Creamy Ham and Scalloped Corn Casserole with Buttery Crackers Step-by-step instructions

Before you start

Before beginning the assembly, preheat your oven to 375°F (190°C) to ensure the casserole starts baking immediately upon being placed inside. Prepare all ingredients by chopping the ham into uniform pieces and ensuring the eggs are thoroughly beaten in a separate bowl.

Have your 9x13 inch baking dish cleaned and ready on a flat surface. Having all components measured and ready to go streamlines the process, ensuring the custard does not sit for too long before baking, which helps maintain the integrity of the egg structure.

Instructions

Layering the base

1. 1Assemble the base
   Preheat the oven to 375°F (190°C). In a large 9x13 inch baking dish, evenly distribute the diced cooked ham and yellow corn kernels across the bottom. Ensure they are spread out to create a uniform layer that will provide flavor in every scoop.
   Look for The ham and corn should cover the entire bottom of the dish in a single, even layer.
   Tip Use a ceramic dish to ensure even heat distribution and better browning on the edges.

The ham and corn should be distributed evenly across the bottom of the dish. There should be no large gaps or piles, ensuring that every serving will have a consistent ratio of ham to corn.

Visually inspect the layer to confirm it is uniform before proceeding to add the liquid components, as this prevents uneven baking and ensures that all ingredients are properly incorporated into the final structure.

Adding the custard

2. 2Prepare and pour the custard
   In a separate medium bowl, whisk together the creamed corn and the beaten eggs until the mixture is smooth and fully combined. Carefully pour this custard mixture over the ham and corn in the baking dish, ensuring it reaches all corners and coats the bottom ingredients thoroughly.
   Look for The custard should be smooth and pourable, covering the ham and corn almost completely.
   Tip Whisking the eggs thoroughly into the creamed corn prevents streaks and ensures a uniform set.

The custard should be poured slowly to avoid displacing the ham and corn underneath. It should cover the base ingredients, filling the spaces between the corn and ham. Check that the custard is not overflowing the dish and that it is evenly spread across the surface. The mixture should appear smooth and glossy, indicating that the eggs have been fully emulsified into the creamed corn base.

Baking to perfection

3. 3Top and bake
   Sprinkle the buttered cracker crumbs evenly over the top of the custard mixture. Place the dish into the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling. Remove from the oven and allow to rest for 10 minutes to reach a safe internal temperature of 160°F (71°C) for the egg custard.
   Look for The top should be golden brown and the edges of the casserole should be bubbling vigorously.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch the crackers closely; if they brown too quickly, tent the dish with aluminum foil.

The finished casserole should have a bubbling, golden-brown crust that is firm to the touch. The edges should show signs of caramelization where the custard meets the baking dish. Upon pulling the dish from the oven, the smell should be savory and slightly sweet. Ensure the center is no longer liquid and that the dish has rested for the full 10 minutes before you attempt to serve it.

Common mistakes

Avoid over-mixing the custard base, as this can introduce too much air and cause the casserole to puff up and then collapse during cooling. Ensure the oven is fully preheated; placing the dish in a cold oven will result in a soggy crust and uneven cooking.

Do not skimp on the cracker topping, as it acts as a protective layer for the custard, preventing it from drying out while simultaneously providing the signature crunch that defines this classic scalloped corn dish.

How to tell it’s done

The casserole is done when the custard is set in the center and the top is a deep, golden brown. You can verify the set by gently shaking the dish; it should have a slight jiggle but no liquid movement.

Using a food thermometer, ensure the internal temperature reaches 160°F (71°C) to guarantee the eggs are fully cooked. Let the dish rest for 10 minutes to allow the custard to firm up, making it much easier to scoop and serve without the layers separating or becoming messy.

• Egg dishes: 160°F (71°C) in the thickest part