Comforting Corn Gratin With Cracker Crumb Topping

corn gratin
Diana Rattray
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Servings: 4 to 6 servings

This is a classic corn casserole with a buttery cracker crumb topping. Use fresh or frozen corn in the recipe. This is a great side dish to take along to a potluck dinner!


  • 4 to 5 cups fresh or frozen corn kernels
  • 8 tablespoons butter, divided
  • 1/2 cup diced onion or shallot
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large egg
  • 1 cup crushed saltine crackers

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F.

  3. Butter a 2-quart casserole.

  4. Cook the corn in a saucepan in boiling salted water for about 2 minutes. Drain and set aside.

  5. Melt 5 tablespoons of butter in a large saucepan over medium-low heat. Add the onion and saute until translucent, stirring frequently.

  6. Add the flour to the butter and onion; continue cooking for 2 minutes, stirring constantly.

  7. Gradually stir the milk into the roux mixture; continue cooking until thickened, stirring constantly.

  8. Taste and add salt and pepper, as needed.

  9. Whisk the egg in a small bowl.

  10. Add the corn to the sauce mixture along with the beaten egg. Stir to blend. 

  11. Spoon the corn mixture into the prepared baking dish.

  12. Melt the remaining 3 tablespoons of butter; toss with the crushed saltines.

  13. Sprinkle the buttered cracker crumbs over the casserole.

  14. Bake for 30 minutes, or until the topping is browned and the corn filling is hot and bubbling.

See Also

Scalloped Corn Casserole

Skillet Corn With Bacon and Sour Cream​