This scalloped corn is the ideal holiday side: creamy, cheesy, and finished with a crunchy Ritz cracker topping. Baked until bubbly and golden, it’s flavorful, comforting, and simple to prepare.
This might be my new favorite side dish.
Scalloped corn is rich and decadent, built with sharp white cheddar and a buttery Ritz cracker crunch. It bakes until warm and bubbly and pairs perfectly with classic comfort entrees — especially at Thanksgiving.
This dish is hard to describe in just a few words.
It is simply amazing.
It’s straightforward to assemble and serves a crowd.
There’s a nostalgic, comforting quality to this casserole that makes it a holiday favorite.
A dish that feels like home — that’s what this is.
Corn casseroles can be a challenge to photograph — they’re very yellow — but the flavors here are anything but plain. Sweet corn, sharp cheese, and a crisp buttery topping deliver satisfying texture and depth.
The dish is rich in buttery flavor, has pleasant crunch, and is almost embarrassingly easy to make.
This recipe starts with frozen corn for convenience. The corn is combined with half-and-half, eggs, grated white cheddar, and some crushed Ritz crackers, then baked until set.
After an initial bake, more cheese and a buttery cracker mixture are added on top and returned to the oven to brown and crisp. A sprinkle of fresh herbs adds color and brightness before serving.
Because it holds heat well, this casserole is perfect for a holiday table or buffet. It keeps warm and stays delicious alongside many mains.
Versatile and crowd-pleasing, it’s a side dish you’ll make again and again.
Scalloped Corn with Ritz Cracker Crunchies
Scalloped Corn with Ritz Cracker Crunchies
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Ingredients
- 1 ½ cups half and half
- 3 large eggs
- 1 tablespoon sugar
- kosher salt and pepper
- 3 10 oz bags of frozen corn, thawed
- 8 ounces sharp white cheddar, freshly grated
- 2 cups crushed Ritz crackers
- 4 tablespoons butter
- 3 tablespoons chopped fresh chives
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
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In a large bowl, whisk together the half-and-half, eggs, sugar, and a generous pinch of salt and pepper. Fold in the thawed corn and half of the grated cheese. Stir in ½ cup of the crushed crackers.
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Spread the mixture evenly in the prepared baking dish. Bake for 25 to 30 minutes.
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While the casserole bakes, combine the remaining crushed crackers with the melted butter, mixing until the crackers are moistened.
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Remove the dish from the oven and sprinkle the remaining cheese over the top. Add the buttery cracker mixture evenly over the cheese. Return to the oven and bake another 20 to 25 minutes, until the edges are set and the top is golden.
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Remove from the oven, scatter the chopped fresh chives on top, and serve warm.
Notes
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Dream crunch.