Scalloped Corn Recipe - Allrecipes.com
Scalloped Corn Recipe

Scalloped Corn

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
  2. Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
  3. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Jul 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.

 
Dec 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.

 
Nov 23, 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.

 
Nov 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.

 
Dec 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.

 
Oct 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!

 
Apr 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 :)

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 616 mg
  • 25%

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

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