Scalloped Corn

Scalloped Corn

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"Here's a side dish which our family loves! Originally submitted to "
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servings 263 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 616 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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.


  1. 428 Ratings

Most helpful positive review

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

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.

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!

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 corn...

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...

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 experimen...

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.

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 m...

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 :)

Stand alone, very good. Buttery and a complimentary cornbread sweetness. I added fresh chive and minced garlic in subsequent batches with spectacular results.

I followed this recipe to the letter and oh...was it good! Solid on the outside and ooozy in the middle. Just what I remember from my mammaw's T-day dinners. She was 1/2 Creek Indian and 1/2 Sou...

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