Name: Scalloped Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups cream corn; 1 cups milk; 1 egg, beaten; 1/2 cup minced onion; 3 tablespoons chopped pimento; 2/3 teaspoon salt; 1/2 cup saltine cracker crumbs (breadcrumbs or panko bread crumbs are ok)

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Scalloped Corn is a casserole that turns a simple can of creamed corn into much more. A few extra ingredients make this side dish something special.

overhead view of scalloped corn on a plate and in a baking dish

Table of Contents

Scalloped Corn Supreme

You probably ate or at least heard about scalloped potatoes growing up. However, unless you or the cook in your family was in a particular place (the Midwest) during a specific time (the 50’s and 60’s), scalloped corn is probably going to be a new side dish for you.

Scalloped Corn Casserole is extremely easy to make and nicely plays with a wide range of entrees, particularly pork and dishes. These days, scalloped corn casseroles tend to show around the holidays, but there really isn’t a reason why you can’t make this easy casserole any time of the year.

Why is this Recipe Called “Scalloped” Corn?

Both scalloped potatoes and scalloped corn owe their names to the dish of Collops, which in turn derived its name from the French word ‘escalope’ meaning thin slices of meat. Traditional Collops are made with sliced meat that is cooked and served in a thick gravy.

It is easy to see how thinly sliced potatoes cooked and served in a similar sauce may have acquired the name collop potatoes, which then was changed to scalloped potatoes by cooks who never heard of the original dish. Of course, the only connection of scalloped corn to the older dish is that both are cooked and served in a similar sauce.

Can You Make Scalloped Corn Casserole Ahead of Time?

Yes! This scalloped corn recipe is a great make-ahead side dish to help you save time and stress on holidays. Just follow the recipe up until the point of sprinkling on the breadcrumbs. Pop a cover on top of the casserole dish and stick it in the fridge for up to 12 hours. When you take the casserole out of the fridge, just make sure to bring it to room temperature before adding breadcrumbs and baking in the oven.

If you need to keep it for longer than overnight, the best option is to bake the casserole as directed and then let it cool completely. Keep the Scalloped Corn Supreme in the casserole dish and wrap it tightly with plastic. Store in the freezer for up to a month.

To reheat after freezing, let the casserole thaw overnight in the fridge. Before putting it in the oven, bring the casserole up to room temperature. Thawing will take at least 60 minutes. Cover the top of the casserole dish with tin foil and warm in a preheated 325-degree oven for about 15 minutes.

Tips for Making and Serving a Scalloped Corn Casserole

Use panko breadcrumbs. Make your Scalloped Corn Supreme look extraordinary by using the larger panko-style breadcrumbs. Spray the breadcrumbs with oil midway through the cooking time to ensure a crispy golden crust.
Skip the breadcrumbs, and use fried onion topping instead. A handful or two of fried onions adds a lot of flavor and crunch to this casserole. Add the fried onions right before serving to prevent them from getting soggy.
Use fresh green onions. Thinly slice four green onions and add three-quarters of them along with the pimentos. Reserve the rest to use as a topping after the casserole comes out of the oven.

Watch us make even more casseroles on YouTube!