Scalloped Corn I

Scalloped Corn I


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


servings 263 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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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.
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  1. 82 Ratings


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 taste...

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 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 differ...

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

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 b...

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!

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...

This is awesome! The only thing I changed was to use half the butter, that was plenty. I also used 1 can whole kernel corn and one can cream style. Very yummy!

I typically don't like when people completely change the recipe and then review it, but I'm going to do that here--sorry. I followed the advice of Busy Bee and this recipe turned out amazing. ...