“`html
If you’re craving something irresistibly comforting and packed with homestyle charm, you will absolutely adore this Old-School Scalloped Corn Just Like Grandma Made. This creamy, golden casserole feels like a warm hug from the past, blending sweet corn, buttery crumbs, and a tender custard to create a dish that’s both nostalgic and downright delicious. Whether it’s a holiday side or a cozy weeknight treat, this recipe captures that classic, satisfying flavor that only a true old-fashioned scalloped corn can deliver.
Ingredients You’ll Need
Each ingredient in this Old-School Scalloped Corn Just Like Grandma Made brings something special to the table, whether it’s richness, sweetness, or that perfect crispy topping. Keeping it simple with pantry staples ensures the flavors shine through beautifully.
- Sugar: Just a touch to balance the savory and highlight the sweetness of the corn.
- Milk (whole milk preferred): Adds creaminess and richness to the custard base.
- Saltine cracker crumbs: Crushed finely, they create a tender yet slightly crunchy texture in the casserole.
- Whole kernel corn: Provides natural sweetness and a burst of juicy kernels in every bite.
- Minced onion: Adds subtle aromatic depth without overpowering the dish.
- Ground black pepper: Freshly ground offers a mild, spicy kick to balance the flavors.
- Salt: Enhances and ties all ingredients together.
- Large eggs (room temperature): Essential for binding the casserole smoothly and giving it that custardy texture.
- Salted butter: Small pats throughout melt to create pockets of luscious, buttery goodness.
How to Make Old-School Scalloped Corn Just Like Grandma Made
Step 1: Get Your Oven and Dish Ready
Start by preheating your oven to 350°F. Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking and help the dish brown evenly. This simple prep will ensure your scalloped corn releases flawlessly after baking and looks as lovely as it tastes.
Step 2: Whisk Together Eggs and Milk
In a large bowl, whisk room-temperature eggs until pale and smooth, then add the whole milk. Combining these first helps build a silky custard base that binds the dish perfectly. This step is key for achieving the classic creamy texture that defines Old-School Scalloped Corn Just Like Grandma Made.
Step 3: Incorporate Cracker Crumbs and Let Them Soak
Gently fold in the crushed saltine cracker crumbs, allowing them to soak for about a minute. This soak time softens the crumbs, integrating their delicate crunch into the custard for a cohesive texture that’s soft but with just enough bite.
Step 4: Add Corn, Onion, Seasonings, and Butter
Stir in the drained whole kernel corn, finely minced onion, sugar, salt, and pepper with care to combine evenly. Then scatter small pats of salted butter throughout without fully mixing—these melt into little pockets of flavor during baking, giving the casserole those irresistible bursts of richness you’ll love.
Step 5: Bake to Golden Perfection
Pour your mixture into the prepared dish, spreading it evenly, and bake uncovered for about 40 minutes. Look for a lightly golden top and a set center, with a knife inserted near the middle coming out clean or with just a few moist crumbs. Allow it to cool slightly—this pause lets the custard firm up to just the right consistency.
How to Serve Old-School Scalloped Corn Just Like Grandma Made
Garnishes
Although rich and flavorful on its own, a sprinkle of fresh chopped parsley or chives adds a lovely burst of color and freshness. A light dusting of paprika can also bring a hint of warmth and visual appeal that complements the creamy yellow casserole beautifully.
Side Dishes
This Old-School Scalloped Corn Just Like Grandma Made pairs perfectly with roasted meats like turkey, ham, or chicken. It also shines alongside fresh green beans or a crisp garden salad, providing a comforting counterbalance of creamy, sweet, and savory that elevates your entire meal.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins for a charming single-serving presentation, perfect for dinner parties. You can also sprinkle a bit of shredded sharp cheddar cheese on top during the last few minutes of baking for a golden cheesy crust that adds texture and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Cover your baked scalloped corn tightly in the refrigerator and enjoy within 3 to 4 days. Its creamy texture holds up well, and flavors often deepen after resting overnight, making leftovers even more delightful.
Freezing
You can freeze this dish before baking by covering it securely with foil and plastic wrap. Freeze for up to 2 months. When ready to enjoy, bake from frozen adjusting time slightly until bubbly and golden on top.
Reheating
Reheat leftovers covered in the oven at 350°F for about 20 minutes or until warmed through. Avoid microwaving if possible to preserve the creamy texture and prevent drying out.
FAQs
Can I use frozen corn instead of canned?
Absolutely! Frozen corn works beautifully in this recipe. Just make sure it’s fully thawed and drained of excess moisture to keep your scalloped corn from becoming watery.
What if I don’t have salted butter?
Unsalted butter is fine; just add a pinch more salt to compensate for flavor balance. Using quality butter really enhances the richness here, so don’t skip it if you can avoid it.
Can I make this dish dairy-free?
This recipe relies on whole milk and butter for creaminess and flavor, but you can try substituting with a plant-based milk like oat or almond milk and dairy-free margarine. Keep in mind the texture and taste will change somewhat.
Why do the eggs need to be at room temperature?
Room-temperature eggs mix more smoothly with milk, helping create a uniform custard without curdling. This results in a silky, tender scalloped corn that holds together perfectly.
Is there a way to make this recipe gluten-free?
Simply replace the saltine crackers with gluten-free cracker crumbs or crushed gluten-free cornflakes. This swap still delivers satisfying texture without gluten.
Final Thoughts
There’s something truly special about Old-School Scalloped Corn Just Like Grandma Made that brings family tables together in the best way. It’s the kind of classic recipe that warms hearts and satisfies cravings with every bite. I hope you’ll give this beloved dish a try and create your own memories filled with creamy, comforting goodness!
“`
PrintOld-School Scalloped Corn Just Like Grandma Made
Old-School Scalloped Corn is a comforting, creamy casserole that brings nostalgic flavors just like grandma made. This recipe combines sweet corn, creamy custard, and buttery saltine cracker crumbs baked to golden perfection, creating a deliciously rich side dish perfect for family dinners or holiday meals.
- Prep Time: 18 minutes
- Cook Time: 37 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 tbsp sugar
- 2/3 cup saltine cracker crumbs (crushed into fine pieces)
- 1/4 tsp ground black pepper (freshly ground preferred)
- 3/4 tsp salt
Wet Ingredients
- 1 cup whole milk (whole milk creates creamier texture)
- 2 large eggs (room temperature for better binding)
- 3 tbsp salted butter (preferably Kerrygold for richness)
Main Ingredient
- 29 oz whole kernel corn (drained if canned, or frozen thawed)
- 1 tbsp minced onion (finely minced for even distribution)
Instructions
- Prepare Baking Dish: Preheat your oven to 350°F and lightly spray a 9×13 inch baking dish or similar 2-quart capacity dish with cooking spray or butter to ensure even heating and prevent sticking.
- Mix Custard Base: In a large mixing bowl, whisk the room-temperature eggs until pale and well combined. Add whole milk, whisking until fully incorporated. Fold in crushed saltine cracker crumbs and let them soak for about a minute to absorb the milk for a silkier texture.
- Add Corn Mixture: Add drained corn, minced onion, sugar, salt, and freshly ground black pepper to the custard. Cut butter into small pats and scatter throughout the mixture, stirring gently until just combined to maintain pockets of richness.
- Assemble and Bake: Pour the mixture evenly into the prepared baking dish. Bake uncovered at 350°F for 40 minutes, until the top is set, lightly golden, and a knife inserted near the center comes out clean or with a few moist crumbs. Allow to cool slightly to firm up before serving.
Notes
- Using room-temperature eggs helps create a smoother, uniform custard for better binding.
- Do not overmix the final batter to avoid a tough casserole texture.
- High-quality salted butter like Kerrygold adds flavor depth.
- The casserole will continue to firm up as it cools, so avoid overbaking.
- Frozen corn should be thawed and drained to prevent excess moisture.