Easy scalloped corn casserole without jiffy (scalloped corn with ritz crackers instead!) is always a good choice. I love the way this scalloped corn casserole recipe can be added to virtually any meal. It’s a side dish that always delivers just the right flavor and texture and it goes with anything.
Part of what makes this scalloped corn casserole the perfect side dish is that the way it is made, you get consistent results every time. Plus the flavor of this simple dish does not overwhelm the other side dishes or entrees you may wish to make in addition to this yummy corn casserole recipe.
What Does Scalloped Mean?
Sometimes a cook confuses the term scalloped with au gratin. Both terms are commonly used for potatoes. However, corn can also be scalloped.
Scalloped as a cooking term is not necessarily the same thing as a scalloped design, although it can be. In terms of design, to scallop something means to outline with a row of curves. This look resembles the outer shell of a scallop. You can see this design on the edges of a pie crust that uses ridges or bumps to encircle the pie along the lip of the pan. This definition of scalloped is also used in fashion and can refer to anything manufactured with a scalloped pattern such as upholstery, or paneling.
Scalloped in Culinary Use
Scalloping in terms of cooking is quite different when talking about making scalloped corn or scalloped potatoes. It refers to the constitution of a dish. Scalloped corn is baked in cheese or a cream sauce.
Scalloped most often refers to thinly sliced foods that are baked in sauce. The most common example is scalloped potatoes. However, corn is not sliced, so scalloped corn is a deviation from the traditional meaning, which is derived from a word that literally means sliced.
Au Gratin, which as I said before is often confused with scalloped, means scraped. In the case of potatoes, the end result of scalloped or au gratin is nearly identical. The key difference is that while both foods can be baked, scalloped casseroles like this corn caserole recipe are always baked, while au gratin refers to preparation that can also be done alternatively on a stovetop.
It May Go Even Further…
The culinary term scalloped as we know it may even go back further than the traditional definition. In its earliest use, the term may have been more literal. Seafood casseroles served on a scallop shell were the first use of the term, according to Definitions.net.
But today, there’s no seafood involved. We’re sticking to good old scalloped corn with ritz crackers and you are going to love it.
Using a Food Processor for Scalloped Corn Casserole
This is ean easy scalloped corn casserole recipe, but it necessitates the use of a food processor. While casseroles typically involve a few mixing bowls and end in combining a set of separate mixtures to a baking dish, this scalloped corn casserole instead relies on the functional settings of a food processor to get the texture just right. So, the value of a food processor in this dish is immeasurable.
The contents of the casserole, including the corn and seasoning, will simmer for a short time before it goes into the processor. Puree this mixture before pouring it into your prepared baking dish.
When you see the steps needed in this corn casserole wtihout jiffy, don’t be alarmed or concerned. The food processor makes the job so easy that all you need to do is pulse your topping. That is just how easy it is. The topping becomes the gorgeous golden-brown crust sitting atop your scalloped corn casserole and it is so worth it.
The added use of equipment like a food processor can seem more technical and complicated. On the contrary! It actually makes the job much easier since you only need to push a button. It also aids in the corn casserole recipe having a consistent texture your guests will love.
Advance Preparation of Scalloped Corn Casserole Mixture
This scalloped corn casserole recipe is a mouth-watering dish that I enjoy eating as much as making. Part of the beauty of this incredible corn casserole without jiffy is that you can start it at one time and finish it later on. As easy as it is to make this casserole, it goes even quicker when you prepare it in advance and bake it days later.
All you do to make you easy scalloped corn ahead is pour the prepared mixture into your casserole dish and then refrigerate until you are ready to bake it in the oven. This allows you to meal plan for busy days and just pop it in the oven without having to prepare all the elements.
Casseroles are amazing advanced dishes to make and store in the refrigerator or freezer. If you plan far enough in advance, you can freeze your scalloped corn casserole and take it out to bake in the oven whenever you are ready for an easy warm side dish.
Corn Casserole Recipe Enhancements
Part of the beauty of this particular scalloped corn casserole is its simplicity. This easy scalloped corn is best served as a side dish because it does not contain much variety in terms of flavor or ingredients.
A more robust casserole like my Easy Cheesy Sweet Corn Casserole makes a great entree or even a complete meal. This scalloped corn with ritz crackers is mostly just a corn dish. However, you can enhance it however you like. Here are a few suggestions.
- Add a depth of flavour to your corn casserole without jiffy using additional herbs
- Another way you can enhance this dish is by adding protein such as roasted turkey or grilled fish
- To maintain the simplicity of the casserole but balance the flavor, add chopped peppers. Chopped Anaheim peppers and jalapenos make a nice addition and help cut the richness of the creamy corn
Enhancing your scalloped corn casserole with a more complex flavor profile will elevate it as a side dish and encourage larger helpings. This could be the difference in adding one side dish or two to your dinner table.
Other great side dishes to try
- Slow Cooker Scalloped Alfredo Potatoes and Cauliflower
- Easy Ritzy Parmesan Chicken
- Baked Easy Cheesy Scalloped Potatoes
What Goes with Scalloped Corn Casserole?
Corn casserole is a popular southern dish. If you want to stick to a southern menu then pair it with traditional proteins like deep-fried chicken or blackened catfish.
Try to avoid entrees that also include starchy vegetables or grains.
Any meat dish will pair nicely with the sweet, mellow flavor of this creamy side dish. An additional side of some steamed broccoli or a crunchy salad will round the meal out nicely.
Ingredients in Easy Scalloped Corn with Ritz Crackers
Yield: Serves 4 to 6
- 20 Ritz crackers
- 1 slice hearty white sandwich bread, torn into pieces
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups half-and-half
- 6 cups frozen corn
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon pepper
How to Make Easy Scalloped Corn
Adjust oven rack to middle position and heat oven to 450 degrees. Spray 8-inch square baking dish with cooking spray. Pulse crackers, bread, and butter in food processor until coarsely ground.
Bring corn kernels, half-and-half, salt, and pepper to boil in large saucepan. Reduce heat to medium-low and simmer, covered, until corn is tender, about 5 minutes.
Puree 2 cups corn mixture in blender until thick and smooth. Return puree to cooked corn and stir to combine. Transfer corn -mixture to prepared dish. Top with crumb mixture and bake until golden brown, 7 to 10 minutes.
Once transferred to baking dish in step 3, filling can be refrigerated, covered, for up to 3 days.
Refrigerate crumb topping separately.
Bring filing to room temperature, cover with foil, and bake for 20 minutes at 400 degrees.
Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown, 7 to 10 minutes.
- 20 Ritz crackers
- 1 slice hearty white sandwich bread torn into pieces
- 1/4 cup unsalted butter, melted
- 6 cups frozen corn
- 1 1/4 cups half-and-half
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- Adjust oven rack to middle position and preheat your oven to 450 degrees. Prepare an 8 inch square baking dish with cooking spray and set aside. Get out and measure all of your ingredients.
- Pulse crackers, bread, and butter in food processor until coarsely ground.
- Bring corn kernels, half-and-half, salt, and pepper to boil in large saucepan. Reduce heat to medium-low and simmer, covered, until corn is tender, about 5 minutes.
- Puree 2 cups corn mixture in blender until thick and smooth.
- Return puree to cooked corn and stir to combine.
- Transfer corn mixture to prepared dish.
- Take crumb mixture and cover corn mixture with it.
- Bake until golden brown, 7 to 10 minutes.
- Serve and enjoy every bite!