Scalloped Corn I Recipe -
Scalloped Corn I Recipe

Scalloped Corn I

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"Here's a side dish which our family loves!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  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
Dec 27, 2002

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.

Most Helpful Critical Review
Oct 19, 2009

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.

Jan 05, 2004

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!!

Nov 07, 2007

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). YUMMY!!!

Dec 04, 2006

Yum! Cut the butter in half & used half the sugar with a Jiffy cornbread mix (which is already sweet). Just like Grandma's!

Apr 23, 2010

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!!

Jan 26, 2005

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!

Apr 17, 2007

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.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 625 mg
  • 25%

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

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