This creamy scalloped corn casserole with a buttery Ritz cracker topping requires just a few ingredients and comes together quickly. A savory corn casserole goes well with holiday dinners, and alongside practically any meal.
This corn casserole with Ritz crackers is a homey side dish everyone will love.
Undeniably, what makes this scalloped corn casserole the perfect side dish is the simplicity of the recipe. Also, the flavor of this simple dish does not overwhelm the other side dishes or entrees you may wish to make.
Scalloped Corn recipes like this one are classic comfort food, which is very popular in the South and for good reason. Scalloped corn is a budget-friendly, vegetable side dish that comes together quickly.
Compared to the corn casserole recipes that uses Jiffy baking mix, I much prefer the crunch and texture the buttery Ritz crackers add to this recipe.
Much like its scalloped potatoes counterpart, it is the creamy sauce that makes this corn casserole "scalloped" as well as incredibly delicious.
If you like creamy side dishes, check out Slow Cooker Scalloped Alfredo Potatoes and Cauliflower and Cheesy Scalloped Potatoes.
Scalloped corn casserole with a Ritz cracker topping is a terrific side dish recipe to Smoked Bacon Wrapped Meatloaf or Slow Cooker Garlic Ranch Pork Chops.
Why You Will Love This Recipe
- Corn is one of the easiest vegetables to get your kids to eat!
- Takes just 5 minutes of prep.
- It is creamy comfort food that you will LOVE.
- The buttery cracker topping is perfection in the mouth.
Ingredients in Scalloped Corn Casserole with Ritz Crackers
I told you this was an easy recipe for corn casserole. You probably already have all of these ingredients in your pantry and freezer.
- Casserole: Frozen Corn and Half and Half make up the base for this recipe.
- Topping: Ritz Crackers, White Sandwich Bread, and Butter create a wonderful crunchy topping.
- Seasonings: Simply season with Salt and Pepper to taste.
How to Make Scalloped Corn Casserole with Ritz Crackers
- Adjust oven rack to middle position and heat oven to 450 degrees. Then, spray an 8-inch square baking dish with cooking spray.
2. Pulse the crackers, bread and butter in food processor until coarsely ground.
3. Bring corn kernels, half-and-half, salt, and pepper to boil in large saucepan. Next, reduce the heat to medium-low and let simmer, covered, until the corn is tender, for about 5 minutes.
4. In the meantime, puree 2 cups of the corn mixture in the blender, until it is thick and smooth.
5. Return puree to cooked corn and stir to combine. Transfer corn mixture to prepared dish.
6. Lastly, top with crumb mixture and bake until golden brown, 7 to 10 minutes.
7. Serve and enjoy every bite!
Substitutions
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips to change this scalloped corn casserole.
- Half and Half: If you don't have or want to use half and half, you have a couple of options. The first is to substitute heavy cream for the half and half in equal parts. The second is to substitute ⅔ cup heavy cream and ⅓ whole milk for the half and half.
- Corn: Substitute fresh corn or canned corn for frozen, being sure to drain canned corn before use.
- Toppings: You may substitute the white bread for honey bread or a wheat variety of bread. You can use a generic or other cracker similar to Ritz crackers.
Variations
Want to personalize this easy scalloped corn casserole? Here are some of my suggestions for changing up this recipe.
A more robust casserole like Easy Cheesy Sweet Corn Casserole makes a great entree or even a complete meal. Here are a few suggestions for scalloped corn casserole.
- Add a depth of flavor to corn casserole with the addition herbs.
- Enhance this dish is by adding protein. Also, roasted turkey or grilled fish are good options.
- Do you like a little heat? Add chopped Anaheim peppers. In addition, chopped jalapenos help cut the richness of the creamy corn.
Equipment
Required kitchen tools are below:
- Food Processor
- Large Mixing Bowl
- Large Pot
- Casserole Dish
Storage
- Refrigerator: Refrigerate scalloped corn leftovers in an airtight container in the refrigerator for up to three days.
- Freezer: Freeze scalloped corn leftovers in an airtight container in the freezer for up to two months.
- Reheat: Allow the casserole to thaw in the refrigerator overnight. Place in a baking dish, covered with aluminum foil and reheat in a preheated 350 F oven for 20 to 25 minutes.
Tips
- If using canned corn with added salt, reduce the salt in the recipe to 1 ¼ teaspoon to avoid the dish becoming overly salty.
- Turn this into a meal by adding 2 cups bite-size chunks of cooked ham into the corn mixture.
- Easily double the recipe to feed a crowd.
FAQ
Scalloping in terms of cooking refers to the constitution of a dish. A scalloped food is baked in a cheese or cream sauce, or a combination of both. Both cooking methods are commonly used for potatoes. However, corn can also be scalloped.
Scalloped most often refers to thinly sliced foods that are baked in sauce. The most common example is scalloped potatoes. Hence, 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, often confused with scalloped, means scraped. Although, 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 casserole recipe are always baked, while au gratin refers to preparation that can also be done alternatively on a stovetop.
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.
Yes, however, the topping will need to be stored separately. Once transferred to baking dish, the filling can be refrigerated, covered, for up to 3 days. 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.
Corn casserole is a popular southern dish. For a southern menu, pair it with traditional proteins like deep-fried chicken or blackened catfish. 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.
More Great Side Dish Recipes
For more delicious side dish recipes, give this old-fashioned cucumber and onion salad and air fryer frozen brussel sprouts a try.
Scalloped Corn Casserole
Ingredients
- 20 Ritz crackers
- 1 slice hearty white sandwich bread torn into pieces
- ¼ cup unsalted butter, melted
- 6 cups frozen corn
- 1 ¼ cups half-and-half
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
Instructions
- Adjust oven rack to middle position and preheat 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!
Notes
Nutrition
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