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Scalloped Corn


  • 4 cups frozen or fresh corn
  • 1/2 cup red bell peppers, seeded and diced
  • 4 eggs
  • 1 1/2 cup cream or milk
  • 1 tsp. salt


  1. Preheat the oven to 325°F (162°C).
  2. Whisk the eggs and combine all of the ingredients.
  3. Grease an 9x13" casserole dish and add the corn mixture.
  4. Bake the casserole at 325°F (162°C) for 30 minutes or longer, until the middle of the casserole rises slightly and the casserole is set in the middle. If you see bubbles on the side of the casserole, you may have overcooked the casserole. Be careful not to overcook it, because the scalloped corn will not turn out creamy.
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