Down here, corn casserole has a permanent spot on the holiday table. It’s creamy, buttery, and loaded with that sweet corn flavor we all love. I grew up learning how to cook from my Louisiana family, and after years of sharing Southern recipes online, you can trust I'm delivering the real deal. Follow these simple steps and you’ll end up with a casserole that’s tender in the middle, golden on top, and tastes like it’s been on the table for generations.
Casseroles are kind of my thing! I love a good dish I can throw together easily with a few on-hand ingredients and then just bake! My Keto Bacon Cheeseburger Casserole, Keto Philly Cheesesteak Casserole, and Low Carb Breakfast Casserole are super popular recipes.
Corn casseroles can be made a few ways. Some casseroles use cornbread. This one is simply creamy and delish!
Scalloped Corn Ingredients
- Corn
- Flour
- Cornstarch
- Sugar or Sweetener
- Salt and Pepper
- Eggs
- Heavy Cream
- Milk
- Butter
- Breadcrumbs
How to Make Scalloped Corn Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 350 degrees.
- Add corn, flour, cornstarch, and sweetener to a mixing bowl. Stir to combine. If using salt and pepper, season here.
- Add 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.
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Scalloped Corn Casserole Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 30 oz frozen whole kernel corn or 2 15oz cans, drained
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons sugar or sweetener
- salt and pepper To taste and optional. See notes.
- 3 eggs
- ¼ cup heavy cream
- ¼ cups milk Any milk works. I used almond milk.
- 4 tablespoons butter, melted
- 1 cup breadcrumbs I used panko.
Instructions
- Preheat oven to 350 degrees.
- If using frozen corn, allow it to thaw at room temperature and drain any excess water.
- Add the corn, flour, cornstarch, and sweetener to a mixing bowl. Stir to combine. If using salt and pepper, season here.
- 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 9x13 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 I like to spritz the top of the mixture with cooking oil spray. If you want a well browned top this helps a lot.
- Cool before serving.
Video
Notes
- I have to add salt and pepper to any corn dish I eat, even if it has a hint of sweetness. If you wish to focus on the sweetness of this dish, you can omit salt and pepper.
- If you like really sweet corn, add more sweetener.
- This dish is often made using Ritz or saltine crackers. You can substitute panko breadcrumbs for 1 sleeve of either of those.
- Eggs are used in this recipe for structure. You can use 2 eggs if you want a moister dish.
- You can also use creamed corn if you wish and you do not have to drain it.
- Macros above assume monkfruit sweetener. If you use refined sugar they will vary.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
It's one of those classic comfort food casseroles that always shows up at the holidays. Think of it as corn baked in a creamy, buttery mixture with eggs and milk to hold it together, plus a little crunch from breadcrumbs or crackers on top. It’s sweet, savory, and has that soft, custardy middle that makes you wanna go back for seconds. It’s simple, old-school Southern cooking at its best, and it’s the kind of dish that tastes like somebody’s grandma made it.
I like to use whole kernel corn. I use frozen because it's readily available all year long. Some people use canned cream-style corn or canned whole kernel corn. Use whatever you like.
It will take 40-50 minutes to bake, depending on how crisp you like the topping. I like mine a little crunchy so I let it bake for 45 minutes.
You will need to bake this casserole uncovered. You only want to cover a dish in the oven when you don't want the top to brown very much. This dish is served with a browned and crunchy crust topping.
Yes, but it's best served fresh when the topping is crisp. If making ahead wait and add the second half of breadcrumbs to the dish when you plan to serve it. Toss them on a couple of hours before and then bake on 350 degrees until the top has browned.
You can freeze it covered for up to 2 months. Thaw it in the refrigerator overnight. Reheat it in the oven on 350 degrees for about 20 minutes or until warm.
Scalloped Corn Variations
You can add in any of these if you wish!
- Cream Cheese
- Shredded Cheese
- Cooked Sausage
- Cooked and Crumbled Bacon
- Evaporated Milk (can substitute heavy cream)
- Sour Cream
- Jalapenos
- Diced Tomatoes
- Ranch Seasoning
- Cajun Seasoning
Serve With These Popular Recipes
Classic Homemade Southern Cornbread
Southern Candied Sweet Potatoes
Instant Pot Black Eyed Peas
Grand Marnier Cranberry Sauce
Seafood Mac and Cheese
Stuffed Turkey Legs
Oven Baked Corn in Foil
Get a full listing of Soul Food Thanksgiving Recipes and The Best Authentic Soul Food Recipes here.
Gordon says
I have to give this 5 stars even before I make it. What's not to like? And Brandi has never let us down! My question-what about the use of, as Green Giant calls it, Fiesta Corn, with the peppers?
staysnatched says
I think that would be fine!
Sam says
You might want to reconsider putting canned corn in the ingredient list. Years ago I weighed it & there was 5 oz. of water per can & only 10 oz. of corn. It may vary by brand but probably not too much. That's why I stick to frozen corn.
staysnatched says
I like to provide options for my readers.