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Scalloped Corn Casserole

Scalloped corn casserole bakes whole kernel and cream-style corn with milk, egg, and crushed saltines under a buttery cracker topping. The golden top and set center make it a comforting, easy-to-portion side dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 egg large
  • 0.5 cup whole milk
  • 1.5 cups saltine crackers crushed, divided
  • 5 tablespoons unsalted butter melted, divided
  • 0.25 teaspoon black pepper

Equipment

  • 1 8-inch square baking dish

Method
 

Make the casserole
  1. Heat the oven to 350°F.
  2. Grease an 8-inch square baking dish.
  3. Whisk the egg and milk in a medium bowl, then stir in the whole kernel corn, cream-style corn, 1 cup of the cracker crumbs, 3 tablespoons of the melted butter, and the black pepper.
  4. Spread the mixture in the prepared dish and bake for 20 minutes.
Make the topping
  1. Stir the remaining 1/2 cup cracker crumbs with the remaining 2 tablespoons melted butter.
  2. Sprinkle the crumb mixture evenly over the casserole.
  3. Bake for 20 to 25 minutes, until the topping is golden and the center is set and registers 160°F on an instant-read thermometer.
  4. Rest the casserole for 10 minutes before serving.

Notes

Let the casserole rest so the center sets before serving. Refrigerate leftovers in an airtight container for up to 3 days; freezing is possible, though the cracker topping may soften. For a gluten-free option, use gluten-free crackers.