A delicious side dish, corn and broccoli are baked with cheese until bubbly and hot. This Scalloped Corn and Broccoli makes a comforting side dish that everyone will beg for.
I love a good veggie side dish – especially when corn is involved! This Corn Casserole is equally as delicious, as well as this Corn and Bacon Casserole or this Creamed Corn.
I originally posted this Scalloped Corn and Broccoli in January of 2009. I served it with, and posted it alongside, some amazing Panko Pork Chops with Creamy Herb Dressing. And while this side dish is pretty perfect with so many things, all I could think about is how delicious this would be as a Thanksgiving side dish. Or any holiday side dish, for that matter.
First, it’s super simple. A few minutes is all it takes to throw this easy Thanksgiving side dish together before it goes into the oven for a long bake. Second, it’s delicious and comforting, just like any holiday side dish should be.
So get into planning mode, and add this Scalloped Corn and Broccoli to your holiday feast. And don’t be surprised when everyone loves it more than the turkey. 🙂
What You’ll Need
One of the great things about this scalloped corn and broccoli is how few ingredients you need.
- can of creamed corn
- eggs
- sugar
- flour
- salt
- cheddar cheese
- frozen chopped broccoli
How to Make Scalloped Corn and Broccoli
It really doesn’t get much easier than this vegetable side dish.
- Start by combining the creamed corn, eggs, sugar, flour, salt, shredded cheese and broccoli and spread it in a baking dish.
- Once combined, bake it until it is hot and bubby!
Frequently Asked Questions
Do you thaw the broccoli before adding it?
Nope – you can put it right in frozen!
Can I make this broccoli casserole early?
I have not tried making this recipe in advance, but I would assume it would be fine to mix everything together and not bake it until you are ready for it. But really, this only takes a good 5 minutes to mix everything together before you bake it, so there is probably not a big reason to mix it up before. But you can make it and bake it ahead of time, and then just warm it up when it is time to eat.
Can I use a 9×13-inch dish instead of a 2-quart baking dish?
Technically you could, but if you use a 9×13-inch dish, your end recipe will be very thin. I would suggest doubling the recipe. It will be thicker, but I think it would work out better than having a smaller amount in the pan. You may need to add on extra baking time – I’d start checking it every 10 minutes after the hour mark.
Do you thaw the broccoli before adding it?
Nope – add it in still frozen!
Can I use fresh broccoli instead of frozen?
You can, but you’ll want to blanch the broccoli before adding it to the mix.
More Thanksgiving Side Dishes that would be perfect for your table
Cheddar Cauliflower Gratin
Scalloped Sweet Potatoes
Brussels Sprouts Gratin
Glazed Carrots
Sausage Stuffing with Cranberries and Apples
My Favorite Mashed Potato Recipe
Funeral Potatoes
Tools Used to Make this Scalloped Corn and Broccoli
(affiliate links)
I mentioned above that you need a 2 quart baking dish for this. Most 8×8-inch and 9×9-inch baking dishes are 2 quarts. I also have a few rectangular dishes that are 2 quart as well.
A good set of mixing bowls is a necessity in your kitchen!
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Scalloped Corn and Broccoli
Ingredients
- 1 (14.75 oz to 15 oz) can creamed corn
- 2 eggs beaten
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 cup shredded Cheddar cheese
- 5 ounces frozen chopped broccoli
Instructions
- Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray.
- In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the broccoli and pour into the baking dish.
- Bake until hot and bubbly, 1 hour.
Desicart says
This look so fresh and delicious.Thank you so much for the recipe!
julie says
This was a big hit,and so easy. going to become a family favorite.I’m replacing my Mom’s scalloped corn recipe
Joe Barwick says
This was great I made it for my wife’s family reunion
Grace says
I loved this recipe, made it just as dericted, only I ended up with to much liqued. I did not thaw the broccoli, since it said it was ni ot necessary. Help!
Deborah says
There shouldn’t be a lot of liquid – I just want to make sure you used creamed corn and not just regular corn? That is the only thing I can think that would make it too liquidy.
Gr8mom says
This was great, a little salty but still yummy! Although, in my opinion the portions where way off. It makes a very small amount. I notice that ahead of time (couldn’t imagine 5oz of broccoli being enough for 4 -6) and doubled the recipe… cooking it in two separate 2qt pans. Even doubled, it was very thin and cooked in just 45 minutes…. so glad I checked it and didn’t let it go for an hour! I barely had enough to feed 6. Again it was great but next time I will triple everything but the salt!
Lori Pugh says
I tried your scalloped broccoli corn casserole, delicious!!! The family loved it. I will definitely make it again. Thanks for sharing : )
Deborah says
I’m so glad it was a hit for the whole family!
Mary says
Do you thaw the broccoli before adding it to the casserole?
Deborah says
No need to thaw – you can add it in frozen!
CJ says
This looks awesome, and simple to execute as well! I’m thinking about making it for Christmas and I know my group really appreciates a punch of flavor; if I were to add a spice or two, which ones would you guess would compliment this dish the best? Thank you in advance and Happy Holidays!
CJ says
Or herbs!
Meg says
I didn’t have a can of creamed corn, so I used frozen and added about 1/3 of a cup of light cream to the mixture. I also increasedthe amount of cheese by about a small handful and I used a mix of mild and sharp cheddar. It was delicious and the whole family loved it! Not an easy feat with 4 kids.
Deborah says
I love how you made it work with what you had! So glad it was a hit!
Bridget Harrison says
Well I made a boo boo and happily it turned out delicious. So I made the mistake of adding a cup of flour so to compensate I then added a total of 4 eggs. I also turned this into a casserole by adding in some ham. It made a filling and delicious simple meal very frugal on the budget as well.
Lily says
Can I use fresh Broccoli, instead of frozen? We don’t generally buy frozen veggies. Thanks
Deborah says
I’m sure it would probably work. You might want to blanch the broccoli first, though.
Carrie says
Can the broccoli corn bake be made a day ahead
Deborah says
I haven’t tried making it a day ahead, so I’m not sure. My guess is that it would be fine to make the day before and then bake the day of, but I can’t say for sure since I haven’t tried it.
Jackie says
What would you suggest for the baking time if I double the recipe?
Deborah says
I haven’t tried doubling the recipe, so I couldn’t say for sure, but you might need to add 20 to 30 extra minutes to the baking time. I would suggest checking on it at the 1 hour mark, and then checking every 10 minutes after that until it is ready. Good luck!
Maggie says
You used to have a cornbread/corn bake recipe. Is this a variation of that recipe? I’m asking because I love the corn bake so much. 🙂
Michele {Delish Dishes from Michele} says
Looks so yummy! Probably going to add this to the Thanksgiving menu. Something different 🙂
Question: If i plan to double the recipe, do you suggest a different baking time?
cakeSpy says
After all of that Halloween sweetness I’m craving something savory!! This is the perfect cozy antidote.