Country Scalloped Corn, Corn Pudding, Corn Casserole, Corn Soufflé, whatever you call this side dish, it's delicious! Perfect for any dinner or holiday get-together!
This vegetable side dish is a favorite of our families, and once you give it a try, I know it will be for yours, too. It takes less than 10 minutes to mix up and goes with nearly any meal. It has the perfect balance of savory and sweet flavors and keeps you coming back for more.
Scalloped simply means it's a dish that's baked with milk or sauce, similar to a scalloped potato. This side dish is interchangeable with so many names, but Country Scalloped Corn has a few slight differences. Corn Pudding or also commonly known as corn soufflé doesn’t traditionally have cornmeal as part of the mixture. Corn casserole could be any of these 3. Nonetheless, all of the above are super delicious!
For an elevated twist, you can add shredded cheese, chopped cooked ham or bacon, chopped canned jalapeños, or chopped green chiles to the mix. It'll make the perfect accompaniment to your next dinner with family and friends!
Table of Contents
What You’ll Need
Ingredient Amounts Listed in the Recipe Card Below
- Butter
- Eggs
- Sour Cream
- Cream Style Corn
- Sweet Corn
- Jiffy Cornbread Mix
- Optional: Chopped Jalapeños, Chopped Green Chiles, Cooked Ham, Cooked Bacon, Shredded Cheese
Tools You’ll Need
- 13"x9" Baking Dish
- Mixing Bowl
- Spatula
Why You’ll like this Recipe
- The recipe has simple ingredients you're likely to have on hand or quick access to!
- It's simple and quick to throw together!
- It's versatile and goes with so many meals!
- It's the perfect balance of savory and sweet and is delicious!
How to Make This Recipe
- In a large mixing bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream-style corn and frozen corn.
- Once blended well, add Jiffy and fold just until the dry ingredients are moist. Pour the mixture into a buttered 13”x9” baking dish.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until lightly browned and the casserole has a slight jiggle when shaken.
Tips and Substitutions
- Optional delicious add-ins to this dish are
- ¼ cup drained chopped green chiles
- ¼ cup drained chopped canned jalapeños
- ½-3/4 cup chopped cooked bacon
- ½-3/4 cup chopped leftover ham
- 1-1 ½ cups shredded cheese (cheddar, Swiss, gruyère, Colby Jack, pepper Jack)
- If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and ¼ cup melted butter. Distribute on top of the casserole prior to baking.
- The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.
- If you want or need to make a Jiffy mix from scratch, here is an easy substitute:
- ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
Storage
- Store leftovers in an air-tight container in the refrigerator for up to 3-4 days.
- Store in the freezer in an air-tight container for up to 3 months. Thaw in the refrigerator and reheat in the oven at 350°F 20-30 minutes or until an internal temperature of 160°F is met.
Frequently Asked Questions
Baked ham
Turkey and dressing
Laura Ashley's Kentucky Fried Chicken
Sheet Pan Rosemary Chicken
Balsamic Flank Steak
Smothered and Covered Pork Chops
There are two ways you can confirm it's ready. First, you can measure in the center with an instant-read thermometer and ensure an internal temperature of 160°F is reached. Second, give the casserole a slight bump with an oven glove, and if the center looks stable with the slightest jiggle, it's set and ready to go.
Yes, you can substitute the frozen corn for 16oz drained canned corn.
Yes, you can substitute the frozen corn for 16oz fresh cut off the cob corn.
It’s closer to that style of corn side dish, but there are different measurements on the other ingredients if making them.
Part of the incredible sweet flavor and texture comes from the Jiffy cornbread mix. If you want to substitute with a homemade Jiffy Mix, see the instructions under "Tips and Substitutions."
You can make the Jiffy mix from scratch as noted under "Tips and Substitutions" and lessen or omit the sugar.
Cheddar, gruyère, Swiss, Colby Jack, and Pepper Jack all work great in Country Scalloped Corn.
More Recipes Like This
- Sweet Onion Casserole
- Sweet and Cheesy Cornbread
- Sloppy Joe Pie
- Beef Tamale Pie
- Easy Cheesy Potatoes
Country Scalloped Corn
Ingredients
- ½ cup butter melted and slightly cooled
- 3 eggs
- 16 oz sour cream
- 2 14.75 oz cans cream style corn
- 16 oz bag frozen sweet corn
- 9 oz Jiffy cornbread mix
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream style corn and frozen corn. Once blended well, add Jiffy and fold just until the dry ingredients are moist.
- Pour mixture into a buttered 13”x9” baking dish. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until lightly browned and the casserole has a slight jiggle when shaken.
Elaine Cope
We had a restaurant nearby (no longer in business) that made a cornbread casserole almost identical to this. It was called Cottage Cornbread . Your recipe reminds me so much of my favorite side dish from the past. I was so pleased to see this on your site. Really nice comfort food .
Laura Ashley
Oh I love that! Yummy memories are some of the best memories.
Kay Marshall
The best corn pudding recipe! I've found that it's one of a few recipes that EVERYONE in my family loves. I now have to make 2 for large family dinners for there to be enough to go around and for there to be some leftovers. It reheats very nicely.
Laura Ashley
That is WONDERFUL!! Thank you SO much! I’m so happy you made it and liked it so much!
Chris Henderson
I'm just enjoying your site so much! This is my first recipe that I'm attempting... It's currently in the oven, although I halved everything (because a 9x13 is just a little too much for our small family). Any suggestion on how long you'd cook a half size batch?
Thank you so much for these! I'm really looking forward!
Best,
Chris
Laura Ashley
I’m so happy to hear you’re enjoying my content! Thank you so much! I make halve this recipe and bake in a 9x9 in pan often, and it still bakes perfectly. You’ll need to use 3/4 cup of the Jiffy in the box. I hope y’all loved it and hope you love many more!