Old-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
Scale
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.