This old fashioned Scalloped Corn is a delicious side dish that will make you feel like you’re sitting right back at Grandma’s Sunday supper table! Golden corn cradled in a rich homemade custard with just the right amount of smokey bacon topped with a crunchy bread crumb topping!
Okay. So maybe it’s just me.
But, I think there’s a whole world of side dishes that are just as delicious, if not even a lot more delicious frankly, as the main course. You know what I mean? Is it just me??? Help me friends!
Those dishes that you crave and pile high on your plate without even a glance at the main course.
Thanksgiving side dishes are a perfect example of what I’m talking about; stuffing, sweet potato casserole, and green beans.
And lets not forget about everyday dishes like the always-fabulous french fries. I mean, who really cares about a sandwich or burger if crisp, hot fries are an option?
Well, today I have one those amazing side dishes!
Amazingly, I’ve found many people aren’t as familiar with this recipe. Oh, sure, everyone’s had the corn casserole with the Jiffy mix on the top, but mention old fashion scalloped corn and most people haven’t even tried it.
If you’re looking for a classic recipe—the kind of good, old-fashioned side dish that never goes out of style—then this recipe for scalloped corn with breadcrumbs is perfect for you.
This is comfort food, pure and simple. It is homey, it is uncomplicated, and it goes well with a huge variety of entrees (everything from regular sandwiches to pot roasts).
It is great for a holiday party, a potluck, a barbecue, or just a regular Sunday afternoon meal.
One thing I discovered when I was looking around on the internet, Paula Deen’s recipe is virtually identical to the Jiffy scalloped corn recipe. They are very similar in flavor and technique. But there is a significant difference: the Jiffy recipe uses two eggs in the corn muffin topping.
My recipe uses three eggs, but not in the topping. The Jiffy recipe uses the eggs to bind the topping, but my recipe uses the eggs in the scalloped corn portion of the recipe. The eggs help to thicken the scalloped corn.
The texture of my scalloped corn is more of a custard style dish than a creamy style. Listen, I love creamed corn and serve it often, but sometimes I crave something different. Something rich, and old fashion…..something my Granda would have served with Sunday supper.
Lots of recipes use canned cream corn and canned whole kernel corn, but mine only uses whole kernel corn. I think the dish tastes better that way.
And while we’re talking about corn, I’m sure you already know that this recipe is amazing with farm fresh corn.
Of course… I love using fresh corn whenever I can, and obviously scalloped corn with fresh corn is preferred when corn is in season. But using frozen corn is a perfectly acceptable and delicious substitute. Scalloped corn with frozen corn is far more convenient and it is available all year round.
This old-fashioned scalloped corn will remind you of what your grandmother used to make – it certainly does for me. Give this recipe a try. My hope is that it becomes your new all occasion go-to side dish.
Corn: I like to make this with yellow corn, because that’s what my family always used. If you’d like the dish to be sweeter overall, try making it with white corn
Onions: I love including onions in my cooking. I think they are an easy way to increase a recipe’s flavor. And I’m not normally someone who thinks you need to cut onions really tiny – I actually prefer larger onion chunks. But in this recipe, you really want to cut the onions very small. It will create a better texture and mixture of flavors.
Breadcrumbs: Fresh breadcrumbs are a vitally important element of the flavor in this dish – they’re a great topping and they’re also used as a thickening element in the corn itself. Unfortunately, the store-bought, premade breadcrumbs in the round cardboard container just don’t cut it for this recipe. I use them for some of my recipes, but for this one they are far too finely ground, which messes up the texture of your corn. Plus, they often taste like the container they are sold in.
Making fresh breadcrumbs is super easy, and they are way better in this recipe. I almost always prefer them to store-bought. Here’s how to do it:
- Lightly toast a few pieces of sandwich bread.
- Tear each piece of toast into large chunks.
- Place the chunks directly into the bowl of the food processor.
- Process the toast, using one-second pulses, until the crumbs are about the size of grapenuts.
- Season with salt and pepper.
Let It Rest: When you take the scalloped corn out of the oven, it may seem a tad underdone. However, if you let the corn sit on the counter for about 10-15 minutes it will firm up. Plan on that, and do not serve the corn straight out of the oven. Let it cool slightly on the counter.
Sour Cream: Lots of people love serving this dish with sour cream. That is not my favorite way to serving it, but it’s certainly popular. If that is how you would like to serve this scalloped corn, by all means, so for it. I would recommend not using fat-free sour cream. It will not have the same flavor combination as regular sour cream.
Change the Topping: To be honest, I had a really hard time deciding what topping I should make for this post. There are just so many different topping combinations that I love with this scalloped corn. I chose this topping because it’s simplicity compliments the dish well and the ingredients are always on hand.
Here are a few other ideas for toppings:
- Cracker – To make scalloped corn with crackers, use a cup and a half of cracker crumbs mixed with two tablespoons of melted butter. Just use a plain cracker (like a saltine or a Ritz). The Ritz crumb mix is my fav… Avoid incredibly strong-flavored crackers (like cheese crackers). Then add 1/2 cup cracker crumbs to the corn mixture as well.
- Panko – use one and a half cups of panko breadcrumbs. Mix in a cup of shredded parmesan and a fourth cup of melted butter. Then add 1/2 cup Panko crumbs to the corn mixture as well.
- Cheese- I love cheese. If you’re a regular reader of my blog, then you already know that. Often, I’ll add one cup of shredded cheddar cheese to the top of the corn, then top the cheese layer with the bread crumb or cracker crumb topping. Cheddar is the classic cheese that goes well with corn, and I would not recommend straying too far from cheddar in your choice of cheese. However, if you want to add more cheese (as I’ll often do) you can definitely do that. The more cheese, the better I say!
Making It Mexican: If you are interested in making a Mexican scalloped corn, just add one seven-ounce can of drained chopped Ortega chilies. That is a simple way of changing up this classic recipe, and giving it an extra little “kick” that lots of people love.
- Yield: Serves 6
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Large Eggs, Lightly Beaten - 3
- Half and Half - 1 Cup
- Butter, Melted - 4 Tablespoons
- Sugar - 1 Tablespoon
- Onion, Minced - 1 Tablespoon
- Salt - 1/4 Teaspoon
- Black Pepper - 1/4 Teaspoon
- Corn, Fresh or Frozen, Thawed and Drained - 4 Cups, or 16 Ounce
- Fresh Soft Bread Crumbs - 1/4 Cup
- Bacon, Cooked and Crumbled - 2 Slices
- Fresh Soft Bread Crumbs - 1 Cup
- Butter - 2 Tablespoons
- Dried Thyme - Pinch
- Preheat oven to 325 degrees. Spray a 1 1/2 quart baking dish with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk the eggs and half and half until combined. Stir in the next eight ingredients. Pour into prepared baking dish.
- In a small mixing bowl mix the bread crumbs, 2 Tablespoons melted butter, and pinch of thyme. Sprinkle evenly over corn casserole.
- Bake casserole in preheated oven until top is golden brown and knife inserted in center comes out clean, about 55-65 minutes.