Note from my kitchen: Do not skip the topping! This Amish-inspired side dish is exactly what you want at a family dinner. Creamy, cheesy corn with a golden cracker topping that’s crispy on top and tender underneath. Mix, spread, bake, done.
It’s easy to make and takes only 10 minutes of prep. If you can mix things in a bowl, you can make this.
Table of Contents
Ingredients and Tools You’ll Need
Using canned corn makes this easier, but you can certainly use fresh corn. But stick to the can for the creamed corn. For the topping, I like using Ritz crackers, but you can use saltine crackers too.
This makes six servings and is best eaten fresh. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
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Equipment
- small casserole dish
Ingredients
Corn Mixture
- 1 can of canned corn (15 ounces, drained)
- 1 can of creamed corn (15 ounces)
- 2 eggs (beaten)
- ½ cup heavy cream
- ¼ cup melted butter
- 1½ cups crushed Ritz crackers
- 1 cup cheddar cheese (shredded)
- 2 green onions (sliced)
- ½ teaspoon black pepper
Cracker Topping
- ½ cup crushed Ritz crackers
- 3 tablespoons melted butter
- ⅓ cup cheddar cheese (shredded)
How to Make Amish Scalloped Corn
Step One: Make the Corn Base
Heat your oven to 375°F and spray a small casserole dish with cooking spray.
Grab a medium bowl and dump in your drained corn, creamed corn, two beaten eggs, heavy cream, melted butter, crushed Ritz crackers, shredded cheddar, sliced green onions, and black pepper. Just stir it all together until it looks mixed.
Pour that whole mess into your baking dish and spread it around so it’s even.
Step Two: Make the Topping
In a small bowl, mix those crushed crackers with melted butter until they’re all coated.
Sprinkle that over your corn mixture, then add the cheese on top.
Step Three: Bake
Stick it in the oven for 40 minutes. You want the cheese melted and the top golden brown. Check it at 30 minutes because some ovens run hot and you don’t want it to burn.
Let it sit for a few minutes when it comes out, then serve it up hot.
Storage Instructions
Store leftovers in the fridge for up to 3 days in an airtight container. Reheat in the oven at 350°F for 15-20 minutes or in the microwave.
This recipe does not freeze well.
What to Serve
Serve this with some classic and comforting dishes.
- For the main course have a roast chicken.
- Make another classic side everyone loves – creamy mashed potatoes or white cheddar scalloped potatoes!
- And finish off with some soft iced Amish apple cookies.
Questions and Troubleshooting
Sure! If you use a larger baking dish, the corn layer will be thinner, and you might need to reduce the baking time slightly. Keep an eye on it—the top should be golden brown and crispy when done.
You’ll know it’s done when the edges are bubbling, and the top is a lovely golden brown. If the center still seems a little wobbly, give it a few more minutes in the oven to fully set.
Add some diced jalapeños or a pinch of cayenne pepper to the corn mixture if you like a little kick. You could also sprinkle some pepper jack cheese on top for some heat.
More Classic And Old-Fashioned Sides
- Amish broccoli salad is a crowd pleaser and super simple (don’t let the raisins scare you).
- Grandma’s macaroni salad is a must bring to any summer party.
- Candied sweet potatoes are perfect for a holiday meal.
- And this simple classic Southern coleslaw goes with everything.
Printable Recipe
Amish Scalloped Corn
Equipment
- small casserole dish
Ingredients
Corn Mixture
- 1 can of canned corn (15 ounces, drained)
- 1 can of creamed corn (15 ounces)
- 2 eggs (beaten)
- ½ cup heavy cream
- ¼ cup melted butter
- 1½ cups crushed Ritz crackers
- 1 cup cheddar cheese (shredded)
- 2 green onions (sliced)
- ½ teaspoon black pepper
Cracker Topping
- ½ cup crushed Ritz crackers
- 3 tablespoons melted butter
- ⅓ cup cheddar cheese (shredded)
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Instructions
- Prep. Preheat your oven to 375°F (190°C). Prepare a 7.7×5.3-inch baking dish or a small casserole dish by coating it with nonstick cooking spray.
- Make the corn mixture. In a medium-sized mixing bowl, combine the drained canned corn, creamed corn, beaten eggs, heavy cream, melted butter, crushed Ritz crackers, shredded cheddar cheese, sliced green onions, and black pepper. Stir until all the ingredients are well incorporated.
- Transfer to a baking dish. Pour the corn mixture into the prepared baking dish, spreading it out evenly. Set aside while you prepare the topping.
- Prepare the topping. Mix the crushed Ritz crackers with the melted butter in a small bowl until the crumbs are well coated.
- Layer the topping. Sprinkle the prepared cracker topping evenly over the corn mixture in the baking dish. Then, sprinkle the shredded cheddar cheese over the top of the cracker mixture.
- Bake. Place the baking dish in the oven and cook uncovered for 40 minutes, until the cheese is melted and the topping is golden brown. Check the dish after 30 minutes to ensure it doesn’t overcook, as oven temperatures vary.
- Garnish and serve. Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with additional sliced green onions if desired. Serve warm, and enjoy this creamy, hearty side dish!
Notes
Nutrition
Love,
