Scalloped Corn is a sumptuous corn recipe that’s great for holiday menus. Ah, yes, ANOTHER one of my many corn casserole recipes! Scalloped Corn is so quick and easy to make since it only has a handful of ingredients. It also has a very nice taste since it blends the sweet flavors of creamed corn and the savory flavors from Italian bread crumbs and a little onion. I usually keep all the ingredients for this casserole on hand in my pantry so it’s a great recipe to throw together when you need to make up a side dish on the spur of the moment.
Back in the early 1990s we went to dinner at Dick and Lila Risas’ house in Worcester, Massachusetts. Dick was an associational director for churches in the western part of Massachusetts. Lila put on a huge spread for our family. She is of Lebanese descent so she made a couple of traditional dishes from that culture, but she also made this wonderful casserole that had been in her family for quite some time. I begged her for the recipe, because it was a lot different in taste than my go-to Corn Pudding recipe that I make frequently. Although the recipe is really simple, it has a nice, refreshing taste.
If you need a quick corn recipe for a side dish, consider making Scalloped Corn some time soon. While I have not made it in the crockpot, I’m sure you could cook it in a crockpot as well.
When I initially posted this recipe in April 2013, I was not yet using my new Canon camera. I was still taking pictures on my iPhone and the ones for this recipe got short shrift. I recently remade this recipe (April 2015) for a funeral meal at our church because it’s so quick and easy to make and everyone always loves it. I took a few pictures to bring this great dish up to date.
Scalloped Corn will take you all of about 5 minutes to prepare!
Here’s a close up of Scalloped Corn so you can see the texture of this dish. It is a souffle-type dish.
Scalloped Corn is a great side dish for holiday menus.
Here’s what I did.
I used these ingredients.
Spoon creamed corn into a mixing bowl. Add eggs diced onion and a little milk–a few tablespoons or so, Italian bread crumbs, salt and pepper.
Stir to combine.
Spray an 8×12″ glass baking dish with cooking spray. Add corn mixture to dish.
Bake at 350 for about an hour or until corn is set.
Scalloped Corn is a tasty casserole can be whipped up in no time. It’s a great recipe to be able to put together quickly for unexpected company or dinner guests.
Here’s a serving of Scalloped Corn.
Here’s the recipe.
(Recipe from Lila Risas, wife of the Director of Missions for Massachusetts Baptist Association, MA)
- 2 cans creamed corn
- 1/2 small onion chopped, about 1/2 cup
- A little milk (I used a couple of tablespoons)
- 2 slightly beaten eggs
- ½ cup bread crumbs
- ½ tsp. salt
- ¼ tsp. pepper
- fresh parsley for garnish, if desired
- Mix all together (except parsley) and pour into a greased 8×12″ baking dish.
- Bake at 350° for about 1 hour or until lightly browned.
- Let sit for about 15 minutes to set.
- Garnish with parsley, if desired, before serving.
This tasty dish has the best of both worlds: sweet and savory.
If you need a quick and easy side dish recipe, they can’t get any easier than this one. Pour everything into a bowl and stir! If you love corn you will love this delightful Scalloped Corn recipe.