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Scalloped Corn

This creamy, golden casserole combines sweet corn kernels with a silky custard sauce, crispy breadcrumb topping, and just enough cheese to make everyone at the table forget their manners. It's a vegetable side dish that works for casual weeknight dinners or formal holiday gatherings with equal success.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups corn kernels fresh or frozen
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 3 large eggs
  • 4 tablespoons butter divided
  • 0.5 cup yellow onion diced small
  • 3 tablespoons all-purpose flour
  • 0.75 cup sharp cheddar cheese shredded
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon nutmeg freshly grated
  • 0.75 cup panko breadcrumbs
  • 0.25 teaspoon paprika

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Oven mitts

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and lightly butter a 9x13 inch baking dish.
  2. Melt 2 tablespoons of butter in a large mixing bowl over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and fragrant but not browned.
  3. Sprinkle the flour over the cooked onion and stir constantly for about 1 minute to remove the raw flour taste.
  4. In a separate medium bowl, whisk together the milk, heavy cream, and eggs until completely combined with no streaks of egg white visible.
  5. Pour the milk mixture into the bowl with the onion and flour, stirring constantly to break up any lumps. Add the corn kernels, cheddar cheese, salt, pepper, and nutmeg, and stir until everything is evenly distributed.
  6. Pour the corn mixture into your prepared baking dish and spread it out evenly.
  7. In a small bowl, toss the panko breadcrumbs with the remaining 2 tablespoons of melted butter and paprika until the crumbs are evenly coated.
  8. Sprinkle the breadcrumb mixture evenly over the corn filling. Bake for 35 to 40 minutes, until the top is golden brown and the filling bubbles slightly at the edges.
  9. Let the casserole rest for 5 minutes before serving so the custard sets slightly and becomes easier to portion.

Notes

Store leftovers in an airtight container for up to 3 days. The casserole freezes well for up to 2 months. Reheat gently at 325 degrees covered with foil for 15 to 20 minutes. Don't overbake or the custard will separate and become watery.