Scalloped Corn302 Reviews
“Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com. ” - by Carla A.
Original recipe yields 12 servings
- 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 minutes, or until a knife inserted midway into pan comes out clean.
Amount Per Serving (12 total)
- 263 cal
- 14.9 g
- 30.2 g
Based on a 2,000 calorie diet
Reviews (302)Rate This Recipe
"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!..." See more"
"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 ..." See moremix."
"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 i..." See moret 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."
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