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Scalloped Corn


"Here's a side dish which our family loves! Originally submitted to Thanksgiving "

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  • 1 (15 ounce) can creamed corn/drained
  • 1 (15.25 ounce) can whole kernel corn/16oz. bag of frozen
  • 1 (8 ounce) container sour cream/NEVER use Fat Free
  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons white sugar/leave out
  • 1 (8.5 ounce) package corn muffin mix
  • 1/2 cup milk if using frozen corn



Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.

Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.

Bake for 35 to 40-45 minutes, or until a knife inserted midway into pan comes out clean.

8x8 or 9x9 pan for about 50 minutes. Let it set for a few minutes before serving. Delicious.

added fresh chive and minced garlic in subsequent batches with spectacular results.


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