Recipe by Carla A.
"Here's a side dish which our family loves!"
Watch video tips and tricks
2 (15 ounce) cans
1 (8 ounce) container
1 (8.5 ounce) package
dry corn muffin mix
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.
I tried this variation of creamed corn for my family. I followed the recipe exactly and the flavor was just odd. Everyone in my family agreed, this one was not a keeper. I think it was the sour cream that gave it a strange flavor, or perhaps the corn muffin mix.
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!!
I found this recipe a few years ago and love it and it is so easy to make!!!! I often double the recipe when I bring it to a family get together, it is a family fav.!! The only thing I do differant is I use 1 can cream corn and 1 can sweet corn (single batch).
Yum! Cut the butter in half & used half the sugar with a Jiffy cornbread mix (which is already sweet). Just like Grandma's!
Great side-dish! I did omit 1 tbsp of the white sugar, and the sweetness was just right. I think it would've been too sweet with the second tbsp. Easy and good!
I have made this recipe several times and have made some adjustments. I used 1 can of cream corn & 1 can of yellow corn, used 1/2 cup sour cream, and 1/2 cup of the corn muffin mix, add bacon bits, green onion, 1 cup cheddar cheese, 1/4 cup of the butter, garlic powder, onion powder, Top with bread crumbs & dust with papirika and parsley. It is a hit everytime. Enjoy!!
This was good but changed the recipe a little. Only used 1 Tablespooon of sugar since I used jiffy corn bread mix and it is already sweet. Also tried it once with the butter called for and had a hard time getting it to be done in the middle so tried it again with only 1/3 c. butter. It was much more evenly baked the second time. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Scalloped Corn I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 133
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make an easy, rich, and creamy corn side dish.
Learn how to make corn pudding, a classic part of the American harvest menu.
See how to make the tastiest creamed corn of your life. Way better than canned!