Scalloped Corn  Recipe
Scalloped Corn

by Hillary Tonken

We're no strangers to serving corn. It's a side dish that conveniently goes with just about everything! But if the steamed versions are becoming just too ho-hum, try this take on scalloped corn with the crispiness of cereal.

Makes 6 to 8 servings as a side dish

Scalloped Corn Recipe Ingredients

4 cups fresh or frozen corn

3 eggs, lightly beaten

1 cup 2-percent milk (can also use half and half for a richer flavor)

4 tablespoons butter, melted, divided in half

2 tablespoons sugar

1/2 cup chopped onion

2 cups grated cheddar cheese

1/4 teaspoon cayenne pepper

2 cups Kellogg's Special K cereal

Salt and black pepper to taste

Scalloped Corn Recipe Directions

Preheat oven to 350 F.

Grease a 2-quart ovenproof baking dish.

In a large bowl, combine the corn, eggs, milk, half of the butter, sugar, onion, cheddar and cayenne pepper.

Season with salt and black pepper to taste.

In a separate bowl, combine cereal with the remaining melted butter, tossing gently to coat evenly.

Pour the corn mixture into the prepared casserole and top with the cereal.

Bake for one hour or until the blade of a knife inserted in the center comes out clean, and the top is a golden brown.



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Article: Copyright ©, Studio One

Scalloped Corn Recipe

Scalloped Corn Recipe, American Cuisine

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