A Cheesy Holiday Tradition

Scalloped aka Cheesy Corn: A Family Favorite!

Cheesy Corn: A Family Favorite Holiday Recipe

Growing up, our family gatherings wouldn’t have been complete without a bubbling dish of scalloped corn on the table. Mom always said this recipe was a version of one her grandmother used to make—though the original didn’t include cheese. Well, let me tell you, adding cheese was a game-changer. So much so that we’ve nicknamed it “Cheesy Corn,” and it’s been a must-have at every holiday since!

What makes this dish even more special is how the tradition has been passed down. My daughter now takes the lead in making it, which warms my heart. This simple recipe has truly stood the test of time, creating memories across generations.

When we make it, we don’t mess around—triple batches are the standard! Whether you’re preparing it for a small dinner or a big celebration, it’s easy to adjust and always a hit.

Scalloped Corn Recipe

What You’ll Need (for a single batch)
1 can undrained whole kernel corn
1 Tbsp flour
2 Tbsp butter, melted
2 Tbsp sugar
2 eggs, beaten
1 cup diced or shredded sharp cheddar cheese (Play around with your favorite cheese variety or blend!)
Salt and pepper to taste

Instructions

Preheat your oven to 350°F.
Mix all the ingredients together in a bowl.
Pour the mixture into a well-greased or buttered casserole dish.
Bake uncovered until the center is set, about 45-60 minutes.

Alternate Cooking Method
Prefer to free up oven space? You can also make this in a crockpot! Use a Slow Cooker Liner to make cleanup easier!

Cook on low for 8-10 hours or high for 4 hours, and you’ll have the same cheesy perfection.

Storage Tips:
This can be made the day before and reheated – it’s even better the next day!

Making Larger Batches
This recipe is perfect for scaling up. Here’s the secret:

Multiply all the ingredients except the eggs.
For every additional can of corn (beyond a single batch), add 1 extra egg.

For example:

Triple Batch: 3 cans of corn, 3 Tbsp flour, 6 Tbsp butter, 6 Tbsp sugar, 3 cups cheese, and 4 eggs.

Double Batch: 2 cans of corn, 2 Tbsp flour, 4 Tbsp butter, 4 Tbsp sugar, 2 cups cheese, and 3 eggs.

I hope you enjoy this dish as much as our family does. Whether it’s your first time making it or you’re adding your own twist, this recipe is sure to bring a little comfort and tradition to your table.

Let me know in the comments if you try it! Do you have any special family recipes that have been passed down? I’d love to hear about them!

With Love and Grace,

Ailene