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


  • 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.


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2902kcal Calories from fat 1320
% Daily Value
Total Fat 147g 226%
Saturated Fat 68g 340%
Transfat 2g
Cholesterol 566mg 189%
Sodium 5275mg 220%
Carbohydrate 371g 124%
Dietary Fiber 47g 188%
Sugars 38g
Protein 63g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Adapted from The Homesteading Housewife