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Great-Grandma’s Scalloped Corn

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This vintage recipe is a hearty filling side dish that was a staple at many family dinners of my childhood and those of the generations before me.  Great-grandma’s scalloped corn is a perfect side to so many dinner entrees.

dinner plate with turkey, gravy, green beans and scalloped corn.

Scalloped corn is a vintage comfort food side dish recipe that deserves a spot on your plate.  Twists on this recipe happen to be in the recipe boxes of great grandmas on both sides of my family and both families loved it when they would whip some up. 

Serve scalloped corn for a simple, filling and delicious way to round out your dinner plate. Your family will be glad you did!

Ingredients: corn, milk, crackers, salt, and eggs ready to be made into scalloped corn.

This recipe is definitely a retro recipe that deserves a relook.  I had great-grandmas on both sides of my family that were known for making this recipe.

One from Indiana and one from Wisconsin, so I am guessing it was a popular recipe with a lot of families in that generation.

It is a simple to make comfort food side dish that is equally at home alongside a turkey at Thanksgiving or a meatloaf during a family dinner. I can imagine my great-grandma McCallum serving it up with some fresh fried chicken or my great-grandma Schwanke with some sausages or schnitzel.

This particular recipe is grandma’s mom’s recipe.  I never had the chance to meet her, but it sounds like Great-Grandma and Great-Grandpa Schwanke were wonderful people.  

Grandma says they didn’t have much money, but they were always inviting people in anyway.

She grew up near lake Michigan during World War II and any sailor that came through needing a meal could find one at her house.  I can just imagine the comfort it gave those sailors having a home cooked meal before departing and this is just the type of food that can feed a crowd without breaking the bank.

Even when I was younger, scalloped corn was still making a regular appearance on the dinner table.  My grandpa would often request it and I can remember my mom bringing it to quite a few holidays at their house. 

Somehow things like this tend to fall out of the rotation, but I am happy to be bringing back to life!

square casserole dish of scalloped corn fresh from the oven.

I am lucky enough to be the current holder of my Great-Grandma’s china, so it is fun to get that out and cook up a few of her recipes to feel a little closer to her.  There is just something about cooking a vintage recipe steeped in family memories like this that puts a smile on my face.

Little Dude loves corn, so I knew this would be a hit with him as well.  After three helpings, I think it’s safe to say there are at least 5 generations of adoring fans!

Some more favorite family recipes include everything from our favorite cheese soup that never gets old to great-great-grandma’s dutch apple cake

What are some of your old family favorite recipes?  Do you still make them or have they also fallen out of the rotation?

Plate with scalloped corn and fork, ready to eat.

More great corn side dishes:

Soft and delicious corn casserole, also known as corn pudding, is a family friendly and filling side dish.

Creamy Parmesan skillet corn is a quick and easy side dish and it goes with just about anything. Make it a regular addition to your dinner menu.

Creamy slow cooker corn is always a hit as well. It is rich and delicious with a ton of dairy mixed in.

For something bright and fresh, try summer corn salad. It takes summer vegetables at their peak of ripeness and lets them shine!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

dinner plate with turkey, gravy, green beans and scalloped corn.

Old-Fashioned Scalloped Corn

Servings: 12 Servings
Author: Carlee
This vintage recipe is a hearty filling side dish that was a staple at many family dinners of my childhood and those of the generations before me.  Great-grandma's scalloped corn is a perfect side to so many dinner entrees.
4.84 from 48 ratings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 16 ounces corn 3-4 cups
  • 2 eggs well beaten
  • ½ teaspoon salt
  • ¾ cup cracker crumbs
  • 1 cup milk


  • Preheat oven to 350℉ and grease an 8-inch square pan.
  • In a medium mixing bowl, combine corn, eggs and salt.
    16 ounces corn, 2 eggs, ½ teaspoon salt
  • Put half of the corn mixture in the bottom of prepared pan.
  • Place half of the cracker crumbs on the corn
    ¾ cup cracker crumbs
  • Repeat layers and pour milk over the casserole
    1 cup milk
  • Bake for 30-35 minutes or until set.


Use whatever crackers you have on hand. We tend to make it with either Ritz or Saltine crackers, but most standard crackers will work. 
This recipe works well with fresh corn, defrosted frozen corn, or drained cans of corn. Use whatever you have on hand or like best. 
Grandma likes to add some grated onion, but don’t tell grandpa… he hates onions!
Try adding some cheese to the mix if you would like. We love parmesan with corn. Cheddar would be great too. Add about a cup in the middle for a cheesy casserole. 



Serving: 1ServingCalories: 75kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 33mgSodium: 143mgFiber: 1gSugar: 2g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Tuesday 30th of January 2024

My mother I know used cream corn!


Wednesday 31st of January 2024

That would be delicious!

Kristin Clark

Thursday 1st of December 2022

My mother-in-law gave me a similar recipe, but you put whole Ritz crackers to cover the top of the corn, and she doesn't add any onion.


Thursday 1st of December 2022

It's fun to see different variations on the same idea!


Saturday 30th of April 2022

Another twist. Scrape fresh corn. Melt butter in a cast iron skillet. Mix corn with heavy cream, salt & pepper and sugar (if corn isn't sweet enough) add melted butter. Pour back in skillet and bake slowly (275) till done. I know the recipe is vague but that's the way my southern SIL's did it and taught this Yank.


Saturday 30th of April 2022

That sounds really tasty!


Sunday 9th of December 2018

Here in Kentucky, we called it corn pudding, but it was pretty much the same recipe. I grew up in Tennessee and had never had it until I spent the holidays with my in-laws and my MIL made it. Soooo good. I haven't made it in years, because current DH doesn't like food mixed into casseroles... his loss many times.


Monday 10th of December 2018

Oh man, casseroles are so good! I think of corn pudding as having cornmeal in it, but I could definitely see how this has that name as well!


Sunday 9th of December 2018

What kind of crackers? Ritz, saltine?


Monday 10th of December 2018

I usually use saltines, but I've had it made with both and it works either way.