Scalloped Corn with Bacon is a quick and easy spin on corn casserole. It uses just six ingredients and has lots of crumbled bacon!
Scalloped potatoes have been on my family’s Easter menu for years. But Scalloped Corn? It’s an old fashioned dish, but it was a new one to me.
I found the recipe in my Grandma’s collection, clipped from a newspaper long ago. It called for #2 cans of creamed corn, a generic reference to “cracker crumbs”, and no bacon.
I decided that it definitely needed bacon, which I highly recommend using for traditional corn casserole, too.
I also updated the recipe for today’s can measurements and settled on butter crackers (I used RITZ®) for the crumbs. Here’s how to make it:
- Three cans of creamed corn are the star of this casserole.
- Eggs make it light and fluffy.
- Half a stick of butter adds richness.
- The combination of milk and butter cracker crumbs (such as RITZ) hold it all together.
- And crumbled bacon takes it over the top!
How to crush crackers into crumbs
A food processor is the fastest way to create cracker crumbs. Add the crackers to the food processor, and pulse or process until the crackers are finely crushed into crumbs.
Alternatively, place the crackers in a large zip-top freezer bag, and pound with a heavy object until the crackers are crushed. A rolling pin, meat mallet, or even an unopened tin can work great for this.
How to make scalloped corn
Start by cooking the bacon.
Whenever I’m making more than a few slices of bacon, I’ll put it on a wire baking rack fitted over a sheet pan (here’s the one that I have). I line the sheet pan with foil for easy clean-up, then place the baking rack on top.
The bacon stays flat instead of curling like it does on the stovetop—not sure why this is, but the bacon stays almost completely flat every time I cook it in the oven!
The bacon drippings make their way down to the foil, which you can crumple up and throw away once it cools off instead of trying to clean a bacon grease-soaked pan.
The rest of the recipe is a one-bowl affair: just mix and pour it into a 13×9 inch baking dish.
The end result is reminiscent of corn casserole, but with a slight bread-like texture from the butter cracker crumbs. The bacon takes it over the top, and fresh chopped chives add some onion flavor and color to the top.
Can I make scalloped corn ahead of time?
Scalloped corn is best served hot out of the oven, so I don’t recommend making the dish ahead. However, you can prepare all of the ingredients (including the bacon and cracker crumbs) ahead of time, so you just need to stir everything together and bake it.
What’s a good substitute for Ritz cracker crumbs?
Instead of Ritz cracker crumbs, you can use saltine cracker crumbs.
I served with Scalloped Corn with Bacon as part of an Easter dinner, co-hosted by my friend Kelley of Haviland Events. She created the gorgeous tablescape.
Scalloped Corn with Bacon
- 3 (14.75 oz) cans creamed corn
- 2 eggs
- ¼ cup (4 tablespoons) butter, melted
- 3 cups butter cracker crumbs (I used Ritz®, about 3 sleeves crushed in the food processor)
- 1 cup milk
- 6 slices bacon, cooked and crumbled
- For garnish: fresh chopped chives
- Preheat oven to 350°F. Spray a 13x9 inch baking dish with cooking spray.
- In a large bowl, whisk together the creamed corn, eggs, and butter. Stir in the cracker crumbs, milk, and bacon.
- Pour the mixture into the prepared pan. Bake for 35–40 minutes or until light brown around the edges.
- Remove the scalloped corn from the oven. Sprinkle with chopped chives if desired, and serve.