Wednesday, November 14, 2012

Scalloped Corn

 It is the season for holiday festivities. And at all of those BIG holiday meals, there is always so many wonderful, delicious and rich foods. But sometimes, all of those fancy and rich foods can get to be a little overwhelming, not to mention setting heavy in our tummies.

But there is one vegetable dish that, amidst all of those rich foods, really hits the spot with me during the holidays (or any time of year for that matter). That is my Scalloped Corn recipe. It is always a hit at every dinner I take it to. It is just fancy enough to be a little 'exciting' at a special meal, but simple enough that it is still enjoyable even when you just can't face another bite of fancy, rich food. Best of all, it is simple and quick to make.

Scalloped Corn 

  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 5 T. butter or margarine (I prefer butter)
  • 2 (15-oz.) cans cream-style corn
  • 1 1/2 cups seasoned bread crumbs
  • 3 large eggs, slightly beaten 
Preheat oven to 375° F. Grease a 1-quart casserole dish and have ready.

Melt butter in skillet and add onion and pepper. Amount of onion and bell pepper you use is adjustable to your own taste. Saute until tender; remove from heat.

Stir in corn and bread crumbs; mix well.

Add eggs and mix well.

Pour into casserole dish and bake, uncovered, for 35 to 40 minutes or until set.

Note: If you have any dry, stale bread, you can crumble that up and use it in place of the seasoned bread crumbs... then just season to taste.
If you have any questions on how to prepare this recipe, please feel free to ask them in the comments. Someone else may be wondering the same thing.


  1. Wish you had posted a picture, would love to see if mine looks similar.

    1. I will be making some this week (before Thanksgiving) and I will add a picture when I do. I am sure yours came out delicious!