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I love creamy, crunchy, salty, and sweet corn casseroles – loaded with hearty flavor and an addictive crunchy topping – and this easy, simple recipe is my absolute favorite!
I like to make this creamy corn casserole for holidays because it is so easy – one less thing to stress about, and it always comes out perfect. You can also prep the casserole and chill or freeze it ahead of time – saving the topping for the end – so you can just pop it in the oven before your big meal!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Crunchy Baked Corn Casserole
Scalloped corn is one of my favorite side dishes because it is so easy to make and has so much corn flavor – and kids love the crunch from cornflakes!
Crunchy, creamy, buttery scalloped corn was always a favorite as a kid – but this version with cornflakes instead of crackers is my absolute favorite.
A lot of scalloped corn casserole recipes involve crackers – but this recipe pairs unsweetened cornflakes for an extra crispy crunch – and even more corn flavor!
The term “scalloped” actually originally comes from the French word “escalope,” which means thin slices. When it comes to casseroles, it generally refers to the rich, creamy, and sometimes cheesy preparation style – less about the slicing of the ingredients.
This scalloped corn is really more of a creamy and crunchy baked corn casserole, and the flavor the cornflakes brings is is unreal.
I love having a lot of crunch in my scalloped corn – so it’s important to not mix the cornflakes in with the corn, and use it as a topping instead, to keep your cornflakes crispy and crunchy, not soggy.
I also like to sprinkle some extra cheese over the top of the corn in the last 15 minutes of baking – the cornflakes will be nice and crunchy, and a little melted cheese takes the flavor over the top!
How to Make Scalloped Corn
To Make This Recipe You’ll Need:
- 3 Large Eggs: Acts as a binder, helping to hold the casserole together. They also provide structure and give the dish a fluffy, light texture.
- 1 Cup Whole Milk: Adds moisture and richness, making the casserole creamy. Whole milk also helps the ingredients blend together smoothly.
- 3 Tablespoons Salted Butter, Melted: Adds richness and a buttery flavor to the casserole. The fat from the butter helps create a smooth, tender texture.
- 2 Tablespoons Granulated Sugar: Enhances the natural sweetness of the corn and balances the savory ingredients.
- 4 Cups Sweet Corn (Fresh, Frozen, or Canned): The main ingredient, providing the dish’s base and sweet, juicy flavor. Corn also adds a pleasant texture.
- 1 Cup Shredded Cheddar Cheese (Divided): Adds a savory, cheesy richness to the casserole. Half is mixed in for creaminess, and the other half is sprinkled on top for a golden, melted finish.
- ½ Teaspoon Salt: Enhances the overall flavor of the casserole and balances the sweetness from the corn and sugar.
- ½ Teaspoon Ground Black Pepper: Adds a mild heat and depth of flavor to balance the richness of the cheese and butter.
- ½ Teaspoon Onion Powder: Adds a subtle savory flavor and enhances the overall depth without overpowering the sweetness of the corn.
- ¾ Cup Corn Flakes: Provides a crunchy topping that adds texture contrast to the creamy casserole underneath. When baked, the corn flakes create a golden, crispy crust.
Once you’ve gathered your ingredients, we will use the following method:
- Prep. For best results, be sure to thoroughly mix egg and milk, whisking well to combine and prevent any “clumps” of egg after baking. Mix in ingredients except for cornflakes. After ingredients are mixed, add to a 9×13 pan that has been well prepared with shortening, butter, or cooking spray.
- Pre-assemble tip: At this point, you can store or freeze recipe to top with cornflakes and bake later.
- Bake: Bake 45 minutes until crispy brown.
- Enjoy: Serve immediately.
Tips and Tricks for Perfect Scalloped Corn
Melt Butter for the Cornflake Topping: Toss the cornflakes with melted butter before adding them to the top of the casserole. This ensures they turn crispy and golden as they bake. Use about 2 tablespoons of melted butter for every ¾ cup of cornflakes for a perfect crunch.
Bake Uncovered for Crispiness: Bake the casserole uncovered to allow the cornflake topping to crisp up. Covering it will trap steam and result in a soggy topping. If the casserole is browning too quickly, loosely cover it with foil for the last 10-15 minutes of baking.
Don’t Overmix: When combining ingredients, gently fold them together. Overmixing can cause the casserole to become dense rather than light and fluffy.
Use Fresh Cornflakes: Make sure the cornflakes are fresh and crispy. Stale cornflakes won’t provide the same crunchy texture.
Slow cooker instructions. If you’d like to make this scalloped corn in the slow cooker, please use the following modifications:
- Mix ingredients and place in a well greased crockpot.
- Top with cornflakes.
- Cover and cook on high for 2 1/2 hours, or until a knife inserted in the center comes out clean.
- Be sure to check the temperature of the casserole with a food thermometer and ensure it is at least 165 F in the center before serving.
Prep ahead of time. You can prep this dish entirely ahead of time to save prep during a party or cookout, without sacrificing any flavor!
- If you’re going to eat your scalloped corn within 1 day, you can assemble all ingredients together and mix (except cornflakes) and either keep in a plastic bag or in the prepped baking sheet, covered with plastic wrap, until ready to bake.
- When you’re ready to bake, preheat oven to 325 degrees.
- Top corn with cornflakes and bake.
How to freeze cooked scallop corn. If you’d like to make a big batch of this baked corn casserole and freeze it for later, use the same method above (making sure to leave off corn flakes), and then freeze. To bake, let thaw in refrigerator overnight. Place in prepped baking dish and top with cornflakes, and bake following recipe below.
Store and reheat leftovers:
- Immediately store leftovers in an airtight container or plastic bag and refrigerate, for up to four days.
- This casserole reheats well – simply pop it in the oven in a baking dish and bake at 325, covered, until piping hot.
- If cornflakes get soggy, top with up to 1/4 cup extra cornflakes for more crunch.
Flavor Variations: If you’d like to kick the flavor up a bit, or reduce sugar, I am listing some great ideas to modify this baked corn dish to your preference!
- Crushed crackers, French fried onions, or bread crumbs may be used instead of corn flakes.
- Chopped onions and peppers can also be added to the mix to replace 1 cup of corn.
- Canned cream corn may be used for up to half of the corn.
- Sugar may be omitted, if desired.
- Add ½ cup of crumbled bacon for additional flavor.
FAQs
Scalloped corn casserole is a comforting side dish made with corn, eggs, milk, butter, and often cheese or crackers for a creamy, rich texture. It’s similar to a corn pudding but typically has a crunchy topping.
Fresh Corn: Cut kernels off the cob and cook briefly before using.
Frozen Corn: Thaw and drain before adding to the casserole.
Canned Corn: Drain well to avoid excess liquid.
ke Ahead: Assemble the casserole up to 1 day ahead, cover, and refrigerate. When ready to bake, let it come to room temperature before placing it in the oven.
Reheat: Bake leftovers in the oven at 350°F (175°C) for 15-20 minutes until warmed through.
Before Baking: Assemble the casserole, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator before baking.
After Baking: Let it cool completely, then freeze. Reheat in the oven at 350°F (175°C) until warmed through.
To achieve a crispy topping, use bread crumbs, crushed crackers (like Ritz), or corn flakes mixed with a bit of melted butter. Bake uncovered for the last 10-15 minutes to ensure the top crisps up.
Cheddar cheese is a common choice for its sharp, savory flavor, but you can use other cheeses like Monterey Jack, mozzarella, or Parmesan. Cheese adds richness and creaminess to the casserole.
Thoroughly drain corn thoroughly before adding.
Use whole milk or cream for a thicker, richer consistency.
Add eggs to help the casserole set properly.
Bake at 350°F (175°C) for 45-55 minutes, or until the center is set and the top is golden brown. Use a toothpick to check if it comes out clean.
If you’d like to add additional flavor to this casserole, my favorite extra ingredients are: diced bell peppers or jalapeños for heat, cooked bacon or ham for a smoky flavor, shredded cheese for extra creaminess.
Yes, substitute regular flour with a gluten-free flour blend or use gluten-free crackers or bread crumbs for the topping.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm.
Absolutely! Just double the ingredients and use a larger baking dish. You may need to adjust the baking time, adding an additional 10-15 minutes.
What to Serve With Scalloped Corn
Scalloped corn is a delicious, easy baked side dish that is perfect with our hearty main dishes like Smoked Pulled Pork, Easy Grilled Ribs, Garlic Baked Pork Tenderloin, and more of our recent favorites below:
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The Best Easy Baked Scalloped Corn Casserole
Ingredients
- 3 large eggs
- 1 cup whole milk
- 3 tablespoons salted butter, melted
- 2 tablespoons granulated sugar
- 4 cups sweet corn, fresh, frozen, or canned (drained)
- 1 cup shredded cheddar cheese, divided
- ½ teaspoon salt
- ½ teaspoon black ground pepper
- ½ teaspoon onion powder
- ¾ cup corn flakes
Instructions
- Preheat the oven to 325 degrees F and grease a 9×13-inch baking dish with non-stick spray.
- In a large bowl, beat together the eggs and milk.
- Add in the butter, sugar, corn, ¾ cup cheese, salt, pepper, and onion powder and stir to combine.
- Transfer the mixture to the prepared baking dish and top with corn flakes and the remaining cheese.
- Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean. Enjoy warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
