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Scalloped Corn Bake


  • 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°.

Nutrition Facts

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


Average Rating: 4.272727
  • s_pants
    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
    Mar 4, 2013

    It was really good

  • Rockamama
    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
    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
    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
    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
    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
    Nov 16, 2010

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

  • makeusrich2
    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
    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.

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