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.
This holiday side dish takes just an hour to bake and you can put it together the night before, for added convenience. It’s truly the perfect side dish for any special dinner.
What is it?
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.
Ingredients and notes
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.
This is how I like to make this recipe but you can personalize it to your taste. Another reason to love this easy and versatile dish.
Corn – Use fresh, frozen, or canned.
Cheddar Cheese – Use shredded cheese but do yourself a favor an buy a block of cheese and shred it yourself. The pre-shredded cheese has wax and other filler in it which is why it doesn’t melt as evenly. It also doesn’t taste as good, in my humble opinion!
To Make this Gluten Free – Use cornstarch instead of flour and substitute some almond flour for the breadcrumbs. Both lend body to the casserole and the almond flour with give a mild, you some mild and nutty undertones.
If you don’t like mushrooms, leave them out! Same goes for the onion and sweet bell pepper. Make it your own!
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!
- Dice whatever vegetables you want to use, and melt some butter in a skillet.
- Saute the veggies over medium-low heat until they are soft.
- Combine the remaining ingredients in a mixing bowl and mix them all up, then add to skillet.
- At this point you can either seal and refrigerate overnight until ready to bake. Or bake as directed below. Be sure to allow the sauteed vegetables to cool before mixing with the other ingredients, if storing in the fridge.
- Bake the scalloped corn at 400° F. for 45 to 60 minutes, uncovered.
- Do not over-crowd the saute pan when sauteing the vegetables. This will result in “sweating” the vegetables, or cooked in their own juices. You’ll get better flavor with a slow saute!
- For a little extra-flavor, brown about 6 oz of pork sausage to stir into the mixture.
Make this recipe in any baking dish
- Casserole pan
- Dutch oven
- Cast iron skillet
Common recipe questions
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 crock pot scalloped potatoes, you can make this corn recipe 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!
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- 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 and cream in sauté pan and heat over medium low.
- 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 Thanksgiving dinner.
- Do not over-crowd the pan when sauteing the vegetables.
- Use pepper jack cheese for a little extra kick in this recipe.
- Buy block cheese and shred it yourself. This will avoid the potato starch and other preservatives and stabilizers put into store-bought shredded cheese.
- Brown some sausage as an add-in to this recipe, if desired.
- Bake this in the oven or make it in your crock-pot.