Scalloped Corn and Broccoli Recipe -
Scalloped Corn and Broccoli Recipe

Scalloped Corn and Broccoli

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

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  3. Bake for 1 hour.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 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.

Most Helpful Critical Review
Nov 11, 2002

This recipe was ok.

Feb 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.

Feb 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.

Jan 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.

May 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.

Nov 24, 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"!

Aug 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!!


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 6.2 g
  • 9%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 847 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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