Cheesy Skillet Scalloped Corn is your new go-to side when you want something creamy, golden, and crowd-pleasing—and you want it fast. This one-pan wonder brings together sweet corn, velvety custard, and a buttery, crunchy topping that shatters at the touch of a spoon. Baked right in a cast-iron skillet, it delivers deep, even browning on the edges and a center that stays silky and scoopable.
Ingredients for Cheesy Skillet Scalloped Corn
Corn
- Fresh kernels: sweetest in season; cut from cobs and pat dry.
- Frozen kernels: convenient and consistent; thaw and drain well.
- Canned kernels: quick pantry option; drain thoroughly.
- Cream-style corn (optional but awesome): adds instant creaminess and helps the custard set luxuriously.
Cheese
- Look for good melters you can grate yourself: Monterey Jack, fontina, gruyère, mild-to-medium cheddar. Pre-shredded works in a pinch, but hand-grated melts smoothly.
- A blend gives flavor + stretch. Try 50/50 cheddar + Jack or gruyère + fontina.
Binder & Dairy
- Eggs set the custard; half-and-half or whole milk creates a velvety texture.
- A touch of sour cream or cream cheese (optional) adds body and tang.
- If you’re avoiding eggs, a little cornstarch whisked into dairy thickens neatly.
Aromatics & Seasonings
- Onion or scallions, garlic, smoked paprika, white pepper, and a whisper of cayenne make the corn pop.
- Fresh herbs like chives or thyme keep things bright.
Crunchy Topping
- Buttered cracker crumbs for nostalgic richness.
- Panko for a lighter, airy crunch.
- Cornflakes if you want a throwback crackle.
Fat & Salt
- Unsalted butter keeps control over seasoning; adjust salt incrementally—cheese and crackers/panko bring plenty of savoriness.
Equipment Notes
- 10–12″ cast-iron skillet (well-seasoned). It’s the ideal depth for even setting and browning.
- Large mixing bowl for the custard.
- Whisk and rubber spatula.
- Microplane or grater for cheese.
- Instant-read thermometer (optional but helpful): a set custard is typically around 160–165°F at the center.
Master Method: One-Pan Cheesy Skillet Scalloped Corn
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C).
- Place your cast-iron skillet over medium heat; add 2–3 tbsp butter.
- In a bowl, whisk together the binder:
- 2 large eggs (or 1 egg + 1 tbsp cornstarch for softer set)
- 1 ½ cups half-and-half (or 1 cup whole milk + ½ cup sour cream)
- 1 tsp kosher salt, ½ tsp white or black pepper, ½ tsp smoked paprika
- Optional: ¼ tsp cayenne, 1 tsp sugar if your corn isn’t very sweet
Step 2: Sweat the Aromatics
- Add ½–1 cup finely diced onion to the skillet; cook 3–4 minutes until translucent.
- Stir in 1–2 minced garlic cloves for 30–45 seconds (do not brown).
Step 3: Manage the Moisture
- Add your corn:
- 3 cups kernels (fresh/frozen/canned, drained)
- 1 can (about 14–15 oz) cream-style corn (optional but recommended)
- Cook 2–3 minutes to steam off excess moisture; this prevents a watery custard.
Step 4: Build the Base
- Remove skillet from heat. Cool 1–2 minutes (so eggs don’t scramble).
- Stir in 2 cups grated cheese (try 1 cup cheddar + 1 cup Jack or 1 cup fontina + 1 cup gruyère). Reserve a handful for topping.
- Pour in the custard; fold gently to evenly distribute corn and cheese.
- Taste the mixture (corn + cheese are already seasoned) and adjust salt.
Step 5: Make It Crunch
- In a small bowl, mix:
- 1 ½ cups crumbs (crushed butter crackers or panko)
- 3 tbsp melted butter
- Optional: 1 tsp thyme or chives, pinch of paprika
- Scatter evenly over the skillet mixture. Dot with the reserved cheese.
Step 6: Bake & Finish
- Bake at 375°F for 25–40 minutes, until:
- The center is just set (slight jiggle is okay).
- Edges are bubbling and the top is golden.
- For extra crunch, broil 1–2 minutes, watching closely.
- Rest 5–10 minutes before serving to let the custard settle.
Variations & Flavor Paths
Cheese-Forward Twists
- Smoky Cheddar + Paprika: add ½ tsp smoked paprika and a pinch of cayenne.
- Gruyère + Thyme: nutty, aromatic, holiday-friendly.
- Pepper Jack + Scallions: gentle heat and fresh bite.
Mix-Ins
- Roasted red peppers, charred jalapeño, green chiles, or pimentos for color and zing.
- Crisp bacon bits for salty depth.
- Sweet paprika + garlic-chive butter in the crumbs for a fragrant crust.
Crumb Personality
- Cornflake crumbs for retro crackle.
- Pretzel crumbs for a malty, salty crunch.
- Gluten-free panko or crackers to keep it adaptable.
Make-Ahead, Reheating & Freezing
Make-Ahead
- Assemble to the point just before topping; cover and refrigerate up to 24 hours.
- Add crumbs right before baking so they stay crisp.
Par-Bake Strategy
- Bake until the edges just start bubbling and the center is still loose. Cool, cover, and refrigerate.
- Finish baking before serving; add a quick broil to re-crisp the top.
Reheating
- Cover and warm at 325–350°F until heated through, then uncover to re-crisp for the last 5–10 minutes.
Freezing
- Best to freeze unbaked without the crumb topping; thaw, add topping, and bake fresh.
Serving Ideas & Menu Pairings
Cheesy Skillet Scalloped Corn loves savory mains and bright sides:
- Classic Holiday Plate: roast turkey, glazed ham, or prime rib.
- Weeknight BBQ: pulled chicken, smoked sausage, or grilled chops.
- Fresh Counterpoints: a crunchy slaw, tangy pickles, or a peppery greens salad.
- Texture Boosters at the Table:
- Chopped chives or scallions
- Crisp bacon bits
- Paprika dusting or a drizzle of warm butter over the crumbs
People-Also-Ask FAQs
1) Can I use all frozen or all canned corn?
Yes. Thaw frozen corn completely and pat dry; drain canned corn well. In the skillet phase, cook off excess moisture for a minute or two so the custard sets beautifully.
2) What’s the best cheese for that ultra-melty pull?
Monterey Jack, fontina, gruyère, and mild-to-medium cheddar are standouts. A 50/50 blend (e.g., Jack + cheddar) combines stretch with flavor. Grate fresh for the smoothest melt.
3) Do I need eggs?
Eggs create the classic custard set. If you prefer egg-free, whisk 1–2 tbsp cornstarch into the dairy and bake until just set; the texture is slightly different but still luscious.
4) How do I keep the topping crisp?
Use lightly buttered crumbs, bake uncovered, and broil briefly at the end. If carrying to a potluck, keep the topping separate and add/broil on-site if possible.
5) Can I assemble this ahead of time?
Definitely. Assemble (without topping) up to 24 hours ahead. Add crumbs just before baking. For a big day, par-bake, chill, then finish and broil to re-crisp before serving.
Conclusion
Cheesy Skillet Scalloped Corn is the kind of side that steals the spotlight—creamy, cheesy, and crowned with a buttery, golden crunch. The skillet method keeps everything one-pan simple while delivering deep flavor and beautiful browning. Whether you go classic with cheddar and cracker crumbs or riff with gruyère, fontina, jalapeño, or smoky paprika, this dish adapts to your table and your cravings.
Print
Cheesy Skillet Scalloped Corn Recipe
- Total Time: PT50M
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cheesy Skillet Scalloped Corn combines tender corn kernels, rich cream, and gooey cheese baked together in a buttery skillet. Golden on top and creamy underneath, it’s the perfect comforting side for holidays or cozy family dinners.
Ingredients
- 3 cups corn kernels (fresh, frozen, or canned — drained)
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tbsp all-purpose flour
- 1 cup heavy cream (or half-and-half)
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 eggs, lightly beaten
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- ½ cup crushed buttery crackers (or breadcrumbs)
- 1 tbsp melted butter (for topping)
Instructions
- Preheat oven
- Heat oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet.
- Sauté aromatics
- In the skillet, melt butter over medium heat. Add onion and garlic; cook until soft and fragrant (about 3–4 minutes).
- Make the creamy base
- Stir in flour and cook 1 minute to form a roux. Gradually whisk in cream and milk until smooth.
- Add corn and cheese
- Add corn, salt, pepper, and paprika. Stir in cheddar and Monterey Jack until melted. Remove from heat.
- Incorporate eggs
- Stir a few spoonfuls of hot mixture into the beaten eggs to temper, then mix back into the skillet.
- Add topping & bake
- Combine cracker crumbs with melted butter and sprinkle over top.
- Bake uncovered for 25–30 minutes, until golden and bubbling around the edges.
- Serve
- Let rest for 5 minutes before serving warm from the skillet.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about ¾ cup)
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg