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!

Plate with scalloped corn and fork, ready to eat.

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

This corn 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, ham and Christmas, 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.

Corn, eggs, and crackers in square casserole dish with remaining ingredients in the background.

Pouring milk over the pan filled with corn, eggs, and cracker crumbs.

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.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

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?

4.85 from 51 ratings

Old-Fashioned Scalloped Corn Casserole

Author: Carlee

Servings: Servings

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.

Prep: 10

Cook: 35

Total: 45

Ingredients

Instructions

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

Notes

Use whatever crackers you have on hand. We tend to make it with either Ritz crackers 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. Sharp cheddar cheese would be great too. Add about a cup in the middle for a cheesy casserole.