Scalloped Corn is a classic vegetable side dish at holiday meals and everyday family meals. Our farm family loves corn and potato casseroles and this is one of those vintage recipes we will always cherish! Scalloped corn casserole is so easy to make and tastes great!
Scalloped Corn Casserole
Our family has several corn casserole recipes, Jiffy Corn Pudding is the most basic. Scalloped corn casserole with cheese brings more flavors that really kicks your meal up a notch. We made this casserole for a special meal with both sets of parents. The Swiss cheese adds a great flavor and the eggs and crackers make the dish very filling.
We love serving meat along with a potato and corn casserole at special meals. A few of our ultimate potato dishes are Twice Baked Potato Casserole, Loaded Smashed Potato Casserole, Crock Pot Loaded Red Potatoes and Red Potato Ranch Casserole. Easy recipes that taste great and make people happy are what we look for in a meal!
As farmers that live in Ohio, we also think it’s pretty cool that Ohio is the number one producer of Swiss cheese! My family used to milk cows and sometimes our milk was shipped to a processing plant that was owned by Kroger and provided milk to Kroger stores all over the country. Other times the milk was shipped to small cheese plants in Holmes and Tuscarawas Counties also known as Amish Country. I LOVE visiting Amish Country, watching farmers that do things the old-fashioned way and bringing home some cheese!
For this corn casserole, I had a block of Swiss cheese that I shredded. My recipe came from an old community cookbook and it called for cubed cheese, but I think shredded mixes and melts much better.
Is All Corn Sweet Corn?
Nope! Our family raises a few hundred acres of corn that is used to feed pigs, cows, chickens and turkeys. Corn provides the carbohydrates or energy that animals need to grow, so animals eat a lot of corn. We call the field that we grow on the farm “field corn.”
Our family typically purchases sweet corn at a roadside stand, the farmers market or grocery store. If we find a good deal on tender corn we love to freeze sweet corn which can be used in recipes like this.
My son just planted a special variety of sweet corn called Silver Queen in our garden last night. This will be his first time planting his own corn by hand. My husband showed him how to use his fingers to get each seed planted at the right depth and how to spread out his fingers to correctly space the seeds apart.
How To Make Scalloped Corn Casserole
- Drain liquid from whole kernel corn, reserve the liquid
- Slightly beat eggs and then add whole kernel corn and a portion of the reserved liquid
- Add cream style corn, evaporated milk, butter, onion and seasonings – stir together
- Fold in crackers and cheese
- Bake for an hour at 325ºF and serve warm
How To Tell When a Casserole is Set?
Use hot pads before the casserole is done baking and give it a slight bump or shake. Focus on how much the casserole moves in the center of the dish. If the casserole jiggles in the center it needs to bake longer. If the casserole looks fairly stable in consistency and does not shake it is set!
Remove from the oven and cover with foil. The casserole will continue to set up as it cools.
Is the Center of My Casserole Done
You can also use an instant-read meat thermometer to check the temperature in the center of the casserole. The edges will be done sooner than the center, so be sure and hit the very center, but not the bottom of the pan. When the temperature reads 160º the casserole is done baking.
A thermometer is NOT required to make a vegetable casserole, but if you are extra concerned this is an option to help increase the comfort level.
Other Classic Side Dish Recipes
- Cheesy Broccoli Casserole
- Ranch Glazed Carrots
- Watergate Salad
- Twice Baked Potato Casserole
- Loaded Cauliflower Casserole
- Crock Pot Buffalo Bacon Cauliflower
- Instant Pot Ranch Broccoli
- Cowboy Baked Beans
Printable Recipe for Scalloped Corn Casserole
Corn Scallop Country Style
- 16 ounce can whole kernel corn
- 2 eggs
- 16 ounce can cream style corn
- 2/3 cup evaporated milk
- 4 tablespoons butter melted
- 2 tablespoons dried minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 cups soda crackers coarsely crushed
- 12 ounces shredded swiss cheese
- Grease a 2 1/2 quart baking dish and preheat oven to 325 degrees F.
- Drain liquid from whole kernel corn and reserve. Beat eggs slightly in a large bowl; stir in kernel corn and 1/4 cup reserved liquid.
- Add cream style corn, evaporated milk, melted butter, onion, salt and pepper. Stir well.
- Fold in crackers and cheese.
- Spoon into greased baking dish. Bake for 1 hour or until set. Let stand 5 minutes before serving.