Cheesy Scalloped Corn Casserole

This Cheesy Scalloped Corn Casserole transforms humble corn kernels into a decadent, crowd-pleasing side dish that’ll have everyone scraping their plates clean.

With its golden, buttery cracker topping and gooey cheese throughout, this is what potluck dreams are made of.

The magic happens when sweet corn meets sharp white cheddar and buttery crackers, creating layers of texture and flavor that’ll make your taste buds dance.

This isn’t just a side dish—it’s the sleeper hit that’ll steal the spotlight from your main course. Perfect for holidays, Sunday dinners, or anytime you need a dose of pure comfort food bliss.

Ingredients

• 3 eggs
• 1 cup half and half
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 5 cups corn kernels (fresh, or thawed from frozen)
• 1½ cups buttery crackers (such as Ritz), coarsely crushed, divided
• 1½ cups white cheddar cheese, shredded, divided
• 4 tablespoons butter, melted
• 2 tablespoons chopped parsley
• Cooking spray

Steps

1. Preheat the oven to 325°F (163°C). Coat a 2 or 3 quart baking dish with cooking spray, making sure to cover the sides to prevent sticking.
2. Place the 3 eggs and 1 cup half and half in a large bowl. Whisk until completely smooth and well combined, about 30 seconds. The mixture should have a uniform pale yellow color with no visible egg streaks.
3. Add the 1 tablespoon sugar, 1 teaspoon salt, 5 cups corn kernels, ½ cup of the crushed crackers and 1 cup of the cheese to the bowl. Mix until well combined. The mixture should be evenly coated but not overmixed, which could make the final texture tough.
4. Spread the corn mixture into the prepared dish, using a spatula to create an even layer. This ensures uniform cooking throughout the casserole.
5. Bake for 30-35 minutes or until edges of the casserole are just set. You’ll know it’s ready for the next step when the perimeter looks slightly firm but the center still has some jiggle to it.
6. While the casserole is baking, mix together the 4 tablespoons melted butter and the remaining 1 cup of crushed crackers in a medium bowl. The crackers should be evenly coated but still maintain some texture—don’t let them become soggy.
7. Remove the casserole from the oven (keeping the oven on) and sprinkle the remaining ½ cup of cheese evenly over the top, followed by the buttered cracker mixture. Try to get an even layer for that perfect golden-brown finish.
8. Return to the oven and bake for an additional 20-25 minutes or until the casserole is browned and completely set. The top should be golden and crispy, and a knife inserted in the center should come out mostly clean.
9. Remove from the oven and sprinkle with the 2 tablespoons chopped parsley. Let sit for 5 minutes before serving to allow the casserole to set up properly. This resting time is crucial—cutting too soon will result in a runny casserole.

Smart Swaps

• Use evaporated milk instead of half and half (1:1 ratio) for a slightly lighter version
• Substitute pepper jack cheese for white cheddar to add a spicy kick
• Try gluten-free crackers to make this dish gluten-free friendly
• Add ½ cup diced bell peppers for extra color and nutrition

Make It Diabetes-Friendly

• Replace sugar with 1 tablespoon monk fruit sweetener (reduces approximately 12g carbs total)
• Use unsweetened almond milk mixed with 2 tablespoons heavy cream instead of half and half (reduces approximately 6g carbs per serving)
• Reduce corn to 3 cups and add 2 cups diced cauliflower (reduces approximately 30g carbs total)
• Use whole grain crackers instead of butter crackers (adds fiber which slows glucose absorption)
• Serve in ½ cup portions rather than larger servings to control carbohydrate intake

Pro Tips

• For the best texture, don’t overmix the corn mixture—this keeps it from becoming dense
• If using frozen corn, make sure it’s completely thawed and drained to prevent excess moisture
• Let the casserole rest for a full 10 minutes if you want cleaner slices for presentation
• Prepare the cracker topping just before using to maintain maximum crunch
• For make-ahead convenience, prepare the corn mixture up to 24 hours in advance and refrigerate, then add the topping just before baking (may need 5-10 extra minutes of bake time)