Scalloped Corn is a classic vegetable side dish at holiday meals and everyday family meals.
Our farm family loves homemade casseroles and this is one of those vintage recipes we will always cherish! Our Amish style Scalloped Corn Casserole is so easy to make and tastes great!
Scalloped Corn Casserole Recipe
Cheesy scalloped corn casserole is the side dish that 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.
Our family has several corn casserole recipes Jiffy Corn Pudding and Sweet Corn Spoon Bread both use a Jiffy mix. When we crave homemade corn, this scalloped corn casserole is our go-to recipe.
We love serving meat along with and corn casserole and a potato 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!
This Amish baked corn casserole is near and dear to our hearts because of the ingredients. 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 shred a block of Swiss cheese for maximum freshness. My recipe came from an old community cookbook and it called for cubed cheese. 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.
What’s Needed to Make Country Corn Casserole?
- Can of whole kernel corn
- Eggs
- Can of cream style corn
- Evaporated milk
- Butter
- Dried minced onion
- Salt
- Pepper
- Swiss cheese
- Soda crackers or saltine crackers
Easy Scalloped Corn Casserole Recipe
- 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.
Amish Scalloped Corn Recipe Tips
- Swiss cheese is traditional for the recipe, but readers have shared that using a blend of cheese or other cheese also work well.
- Casserole can be amped up or spiced up by adding jalapeños or green chilies.
- A reader shares that she likes to use frozen whole kernel corn, sharp white cheddar and Gruyere cheeses and crushed potato chips to form a crust on top. I love that there are so many variations and options!
- I buy a 12 ounce block of cheese to shred, but 3 cups of pre-shredded cheese will also work.
How To Make Scalloped Corn Casserole
Begin by draining the can of whole kernel corn. Be sure to reserve 1/4 cup of the liquid, the rest can be discarded once the recipe has been mixed to the desired consistency.
In a mixing bowl stir together whole kernel corn, 1/4 cup reserved liquid and lightly beaten eggs.
Add evaporated milk, cream style corn, melted butter, onion, salt and pepper. Stir well.
Shred Swiss cheese and crush soda crackers. Stir into corn mixture and mix well.
Pour into a greased 2 1/2 quart baking dish and bake for 1 hour until set at 325°F.
Serve warm and enjoy at Thanksgiving, Christmas or Easter dinner or for a weekday meal along with a BBQ Pulled Pork or BBQ Shredded Chicken Slider. This cheesy corn casserole is very versatile and delicious!
Other Classic Holiday Side Dish Recipes
- Cheesy Broccoli Casserole
- Ranch Glazed Carrots
- Twice Baked Potato Casserole
- Loaded Cauliflower Casserole
- Crock Pot Buffalo Bacon Cauliflower
- Instant Pot Ranch Broccoli
- Cowboy Baked Beans
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Printable Recipe for Scalloped Corn Country Style
Corn Scallop Country Style
Ingredients
- 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
Instructions
- Grease a 2 1/2 quart baking dish and preheat oven to 325°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.
Video
Notes
- 2 cups of crushed crackers is about 1 1/4 sleeves of soda or saltine crackers
Equipment
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Nutrition
Shared on Meal Plan Monday
Jennifer, you had me at “CORN!” LOL! This looks so yummy, thanks for sharing on MPM!
Yum! This looks like the perfect side dish. I love anything corn!
Thank you so much for sharing this recipe. I have been looking for the recipe that my mother made when I was little and this is the closest one I’ve see. I just don’t remember her putting in the cheese! I’ve got to try this for sure!
Thanks so much for your comment! I hope this is the recipe that you’ve been looking for!
Jennifer: how to measue12 oz. cheese. I do not have a scale.
Great question! I just bought a 12-ounce block of cheese at the store and shredded it. 12 ounces is equal to 3 cups of shredded cheese.
At what point do I incorporate the grated swiss cheese? Or do I sprinkle it all over on top before placing it in the oven? I cannot print this recipe out until I have the complete instructions. Thanks so much.
Hey! Fold in crackers and cheese as that last ingredients before pouring into the baking dish. Hope you enjoy!
OMG! I’M AS BLIND AS A BAT! Found it! I’m so sorry! Mea culpa!
I usually crush a sleeve of crackers and sprinkle on top, dot with better to make a crust. Does yours make its own crust? Ps, I double the recipe for holiday pot lucks, planning on using your recipe this year!!!
Hello! So glad to hear that you’re going to try this recipe! I usually mix the crackers into the batter on this recipe, but in other recipes, I have crumbled the crackers and used butter to make a top crust. I think both would be great. Please let me know what you decide to do! Happy Thanksgiving!
I’ve been trying to ask family members if they remembered our mother’s recipe for scalloped corn but no one can remember. Yours came the closest to what I remember but without the cheese which I’m going to omit. Hope it turns out just like my mom made! It was delicious!
Thanks for the note! I hope it turned out well for you and your family!
Hi. I want to first say that I am totally new to this website but I really love it! I just made the Baked Mostaccioli and it was great!!!! Thank you so much. I have my husband and 4 children (Elijah almost 2 yrs old, Skylar 5 yrs old, Kara 12 yrs old and Savanah 14 yrs old) and they are ALL SO PICKY!!!! I have to sometimes make multiple things just so they will all eat. ☹ But ALL of them actually liked that.
I am probably going to feel really silly after asking this but as I was reading this and seeing the pictures, it makes me think there is suppose to be some type of potato in the Scalloped corn casserole like hashbrowns….. is there suppose to be???? Am I just totally exhausted????
Aww, thanks so much for the compliment and I’m thrilled to hear you have another dish that everyone will eat. If they like that you might check out this one too: https://plowingthroughlife.com/spaghetti-pizza-casserole/
Good question on this corn casserole – I’ve been known to forget to type an ingredient because I’m tired a lot too :). But I do remember that there are not potatoes in this casserole. I think it’s the shredded Swiss cheese mixing with the soda crackers. If you need a dish for the holidays this one is popular! I hope you find some more easy recipes that you all enjoy!
This sounds delicious and I’m excited to make it!! My husband doesn’t enjoy Swiss cheese, can any cheese be used in its place? Or is there one you’d recommend? Thank you!!
Hey There! We do love this corn casserole! I haven’t tested this recipe with anything other than Swiss cheese, but if you do please let me know how it turns out! I wonder if you could spoon out a ramekin’s worth before adding cheese for him? I hope it goes well!
So delicious and I love that it is from scratch and very easy!
I made this recipe for Thanksgiving 2020, there was only 3 of us, so, I made as is…. I thought there would be plenary of leftovers…. it was GONE after a day lol…. I’m making it again and doing 1.5x so fingers crossed I’ll get my leftovers this time….. the only thing I did differtlh was I used frozen corn for the whole kernel, sharp white cheddar and gruyere cheese and topped with crushed plains lays chips …. it came out FANTASTIC!
Love hearing this! Thanks so much for letting us know!
Loved the recipe, tasted amazing !!! My first time making scalloped corn casserole.
Can’t wait to make this for Thanksgiving! It’s almost exactly like my mom’s only she used Ritz crackers instead of saltines.
Do you think this could be prepped a day ahead of time?
Hey There! I haven’t tested making this ahead, but I do worry about the crackers holding up with the moisture from the corn. Please let me know if you give it a try how it goes. Thanks!
Jennifer–can you make this casserole and par cook (30 minutes) it the day before you plan on serving it and then finish cooking (30 minutes) the next day?
Hey There! Great question – I have never tested par cooking it. If you do it please let me know how it goes. Thanks!
I used to make this a long time ago and have lost my recipe. I think it’s exactly the same. Thanks so much.
Anyone try baking it the day before and heating it up on thanksgiving?