Baked Corn Scallop
A creamy baked corn casserole with savory onion and pepper, topped with sour cream and cheese, perfect as a comforting side dish for family gatherings.
Ingredients
Instructions
- Saute chopped onion and green pepper in oleo until tender.
- Add canned creamed corn and whole corn to the sautéed vegetables.
- Mix the corn mixture with beaten eggs and corn muffin mix until well combined.
- Spread sour cream evenly over the top of the mixture.
- Sprinkle cheese on top before baking.
Tips & Substitutions
For added flavor, consider sautéing garlic along with the onion and green pepper. You can substitute the oleo with butter or margarine if preferred. If you want a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper. For a vegetarian twist, ensure the corn muffin mix is meat-free. This dish is versatile and can be enjoyed as a side or main dish, making it a great choice for gatherings.
Serving Suggestions
Serve the Baked Corn Scallop as a delightful side dish alongside grilled chicken or baked fish. It pairs beautifully with Aunt Essie's Cobbler for dessert, creating a comforting meal. Consider a fresh green salad or roasted vegetables to balance the richness of the dish. This makes it a perfect option for potlucks or family gatherings.
Storage & Reheating
Allow the Baked Corn Scallop to cool completely before storing. Place leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes, or microwave individual portions until heated through. This will help maintain its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Corn Scallop contains roughly 769 calories, with 15g protein, 142g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (54% of the Daily Value), protein (29% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 893mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the corn mixture a day in advance and store it in the refrigerator. Just add the sour cream and cheese before baking. This can help save time, especially when serving guests, allowing you to enjoy your company without the rush of cooking.
What type of cheese works best for topping?
Cheddar cheese is a classic choice for topping Baked Corn Scallop due to its melting properties and flavor. However, feel free to experiment with Monterey Jack or a blend of cheeses for a different taste. Just make sure it’s freshly shredded for the best melt and texture.
Can I use fresh corn instead of canned corn?
Absolutely! Fresh corn can be used in place of canned corn for a sweeter and fresher taste. Use about 3-4 ears of corn, cooked and kernels removed. Just be sure to adjust the moisture content slightly, as fresh corn may provide more liquid than canned varieties.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).