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Cheesy Scalloped Corn Bake

Cheesy scalloped corn bake is a creamy, cracker-topped casserole baked until its edges are set, then finished with melted sharp cheddar. Serve this easy corn side warm after a brief rest.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the corn bake
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 2 eggs large
  • 0.5 cup whole milk
  • 0.25 cup unsalted butter melted
  • 1 cup buttery round crackers finely crushed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 2-quart baking dish

Method
 

Make the corn bake
  1. Preheat the oven to 350°F and grease a 2-quart baking dish.
  2. Stir together the whole kernel corn and cream-style corn in a large bowl.
  3. In a separate bowl, whisk the eggs, milk, melted butter, salt, and pepper.
  4. Stir the egg mixture into the corn along with the cracker crumbs.
  5. Spread the mixture in the prepared dish.
  6. Bake uncovered for 25–30 minutes, until the edges are set.
Add the cheese topping
  1. Sprinkle the cheddar evenly over the casserole.
  2. Bake for 10–15 minutes, until the center is set and reaches 160°F and the cheese is melted.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, check that the center reaches 160°F and avoid baking longer than needed. Refrigerate leftovers in an airtight container for up to 4 days; freezer-friendly for up to 2 months, though the texture may soften. For a gluten-free option, use certified gluten-free buttery crackers.