Scalloped Corn with Ritz Cracker Crunchies
My Wobbly Love Affair with Scalloped Corn (and Ritz Crunch)
Okay, let’s be real. Scalloped corn with Ritz cracker crunchies isn’t fancy, but boy, it’s the sort of thing that shows up at every potluck here—even if your Aunt May insists she was the first to make it (she wasn’t, but I let her have that win). The first time I made this, I was maybe 13, helping my gran in her bright green kitchen, and promptly spilled half the crackers under the fridge. She just winked and said, “That’s for the mice.” Honestly though, half the charm of this dish is in its crunchy, buttery top—sometimes I think about just eating that part. And hey, if you find a stray cracker in your sock, that’s the real home cooking experience, right?
Why Will You Love This?
I whip this up when I need a side that’s just enough to distract everyone from my slightly overcooked roast (don’t judge, it happens). My family goes wild for all the crunchy bits—sometimes my brother tries stealing the topping before I even serve it. Admittedly, creamed corn is the sneaky backbone here (and don’t get me started on how many cans I keep on standby). It’s the kind of thing you crave on a chilly day, or when you need to bring something easy for a potluck that isn’t another sad potato salad. Once, I even tried to double the recipe and then ran out of crackers—crushed potato chips had to do, but… not my best.
What You’ll Need (But There’s Wiggle Room)
- 2 cans (14-15 oz each) creamed corn. My grandmother always swore by Libby’s, but honestly any store brand has done the trick for me.
- 1 can (14-15 oz) kernel corn, drained. Sometimes I just toss in frozen corn when I’ve totally spaced at the store, but then you want to thaw it out a bit first.
- 2 large eggs (at room temp, or not—it still works, promise)
- 3/4 cup milk (whole or 2% are best, but I’ve used almond in a pinch. It was… fine.)
- 3/4 cup shredded cheddar (sharp is my jam, but seriously, use what you have)
- 1/2 teaspoon onion powder (or a minced shallot if you’re feeling fancy)
- Salt and pepper to taste (I literally just eyeball this)
- 1 sleeve Ritz Crackers, smashed (some people say Town House are good, but that’s not my jam)
- 4 tablespoons butter, melted (hello, salted butter! But if you use unsalted, just add a pinch more salt)
How I Throw This Together – Directions
- First thing, preheat your oven to about 350°F (that’s 175°C, give or take). If you forget, it’s ok—just bake a little longer later.
- Grab a medium mixing bowl and dump in all the corn—the creamed and the drained regular. Honestly, sometimes the kitchen looks like a corn crime scene at this point.
- Add your eggs, milk, cheddar, onion powder, and whatnot. Salt, pepper too. Give everything a good stir (I usually end up with a cheese string in my hair at this stage, not sure how).
- Pour all of this into a buttered baking dish, something like an 8×8-inch or a 2-quart job. (If your pan is biggish, it’ll just be thinner—don’t worry!)
- Squash up your Ritz crackers. I put them in a bag and bash with a rolling pin; once, I used a bottle of wine—just be careful, clumsy is forever.
- Stir the cracker bits into the melted butter till everything’s glossy and golden—try to mix before snacking, but if a few pieces “fall” into your mouth, I don’t judge.
- Sprinkle that buttery, crumbly glory over your corn mix. Spread it around but don’t stress; nobody measures this part anyway.
- Bake for 35–40 minutes. You want the center set and the top golden and crunchy (this is when I start hovering, stealing edge bites—cook’s privilege).
- If it’s bubbling but still a bit loose in the middle, give it another 5 minutes. It firms up as it cools, so (and here’s the hard part) let it sit for 10–15 minutes before digging in.
Notes Real Cooks Discover (Sometimes by Accident)
- If you’re using frozen corn, just thaw well—one time I didn’t, and the whole center stayed cold. My brother’s joke-writing fodder for weeks.
- Actually, if the cheese clumps, don’t sweat it. Somehow it all bakes out by the end.
- I tried microwaving leftovers once; it worked but the topping gets a little sad. Oven reheat if you can be bothered.
- This tastes even better the next day, in my humble opinion—if it lasts that long.
Variations I’ve Tried (Some Hit, Some Miss)
- Adding diced jalapeños? Life-changing if you like a kick. Kids may or may not stage a revolt.
- Cubed ham tossed in makes it a meal—I did this after a particularly thin grocery week.
- I tried it once with crushed pretzels on top. I dunno, it was fun but kind of weirdly salty. Wouldn’t repeat, but hey, to each their own!
- Sneaking in a handful of green onions works if you need to trick yourself into eating veggies.
Got the Right Gear? Don’t sweat it if not
- A 2-quart baking dish or 8×8—honestly, any deep-ish oven-safe pan should suffice.
- No rolling pin for the crackers? I’ve used a mug or just my hands (though you’ll smell cracker for ages after).
- You really don’t need anything fancy—no mixers, no microplane, just a bowl, a spoon, and a vague sense of adventure.
What About Leftovers—Do They Survive?
Store whatever you haven’t inhaled in the fridge, covered, for 2-3 days. But—let’s be honest—this rarely makes it past breakfast in my house. (It’s oddly delicious cold. Try it.) If you want it crispy again, slap it under the broiler for a couple of minutes.
How We Serve It at My Place
Usually, I plop a big spoonful next to ham or roast chicken. My aunt claims it *must* be served with a dollop of sour cream, but she also thinks pineapple belongs on pizza, so, y’know. Sometimes I sneak a spoonful straight from the dish standing at the kitchen counter. Zero regrets.
Pro Tips (Learned the Slightly Hard Way)
- I once skipped the letting-it-sit part. Hot bubbling cheese is basically culinary napalm—don’t do it unless you want to burn your tongue clean off.
- Press the crackers down gently—don’t pack them hard, or the crust turns weirdly tough. I regretted that one Easter.
- Layering cheese on top of the crackers instead of in the base? Not the move. Crackers need to be exposed to get that perfect crunch.
Frequently Asked Questions (Yup, I’ve Heard These)
- Can I make this ahead? Oh, absolutely! You can assemble the base and cracker topping earlier in the day—just keep ‘em separate and pop the crackers on right before baking. Otherwise, the topping goes a bit flop (ask me how I know).
- Gluten-free? Use GF butter crackers or corn flakes! I’ve tried with corn chips; it’s a little funky, but it does crunch.
- Can I use fresh corn? Yep, especially mid-summer if you’re flush with the stuff. Just slice the kernels off—about 3 cups does the trick. Fresh is sweet, so maybe go easy on any added sugar (if your recipe has it). Actually, this is one of those times where canned corn is just easy, don’t you think?
- What do I do if the top isn’t browning? Give it a couple minutes longer at the end, or whack the broiler on for 1-2 minutes. But don’t wander off, or it’ll go from golden to “what’s that smell?” faster than you can say “snack.”
Real quick—if you want to nerd out about side dishes, check out Simply Recipes’ scalloped corn guide. Or, for a little Midwest nostalgia, I’ve followed hints from Taste of Home’s version too. Not that mine’s ever come out quite as pretty as theirs, but hey—it all gets eaten.
So, there it is: scalloped corn with Ritz cracker crunchies, the way I do it—and, probably, the way I’ll keep tinkering (or dropping crackers behind the fridge) for years to come. If you’re stuck for a fuss-free, equal parts cozy and crispy dish, I hope you give this a go. And if you discover any game-changing toppings, let me know… unless it’s crushed pineapple. Let’s not get weird.
Ingredients
- 2 cups canned sweet corn, drained
- 1 cup creamed corn
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted (plus 2 tablespoons for topping)
- 1 cup crushed Ritz crackers (about 24 crackers)
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish with butter or nonstick spray.
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2In a large mixing bowl, whisk together the eggs and milk until smooth. Add melted butter, sweet corn, creamed corn, salt, pepper, and shredded cheddar cheese. Mix until combined.
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3Pour the corn mixture into the prepared baking dish and spread evenly.
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4In a small bowl, toss the crushed Ritz crackers with the remaining 2 tablespoons of melted butter.
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5Sprinkle the buttered Ritz cracker crumbs evenly over the top of the corn mixture.
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6Bake for 35-40 minutes, or until the casserole is set and the top is golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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