Description
A foolproof, creamy, and sweet scalloped corn recipe that serves as the perfect holiday side dish. Made with whole kernel corn, sour cream, and eggs, it is easy to prepare and loved by all.
Ingredients
Scale
- 2 cans (15.25 oz each) whole kernel corn, drained but with some liquid reserved
- 2 large eggs
- 1 cup full-fat sour cream
- 4 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon dry mustard
- ½ teaspoon salt
- Optional: 2 tablespoons chopped green onions
- Optional: ½ cup crushed Ritz crackers
- Optional: ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk the eggs until frothy.
- Add the sour cream, melted butter, sugar, dry mustard, and salt to the eggs. Whisk until the mixture is smooth and well combined.
- Drain the canned corn, leaving a small amount of liquid for creaminess. Add the corn to the egg mixture and stir gently with a spatula to avoid breaking the kernels.
- Pour the mixture into the prepared baking dish.
- Bake for 30 minutes, or until the center is set (jiggles slightly) and the edges are golden brown.
- Remove from oven and let cool for 5 minutes before serving.
- Serve plain or topped with green onions, crushed crackers, or cheddar cheese.
Notes
Drain the corn but leave a little liquid for extra creaminess. Do not overmix the corn to prevent breaking the kernels. Check at 25 minutes to avoid drying out. This dish does not freeze well due to the dairy content.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12
- Sodium: 320
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: scalloped corn, holiday side dish, Thanksgiving recipe, creamy corn, easy casserole, comfort food