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Scalloped Corn and Broccoli

Scalloped Corn and Broccoli

Name: Scalloped Corn and Broccoli
Yield: 4 to 6 servings
Ingredients: 1 (15 ounce) can creamed corn; 2 eggs, beaten; 2 tablespoons white sugar; 2 tablespoons all-purpose flour; 1 teaspoon salt; ½ cup shredded mild Cheddar cheese; ½ (10 ounce) package frozen chopped broccoli

Rating: 4.08 stars

276 Ratings
216 Reviews
11 Photos

It's a wonderful combination of creamed corn, broccoli and cheese all baked together for a delicious side dish.

By JM Thomas

Gallery

Recipe Summary

Servings:

Yield:

4 to 6 servings

Nutrition Info

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

1 (15 ounce) can creamed corn
2 eggs, beaten
2 tablespoons white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
½ cup shredded mild Cheddar cheese
½ (10 ounce) package frozen chopped broccoli

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Mix together the corn, eggs, sugar, flour and salt. Add the cheese and broccoli, mix well and pour into a 2 quart casserole dish.
Step 3

Bake for 1 hour.

Nutrition Facts

Per Serving:

183 calories; protein 8g 16% DV; carbohydrates 26.5g 9% DV; fat 6.2g 10% DV; cholesterol 86.3mg 29% DV; sodium 846.5mg 34% DV. Full Nutrition

Reviews (216)

Most helpful positive review

only if it's easy,tasty&pretty

05/22/2007

Really great recipe to hang on to for that quick fix side you may be looking for. I agree with most reviews regarding the sugar. My recommendation: omit ALL sugar and salt (the corn is sweet & salty enough) use fresh broccoli instead (no need to steam before-hand) it cooks through perfectly in the pyrex with less of the "mushy-look" frozen may put out. Read More

Helpful

(118)

Most helpful critical review

GINNYG

11/11/2002

This recipe was ok. Read More

Helpful

(20)

276 Ratings

5 star values: 123
4 star values: 88
3 star values: 37
2 star values: 19
1 star values: 9

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

only if it's easy,tasty&pretty

05/22/2007

Helpful

(118)

Kaye Lynn

02/02/2004

This is an excellent recipe. I made a few subtle changes. I used 1 TBSP sugar instead of 2 but I really think the sugar could be omitted entirely. I used the whole 10 oz. box of broccoli and added some half and half to compensate. I also added about 1/2 cup crushed saltines. This is a delicious side dish. Next time I will use American or some other "soft" cheese in place of the cheddar. It didn't melt to my liking and I think it would have been better with a more gooey type cheese. I highly recommend this recipe it's a nice change from plain scalloped corn. Very tasty and smells great when it's baking. Read More

Helpful

(66)

TLYONS

02/13/2004

Nice recipe when you are looking for something different to do with vegetables... especially in the winter months. I play quite a bit with the recipe substituting different cheeses etc. so you can get many variations out of 1 base recipe. I omit the sugar as it is sweet enough without. I add a pinch of salt and a good grinding of fresh pepper. I have also used Gruyere cheese instead for a bit more kick. I use fresh broccoli and I have also substituted frozen corn when I don't have canned creamed corn on hand. I add some milk to the combined ingredients to give it the custard consistency. I have also thrown in some cauliflower. This recipe is now in my repertoire. Thank you JM. Read More

Helpful

(57)

NANCYEDWARDS

01/15/2004

I've made it twice now. First time I doubled the recipe and served it at a Boy Scout Pot-Luck. It was so light and fresh and colorful that it was a big hit. Also I add crushed saltines mixed with a little butter on top to form a crunchy crust. Read More

Helpful

(36)

Michelle Helmeczy

05/24/2006

This is a surprisingly delicious dish. I made it for a church event and I had so many people begging me for the recipe. The idea of the two together didn't appeal to "me" because I'm not a creamed-corn lover but it was easy and it was for a function. Since everyone else raved I decided to make one for my family and it was a hit here too so Try it. I really think you'll like it. But I'd double the recipe if you're feeding more than a family of 5. Read More

Helpful

(28)

GINNYG

11/11/2002

This recipe was ok. Read More

Helpful

(20)

sahmomof2

08/01/2003

YUMMY!! I was a skeptic of cream corn and broccoli together, but they really are delicious. Next time I will cut the sugar in half. The recipe does not say to steam the broccoli so I put it in frozen. It turned out great so I guess that was the correct way. Thanks!! Read More

Helpful

(19)

LADYGUIN

11/25/2002

This was a wonderful veggie casserole that I made for Thanksgiving this year and it was very quick and easy and had a great blend of flavors. I doubled the recipe as we served 17 people. Everyone raved about it adults kids and teenagers alike! Definitately a "must make again"! Read More

Helpful

(19)

Karen

09/10/2006

I cut the sugar in half because I think creamed corn has it's own sweet taste.Used fresh broccoli.I added some chopped onion white pepper and extra cheese. I was afraid it would be bland.I cut the baking time by 15 minutes.It was very easy to make. Read More

Helpful

(18)

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Nutritional Information

Scalloped Corn and Broccoli

Servings Per Recipe: 5
Calories: 182.7

% Daily Value *

protein: 16 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 10 %

saturated fat: 15 %

cholesterol: 29 %

vitamin a iu: 9 %

niacin equivalents: 19 %

vitamin b6: 6 %

vitamin c: 28 %

folate: 15 %

calcium: 10 %

iron: 6 %

magnesium: 8 %

potassium: 5 %

sodium: 34 %

thiamin: 6 %

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.