Top the casserole with the remaining cheddar cheese and the top with the buttered , crushed crackers.
- Bake for another 25 to 35 minutes at 350 degrees. You will know it is done when the sides are golden brown and the center is not overly soggy or wet.
- If you notice your crackers on top getting too brown, and your center isn't set, cover the casserole dish loosely with foil until the center is set.
- Let the casserole rest for 15 minutes before serving. I keep it warm by letting it rest on top of the warm stove.
The Best Butter Stuffing
If you need another side dish for your Thanksgiving Day, please give my Butter Stuffing recipe a try. This decadent stuffing is perfection.
Easy and affordable to make with the perfect taste and texture.