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SCALLOPED CORN is a family favorite that we serve up at every holiday dinner. It’s kid-friendly and one of the easiest dishes to make…just toss everything in a bowl, stir, and bake!
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Starting around the age of 5 my daughter took over making the scalloped corn for every holiday dinner. I think it was because she wanted to be sure that it didn’t get left off the menu. 😉
It’s a staple in our family…the sweet crunch of the corn paired with the soft cornbread goodness…it’s just a really special dish and we all love it!
And, did I mention that it’s easy enough for a 5 year old to make? Sure…she needed help opening the cans and putting the dish in the oven, but really you just dump everything together and stir it up. It’s the perfect recipe for little helpers!
This dish is quick to put together and you can bake it up in your oven while you’re cooking the rest of your dinner.
Ingredients:
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- Canned Corn
- Cream Style Corn
- Eggs
- Sour Cream
- Jiffy Mix
- Butter
- Seasonings
As you can see, this really is simple!
I know that canned cream corn has a bad rap…I get it. But, in this dish it’s really perfect! Don’t skip this one!
Helpful Tip!
Lately, I’ve been swapping out the salt + cayenne pepper for a teaspoon of Tony Chachere’s Creole Seasoning. We put Tony’s on literally everything (it is the best!)) and it works perfect in this dish.
Method:
- Stir everything together.
- Spread into a casserole dish.
- Bake!
I mean…does a holiday side dish even get simpler than that?
Make-Ahead:
This dish is perfect to make the day before! Just bake as directed, cool a bit on the counter, wrap tightly in foil, and refrigerate.
To rewarm, bake in a 300 degree oven for 15 minutes or so.
More holiday favorite side dishes:
- Broccoli Cheese Casserole
- Twice Baked Potato Casserole
- Crock Pot Mac and Cheese
- Cheesy Hashbrown Casserole
- Crockpot Green Bean Casserole
- Cauliflower Mac and Cheese
Scalloped Corn Recipe:
Scalloped Corn
Ingredients
- 30 ounces canned corn, drained
- 15 ounces creamed corn
- 2 large eggs
- 1 cup sour cream I used light sour cream and it worked fine.
- 1/4 cup butter, melted
- 1 box Jiffy cornbread mix
- 1 teaspoon salt
- 1/4 tsp. cayenne pepper
Instructions
- Pre-heat oven to 350 degrees.
- In a large mixing bowl, combine all ingredients and stir together.
- Pour into a greased 9×9 dish and bake for 45-50 minutes or until the center is set and a knife inserted in the middle comes out nearly clean.
Tips & Notes:
Nutrition Information:
This recipe was originally published in February 2009. It was updated with new photos in November 2019.
Karen Dempsey says
WOW-this is a keeper! Not one to leave reviews but this recipe was exactly what I was looking for. Side dish for a bar b q dinner. Fresh corn was in season so I used four good size ears in place of canned but everything else the same. It was flavorful, moist and not too sweet. Having not done it before I added some crushed ritz cracker for a little crunch but it’s not necessary. Thanks for posting this recipe!
Karly says
Sounds delicious with fresh corn and Ritz! Thanks for sharing!
Karen says
Just to be clear, kept the cream corn and sprinkled the Ritz just on the top. Yum!
Jennie says
3 cans of corn sounds like a lot. I was thinking about adding two boxes of corn muffin mix. Adding spam to it. Any suggestions.
Karly says
If you double the corn muffin mix, you’ll want to double the other ingredients as well.
Eyda F Arguelles says
I make this several times a year without the cayenne…..this year I added 4 oz of room-temperature cream cheese and it took it to another level!!!!!
Karly says
Sounds amazing!
Sue says
Scalloped corn uses saltines. Your recipe is corn souffle aka corn casserole. They are totally different dishes.
Sherry Sullivan says
That’s the way I’ve always made it with crackers. Could you send me your recipe cause I can’t find mine and I need to make it for tomorrow night please.
Carla says
It is not scalloped corn if you use Jiffy cornbread mix! That is a corn cassarole!
Deborah Wyatt says
I’ve been making this for years only I call it corn casserole. It is so very good. Sometime I switch out the can corn with Mexican corn and I top the casserole with cheddar cheese.
Karly says
Sounds delicious with the Mexican corn!
Sara says
Hi Karly,
This scalloped corn looks delicious. I agree with you, corn is so good, I could eat it for dessert. I’m actually taking a little breather from recipe testing a corn dessert! *soon to make an appearance on my blog*
Hope to see you over there again soon
🙂
Jackie says
Ok, so I LOVE this recipe, it’s like corn-crack, but I’ve made it a couple times now, and it always seems to take a lot longer than it should. Like, two or three hours more. Any ideas why I can’t get this to cook in 45-50 minutes? I’m making this for Easter, and I’d really like it to be ready with the rest of dinner!
Durelda H. duRemus says
LOVE this recipe! LOVED it!!! But what is a dell pepper? Also, sweetie, ya needta git ya need to ponder a bit on “your” and “you’re” . . . ya gettim confused ya got my head a-spinnin’ . . .
cheryl says
made this tonite – big kudos from us!! next time – gonna add some some crumbled bacon!!!!
Kelly says
This looks wonderful. I’m going to try this out before Christmas to possibly make for Christmas dinner. I make a version with Saltines like someone else posted.
Sarah E. says
If you like corn, you ought to try this dip. It’s great!
Corn Dip
2 cans mexicorn/fiesta corn (drain)
1 cup real mayo
1 cup sour cream
2 oz diced pimentos (drain)
2 Tbls diced jalapenos
1/2 tsp garlic powder
1/4 tsp salt
16 oz mexican cheese (divided, 12 oz and 4 oz)
Mix all ingredients together.
Bake in a casserole dish topped with the 4 oz of cheese at 350 for 20 minutes.
Nicole Lenz says
I made this last year with the saltines and it came out a little soupy…looking forward to making it this way for Thanksgiving! Thanks for posting it. You have a great site!