How to Make Scalloped Corn
Creamy scalloped corn casserole made with simple ingredients, baked until soft and custardy—an easy, comforting side dish perfect for holidays or everyday dinners.
Servings: 8
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 9x13-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.
Notes
- Drain corn well before mixing to prevent excess moisture and ensure the casserole sets properly.
- Use whole milk or cream for the richest, most custardy texture.
- Don’t overbake—the center should be just set with a slight jiggle when removed from the oven.
- Let rest 5–10 minutes before serving so the casserole firms up and slices cleanly.
- For extra flavor, stir in shredded cheddar, parmesan, or fresh herbs.
- This casserole can be assembled ahead and baked later, making it perfect for holidays and entertaining.
- Leftovers reheat well and can be warmed in the oven or microwave with a small splash of milk.
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 23g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 318mg | Fiber: 2g | Sugar: 8g
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