Scalloped Corn

scalloped corn recipe

I don’t know about you all, but I love corn. I could almost eat it for dessert. I never have eaten it for dessert, 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 you’re cooking the rest of your 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 bell 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 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.

scalloped corn

You want some, don’t you?

homemade scalloped sweet corn

I’d share if I could.

Scalloped Corn

Scalloped Corn


  • 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


  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl, combine all ingredients and stir together.
  3. Pour into an 8x8 or 9x9 dish and bake for 45-50 minutes or until the center is set and a knife inserted in the middle comes out nearly clean.

Adapted from The Homesteading Housewife


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25 Responses to “Scalloped Corn”

  1. Aliceson February 23, 2009 @ 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.


  2. Karly February 23, 2009 @ 12:57 pm (#


    I bet it’s delicious with saltines! I’ll have to try that sometime.



  3. Dana (The Homesteading Housewife) February 24, 2009 @ 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!


  4. shoeaddict February 24, 2009 @ 5:07 pm (#

    I make this too but a little different. I love it.


  5. Kristen February 25, 2009 @ 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!


  6. Michelle February 25, 2009 @ 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.


  7. Charliee March 16, 2009 @ 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.


  8. Zfunk November 17, 2009 @ 5:57 pm (#

    Add Swiss Cheese People…your thanksgiving will be amplified with goodness a hundred-fold.


  9. Smadarebma January 8, 2010 @ 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!


  10. Steph February 9, 2010 @ 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!


  11. Mary C June 16, 2010 @ 9:37 pm (#

    I add a small can of chopped green chilies and cheddar cheese. Yum!


  12. Katherine June 21, 2010 @ 11:24 am (#

    Wow, this looks like a great addition to my 4th of July menu! I do have a question: Can you describe the texture? Is it moist like a corn muffin? I hope it’s not dry…could you give me a description? thanks :)



  13. Ashley June 28, 2010 @ 8:56 pm (#

    This definitely looks amazing! I can’t get enough corn in the summer. I’m not sure I’ve ever seen cornbread mix – will have to keep an eye out for it!


  14. Bridget July 7, 2010 @ 10:56 pm (#

    To make this into a meal..turn it into a casserole by adding some diced ham or even cheaper yet”ll be me!


  15. Jennifer August 20, 2010 @ 6:14 pm (#

    i have made this dish multiple times for many cookouts and dinners and everyone loves it!! there’s even a few bachelors that i work with that request this weekly…lol


  16. Nicole Lenz November 23, 2010 @ 11:06 am (#

    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!


  17. Sarah E. November 27, 2010 @ 3:14 pm (#

    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.


  18. Kelly November 29, 2010 @ 3:07 pm (#

    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.


  19. cheryl November 29, 2010 @ 7:39 pm (#

    made this tonite – big kudos from us!! next time – gonna add some some crumbled bacon!!!!


  20. Durelda H. duRemus August 13, 2011 @ 5:22 pm (#

    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’ . . .


  21. Jackie April 17, 2014 @ 3:36 pm (#

    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!



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