Scalloped Corn


I love corn, especially fresh corn on the cob, and even more especially the sweet peaches and cream corn at the farmers market in Charleston. I eat it all summer long and miss it so bad when it’s gone. But, I saved some over, off the cob, in the freezer and made the next best thing to hot, sweet, buttered corn on the cob straight from the market–scalloped corn! It’s also, by the way, one of my favorite sides to fix for Thanksgiving. (How do you like to fix corn for Thanksgiving dinner?)

Here’s how I do it–and it’s so easy!

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How to make Scalloped Corn:

1 cup chopped onions and/or peppers (hot or sweet)
2 tablespoons butter
1 egg
2/3 cup milk
1 cup bread crumbs
1 15-ounce can creamed corn
1 15-ounce can corn
1 cup shredded cheese

(Note: I used my fresh-frozen corn in place of the can of regular corn in this recipe.)

Cook the onions and peppers in butter till tender. Combine egg, milk, bread crumbs, and a dash of pepper in a large bowl.

Stir in the onion/pepper mixture, the corn, and half of the shredded cheese. Pour into a 1.5 quart greased casserole dish.

Toss with remaining shredded cheese.

I like to decorate with a little bit of chives, too.

Bake at 350-degrees for 35 minutes.

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on November 15, 2008  

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28 Responses | RSS feed for comments on this post

  1. 11-15

    Butter, milk, cheese?
    I miss dairy sometimes.

    Glad Coco is recovering from her paw-dicure.

  2. 11-15

    Suzanne this looks delicious and I am going to try this soon..I miss fresh corn too..Do you like pickled corn and have you ever made any pickled corn in the crock..Connie

  3. 11-15

    Another quick, easy-to-prepare recipe! And yummy looking, too. Thanks so much. I’m gathering a tidy little stack of recipes from you, and the ones we’ve tried so far have all been successes. Especially the baked goods!

    Have a nice weekend. :)

  4. 11-15

    I LOVE corn too, I HAVE to try this today!!

  5. 11-15

    Hi Suzanne,
    I make scalloped corn every Thanksgiving ~ however, my recipe is a bit different than yours. I use fresh and creamed corn, butter (almost a whole stick), 1 cup of broken spaghetti (1/2″ pcs.) and a little onion & cheddar cheese. I’ve had this recipe for almost 20 years! Love it!

  6. 11-15

    We make something similar – but omit the cheese and add a whole stick of butter. It comes out like a souffle/casserole.

    I am definitely using cheese this year tho’ – that looks delicious. The chives are a great touch too.

  7. 11-15

    Yummmm… That looks fantastic!

    I miss our Farmer’s Market too. That’s where I bought my goat’s cheese! I’m missing it so much that I have hunted down a woman who raises Nigerian Dwarfs! She told me to contact her in the spring about getting a girl to milk. The herbed chevre I had been getting at the market is TO DIE FOR! This woman was also tossing out all these obscure little milk-goat tips too, like:
    * Don’t let them eat any alfalfa for (I don’t remember the time period – seems like it was a couple hours) because it makes the milk taste “off” and more “goaty.” She said that if you do that, you can hardly tell the difference between goat’s milk and cow’s milk for drinking.

    Can’t wait to test these theories. :)

  8. 11-15

    Mmmm…that looks yummy! I don’t have kids at home who’ll die if they find onion in anything so I’d add plenty of that!

  9. 11-15

    Missing the farmer’s market, missing my garden… those pictures are making me hungry! :)

  10. 11-15

    Good Morning,
    I’m new to your blog and so glad I found it. You did what I would LOVE to do. FARM! I’m trying your corn recipe tonight, can’t wait.
    Have a grand weekend.
    Miss Lila

  11. 11-15

    Talking about Nigerian Dwarf Dairy goats, YES, the combination of having your own milk goats and chickens for eggs is wonderful.

  12. 11-15

    Oh! That looks so yummy! I don’t put cheese in my scalloped corn but I might have to try this. I LOVE cheese. Scalloped corns is one of our favorite Thanksgiving and/or Christmas side dishes. I do used creamed and regular corn, eggs, Ritz crackers, sugar, pepper, onions, etc…. Okay, I gotta go get something to eat….

  13. 11-15

    guess what i’m making to go with sunday dinner this week?
    this recipe looks absolutely divine! :thumbsup:

    ps……i run onions thru my food processor as i’m dealing with an onion hater myself. when making sauces, i sweat them a little in the pan, and then run ’em thru a blender with a bit of the sauce so i get that lovely flavor and danny doesn’t get any chunks! sneaky, aren’t i?

  14. 11-15

    That looks so good! I have to have two of the weirdest children – they never liked corn on the cob – how is that possible. They grudgingly eat corn so although this looks wonderful, I’ll probably not make it (sigh) :no:

  15. 11-15

    We love scalloped corn at our house, but have not used cheese in it before. What type of cheese do you include in your recipe?

  16. 11-15

    You have the most interesting recipes. I’ve never heard of scalloped corn before!

  17. 11-15

    Shari, I used a mixture of cheddar and montery jack!

  18. 11-15

    I DO miss the Farmers Markets when they close for the winter!

  19. 11-15

    Oh, How dee-lish looking. Must try this recipe out!!! Thanks again Suzanne !

  20. 11-15

    We make chipotle, thyme corn for Thanksgiving. It is incredible and spicy.

  21. 11-15

    I have never heard of scalloped corn before! It looks and sounds delicious. :hungry:

  22. 11-17

    That looks delicious! I can’t wait to try it for our Thanksgiving meal! We have the best fresh corn right now in my country.

  23. 11-17

    i thank you for the recipe. my mother use to make it all the time and her recipe got lost. and i have tried to find it on the net and there were so many different styles. all i wanted was the basic style nothing over board. i will try it

  24. 11-24

    :hungry: :pinkpig: Oh yeah, here’s a new one for our Turkeyday table! Thankyou muches.

  25. 11-24

    Especially like the picture of the retreating hens and the way it looked like one little hen was kicking a leaf as she left since she couldn’t thumb her nose at your staff suggestion…I really am amazed at your energy level!

  26. 5-22

    Don’t worry, eventually even Princess will come around to appreciating onions. Until I left for college, I pretty much picked them out of everything my parents cooked. When I was very young (and more of a supertaster?), the flavor and texture (even cooked) just killed me.

    Then I went to college and started cooking for myself. And I had to admit: when I omitted the onions from my favorite recipes from home, something was missing. I eventually started adding onions back into my cooking; even if I picked around them, they gave dishes the “right” flavor.

    Until Princess’ tastebuds grow up, you can help by always browning/sweating the onions in anything you cook to tame down the sharp flavor. You can also either go the puree-n-hide way (but your food will still have that uncooked onion flavor), or you could leave the chunks a little bigger and let her pick them out.

    This, too, shall pass. More or less, that is…I still hate chunky raw onions.

  27. 11-23

    :shimmy: :shimmy: My Grandmas favorite recipe for scalloped corn was: Take 2 cans of corn. Make a white sauce and incorporate it into the corn. Crumble up one sleeve of white saltine crackers. You May (or not)use cheese folded in to thickened corn and sprinkled on top. She sometimes put in onions and bellpeppers. Salt and pepper to taste.Bake at 350 uncovered.

  28. 11-26

    made this tonight for thanksgiving. so quick and easy and a delicious addition to our table. our 8 year old is a vegetarian so i was trying to find a few extra dishes for him and he loved this, as did everyone else. this was quick and easy to whip up. thank you!

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