This Scalloped Corn Casserole recipe is creamy, crunchy and full of flavor. A delicious and easy side dish recipe that is perfect with almost any main dish.
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Why We Love This Scalloped Corn Casserole
- An easy recipe that only takes minutes to whip up.
- Budget friendly, simple ingredients is all that is needed.
- It's a perfect side dish for a holiday dinner, special occasion, or any day of the week.
- This recipe is corn forward with the help of corn flakes, making it so flavorful.
- Family approved! It is a delicious corn side dish the entire family will love.
Scalloped Corn Casserole Recipe Ingredients
- Milk
- Large Eggs
- Salted Butter
- Dried Minced Onion Flakes
- Salt
- Black Pepper
- Canned Cream Style Corn
- Frozen Corn
- Shredded Sharp Cheddar Cheese
- Corn Flakes
Substitution Suggestions
- Milk: Any type of milk will work. I use 2% cows milk, but whole milk, heavy cream, half and half are all delicious options. As well as unsweetened almond milk or soy milk.
- Salted Butter: Feel free to use unsalted butter, but I suggest added ¼ teaspoon of salt to the mix.
- Dried Onion Flakes: I like to use the dried onion flakes because it is so easy. Plus, if you have family that is not fond of onion that won't notice the onion flakes. However, if you want you can use freshly grated onion or a teaspoon of onion powder.
- Frozen Corn: You can also use a can of whole kernel corn that has been drained.
- Sharp Cheddar Cheese: Use your favorite cheese. Colby Jack, Monterey Jack, Mild Cheddar, and White Cheddar Cheese are all yummy options. For a little kick Pepper Jack Cheese would be fabulous.
- Corn Flakes: If corn flakes aren't your thing, you can use saltine crackers or ritz crackers.
This easy corn casserole recipe is a fabulous side dish that pairs well with almost all main courses.
How to Make Scalloped Corn Casserole
- First, preheat the oven to 350°F and lightly grease a 2 quart casserole dish or 8x8 baking dish with nonstick cooking spray.
- Next, in a medium bowl whisk together the milk, eggs, melted butter, onion flakes, salt and pepper until smooth.
- Then stir in the creamed corn, frozen corn, shredded cheese and ½ cup of crushed corn flakes.
- Pour corn mixture into prepared casserole dish and spread into an even layer.
- Now, evenly sprinkle the remaining crushed corn flakes over the top of the corn mixture.
- Bake the corn casserole uncovered on center rack for 40-45 minutes or until it is fully set in the center and golden brown on top.
- Let cool and rest for 10 minutes before serving.
What to Serve with Scalloped Corn
This delicious side dish pairs well with almost any main dish. Here are some of our favorites:
- Honey Mustard Chicken
- Easy Turkey Meatloaf
- Herb Roasted Spatchcock Chicken
- BBQ Meatloaf
- Instant Pot Pot Roast
- Oven Roasted BBQ Chicken
Growing up in Iowa distilled a love of corn in me and I have shared it with my family. If you have a corn loving family too try this yummy Creamy Corn Chowder or this easy Oven Roasted Corn on the Cob with Husks. This Easy Corn Dip is the perfect appetizer and this Skillet Mexican Street Corn is a fun and tasty side dish!
Storing Scalloped Corn
Storing: Store any leftover corn casserole tightly covered or in an airtight container in the fridge for up to 4 days.
Reheating: You can reheat in a low oven to help keep the top corn flakes crunchy. Or you can simply heat in the microwave.
Heather's Favorite Tools for this Recipe
- I like using a can opener that doesn't leave a sharp edge. I currently use the Pampered Chef one but this can opener from The Good Cook is great too.
- I love Pyrex baking dishes and CorningWare baking dishes along with my cast iron pan.
- These glass measuring cups from Pyrex are my favorite to use when measuring liquids!
Tips for the Best Scalloped Corn Recipe
- Make the casserole in advance. Prepare it up to 24 hours in advance leaving the top corn flakes off. Before baking, add the crushed corn flakes and bake following directions. It may take longer to bake depending on how cold the casserole is when put in the oven.
- Double the recipe and make in a 9x13 casserole dish. Baking time will increase too.
- If you like a sweeter corn casserole you can add a tablespoon of sugar, maple syrup or honey with the wet ingredients.
FAQs
Scalloped corn is corn cooked in milk or cream and topped with breadcrumbs, cracker crumbs or corn flakes.
This recipe for scalloped corn is thickened with corn flakes, but it can also be thickened with crackers or breadcrumbs.
Your scalloped corn could be watery from excess moisture from the corn or because you didn't add enough corn flakes or crackers to thicken it. Make sure if you are using canned corn it is drained really well.
Other Delicious Side Dishes:
- Loaded Mashed Potatoes
- Garlic Parmesan Green Beans
- Cauliflower Cheese Casserole
- Au Gratin Potatoes
- Roasted Brussels Sprouts Gratin
- Homemade Green Bean Casserole
- Lemon Thyme Roasted Potatoes
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Scalloped Corn Casserole
Ingredients
- ½ cup milk
- 2 large eggs
- 2 tablespoons salted butter, melted
- 1 tablespoon dried onion flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14.75 ounces cream style corn
- 1 cup frozen corn
- ½ cup shredded sharp cheddar cheese
- 1 cup crushed corn flakes, divided
Instructions
- Preheat oven to 350°F and lightly grease a 2 quart casserole dish or 8x8 baking dish with nonstick cooking spray.
- In a medium bowl whisk together the milk, eggs, melted butter, onion flakes, salt and pepper until smooth.
- Then stir in the creamed corn, frozen corn, shredded cheese and ½ cup of crushed corn flakes.
- Pour corn mixture into prepared casserole dish and spread into an even layer.
- Evenly sprinkle the remaining crushed corn flakes over the top of the corn mixture.
- Bake the corn casserole uncovered on center rack for 40-45 minutes or until it is fully set in the center and golden brown on top.
- Let cool and rest for 10 minutes before serving.
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