Scalloped Corn
This old fashioned scalloped corn comes straight from a 1960s Betty Crocker cookbook, with a creamy homemade sauce, a hint of paprika and ground mustard, and a golden bread crumb topping. It’s made with simple pantry staples like canned corn, butter, and milk, and it bakes in just 20 to 30 minutes. It’s the perfect easy side dish for your Thanksgiving table, Christmas dinner, or any night you’re craving a little vintage comfort food!
Servings 4
Equipment
Ingredients
- ¼ Cup Onion chopped
- ¼ Cup Green Pepper chopped
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 teaspoon Salt
- ½ teaspoon Paprika
- ¼ teaspoon Ground Mustard
- Dash Pepper
- ¾ Cup Milk
- 1 Can Whole Kernel Corn 15.25 ounce can
- 1 Egg slightly beaten
- ½ Cup Breadcrumbs
Instructions
- Preheat oven to 350℉.
- Grease 1-quart baking dish and set aside.
- Saute onion and green pepper in butter until golden.
- Stir in the flour, salt, paprika, ground mustard, and pepper. Cook until bubbly.
- Gradually add the milk and bring to a boil. Let boil for 1 minute, stirring constantly.
- Remove from the heat. Add the corn and the slightly beaten egg. Stir to combine.
- Pour into 1-quart baking dish.
- Top with breadcrumbs.
- Bake at 350℉ for 20-30 minutes.
Notes
Helpful Tips
- Chop the onion and green pepper small. Tiny pieces cook faster and melt right into the sauce. Big chunks can stay crunchy, and nobody wants that in a creamy casserole.
- Take your time with the butter and flour. Let it bubble for a minute before you add the milk. That little bit of patience is what gives you a smooth sauce with no raw flour taste.
- Add the milk slowly and keep stirring. Pour in a little at a time and whisk as you go. This is the easiest way to avoid lumps, and once it starts boiling, keep stirring for the full minute so it doesn’t scorch on the bottom.
- Let the sauce cool for a minute before adding the egg. If the sauce is screaming hot, the egg can scramble. I like to stir in the corn first, which cools things down a bit, and then add the egg.
- Know when it’s done. Your scalloped corn is ready when the edges are bubbly, the top is golden, and the center no longer looks wet or jiggly. A knife poked near the middle should come out clean. If you have a thermometer, you’re looking for about 160°F in the center.
- Let it rest before serving. Give it 5 to 10 minutes on the counter. It finishes setting up as it cools, so every scoop holds together better.
- Plan around your Thanksgiving oven. Since this bakes at 350°F, it can share the oven with other sides. Or pop it in while the turkey rests and it’ll be hot and ready right when dinner hits the table!
- Want it cheesy? Stir in ½ cup of shredded cheddar with the corn or sprinkle some on top with the bread crumbs. It’s not in the original Betty Crocker recipe, but my family would never complain.
- Making a bigger batch? Double everything and use a 2-quart dish. It’ll need a little longer in the oven, so start checking at 30 minutes and keep going until the center is set.