Scalloped Corn

Name: Scalloped Corn
Yield: 12 servings
Ingredients: 1 (15 ounce) can Corn, sweet, yellow, canned, cream style, regular pack; 1 (15.25 ounce) can Corn, sweet, yellow, canned, whole kernel, drained solids; 1 (8 ounce) container Cream, sour, cultured; 2 Egg, whole, raw, fresh; ½ cup Butter, with salt; 2 tablespoons Sugars, granulated; 1 (8.5 ounce) package Corn Bread Mix-Dry PFS

Rating: 4.6 stars

582 Ratings
462 Reviews
11 Photos

Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com.

By Carla A.

Recipe Summary

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 (15 ounce) can Corn, sweet, yellow, canned, cream style, regular pack
1 (15.25 ounce) can Corn, sweet, yellow, canned, whole kernel, drained solids
1 (8 ounce) container Cream, sour, cultured
2 Egg, whole, raw, fresh
½ cup Butter, with salt
2 tablespoons Sugars, granulated
1 (8.5 ounce) package Corn Bread Mix-Dry PFS

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.

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Step 2

Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Step 3

Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

Nutrition Facts

Per Serving:

262.8 calories; 5 g protein; 30.2 g carbohydrates; 60.2 mg cholesterol; 616.2 mg sodium. Full Nutrition

Reviews (462)

Most helpful positive review

lstevenson

11/01/2006

We loved this! I was confused about the canned corn and whether I should drain it or not. I did and the recipe came out great. Thank you for submitting! Read More

Helpful

(389)

Most helpful critical review

JACK19

07/18/2006

Nothing special here. It's corn in corn muffin mix and nothing more. I expected a lot more after reading the number of five star reviews. Read More

Helpful

(20)

582 Ratings

5 star values: 423
4 star values: 113
3 star values: 28
2 star values: 9
1 star values: 9

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

lstevenson

11/01/2006

We loved this! I was confused about the canned corn and whether I should drain it or not. I did and the recipe came out great. Thank you for submitting! Read More

Helpful

(389)

Kaye Lynn

12/10/2007

I love this recipe. I use a 16 oz bag of frozen corn instead of canned and add about 1/2 cup milk to make up for the liquid. Also no sugar it doesn't need it there is enough sugar in the cornbread mix. Read More

Helpful

(276)

dianasaurusrex

11/24/2006

For a simple recipe this dish comes out quite well. I've made this "Scalloped Corn" dish two years in a row for Turkey Day to complement my more complicated recipes. It's not a gourmet recipe so it doesn't have a lot of complex flavors or textures-- it's a straight forward stick to your ribs kind of side dish that adults and children both enjoy (my family calls it a cornbread which it kind of resembles). As weird as it is I've noticed different people can follow this exact same recipe with significantly different results. For example when my sister tried to follow this recipe it came out looking like mush-- I have no idea why. In any event I agree with other reviewers that if you are using the Jiffy mix to cut down on the sugar (I use half the recommended amount). I also increased the baking time but every oven is different so just remember to check on it a couple times while it's baking. Read More

Helpful

(246)

SFORTIZ

11/09/2006

creamed corn? YUCK! but i've had a can of the stuff in my pantry for over a year. I figured I'd give this recipe a try. Oh boy is it GOOD!!! Next time I will cut back on the sugar and experiment with half the amount of butter but regardless I will make this over and over and over. Read More

Helpful

(89)

GOSTREAKS

12/20/2003

This is very good and easy to make. I like it better baked in a 8x8 or 9x9 pan for about 50 minutes. Let it set for a few minutes before serving. Delicious. Read More

Helpful

(73)

LITABELLE

12/27/2002

First time I tried this I used all the butter specified. It was so delicious but also so greasy I couldn't eat much. Since then I've at least halved the amount of butter specified and it tastes just as good. Either way my family (kids included) LOVE it. Read More

Helpful

(66)

BetterThanMIL's

10/31/2007

Myself and my entire family loves this dish! The best part is it is sooo much better than my Mother-In-Law's scalloped corn dish and that's coming from my husband who is rather partial to his mother's cooking! The only change I make is to omit the sugar as this is plenty sweet without it. Thanks for a great side dish! Read More

Helpful

(63)

DREAMSKAPE

01/05/2004

For years at Thanksgiving I had always made Scalloped Corn using crackers. This year I still wanted to serve Scalloped Corn but wanted to 'update' the recipe by making it a bit more exciting. I came across this recipe and thought I'd give it a try. My family LOVED it! It was the hit of our Thanksgiving Dinner. From now on I will use this recipe when making Scalloped Corn. Thanks!! Read More

Helpful

(46)

KATE1H

04/13/2006

This is the dish that I get requests for all the time. Whenever we have get-togethers I am always asked to bring this. It is so full of flavor! hint: DO NOT USE FAT FREE SOUR CREAM:) Read More

Helpful

(41)

JACK19

07/18/2006

Nothing special here. It's corn in corn muffin mix and nothing more. I expected a lot more after reading the number of five star reviews. Read More

Helpful

(20)

More Reviews

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All Reviews for Scalloped Corn

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Nutritional Information

Scalloped Corn

Servings Per Recipe: 12
Calories: 262.8

% Daily Value *

protein: 10 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 23 %

saturated fat: 40 %

cholesterol: 20 %

vitamin a iu: 10 %

niacin equivalents: 9 %

vitamin b6: 4 %

vitamin c: 4 %

folate: 12 %

calcium: 8 %

iron: 6 %

magnesium: 6 %

potassium: 4 %

sodium: 25 %

thiamin: 3 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Scalloped Corn

1 of 462

All Reviews

lstevenson

11/01/2006

We loved this! I was confused about the canned corn and whether I should drain it or not. I did and the recipe came out great. Thank you for submitting!

Helpful

(389)

Kaye Lynn

12/10/2007

Helpful

(276)

dianasaurusrex

11/24/2006

Helpful

(246)

SFORTIZ

11/09/2006

Helpful

(89)

GOSTREAKS

12/20/2003

This is very good and easy to make. I like it better baked in a 8x8 or 9x9 pan for about 50 minutes. Let it set for a few minutes before serving. Delicious.

Helpful

(73)

LITABELLE

12/27/2002

Helpful

(66)

BetterThanMIL's

10/31/2007

Helpful

(63)

DREAMSKAPE

01/05/2004

Helpful

(46)

KATE1H

04/13/2006

This is the dish that I get requests for all the time. Whenever we have get-togethers I am always asked to bring this. It is so full of flavor! hint: DO NOT USE FAT FREE SOUR CREAM:)

Helpful

(41)

JACK19