I don’t know about you all, but I love corn. I could almost eat it for desert. I never have eaten it for desert, but that doesn’t mean I wouldn’t! When I saw this recipe for Scalloped Corn at The Homesteading Housewife I knew I had to test it out and, oh boy, am I ever glad I did. All the sweetness of the corn just bursts in your mouth and the smoosh-y texture of the cornbread combined with the crunch of the corn is out of this world. Just try it, you’ll see what I mean.
This dish is quick to put together and you can bake it up in your oven while your cooking the rest of you’re dinner.
You’re going to need corn, eggs, melted butter, sour cream, a box of cornbread mix, salt, pepper, and cayenne pepper. (You can also add in some diced dell pepper and onion, but I left this out to keep my picky eaters happy.)
Do me a favor. Don’t freak out about the cayenne pepper. It works so well with this dish. You’ll have no idea it’s in there, but it gives the whole dish a little depth.
Alright, now. Brace yourselves. This is where the recipe gets REAL TOUGH. You get out a big mixing bowl and then dump everything in it and stir it up. Whew. That was difficult. I’m going to need to sit down for a minute and catch my breath.
Oh, look. I survived.
Now dump the mixture into an 8×8 or 9×9 baking dish and pop it into a 350 degree oven.
Oh my. You should smell my kitchen right now. It smells very corn-y. In a good way.
The recipe says to bake this for 30-35 minutes, but I ended up baking this for about 50 minutes. The center was way to jiggly after just 35 minutes, so I just let it keep on keepin’ on until a knife inserted in the center came out mostly clean.
Let this cool for just a minute and then scoop it out with a spoon.
You want some, don’t you?
I’d share if I could.
Scalloped Corn
Adapted from The Homesteading Housewife
- 2 15 oz. cans corn, drained
- 1 15 oz. can creamed corn
- diced bell pepper (I omitted this.)
- diced onion (Ditto.)
- 2 eggs
- 1/4 cup butter, melted
- 1 cup sour cream (I used light sour cream and it worked fine.)
- 1 box Jiffy cornbread mix
- salt and pepper, to taste
- 1/8 tsp. cayenne pepper
Pre-heat oven to 350 degrees. In a large mixing bowl, combine all ingredients and stir together. Pour into an 8×8 or 9×9 dish and bake for 45-50 minutes or until the center is set and a knife instered in the middle comes out nearly clean.
| Tags: holidays, side dish, vegetables 11 comments »
February 23rd, 2009 at 9:28 am
[...] Scallolped Corn Cheesecake with Whiskey Butter Sauce Coffee Cake Teriyaki Meatballs [...]
February 23rd, 2009 at 12:36 pm
Oh Yum! I love scalloped corn but have never made it with cornbread mix, I usually use crushed saltines. I’ll have to try it this way.
February 23rd, 2009 at 12:57 pm
Aliceson,
I bet it’s delicious with saltines! I’ll have to try that sometime.
Karly
February 24th, 2009 at 5:30 am
This is one of our favorite side dishes!
To tell ya the truth, I’d be totally happy if it was the main dish!
GREAT pics!
February 24th, 2009 at 5:07 pm
I make this too but a little different. I love it.
February 25th, 2009 at 8:01 am
I recently found your blog and I love it! I am really loving your recipes and this scalloped corn dish looks fantastic. I can’t wait to make it!
February 25th, 2009 at 5:53 pm
This looks delish!! I have never heard of scalloped corn. It looks like that little scoop of corn stuff that the restaurant Chevy’s serves with their meals. Love that stuff.
March 16th, 2009 at 9:45 pm
Great recipie. I made it but I added the onion and bell pepper. I also added some grated cheese- about a cup mixed in and another half cup sprinkled on top for the last ten minutes of bakiing. Next time I am going to try adding some diced Jalapeno peppers. Course I know you northern folks dont go for the spicy like us Louisiana people do.
November 17th, 2009 at 5:57 pm
Add Swiss Cheese People…your thanksgiving will be amplified with goodness a hundred-fold.
January 8th, 2010 at 12:35 am
I make a similar dish but it does have jalapenos diced fine, just a small amount. I also use some frozen corn as well that I have browned in a pan. It gives it a sweet roasted flavor. Definitely cheese!
February 9th, 2010 at 5:34 pm
I am making this tonight. I saw you tweet about it last week and I put it on my menu this week. It is going in the oven now – looks fantastic!