Classic Scalloped Corn with Cracker Topping

Name: Classic Scalloped Corn with Cracker Topping
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 6 portions
Cuisine: American
Ingredients: 4 cups corn kernels (fresh or canned, drained); 1 cup whole milk; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup crackers (crushed); 2 tablespoons butter (melted)

75 min 6 portions Medium

All Recipes

Classic Scalloped Corn with Cracker Topping

A delightful retro dish featuring corn in a creamy béchamel, topped with crispy crackers.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Scalloped corn is a timeless dish that brings back the comforting flavours of yesteryear. This baked casserole combines the sweetness of corn with a creamy béchamel sauce, all crowned with a crispy cracker topping. It's the perfect side dish for family dinners or festive gatherings. The origin of scalloped corn can be traced back to the kitchens of North America, where home cooks sought to create dishes that were both economical and delicious. By incorporating simple pantry staples like corn and crackers, this dish has stood the test of time as a beloved classic.

Ingredients

Servings

Main Ingredients

Topping

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) to get it ready for baking.

Prepare the béchamel sauce

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, continuing to whisk until the mixture thickens and bubbles.

Pro tip: Keep whisking to prevent lumps.

Season the sauce

Remove the saucepan from heat and stir in the salt and black pepper. Adjust seasoning to taste.

Combine corn and sauce

In a large mixing bowl, combine the corn kernels with the béchamel sauce. Mix until the corn is evenly coated.

Pro tip: Use a spatula to scrape the sauce from the saucepan.

Transfer to baking dish

Pour the corn mixture into a greased 9x13 inch (23x33 cm) baking dish, spreading it out evenly.

Pro tip: Grease the dish to prevent sticking.

Add the cracker topping

In a small bowl, combine crushed crackers with melted butter. Sprinkle this mixture evenly over the corn.

Pro tip: Press lightly for an even layer.

Bake the casserole

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the edges are bubbly.

Pro tip: Let the dish rest for 10 minutes before serving.

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Tips & Tricks

<ul><li>Use fresh or canned corn for convenience.</li><li>Crush crackers evenly for consistent topping.</li><li>Make the béchamel smooth by whisking continuously.</li></ul>

Serving Suggestions

Serve this scalloped corn alongside roasted meats or grilled vegetables for a well-rounded meal. It pairs wonderfully with a crisp green salad or a slice of warm garlic bread. To make ahead, prepare the dish up to the baking step and store it in the refrigerator for up to 24 hours. If you wish to freeze, assemble the dish without the cracker topping and wrap tightly. Add the topping just before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.