10-minute scalloped corn with cheese is the perfect side dish for any holiday, including Thanksgiving and Christmas. The scalloped corn recipe takes less than ten minutes to prepare, 50 minutes to cook, and is a great dish for any night of the week.
I love corn. It’s one of my absolute favorite foods in this world. I’ve set the record (in our family) of eating the most ears of corn in one sitting – a whopping 12!
My grandparents, in Tennessee, raised corn, and I could just about eat all the crop. I love it that much. But, I don’t have any corn down here in the city, so I am relying on canned corn for this recipe. There are a lot of great recipes to make from canned corn, and this is one of them!
So, for holidays, there’s always a corn dish somewhere in the mix. I love to discover new corn dishes and add them to our rotation.
This scalloped corn recipe is also great for any night of the week. Plus, it’s fast to throw together and super budget-friendly.
Recipe and printable instructions listed below
Drain the liquid from the can of whole kernel corn. You won’t need all of it, but save it to the side.
Add the beaten eggs to a large bowl.
Add the can of whole kernel corn and cream style corn to the bowl.
Pour the evaporated milk into the bowl. It’s already look totally delicious.
Melt the butter and pour it into the bowl with the corn. How can anyone live without butter? It makes everything better.
Next, add the diced onions to the bowl, as well as the salt and pepper.
Crush up the Saltine crackers and pour them into the bowl and add the reserved liquid.
You can use just about any type of cracker for this recipe. If you like a more buttery flavor, add some Ritz Crackers. You can also crush up some oyster crackers, or any type that you’d like. Just keep the measurement the same.
Top everything off with the shredded cheddar cheese. Stir everything together well. This is also another area that you can switch things up. You can add Swiss cheese, or mozzarella, and get a totally different flavor. The endless possibilities are one of the things that I like about this side dish.
Add the scalloped corn ingredients to a greased 9″ x 9″ casserole dish.
Cover with tin foil and bake for 50 minutes. Remove the tin foil and bake 10 more minutes.
- 2 eggs (beaten)
- 15.25 oz. can whole kernel corn (reserve 1/2 cup corn liquid)
- 14.75 oz. can creamed corn
- 5 oz. can evaporated milk
- 4 Tbsp. butter
- 1 Tbsp diced onion
- 2 cups saltine crackers (crushed)
- 8 oz. shredded cheddar cheese
- Pinch of salt and pepper
Preheat oven to 350-degrees
- Add the eggs, whole kernel corn, creamed corn, evaporated milk, butter, onion, salt and pepper, and 1/2 cup reserved corn liquid to a large bowl. Mix everything together.
- Add the crushed saltine crackers and mix together.
- Add the shredded cheddar cheese and mix.
- Pour everything into a greased 9" x 9" casserole dish. Cover with tin foil.
- Bake for 50 minutes. Remove the tin foil and bake for 10 more minutes.
Serving Size:1/4 cup
Amount Per Serving: Calories: 409Total Fat: 15.3gSaturated Fat: 7.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 61mgSodium: 1135mgCarbohydrates: 62.9gFiber: 5.7gSugar: 9.4gProtein: 14.8g