Festive Scalloped Corn

This fast-to-fix side dish promises the comforts of home and looks better than ever in our glazed Oval Baker. 


  • 1/3 cup chopped green onions with tops
  • 3   eggs
  • 1 can (14.75 ounces) cream-style corn, undrained
  • 1 can (11 ounces) whole kernel corn with red and green bell peppers, drained
  • 1 package (8.5 ounces) corn muffin mix
  • 1 cup reduced-fat sour cream
  • 2 tablespoons butter or margarine, melted
  • 1/8 teaspoon ground red pepper


  1. Preheat oven to 375°F. Spray Oval Baker with canola oil using Kitchen Spritzer. Chop onions using Food Chopper

  2. In Classic Batter Bowl, whisk eggs with Stainless Whisk. Add green onions and remaining ingredients; mix until well blended using Mix 'N Scraper®.

  3. Pour mixture into baker. Bake 35-40 minutes or until edges are golden brown. 


  • 10  servings

Nutrients per serving:

1 1/2 starch, 1 fat (1 1/2 carb) 

U.S. Diabetic exchanges per serving:

Calories 230, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 80 mg, Carbohydrate 21 g, Protein 6 g, Sodium 290 mg, Fiber 2 g 

Cook's Tips:

Wash green onions and pat dry with paper towels before chopping. 

The popularity of corn guarantees this side dish will be a welcome addition to any Easter, Thanksgiving or Christmas holiday meal, as well as an informal potluck, church supper or dinner with a Mexican theme.

Related Products

Related Recipes