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Southern Scalloped Corn

Cheesy, hearty, creamy and full of corn plus BACON y’all! Southern Scalloped Corn is the dish you want to serve for holidays and everyday dinners!

You’ve probably heard of scalloped potatoes, I mean, everyone LOVES those, right? This is an OLD fashioned favorite here in the south. Southern Scalloped Corn is a MUST for your holiday table!

The baked dish of Southern Scalloped Corn

The baked dish of Southern Scalloped Corn

Why This Recipe Works

  • Creamy
  • Cheesy
  • Easy
  • Family Pleaser! 

Here’s How It’s Done

STEP 1. Gather your Ingredients. 

Ingredients for Southern Scalloped Corn

Ingredients for Southern Scalloped Corn

STEP 2. Mix ’em all together.

All the ingredients mixed together for Southern Scalloped Corn

All the ingredients mixed together for Southern Scalloped Corn

STEP 3. Pour into a 9×13 baking dish and bake it up! 

Everything in the casserole dish for southern scalloped corn

Everything in the casserole dish for southern scalloped corn

 

Frequently Asked Questions (FAQ’s)

What IS Southern Scalloped Corn?

It’s a corn dish that bakes up corn kernels into a casserole of eggs, cream, butter and cheese and uses onion, green chilis, spices and BACON for flavor. How can THAT go wrong? It can’t. That’s the point.

This recipe is super simple and so extra delicious that it will have your tongue flapping out to lick your eyeballs. No joke!

CAN SOUTHERN SCALLOPED CORN BE MADE AHEAD OF TIME?

You can definitely make scalloped corn ahead of time. Recommended to make it the day before your family event and then warm it up for the drive over to the potluck.

CAN SOUTHERN SCALLOPED CORN BE FROZEN?

You betcha, it can! There’s a little thing though. When I have thawed my southern scalloped corn, it has wanted to separate a little. It still tastes great, but doesn’t look as appetizing.

HOW CAN I DOCTOR UP MY SOUTHERN SCALLOPED CORN?

Seriously? You want to mess with perfection? With this recipe, I recommend it! Use your imagination and add some of the following to your southern scalloped corn to make it all your own!

  • Cream cheese
  • Green or red peppers
  • Broccoli
  • Oysters
  • Other cheeses
  • Asparagus
  • Ham

You may need to adjust your cooking time depending on what you add.

HOW CAN I COOK SOUTHERN SCALLOPED CORN FOR 10,20,50,60,100?

If you want to know how to scale up this recipe, I recommend figuring in ½ cup servings for everyone. This recipe serves 10 easily as written.

You will want to increase the ingredients by doubling, tripling, quadrupling the recipe according to the crowd you will have.

Simply bake that many more pans of this recipe based on the number of people you will have. If you need help with figuring it out, email me.

Another serving of Southern Scalloped Corn

A serving of Southern Scalloped Corn

TIPS AND TRICKS FOR SOUTHERN SCALLOPED CORN

  • Beat the eggs well so that they become well incorporated into your dish
  • Bake this dish in the center of your oven so that it bakes evenly.
  • It is ok to leave out the onion if you have someone sensitive. Add a tsp or two of onion powder to replace the onion.
  • This dish really needs the salt and pepper. You will likely need even more than I stated in the recipe.
  • It is ok to substitute heavy cream for the sour cream, if that is what you have. If you use heavy cream instead of sour cream, you might have to bake the dish a few minutes longer.
  • It is ok to substitute plain greek yogurt for the sour cream, but honestly, just use the sour cream.
  • You can substitute Dijon or whole grain mustard for the yellow mustard.
  • A word about cheese in this recipe. The kind of cheese is very important. You want cheese with a LOT of flavor. Please pick something like a Cabots or a “Helluva Good” cheese. Don’t skimp, it’s important.
  • It is really important to spray your baking dish well with cooking spray before you start (or grease the dish, either way).
  • Please use a good quality bacon. Something like a thick sliced, applewood smoked bacon is perfect!
  • Feel free to use WAY more paprika!

KNOW WHAT GOES GREAT WITH SOUTHERN SCALLOPED CORN?

Southern Cooked Cabbage

Southern Tomato Gravy

Hot Pimento Cheese

My Mom’s Meatloaf

Mawmaw’s Banana Pudding!

Here Are Some Other Fun Corn Recipes Too! 

How to Cook Canned Corn

How to Freeze Corn

Corn Dip

Fried Corn

Creamed Corn

YA’LL HELP ME OUT, OK?

Please leave me a 5 STAR review and comment in the comment section below. When you leave a 5 STAR review, it lets other fine folks on the internets know that Loaves and Dishes is a good place for recipes.

The baked dish of Southern Scalloped Corn

Southern Scalloped Corn

A simple old fashioned delicious recipe for your holiday (or anytime) table!
5 from 3 votes
Print Pin Rate
Course: Side
Cuisine: American
Keyword: scalloped corn, holiday corn dish
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 264kcal
Author: Wendi Spraker

Ingredients

  • 3 large eggs well beaten
  • 1 Cup sour cream
  • 4 Tbs whole butter melted
  • 1 Tbs granulated white sugar
  • ½ small yellow onion diced
  • ½ tsp Kosher Salt
  • ½ tsp black pepper
  • 2 Tbs yellow mustard
  • 1 Cup shredded SHARP cheese divided in half
  • 2 15.5 oz cans whole kernel corn drained
  • 4.5 oz chopped green chilis one small can
  • 6 slices bacon cooked and crumbled, divided
  • ½ Cup Panko bread crumbs unflavored
  • 4 Tbs melted butter
  • ½ tsp paprika

Instructions

  • Preheat the oven to 325
  • Spray a 9x9 square casserole dish with cooking spray or use shortening or butter to grease the pan.
  • In a medium bowl, whisk the eggs and sour cream together until well blended.
  • Add the melted butter, sugar, onion, salt, pepper, mustard, ½ Cup cheese, corn, green chilis and ½ of the crumbled bacon.
  • Sprinkle the remaining ½ cup of cheese over the top, then sprinkle the remaining bacon crumbles over the top.
  • Mix 4 Tbs of melted butter with the Panko and gently sprinkle that over the top.  Dust with the paprika
  • Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Sometimes this puffs in the center as it cooks, that’s fine, just let it puff!

Notes

  • Beat the eggs well so that they become well incorporated into your dish
  • Bake this dish in the center of your oven so that it bakes evenly.
  • It is ok to leave out the onion if you have someone sensitive.  Add a tsp or two of onion powder to replace the onion.
  • This dish really needs the salt and pepper.  You will likely need even more than I stated in the recipe.
  • It is ok to substitute heavy cream for the sour cream, if that is what you have.  If you use heavy cream instead of sour cream, you might have to bake the dish a few minutes longer.
  • It is ok to substitute plain greek yogurt for the sour cream, but honestly, just use the sour cream.
  • You can substitute Dijon or whole grain mustard for the yellow mustard.
  • A word about cheese in this recipe.  The kind of cheese is very important.  You want cheese with a LOT of flavor. Please pick something like a Cabots or a “Helluva Good” cheese.  Don’t skimp, it’s important.
  • It is really important to spray your baking dish well with cooking spray before you start (or grease the dish, either way).
  • Please use a good quality bacon.  Something like a thick sliced, applewood smoked bacon is perfect!
  • Feel free to use WAY more paprika!

Nutrition

Nutrition Facts
Southern Scalloped Corn
Amount Per Serving
Calories 264 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g55%
Cholesterol 88mg29%
Sodium 416mg17%
Potassium 190mg5%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 679IU14%
Vitamin C 6mg7%
Calcium 110mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***This post originally appeared on the pages of Loaves and Dishes on September 19, 2018 and has been updated with step by step instructions, why this recipe works, frequently asked questions, nutrition information, video and equipment***

A VERSE TO SHARE

Every time I read this passage in the Bible it brings tears to my eyes, especially considering some of the things that we see in our world today.

In case you are considering leaving me a brisk reply,  you should know, I refuse to argue with anyone about this, I simply want you to think about it and pray about it. I ask you to consider holding others up in prayer who are different from you. 

Luke 10: 25-37

On one occasion an expert in the law stood up to test Jesus. “Teacher,” he asked, “what must I do to inherit eternal life?”

“What is written in the Law?” he replied. “How do you read it?”

He answered, “‘Love the Lord your God with all your heart and with all your soul and with all your strength and with all your mind’; and, ‘Love your neighbor as yourself.”

“You have answered correctly,” Jesus replied. “Do this and you will live.”

But he wanted to justify himself, so he asked Jesus, “And who is my neighbor?”

In reply Jesus said: “A man was going down from Jerusalem to Jericho, when he was attacked by robbers. They stripped him of his clothes, beat him and went away, leaving him half dead.

A priest happened to be going down the same road, and when he saw the man, he passed by on the other side. So too, a Levite, when he came to the place and saw him, passed by on the other side.  

But a Samaritan, as he traveled, came where the man was; and when he saw him, he took pity on him. He went to him and bandaged his wounds, pouring on oil and wine.

Then he put the man on his own donkey, brought him to an inn and took care of him. The next day he took out two denarii and gave them to the innkeeper. ‘Look after him,’ he said, ‘and when I return, I will reimburse you for any extra expense you may have.’

“Which of these three do you think was a neighbor to the man who fell into the hands of robbers?”

The expert in the law replied, “The one who had mercy on him.”

Jesus told him, “Go and do likewise.”

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Recipe Rating




Shawna Felton

Tuesday 8th of October 2019

I made this for my sister and used leftover corn on the cob(cut off the cob of course) and leftover jalepeno poppers insteas of the canned items in the recipe. I typically dont like these corn recipes. But this one was FABULOUS! Everyone loved it! Thank you!

Wendi Spraker

Wednesday 9th of October 2019

Hi Shawna! Thanks so much for leaving me a comment. I'm so glad that you and your family loved it! Thanks for visiting and I hope you'll find other recipes you like here! :)

Moxie

Friday 26th of October 2018

Good Lord this looks good! It will be on my holiday table for sure!

Billy

Monday 15th of October 2018

Thanks for sharing this! Love the recipe - love Dijon! Can't wait to see more.

Wendi Spraker

Tuesday 16th of October 2018

HI Billy! I'm so glad that you are going to give it a go. Please let me know how it turns out!

Laila

Friday 21st of September 2018

I enjoqy your emails and recipes so much, thznk you!

Mari

Friday 21st of September 2018

So glad you made it through the hurricane without a lot of damage and sorrow. You are all in our prayers,, and will continue to be there. I have been thinking and worrying about you all week. That scalloped corn looks sooo good. I will be making that very soon, and it will be a great side dish to shake up my Thanksgiving table. There are only three of us here, so I tend to not make a lot of things for holidays, and most years we don’t have dessert. I know, I know! My husband and my son love potatoes and rolls, and there is no room for dessert after all the carbs they ingest during a holiday meal. I think they will love the scalloped corn just as much. What a great recipe, and it looks so pretty and colorful. If it makes anyone feel better, they have dessert the next day, instead of lunch. Stay safe, and God bless you.

Wendi Spraker

Friday 21st of September 2018

Mari. You are the sweetest ever! Thank you so much for your prayers. I’m glad you like the scalloped corn and I bet your family will too. :). You are the best. Thank you dear!

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