Scalloped corn is must-make holiday side dish in our family. It is my favorite Thanksgiving corn recipe which is why I’ve been making it for 40-some years!
Do yourself a favor and give this one a try for your next special meal!
What is it?
This scalloped corn casserole has been in my family for decades. My mom always made it for holidays but it is my sister-in-law who brought this old-fashioned comfort food to an entirely new level.
This is a great side dish to bring if you are a guest at Thanksgiving, Christmas, or Easter dinner.
What’s in this?
This corn casserole has a base of egg and cheese. Those two things help form a custard around the sweet corn and savory additions that make up the recipe.
Although this is what I like to put in my scalloped corn, you can personalize it to your taste. Another reason to love this easy and versatile dish.
How to make it
One thing that makes this scalloped corn recipe so great is that it super easy to put together. I always use frozen corn since this is usually made for a holiday side dish. There isn’t a lot of fresh sweet corn to be had in Wisconsin, after August!
Make this recipe in any baking dish
- Casserole pan
- Dutch oven
- Cast iron skillet
You can put this scalloped corn together a day ahead of time. Just seal and refrigerate until you’re ready to bake. This makes is a great make-ahead Thanksgiving corn recipe!
Like our crockpot scalloped potatoes, you can make this scalloped corn in a slow cooker as well! Spray the inside with a non-stick coating. Then add the other ingredients. Slow cook for 2 to 3 hours until it reaches an internal temperature of 165°. (Remember, there is an egg in this recipe.) Here is some useful information about egg safety.
I like to saute the vegetables before adding them to the crockpot for this recipe. Check the sides often to make sure they are not getting too brown because slow cookers can vary in temperature!
We always make this for our holiday dinners. Serve it with all the fixings, plus the main entrées.
Instead of using bread crumbs, you can make this corn casserole with crackers. Use club crackers or Ritz crackers in the casserole and as a topping.
Instead of cheddar cheese, you can add a little kick this scalloped corn by use pepper jack cheese (use the same amount.)
You don’t need to add the mushrooms, onion, or sweet bell peppers, in case you don’t like any of these ingredients. The scalloped corn will still be delicious!
I hope you’ll try this old-fashioned scalloped corn. Please let us know what you think of it by leaving a comment below. We love hearing from you!
- 10 to 12 oz bag of frozen corn
- 1 tablespoon butter
- 1 small onion coarsely diced
- 1 small sweet bell pepper coarsely diced
- 4-8 oz baby portabello mushrooms sliced
- 1 can cream of mushrooms soup
- 1 cup shredded cheddar cheese
- 1 egg beaten
- ½ cup whole milk or cream
- ½ cup breadcrumbs
- 1 tablespoon flour
- 1 teaspoon salt
- Preheat oven to 400 degrees F.
- Prepare 9″x9″ casserole pan, pie dish, or baking pan with non-stick coating.
- Place butter in sauté pan and heat over medium high.
- Add onion, mushrooms, and pepper, stir and saute until soft and translucent, then set aside.
- Pour corn into large mixing bowl add satuéed vegetables and remaining ingredients.
- Mix thoroughly and pour into prepared baking pan.
- Bake, uncovered, 45-60 minutes until golden brown.
- Allow to rest 10 minutes before serving.
- Make this ahead of time to save prep time for your Thanksigiving dinner.
- Use pepper jack cheese for a little extra kick in this recipe.
- Bake this in the oven or make it in your crock-pot.