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Scalloped Corn Bake Recipe

Scalloped Corn Bake Recipe

“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. YIELD:5 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Scalloped Corn Bake

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s_pants User ID: 174050 272306
Reviewed Aug. 27, 2017

"Didn't use the green pepper due to preferences and sauteed 1/3 cup onion in 2 tablespoons of butter. Very good. Family enjoyed it."

Mjfields User ID: 7160669 170282
Reviewed Mar. 4, 2013

"It was really good"

Rockamama User ID: 1263362 173245
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."

Susan's Kitchen User ID: 5575002 156251
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"

SondraKeeley User ID: 5677221 173244
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."

Summy User ID: 1386846 156250
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!!!"

grandmommo User ID: 520957 170280
Reviewed Nov. 18, 2010

"I made this last Thanksgiving for our CMA....Christian Motorcyclists Assoc....get-together. I made it according to the recipe, and received lots of compliments and lots of requests for the recipe! You get great results for so little effort....try it!"

whotwheels28 User ID: 1978818 209369
Reviewed Nov. 16, 2010

"it was great and my family loved it !!!!!!!!!"

makeusrich2 User ID: 4324939 82614
Reviewed Oct. 13, 2010

"Just a suggestion , I use frozen whole kernel corn thawed a bit to avoid adding more moisture from the ice on the corn and add that to the creamed corn. Gives it a fresher taste .I also use cracker crumbs instead of bread crumbs . Either way scalloped corn is a wonderful side dish !"

psa1121 User ID: 3438361 170116
Reviewed Apr. 6, 2009

"Delicious side dish! I like the other reviewer's idea about using both red and green peppers, especially at Christmas. I added a small

(4 oz I think) can of choppe3d green chilis and it was very tasty but added no heat at all. I have made versions of this over the years and this is a very good one.n I also only used one can of each type corn."

bundtfan User ID: 2850647 168915
Reviewed Apr. 6, 2009

"My (my Mom's) version uses crushed crackers instead of bread crumbs, doesn't saute, uses 1 can of each and I add a little minced garlic - an awesome holiday side! Red & green peppers are especially great at Christmas!


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