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Scalloped Corn Bake Recipe
Scalloped Corn Bake Recipe photo by Taste of Home

Scalloped Corn Bake Recipe

Publisher Photo
“This is one of my favorite recipes and my family loves it,” says Doris Thomas from Scottsville, New York. “It’s been handed down from generation to generation. I love that it can be made the day before!”
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 5 servings

Ingredients

  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 5 tablespoons butter, divided
  • 2 cups soft bread crumbs
  • 2 cans (8-1/2 ounces each) cream-style corn
  • 1 can (11 ounces) whole kernel corn, drained
  • 2 eggs, lightly beaten
  • 1/4 cup dry bread crumbs

Nutritional Facts

3/4 cup equals 321 calories, 15 g fat (8 g saturated fat), 116 mg cholesterol, 729 mg sodium, 39 g carbohydrate, 3 g fiber, 8 g protein.

Directions

  1. In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
  2. Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 5 servings.
Originally published as Scalloped Corn in Simple & Delicious

Nutritional Facts

3/4 cup equals 321 calories, 15 g fat (8 g saturated fat), 116 mg cholesterol, 729 mg sodium, 39 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Scalloped Corn Bake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 4, 2013

It was really good

MY REVIEW
Reviewed Nov. 15, 2011

I didn't care for the flavor of the green pepper in this dish, although I do like green pepper. Next time I would leave that out.

MY REVIEW
Reviewed Apr. 29, 2011

I was a little unsure about this side but it turned out to be a hit. It was easy to make. The only thing I did different due to a time crunch was make all but the topping a day in advance

MY REVIEW
Reviewed Dec. 31, 2010

This was very good. I added more bread crumbs on top. Next time I think I will use two cans of whole kernel corn and just one of the cream style.

MY REVIEW
Reviewed Dec. 26, 2010

The serving dish was scraped clean at the buffet table before we even sat down to eat, and everyone requested this to be part of our holiday table every year. As suggested, I used green and red peppers for a festive look. YUMMY!!!

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