Easy Scalloped Corn
This Easy Scalloped Corn is comfort food at its best—creamy, cheesy, with that perfect crispy topping that just makes it irresistible. You’ve got tender corn baked in a rich custard of half and half, eggs, and a little hint of nutmeg for warmth. Then there’s the buttery cracker topping with sharp cheddar (or pepper jack if you’re feeling a bit spicy), giving you that golden, crunchy layer on top that everyone loves. It’s the kind of dish that’s right at home on a holiday table but just as welcome on a regular weeknight. Trust me, everyone’s going to want seconds!
12 Servings
Ingredients
- 5 tablespoons butter divided
- 1 package 32 ounces frozen whole kernel corn, thawed
- 1 1/2 c half and half
- 3 large eggs
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 1/2 c sharp white cheddar or pepper jack cheese divided
- 1 sleeve butter crackers like Ritz, crushed and divided
Instructions
- Preheat your oven to 325°F. Take 1 tablespoon of butter and coat a 13x9-inch baking dish. Set it aside for now.
- In a small bowl, whisk together the half and half, eggs, sugar, salt, and a pinch of nutmeg until smooth.
- In a medium bowl, add the thawed corn. Pour in the half-and-half mixture, then add 3/4 cup of the cheese and 1/2 cup of the crushed crackers. Give it a good stir to combine everything, then pour the mixture into your buttered baking dish.
- Bake for 30 minutes. While it’s baking, melt the remaining 4 tablespoons of butter and mix it with the rest of the cracker crumbs.
- After 30 minutes, take the dish out of the oven and sprinkle the remaining cheese and buttered crumbs over the top. Pop it back in the oven for another 20-30 minutes, until the top is golden and bubbly.
- Let it rest for about 5 minutes, then serve warm. Enjoy!
Notes
To make this recipe gluten-free, just swap out the regular crackers for gluten-free butter crackers (like gluten-free Ritz or a similar option). Also, double-check that your half and half, cheese, and any spices you use are gluten-free—most are, but it never hurts to be sure. With these easy swaps, you’ll still get that creamy, cheesy goodness and crunchy topping, totally gluten-free!