Festive Scalloped Corn

I am so sorry if it feels like I have abandoned you for so long! With my parents here, I don’t cook very much. My dad is VERY picky and prefers very simple meals, and often we eat out! But, they have gone back North now, so I am slowly getting back on track. This week has been nights of tried and true meals that I have already posted, but next week I have a couple new things planned to try.

Tonight we had one of our favorite meals! Tacos!!! But I made a side dish tonight that I haven’t made in quite awhile called “Festive Scalloped Corn”. It’s like corn bread, but you have to eat it with a spoon. It’s hard to describe if you have never had anything like it, but it’s very yummy.

Here’s the recipe:

Festive Scalloped Corn – adapted from Pampered Chef

1/3 cup chopped green onions with tops
3 eggs
1 can (14.75 ounces) cream-style corn, undrained
1 can (11 ounces) whole kernel corn with red and green bell peppers, drained
1 package (8 ½ ounces) corn muffin mix (I used Jiffy)
1 cup reduced-fat sour cream
2 tablespoons butter, melted
1/8 teaspoon ground red pepper

1. Preheat oven to 375° F. Spray square pan with non-stick cooking spray.
2. In mixing bowl, whisk eggs. Add remaining ingredients and mix until well blended.
3. Pour mixture into pan and bake 35-40 minutes or until edges are golden brown.


I bake this in the Pampered Chef Oval Baker, which is what the recipe actually calls for. I think it would spread too thin in a 9x13 pan, so I wouldn’t recommend using that.

Both my kids liked this, and my hubby and I both love it! It’s a little sweet with a tiny, tiny kick from the red pepper!

Enjoy!!