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 packed with flavor and simple to prepare.
This could be my new favorite side dish.
Scalloped corn is rich and indulgent, made with sharp white cheddar and finished with buttery Ritz cracker crumbs. It bakes up warm, cheesy and bubbly, and pairs beautifully with most main courses — especially for holiday dinners like Thanksgiving.
It’s hard to describe just how good this is.
It’s simply amazing.
This casserole is quick to assemble and feeds a crowd.
It carries that classic, comforting casserole flavor we all crave during the holidays — nostalgic, familiar, and satisfying.
A dish that feels like home.
Corn can be tricky to photograph since it’s very yellow, but don’t let appearances fool you — the sweet, cheesy interior with a crisp cracker top is delicious.
The casserole has great texture, plenty of buttery flavor, and is almost embarrassingly easy to make.
This starts with frozen corn for convenience. Combine it with half-and-half, eggs, lots of cheddar and some crushed Ritz crackers, then bake until set.
Once it’s partially baked, top with more cheese and a buttery cracker mixture, then return to the oven until golden. Finish with fresh chives for color and serve warm.
A casserole like this holds heat well, making it perfect for holiday buffets or a family table. It pairs with nearly any entree and stands up to serving and reheating.
Scalloped Corn with Ritz Cracker Crunchies
Scalloped Corn with Ritz Cracker Crunchies
Ingredients
- 1 ½ cups half and half
- 3 large eggs
- 1 tablespoon sugar
- kosher salt and pepper
- 3 10 oz bags 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 into the prepared baking dish and bake for 25 to 30 minutes.
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While the corn bakes, combine the remaining crushed crackers with the melted butter until the crumbs are moistened.
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Remove the dish from the oven, sprinkle the remaining cheese over the top, then add the buttery cracker mixture. Return to the oven for another 20 to 25 minutes, until the edges are set and the top is golden.
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Take out of the oven, sprinkle with fresh chives, and serve warm.
Notes
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Dream crunch.