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spoon scooping scalloped corn out of a casserole dish.

Scalloped Corn with Bacon

Kate Shungu
Scalloped corn is similar to corn casserole, but with a slight bread-like texture from the butter cracker crumbs. Don’t miss the bacon and chives—they take it over the top!
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 333 kcal


  • 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.


Scalloped corn is best served hot out of the oven. To make it easy when it's time to assemble the dish, cook the bacon and crush the cracker crumbs ahead of time. 


Calories: 333kcalCarbohydrates: 49gProtein: 7gFat: 15gSaturated Fat: 6gCholesterol: 60mgSodium: 744mgPotassium: 324mgFiber: 3gSugar: 9gVitamin A: 420IUVitamin C: 8mgCalcium: 82mgIron: 2mg
Keyword corn casserole, scalloped corn
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