Mom’s Scalloped Corn

Growing up, one of the side dishes I enjoyed the most at our family’s Sunday dinners and holiday gatherings was Scalloped Corn. A layer of crispy, buttery saltines over a sea of creamed corn, it’s a recipe my mom has been making as long as I can remember.

Yes, this old-fashioned recipe calls for canned cream corn.

Yes, it has nearly a whole stick of butter on top.

Yes, it is totally worth it! 

Today my own kids look forward to this dish that they call “Corn Pie” once a year at Thanksgiving. It has become one of those traditional dishes like Green Bean Casserole or the sweet potatoes with marshmallows on top that’s a staple at our turkey day table. It’s nothing fancy, but it’s always a hit and makes for great leftovers too.

We love this corn so much in our family that it even has a designated serving dish. 

Sure, you could use fresh or frozen corn and add cream or milk for the base. But, honestly, the beauty of this dish is that it is so easy with the canned creamed corn. It doesn’t get much easier than this when creating a tasty holiday side dish! In fact, my daughter Lucy has now happily taken on the task of making the corn pie for our Thanksgiving dinner each year—assuring me that our family will be enjoying this family-favorite dish for years to come.