How to Make Perfect Amish Scalloped Corn: A Classic Side Dish

There’s something special about simple, classic recipes, and this Amish scalloped corn is a perfect example. It’s a creamy, comforting side dish just right for any family dinner, topped with buttery crackers that’ll be a hit with everyone.

It’s easy to make and takes less than an hour, making it a great choice for busy evenings or holiday meals. Seriously, people are going to want more of this! It’s perfect for a family meal or to take along to a gathering.

Amish Scalloped Corn

Creamy, hearty, and topped with a buttery cracker crumb topping, this is an old-fashioned side dish that's sure to please.

Prep Time 10

Cook Time 40

Total Time 50

Serving Size servings

Equipment

small casserole dish

Ingredients

Corn Mixture

1 15 ounce can canned corn (drained)
1 15 ounce can creamed corn
2 eggs (beaten)
½ cup heavy cream
¼ cup melted butter
1½ cup 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)

Instructions

Corn Mixture

Preheat the oven. 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.
Mix the ingredients. In a medium-sized mixing bowl, combine the drained canned corn, creamed corn, beaten eggs, heavy cream, ¼ cup of melted butter, 1½ cups of crushed Ritz crackers, 1 cup of shredded cheddar cheese (reserving ⅓ cup for topping), 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.

Cracker Topping

Prepare the topping: Mix ½ cup of crushed Ritz crackers with 3 tablespoons of 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 reserved ⅓ cup of shredded cheddar cheese over the top of the cracker mixture.

Bake and Finish

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

Make sure the canned corn is well-drained before adding it in. Too much water can make the casserole mushy, messing up the texture of the filling and the crust.

When breaking up the Ritz crackers, try to get a mix of fine crumbs and some chunkier bits. This way, the topping will be crunchier and more enjoyable.

Depending on what you like, you might want to add a bit of salt or more pepper to the mix. Before you put in the eggs, taste them to see if they need more seasoning.

If you want the corn to taste sweeter, consider putting in a teaspoon of sugar. This can help if the corn isn’t super sweet and can make the savory parts taste better.

For a crunchier top, mix in 1/4 cup of crushed potato chips with the cracker crumbs before you put it on the casserole.

Using freshly ground black pepper can make the flavors pop.

If you like a little kick, chop up some jalapeno pepper and throw it in!

Not a fan of green onions? Try garnishing with fresh chopped parsley when you serve it. It adds a nice pop of color and freshness.

Feel free to mix in other ingredients that you like. Adding things like chopped bell peppers, diced ham, or jalapeños can give the dish a new flavor and make it even more delicious.

When it comes to cheese, grating your cheddar is best. The bags of pre-shredded cheese have stuff in them that keeps them from melting well.

The first time I made this dish, it quickly became a hit with my family. The combination of sweet corn, cheddar cheese, and a crunchy, golden topping turned it into a dish everyone loves. It’s hardly out of the oven before everyone starts filling their plates. I love how it goes well with pretty much anything we have for dinner, making mealtime easy—no one complains, and all the plates end up clean!

You might also enjoy these White Cheddar Scalloped Potatoes if you enjoy cheesy, comforting sides. They offer a delicious twist on a classic favorite and make a perfect pairing with your main course.

I hope you love this dish!

Tips for the Best Amish Scalloped Corn

Let your eggs and heavy cream get to room temperature before mixing them. This makes everything mix better and more evenly.
When mixing the corn part, stir until everything looks well. If you mix it too much, it can make the casserole too thick.
If you like the top of your casserole crunchy and want less corn underneath, use a bigger dish to bake it in. This gives more room for the top to get crunchy.
You’ll know the casserole is done when the edges bubble and the top is golden. If the middle still looks shaky, cook it a bit longer to make sure it sets properly.
Cover the casserole with aluminum foil for the rest of the cooking time if the top is too brown but the inside isn’t done. This stops the top from burning while the middle finishes cooking.
Wait 5-10 minutes after taking the casserole out of the oven before serving it. This waiting time helps the flavors come together, and it’ll be easier to cut into because it sets a little.
You can put the casserole together ahead of time and keep it in the fridge for a few hours before you need to bake it. Just let it warm to room temperature before baking, or you might have to bake it a little longer.

Key Ingredients and Tool

To make this corn recipe even better, you’ll need some specific ingredients and tools:

Crushed Ritz Crackers: They go in the corn mix and on top for a buttery crunch. While common, they might be placed in different sections depending on the store. Look for them in the cracker aisle, typically near the snack foods. No Ritz? Try Saltines or panko breadcrumbs, but the taste will change a bit.
Canned Creamed Corn: It makes the dish creamy and a bit sweet. It’s easy to find in the grocery store, but you can blend canned corn with milk and sugar.
Heavy Cream: It makes the corn mix even creamier. When heavy cream is too rich, half & half or evaporated milk can lighten things up.
Green Onions: They add a nice, mild onion flavor. You can leave out green onions or use chives for a gentler taste.
Shredded Cheddar Cheese: Shred it yourself for smoother melting since pre-shredded cheese sometimes doesn’t melt as nicely.
A Small Casserole Dish: A 7.7×5.3-inch dish is perfect for the right texture and bake. If you don’t have that size, use what you have, but the bake time may need adjusting for different dish sizes.

Having these ingredients and tools ready makes this dish both tasty and simple. These changes might slightly adjust the recipe, but don’t hesitate to experiment if you need to!

Serving Suggestions

This dish pairs well with roast chicken, glazed ham, green beans, mashed potatoes, coleslaw, and Amish broccoli salad.

If you want a sweet treat to pair with your meal, try this Iced Cinnamon Raisin Bread. It’s perfect for dessert or even as a breakfast treat the next morning!

Troubleshooting and Help

Can I make this gluten-free?

Definitely! Just use gluten-free crackers in place of the Ritz crackers. Everything else in the recipe is naturally gluten-free, so it’s an easy swap.

Can I make this dish in a larger pan?

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.

How do I know when it’s fully cooked?

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.

Is there a way to make this dish spicier?

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.

Storage Instructions

After baking, let the dish cool down completely before putting it away. To keep it in the fridge, seal the dish well with aluminum foil or plastic wrap, or move the leftovers to a tight container. It’s fine in the fridge for 3 to 4 days.

To warm it up, heat your oven to 350°F and put the dish in until it’s hot, which should take 15-20 minutes. If the top gets too brown while reheating, loosely cover it with foil to stop it from browning too much.

Freezing this dish isn’t the best idea because the creamy parts might turn watery, and the crunchy topping could get soggy. But if you need to freeze it, put it together without the crunchy top, wrap it well in plastic and then aluminum foil, and freeze it for up to a month.

When you’re ready, thaw it in the fridge overnight, put the crunchy topping on before you bake it, and follow the usual baking instructions. Just be aware it might not taste quite the same as fresh.

For more information on safely storing leftovers, check out this guide on Leftovers and Food Safety. It provides helpful tips to make sure your food stays safe and fresh.

I hope you like making and sharing this Amish Scalloped Corn. It’s a cozy meal that’s simple to make and always wins over the crowd, perfect for a regular evening meal or a festive gathering. With easy-to-find ingredients and an easy process, you can count on this recipe over and over. Try it out; it could quickly become a new favorite at your place!

How to Make Perfect Amish Scalloped Corn: A Classic Side Dish