Southern Style Scalloped Corn

😄 Southern-style scalloped corn is creamy, buttery, slightly sweet, and has that golden baked top. It’s simple comfort food — perfect beside fried chicken, ham, or pot roast.

Here’s a classic Southern version:

🌽 Southern-Style Scalloped Corn

Ingredients

2 cans (15 oz each) whole kernel corn, drained

1 can (14–15 oz) cream-style corn

2 large eggs

1 cup whole milk (or half-and-half for richer flavor)

4 tablespoons butter, melted

1 tablespoon sugar (optional, but very Southern 😉)

½ teaspoon salt

½ teaspoon black pepper

1 cup crushed buttery crackers (like Ritz)

½ cup shredded cheddar cheese (optional but delicious)

Instructions

Preheat oven to 350°F (175°C).

Grease a 1½–2 quart baking dish.

Mix the base:

In a large bowl, whisk together eggs, milk, melted butter, sugar, salt, and pepper.

Add corn:

Stir in drained whole corn and cream-style corn.

Add crackers:

Fold in about ¾ cup of the crushed crackers. (Reserve the rest for topping.)

Optional cheese:

Stir in cheddar if using.

Pour & top:

Spread mixture into the prepared dish.

Sprinkle remaining cracker crumbs on top.

You can dot the top with a little extra butter for a crispier crust.

Bake for 40–50 minutes, until set in the center and golden on top.

Let rest 5–10 minutes before serving.

🔥 Southern Tips

Want it extra rich? Replace milk with evaporated milk.

Like a little onion flavor? Add 2 tablespoons finely minced onion.

Prefer a custard-style texture? Add one extra egg.

For a church-potluck version, double it and bake in a 9x13 dish.