Recipes from the Grapevine Cottage

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Scalloped Corn

We all grew up eating scalloped corn in Indiana, but if your family was like mine, it was a combination of a can of regular corn and a can of creamed corn, combined in a casserole dish. Admittedly, this recipe is more work, but much better tasting. Adapted from a recipe from the New York Times, this is Linda’s take of a classic casserole.

Serves 6


3 tablespoons unsalted butter
3 tablespoons all-purpose flour     
1 cup milk and 1 cup half-and-half, combined and warmed to touch
salt and pepper     
pinch of white pepper 
1 teaspoon Worcestershire sauce     
1 small onion, diced (about 1 cup)     
1 small red bell pepper, diced (about 1 cup)     
kernels from 6 ears fresh corn (about 3 cups)     
1 egg, beaten     
1/2 cup panko (we also think crushed Ritz crackers would work)
olive oil


Heat oven to 375 degrees and spray 9” square or round baking dish with Pam

Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add warmed milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens, about 2 or 3 minutes. Season with salt and pepper, a dash of white pepper and Worcestershire sauce. Taste and adjust seasoning and set aside.

Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and red bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.

Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet’s contents to the prepared baking dish and smooth the top. Sprinkle with panko or Ritz cracker crumbs. Spray lightly with olive oil. Bake on middle rack for 30 minutes or until bubbling and nicely browned.