Baked Scalloped Corn Casserole with Saltines

This baked scalloped corn casserole with saltines is pure comfort food, perfect for holiday tables or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 240

Custard Base

3 large large eggs
1 cup 2% milk Can substitute with whole milk for a richer flavor.
3 tablespoons butter, melted Can substitute with margarine or plant-based butter.
1 tablespoon sugar Alternatively, use honey for a softer sweetness.
1 tablespoon finely chopped onion Can replace with minced shallot for a milder flavor.
1/4 teaspoon salt
1/4 teaspoon pepper

Main Ingredients

4 cups fresh or frozen corn Fresh corn is best in season; thaw and drain frozen corn before use.
3/4 cup crushed saltines (about 23 crackers), divided A few small crumbs are fine, but avoid crushing too finely.

Preparation

Set your oven to 325°F. Grease a 1-1/2-quart baking dish.
In a large bowl, whisk together the eggs, milk, melted butter, sugar, onion, salt, and pepper until smooth.
Fold in the corn and 1/2 cup of the crushed saltines, mixing until well combined.
Spread the mixture evenly in the prepared baking dish and sprinkle the remaining saltines on top.

Baking

Bake uncovered for 55 to 65 minutes until golden brown and a knife inserted into the center comes out clean.

Serving

Let the casserole rest for a few minutes before serving to help it hold together.

Storage

Store leftovers in an airtight container for up to 3 days.
Wrap portions well and freeze for up to 2 months. Reheat in the microwave or oven.

This casserole pairs well with baked ham, roasted chicken, or meatloaf. It reheats well and can also be cooked in a slow cooker.