Scalloped Corn

Name: Scalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Jiffy corn muffin mix; 1 (15 oz.) can cream-style corn; 1 can whole Niblets corn; 1 or 2 eggs, beaten; 8 oz. shredded cheese; 1 small onion, chopped; 1/2 celery stalk, chopped; 1/2 c. green pepper, chopped; 1 c. milk; 1 stick oleo

Eats Now Editorial Team · 511 kcal · Seafood

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Scalloped Corn – a delicious recipe with corn muffin, cream-style, whole Niblets corn, eggs, shredded cheese, onion. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 box Jiffy corn muffin mix
1 (15 oz.) can cream-style corn
1 can whole Niblets corn
1 or 2 eggs, beaten
8 oz. shredded cheese
1 small onion, chopped
1/2 celery stalk, chopped
1/2 c. green pepper, chopped
1 c. milk
1 stick oleo

1
Cook onion, celery and pepper in 2 cups water.
2
Fold in eggs, muffin mix and cans of corn and some juice.
3
Bake at 350u00b0 for 1 hour or until done in middle and brown and crusty on top.
4
Pour in greased 9 x 13 x 2-inch pan.
5
Feeds a crowd.
6
Good for potluck supper.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box Jiffy corn muffin mix, 1 (15 oz.) can cream-style corn, 1 can whole Niblets corn, 1 or 2 eggs, beaten, and more.

Yes, Scalloped Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
511 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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