Scalloped Corn Cracker Topping

Scalloped corn is one of those classic comfort dishes you bring to the table for a holiday or Sunday dinner and everyone takes seconds. It is creamy and rich with buttery crackers on top and always reminds me of family gatherings with laughter in the background and extra helpings at midnight. You can whip this up with simple ingredients and the steps are easy enough for a busy weeknight too.

I started serving this for Thanksgiving but eventually it became my go to side for barbecue potlucks since everyone always asks for the recipe after one bite.

Ingredients

• Cream style canned corn: brings the smooth creamy base use recognized brands for best results
• Whole kernel sweet corn: adds pop and texture to balance the creaminess look for brightly colored kernels and a hint of crunch
• Eggs: help set the custard and bind everything together use fresh eggs for best flavor
• Ritz crackers: create buttery layers both inside and on top slightly stale crackers actually work well since they soak up flavor
• Unsalted butter: melts into every bite and helps the topping crisp up choose high quality butter for rich taste
• Paprika: adds gentle warmth and color smoked paprika is also tasty
• Kosher salt: balances the natural sweetness of the corn
• Black pepper: gives subtle bite use freshly ground for better aroma
• Fresh parsley: brightens the finish sprinkle just before serving for color

Instructions

Preheat the Oven:

Start by heating your oven to 350 F and prepare a nine by nine inch baking dish by spraying it with nonstick cooking spray This keeps the casserole from sticking and makes for easy serving

Mix the Filling:

In a large bowl combine the cream style corn drained sweet corn eggs three fourths cup crushed crackers and half the melted butter Stir until the mixture looks uniform with no streaks of egg Swapping in a flexible spatula helps scoop up every bit

Spread in the Dish:

Pour the corn mixture into your prepared baking dish Use a spatula to smooth the top and get it all the way to the corners This step is what ensures an even bake all the way through

Mix the Topping:

In a separate small bowl stir together the remaining crushed crackers melted butter paprika salt and pepper Mix until the crackers are thoroughly coated and the spice looks evenly distributed

Sprinkle the Topping:

Scatter the seasoned cracker mixture evenly over the corn base Press it gently with your hand so it sticks but do not pack it down too tight You want a bit of airy crunch to develop as it bakes

Bake Until Golden:

Place in your preheated oven and bake for thirty to forty minutes Watch for the topping to turn golden brown and check that the casserole is bubbling around the edges This guarantees a creamy but set center

Rest and Garnish:

Remove from the oven and let the dish rest five to ten minutes before serving This allows everything to firm up Sprinkle with chopped parsley before taking to the table for a fresh finish

The sweetness of corn gets even better when paired with Ritz crackers which is my favorite part and brings me right back to my grandma’s kitchen She always kept an extra roll of crackers just for making this recipe and loved to let grandkids help crush them

Storage Tips

Let the casserole cool completely then cover tightly with foil or plastic wrap and store in the refrigerator for three days You can reheat single portions in the microwave or cover the dish with foil and warm in a three hundred fifty degree oven so the topping does not overbrown

Ingredient Substitutions

Club crackers or buttery bread crumbs make a fine substitute for Ritz crackers If you need a dairy free option swap the butter for a plant based alternative or try olive oil You can even use frozen corn kernels in place of canned just be sure to thaw and drain them

Serving Suggestions

Serve this as an easy side at holiday meals next to turkey or ham It is also just as fitting at a summer barbecue alongside grilled chicken pulled pork or veggie burgers For extra color add a toss of chives or thinly sliced green onions on top

Cultural and Seasonal Connections

Scalloped corn is a Midwestern favorite that shows up at church suppers and holiday spreads for good reason It is hearty budget friendly and appeals to every age group In the summer use fresh off the cob corn for a sweeter pop while in winter canned corn makes the dish simple and cozy

Seasonal Adaptations

Use fresh corn when it is peak season for extra sweetness and texture Add diced red bell pepper or jalapeno for a hint of color and spice Sprinkle with extra fresh herbs from your garden in spring

Success Stories

Kids who once shunned veggies now ask for seconds thanks to the creamy corn and buttery topping One reader told me she took it to a friend’s potluck where it disappeared before anything else and everyone requested the recipe It is also become a tradition for a friend’s Friendsgiving every year

Freezer Meal Conversion

Assemble the casserole up through step five then wrap tightly and freeze before baking Let thaw overnight in the fridge then bake as usual for a fuss free holiday side You can also bake straight from frozen just add an extra fifteen to twenty minutes covered with foil so the center heats through

This dish quickly becomes a staple once you share it at a gathering. The comforting flavors and golden topping mean there are never leftovers for long.

Recipe FAQs

→ Can I use fresh corn instead of canned?

Yes, fresh corn can be used. Replace canned kernels with freshly cooked or steamed corn for a crisp texture.

→ How do I prevent the topping from burning?

Watch during the last 10 minutes of baking and cover loosely with foil if it browns too quickly.

→ Can I make it ahead of time?

Prepare the dish up to a day in advance, refrigerate, and bake just before serving for best texture.

→ Is this dish vegetarian?

Yes, all ingredients are vegetarian. Ensure your crackers do not contain animal-derived ingredients.

→ Can I add cheese to this dish?

Cheese can be mixed into the corn mixture or sprinkled on top for extra richness and flavor.