If you’re craving a warm, comforting side dish that effortlessly combines creamy, sweet, and savory flavors, this Scalloped Corn Casserole Recipe is exactly what you need. It’s a beloved classic that showcases tender whole corn kernels and rich cream-style corn baked together with a luscious cornbread topping, creating a golden crust and moist center that melts in your mouth. Perfect for holiday gatherings or any weeknight dinner, this casserole is simple to prepare yet delivers big on taste and nostalgia.
Ingredients You’ll Need
This Scalloped Corn Casserole Recipe shines because of its straightforward, pantry-friendly ingredients that blend to create an irresistible texture and flavor. Each component plays a vital role: the corn lends sweetness and bite, the sour cream introduces tangy creaminess, and the Jiffy cornbread mix ensures the perfect crumbly crust that holds everything together beautifully.
- 2 (15-oz) cans whole corn kernels, drained: Adds natural sweetness and delightful bursts of corn texture.
- 1 (15-oz) can cream style corn: Provides creaminess that helps bind the casserole.
- 1 Tbsp dried minced onion flakes: Gives a subtle, savory depth without overpowering.
- 2 large eggs: Acts as a binder to hold the casserole’s tender texture.
- ¼ cup butter, melted: Brings richness and moistness to every bite.
- 1 cup sour cream: Adds tangy creaminess that balances the sweet corn perfectly.
- 1 (8.5-oz) box Jiffy cornbread mix: Creates a golden, slightly sweet crust that’s classic and comforting.
- Salt and pepper, to taste: Enhances and balances all the natural flavors.
- ⅛ tsp cayenne pepper (optional): For a gentle kick and warmth, if you’re in the mood for a little spice.
How to Make Scalloped Corn Casserole Recipe
Step 1: Preheat and Prepare
First, set your oven to 350 degrees Fahrenheit and give a 9×9-inch baking dish a good spray with cooking spray. This ensures your scalloped corn casserole won’t stick and will bake evenly to that perfect crust.
Step 2: Mix It All Together
In a large bowl, combine the drained whole corn kernels, cream style corn, dried onion flakes, eggs, melted butter, sour cream, Jiffy cornbread mix, salt, pepper, and optional cayenne pepper. Stir everything until it’s just combined into a thick, slightly chunky batter. This mixture holds all the magic that makes this Scalloped Corn Casserole Recipe so indulgent yet simple.
Step 3: Bake Until Golden and Set
Pour your batter evenly into the prepared baking dish and pop it into the preheated oven. Bake for 45 to 50 minutes or until the edges are golden and the center is nicely set—a toothpick inserted should come out almost clean with just a few moist crumbs. The result is a gorgeous casserole with a crunchy top and a creamy interior.
How to Serve Scalloped Corn Casserole Recipe
Garnishes
Finish your scalloped corn casserole with a sprinkle of fresh chopped parsley or chives for a pop of color and a hint of freshness. A light dusting of paprika can add warmth and elevate the presentation without altering the comforting flavors you love.
Side Dishes
This casserole pairs wonderfully with roasted meats like turkey, chicken, or pork, making it a standout side at holiday meals. It also complements light green salads or steamed vegetables, balancing a heavier main dish with a cozy, hearty accent.
Creative Ways to Present
For gatherings, consider serving the scalloped corn casserole in individual ramekins to impress your guests and keep portions precise. Layering this recipe as a hot dip served with toasted bread or crackers is another creative twist that’s guaranteed to wow.
Make Ahead and Storage
Storing Leftovers
You can easily store leftover scalloped corn casserole covered in an airtight container in the refrigerator for up to three days. This allows the flavors to mingle even more, making cold or reheated bites just as delightful.
Freezing
This dish freezes well if you want to make it ahead. Wrap the casserole tightly with foil and plastic wrap or store in a freezer-safe container, freezing for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your scalloped corn casserole in a 350-degree Fahrenheit oven for 15 to 20 minutes until warmed through, or microwave individual portions for a quick cozy snack. To keep that crispy top, using the oven is best.
FAQs
Can I use fresh corn instead of canned for this recipe?
Absolutely! Fresh corn adds a bright, sweet flavor, but be sure to cook it briefly or blanch it first to keep the casserole’s texture balanced. Using canned corn is simply more convenient and ensures consistent results.
Is the cayenne pepper necessary?
No, the cayenne is totally optional! It’s just a small touch to add subtle heat, so feel free to leave it out if you prefer a milder, classic flavor.
Can I make this casserole gluten-free?
Since Jiffy cornbread mix contains gluten, substitute with a gluten-free cornbread mix of your choice to keep the texture intact while making it safe for gluten sensitivities.
How can I make this recipe dairy-free?
Try swapping out the butter for a dairy-free alternative and use a plant-based sour cream. The casserole will still be creamy and rich, just with a slightly different flavor profile.
Will this recipe work in a larger baking dish?
Yes, but keep an eye on the baking time. A larger, shallower dish may cook faster, so check for doneness around 35 to 40 minutes to avoid drying out the casserole.
Final Thoughts
If you’re looking for a crowd-pleasing dish that’s easy to make and bursting with comforting corn flavor, you simply must try this Scalloped Corn Casserole Recipe. It’s a nostalgic classic that brings warmth to the table and smiles all around. Give it a whirl, and watch it become a treasured favorite in your recipe rotation!
Print
Scalloped Corn Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Scalloped Corn Casserole is a rich and creamy side dish featuring a delightful combination of whole and cream-style corn blended with a savory cornbread mix. Baked to golden perfection, it’s a comforting accompaniment perfect for family dinners or holiday meals.
Ingredients
Corn Mixture
- 2 (15-oz) cans whole corn kernels, drained
- 1 (15-oz) can cream style corn
- 1 Tbsp dried minced onion flakes
Wet Ingredients
- 2 large eggs
- ¼ cup butter, melted
- 1 cup sour cream
Dry Ingredients
- 1 (8.5-oz) box Jiffy cornbread mix
- Salt and pepper, to taste
- â…› tsp cayenne pepper (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch baking dish with cooking spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the drained whole corn kernels, cream style corn, dried minced onion flakes, eggs, melted butter, sour cream, Jiffy cornbread mix, salt, pepper, and cayenne pepper if using. Stir until all ingredients are thoroughly mixed and a batter forms.
- Pour and Bake: Pour the prepared batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 45-50 minutes or until the center is set and a toothpick inserted in the middle comes out nearly clean.
Notes
- You can adjust the cayenne pepper according to your preferred spice level or omit it if you prefer no heat.
- Make sure to drain the whole kernel corn well to avoid excess moisture in the casserole.
- Let the casserole rest for a few minutes after baking before serving for easier slicing.
- This dish pairs well with meats like roasted chicken or turkey.
- For a dairy-free version, substitute sour cream and butter with vegan alternatives.
