Muffin Scalloped Corn
A savory, cheesy corn casserole with a tender muffin-like crumb, perfect for family dinners or holiday gatherings, blending sweet corn with rich butter and eggs.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all the ingredients together in a bowl until well combined.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 40 minutes or until golden brown and set.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or diced bell peppers to the mixture. You can substitute the Jiffy corn muffin mix with any cornbread mix if you prefer. If you're short on time, pre-chopped onions or frozen corn can save you prep time. This dish is versatile; feel free to experiment with spices like cumin or paprika to enhance the flavor.
Serving Suggestions
This muffin scalloped corn is a delightful side dish that pairs beautifully with grilled meats or a fresh salad. For a heartier meal, serve it alongside Creamy Cheesy Potato Soup. Garnish with fresh herbs like parsley or chives for a pop of color. It’s also great for potlucks or family gatherings!
Storage & Reheating
Allow the muffin scalloped corn to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15-20 minutes, or microwave individual portions for about 1-2 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Muffin Scalloped Corn contains roughly 442 calories, with 10g protein, 107g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (176% of the Daily Value), vitamin C (23% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1215mg per serving (53% 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 mixture a day ahead and keep it refrigerated. Just pour it into the baking dish before baking. This makes it convenient for busy days when you want to serve a homemade dish without too much hassle.
Can I freeze muffin scalloped corn?
Absolutely! Once baked and cooled, you can freeze the muffin scalloped corn in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in the oven until heated through for the best texture.
What can I use instead of eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes). This makes it suitable for those following vegetarian recipes or with egg allergies.
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).