Scalloped Corn Casserole
Rich with flavor and a delicious golden brown top this old fashioned Scalloped Corn recipe is a classic vegetable side dish at holiday meals and everyday family meals.
Our farm family loves homemade casseroles and this Amish style Scalloped Corn Casserole is so easy to make and tastes great!
Recipe For Scalloped Corn Casserole
Cheesy scalloped corn casserole is the side dish that brings more flavors that really kicks your meal up a notch. Our first test was making this casserole for a special meal with both sets of our parents. The Swiss cheese adds a great flavor and the eggs and crackers make the dish very filling.
Easy to make ahead of time or the day of a big meal this is a versatile scalloped corn recipe.
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 old-fashioned scalloped corn casserole is our go-to recipe.
Simple ingredients mix together in our old fashioned recipes from our Old Fashioned Cornbread Dressing to Grandma’s Dressing to create a Thanksgiving or Christmas meal that people remember.
We love serving meat along with a corn casserole and a potato at special meals. A few of our ultimate potato dishes are Twice Baked Potato Casserole, Crock Pot Red Potatoes and Red Potato Casserole. Easy recipes that taste great and make people happy are what we look for in a meal!
Ingredients Needed For Scalloped Corn
- 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
Swiss Cheese Makes Old Fashioned Scalloped Corn Unique
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!
For this corn casserole, I shred a block of Swiss cheese for maximum freshness. I think shredding your own mixes and melts much better since there are no anti-caking agents.
My recipe came from an old community cookbook and it called for cubed cheese, but I find shreds are finer and melt more easily. The combination of Swiss cheese and evaporated milk add a special richness to this scalloped corn recipe.
Step By Step Instructions
- 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 necessary to make a vegetable casserole, but this is an option to help increase your 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.
- One sleeve of soda crackers makes about 2 cups of coarsely crushed crackers.
- Spice up this casserole 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
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. Unless you make this ahead, then reserve more of the juice.
Crack eggs in a medium mixing bowl and use a fork to lightly scramble.
In a mixing bowl stir together whole kernel corn and 1/4 cup reserved liquid.
Add evaporated milk, cream style corn and melted butter. Stir well.
Season with granulated onion, salt and pepper. Stir again.
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 uncovered 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!
Can This Casserole Be Made Ahead?
Make scalloped corn casserole ahead by mixing together all ingredients except the crackers. Store in the refrigerator 24 hours ahead of time in an air tight container.
Since this mixture is thick I like to use 1/2 cup of reserved liquid from the whole kernel corn instead of 1/4 cup.
Crush the crackers and store in a small airtight dish. Stir together just before baking.
Pour into a lightly greased baking dish and bake uncovered for 50 minutes.
Other Classic Holiday Side Dish Recipes
- Cheesy Broccoli Casserole
- Loaded Cauliflower Casserole
- Corn For A Crowd
- Pineapple Fluff
- A Colorful Veggie Tray
- Cranberry Walnut Dressing
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Printable Recipe for Scalloped Corn Country Style
Scalloped Corn Casserole
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 sleeve of soda or saltine crackers
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Rate This Recipe Pin This RecipeOriginally shared May 27, 2019 with updates made in September 2020 and November 2, 2023.
Is All Corn Sweet Corn?
Nope! Our family raises a few hundred acres of corn that feeds 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 to use 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.
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?
I can’t put cheese of any kind in the dish. Is it really necessary?
Hey There! I haven’t tested it without cheese, but I think it would be fine. The Swiss just adds a little extra tang. Hope you enjoy!
Look for recipe for corn pudding. It doesn’t use cheese and it’s so good. My mom made it all the time when I was growing up
Can you make this in a crockpot?
Hey There! I haven’t tested this recipe in a crock pot, but I do know dry heat is necessary, maybe using a dish towel to absorb moisture would help? Please let me know if you give it a try. Thanks for visiting our website!
How big is a ‘serving size?’
Hey There – Good question! We estimate 12 servings in this recipe, so if you take the dish and divide into 12 equal servings that’s what we estimate our family would enjoy as a serving. This will vary greatly as will the nutrition info based on how it is prepared a little differently in each kitchen. Hope you enjoy!