This Scalloped Corn recipe is a classic Southern soul food side dish made with a creamy mixture of corn kernels, eggs, milk, and breadcrumbs, baked until golden and crispy on top. Whether using fresh, canned, or frozen corn, this dish is a delicious and comforting addition to any meal, perfect for feeding a crowd or enjoying as leftovers.
What is Scalloped Corn
Scalloped corn is a popular side dish in the Midwest and the South. The name “scalloped” comes from the way the dish is prepared. The corn is layered in a casserole dish. Scalloped means baked in a cream sauce (a lot of times cheese) and often times topped with an au gratin. This dish is baked in a cream sauce for sure and you are free to add cheese if you wish.
What Type of Corn to Use
This dish can be made with fresh, canned, or frozen corn kernels. If using fresh corn, you can use either sweet corn or field corn, although sweet corn is more commonly used for its tender texture and sweet flavor.
If using canned or frozen corn (thaw it first) and be sure to drain the excess liquid before using it in the recipe. You can also use canned creamed corn if you wish.
Key Ingredients
- Corn
- Flour
- Cornstarch
- Breadcrumbs
- Sugar or Sweetener
- Salt and Pepper
- Heavy Cream
- Milk
- Butter
- Eggs
How to Make Scalloped Corn
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add corn, flour, cornstarch, and sweetener to a mixing bowl. Stir to combine.
- Add eggs, heavy cream, milk, and melted butter to a separate bowl. Whisk well to combine.
- Add milk and butter mixture to the corn and stir.
- Pour the mixture into a 9×13 baking dish. Add in half of the breadcrumbs and stir and smooth the mixture throughout the pan.
- Sprinkle the remaining breadcrumbs on top.
- Bake.
Can You Make it Ahead/How to Store
You can make it ahead of time and reheat it when you’re ready to serve. Once the dish is fully baked, allow it to cool to room temperature before covering it tightly with foil or plastic wrap and storing it in the refrigerator. The dish will last in the refrigerator for up to 3-4 days.
How to Reheat
Reheat the dish in the oven at 350 degrees. Cover the dish with foil and place it in the oven for 20-30 minutes, or until heated through. You can also reheat individual portions of scalloped corn in the microwave on high for 1-2 minutes, stirring occasionally to ensure even heating.
Keep in mind that scalloped corn may become slightly less creamy and crispy when reheated.
Freezer Tips
The texture and consistency of the dish may change slightly after freezing and reheating. Here are some tips on freezing:
- Allow the dish to cool to room temperature after baking.
- Transfer the scalloped corn to a freezer-safe container or zip-top plastic bag, being sure to leave some space at the top for expansion during freezing.
- Label the container or bag with the name and date so that you can easily identify it later.
- Place the scalloped corn in the freezer and freeze for up to 3 months.
To reheat frozen scalloped corn, thaw it in the refrigerator overnight. Then, follow the instructions above for reheating.
Recipe Tips
- Don’t overmix the batter. This will cause cracks in the topping.
- Bake the casserole until it is golden brown and the cheese is melted and bubbly.
- Serve the casserole warm.
Pair With these Recipes
Pork Neck Bones
Crockpot Beef Tips and Rice
Crockpot Pork Chops, Apples, and Onions
More Corn Recipes
Bacon Corn Maque Choux
Southern Corn Pudding
Air Fryer Corn on the Cob
Slow Cooker Creamed Corn
Corn and Crab Bisque
Scalloped Corn
Ingredients
- 30 oz whole kernel corn Fresh, Frozen and thawed, or 2 15oz cans, drained.
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons sweetener
- salt and pepper to taste
- 3 eggs
- 1/4 cup heavy cream
- 1/4 cup milk Any milk will work including plant-based.
- 4 tablespoons melted butter Measured solid.
- 1 cup breadcrumbs Any breadcrumbs, I use panko.
Instructions
- Preheat oven to 350 degrees.
- Add the corn, flour, cornstarch, sugar or sweetener, salt, and pepper to taste in a mixing bowl. Stir to combine. Taste repeatedly here and adjust the spices and sugar to suit your taste.
- Add the eggs, heavy cream, milk, and melted butter to a separate bowl. Whisk well to combine.
- Add the milk and butter mixture to the corn and stir.
- Pour the mixture into a 9×13 baking dish. Add in half of the breadcrumbs and stir and smooth the mixture throughout the pan.
- Sprinkle the remaining breadcrumbs on top.
- Bake for 40-50 minutes uncovered. Bake until the top is crisp. Halfway through spritz the top of the mixture with cooking oil spray. If you want a well-browned topping, this helps a lot.
- Cool before serving.
Notes
- You can use either whole kernel corn or cream-style corn, depending on your personal preference. You can also use frozen corn kernels. When using canned corn be sure to drain it first. If using frozen corn thaw it first and drain the excess water
- Don’t overmix the batter. This will cause cracks in the topping.
- Bake the casserole until it is golden brown and the cheese is melted and bubbly.
- Serve the casserole warm.