scalloped corn

Creamy corn sprinkled with a crunchy topping makes a delicious side dish for roasted chicken, pork and beef.

Scalloped Corn

butter

small onion, finely chopped (1/4 cup)

green bell pepper

Gold Medal™ all-purpose flour

salt

mustard

pepper

milk

(15.25 oz) whole kernel corn, drained

Country® corn flakes cereal

butter or margarine, melted

Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.

Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.

Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.

In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

Scalloped corn is a comforting casserole that features this all-American veggie topped with tasty bread crumbs.

olive oil

onion

large green or red bell pepper (finely diced)

tomatoes (chopped)

white flour

sweet or smoked paprika

cayenne pepper

unsweetened nondairy milk

corn kernels (from 4 ears, corn

Salt and black pepper

bread crumbs

Preheat the oven to 350 degrees F.

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.

Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the nondairy milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.

Pour the mixture into a lightly oiled shallow oblong baking pan. Quickly toss the oil with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture.

Bake for 25 to 30 minutes, or until the crumbs begin to turn crusty. Serve at once.

if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }You may call it Spoonbread, Corn Bowl, Corn Casserole, Scalloped Corn or Corn Pudding. No matter what you call it one thing is for sure, Spoon Bread Casserole, made with “JIFFY” Corn Muffin Mix is an American tradition.if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }

Spoon Bread Casserole

pkg. “JIFFY” Vegetarian Corn Muffin Mix

margarine or butter, melted

(8-3/4 oz) whole kernel corn, drained

(8-1/4 oz) cream style corn

sour cream

eggs

Step 1

<strong>Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.</strong>

Step 2

Pour margarine or butter and corn into dish. Blend in sour cream. 

Step 3

In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. 

Step 4

Bake <strong>35 – 40 minutes</strong> or until center is firm.

Cheesy, easy Scalloped corn made right in the oven! Just mix everything together and bake for a delicious side dish!

corn

all-purpose flour

sugar

black pepper

parsley (minced)

sharp cheddar (shredded)

unsalted butter (melted)

eggs (beaten)

half and half

Preheat oven to 375F. Place rack in top third position. Prep 8x8 baking dish by spraying with cooking spray.

Mix all ingredients in large bowl until evenly distributed. Pour into prepared dish.

Bake until mostly set, but slightly jiggly in the center when moved, about 50-55 minutes.

I love scalloped potatoes, so was so excited to try this scalloped corn. It was just as delicious as I expected it to be!

This is such a super simple recipe to make, and you end up with a delicious side dish.  It's a great addition to my repertoire.

I made this scalloped corn as soon as I saw it in my feed the other day and it was creamy dreamy and total comfort on a spoon!

Enjoyed this for dinner tonight and it was a savory success! Easy, hearty and delicious; definitely, a new favorite recipe!

A delicious side dish, corn and broccoli are baked with cheese until bubbly and hot. This Scalloped Corn and Broccoli makes a comforting side dish that everyone will beg for.

Scalloped Corn and Broccoli

(14.75 oz to 15 oz) can creamed corn

Cheddar cheese

broccoli

Prep

Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray.

Combine

In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the broccoli and pour into the baking dish.

Bake

My last comment was accidentally marked as a 4 star which should have been a 5. We had another family get-together, I was requested to make this dish again.  I doubled it and all was gone by the end of the day.   Very delicious and will be making it again.

I'm always looking for new resipies for large picnics.  I came across this one which sounded great. I doubled the resipie for a family picnic. within a half hour the entire pan was gone. I had people saying how great it was and was asking for the recipe.    this is definitely a keeper and will definitely be making it for another picnic.

Thank you so much for this recipe. I have made it many times, now. I’ll be serving it along-side meatloaf and real mashed taters, this evening. And so, decided to comment. Anyway, we’re a family of four— this is perfect!  💞

Great recipe. Have made it several times.
Can this recipe be made ahead?

This was a big hit,and so easy. going to become a family favorite.I'm replacing my Mom's scalloped corn recipe

This was great I made it for my wife's family reunion

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Top 5 scalloped corn recipes from across the web

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Top Tags

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The most viewed scalloped corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine