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.
You want some, don’t you?
I’d share if I could.
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.)
- 30 ounces canned corn, drained 2 cans
- 15 ounces creamed corn 1 can
- Diced bell pepper I omitted this.
- Diced onion Ditto.
- 2 large 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 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.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
Adapted from The Homesteading Housewife