Pioneer Woman Scalloped Corn

The Pioneer Woman’s Scalloped Corn (Ree Drummond) is a rich, creamy, and cheesy side dish that is a far cry from plain boiled corn. Unlike a corn pudding which uses a batter, this dish features whole kernels bathed in a velvety homemade cheese sauce, often studded with red bell pepper and crispy bacon. It is a staple on the Drummond ranch for holidays because it combines the sweetness of corn with savory, smoky flavors in a bubbly, golden casserole.

Try More Sides Recipes:

• Pioneer Woman Roasted Parmesan Potatoes
• Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe
• Pioneer Woman Sweet Potato Casserole

🧡 Why You Will Love This Scalloped Corn Recipe:

• Creamy Cheese Sauce: Instead of just mixing corn with eggs, this recipe starts with a proper roux-based cheese sauce for maximum creaminess.
• Texture Contrast: The crunch of the fresh veggies and the crisp bacon contrasts beautifully with the soft corn and gooey cheese.
• Not Just a Side: It is rich enough to almost be a vegetarian main (if you skip the bacon).
• Crowd Pleaser: It elevates humble ingredients (frozen or canned corn) into something elegant enough for Thanksgiving or Christmas.

🧅 Pioneer Woman Scalloped Corn Ingredients

• 4 tbsp Butter: Salted or unsalted.
• 1 Small Onion: Finely diced.
• ½ Red Bell Pepper: Seeded and finely diced (for color and sweetness).
• 2 cloves Garlic: Minced.
• 1/4 cup All-Purpose Flour: To thicken the sauce.
• 1 cup Whole Milk: Whole milk is best for richness.
• ½ cup Heavy Cream: For that luxurious texture.
• 5 cups Corn Kernels: Fresh, frozen (thawed), or canned (drained).
• 2 cups Grated Cheese: Ree often uses a mix of sharp Cheddar and Pepper Jack for a kick.
• 4–6 slices Bacon: Fried until crisp, drained, and crumbled (optional).
• Salt & Black Pepper: To taste.
• Fresh Parsley or Chives: Chopped, for garnish.

🥘 How To Make Pioneer Woman Scalloped Corn

1. Prep: Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or casserole dish with butter.
2. Sauté: Melt the butter in a large skillet or pot over medium-high heat. Add the diced onion and red bell pepper. Sauté for 3–4 minutes until the onion is translucent and soft. Add the garlic and cook for another minute.
3. Make Roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture should look like a paste.
4. Add Dairy: Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook for 2–3 minutes until the sauce thickens and bubbles gently.
5. Melt Cheese: Turn off the heat. Stir in the grated cheese (reserving a small handful for the top if you like). Stir until smooth and melted. Season with salt and pepper (be careful with salt if using bacon).
6. Combine: Fold in the corn kernels and most of the crumbled bacon. Stir until everything is evenly coated in the cheese sauce.
7. Bake: Pour the mixture into the prepared baking dish. Top with any reserved cheese and bacon. Bake for 30–35 minutes.
8. Finish: The casserole should be bubbly around the edges and slightly golden on top. Let it sit for 10 minutes before serving to set slightly. Garnish with fresh parsley.

💡 Recipe Tips

• Cheese Choice: Pepper Jack adds a wonderful subtle heat that cuts through the sweetness of the corn. If you prefer it mild, stick to mild Cheddar or Monterey Jack.
• Frozen Corn: If using frozen corn, ensure it is completely thawed and drained of excess water, or your sauce will become runny.
• Make Ahead: You can assemble the entire dish, cover it, and refrigerate it up to 24 hours before baking. You may need to add 10 minutes to the cooking time if baking from cold.
• Crispy Top: For an extra crunch, sprinkle crushed Ritz crackers or Panko breadcrumbs mixed with melted butter on top before baking.

🍗 What To Serve With Scalloped Corn?

Pioneer Woman’s Scalloped Corn is a rich, cheesy casserole that demands a savory main course to balance its sweetness. It is a natural companion to a holiday glazed ham or a juicy ribeye steak, where the creamy corn complements the salty, smoky meat perfectly. For a comforting ranch-style dinner, serve it alongside Southern fried chicken or a classic meatloaf. To cut through the richness of the cheese sauce, add a simple green side like garlic roasted green beans or a crisp garden salad with a vinaigrette dressing.

🎚 How To Store Leftovers Scalloped Corn?

• Fridge: Store leftovers scalloped corn in an airtight container for up to 3 days.
• Freezer: You can freeze Scalloped Corn, but the sauce may split slightly upon reheating. It keeps for 2 months.

🥵 How To Reheat Leftovers Scalloped Corn?

• Oven: Cover leftovers scalloped corn with foil and heat at 350°F for 15–20 minutes until hot.
• Microwave: Heat individual portions for 1–2 minutes, stirring halfway.

FAQs

Try More Recipes:

• Pioneer Woman Pull Apart Cheese Bread
• Pioneer Woman Slow Cooker Pinto Beans Recipe
• Pioneer Woman Sausage Stuffing Recipe

📊 Scalloped Corn Nutrition Facts

• Calories: ~350 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrate: 28g
• Protein: 10g

Pioneer Woman Scalloped Corn

Recipe by Imen DridiCourse: Sides, DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

350

kcal

The Pioneer Woman’s Scalloped Corn is a decadent side dish where sweet corn, onions, and red peppers are baked in a rich, homemade cheese sauce, often finished with crispy bacon.

Ingredients

• 4 tbsp Butter: Salted or unsalted.

• 1 Small Onion: Finely diced.

• ½ Red Bell Pepper: Seeded and finely diced (for color and sweetness).

• 2 cloves Garlic: Minced.

• 1/4 cup All-Purpose Flour: To thicken the sauce.

• 1 cup Whole Milk: Whole milk is best for richness.

• ½ cup Heavy Cream: For that luxurious texture.

• 5 cups Corn Kernels: Fresh, frozen (thawed), or canned (drained).

• 2 cups Grated Cheese: Ree often uses a mix of sharp Cheddar and Pepper Jack for a kick.

• 4–6 slices Bacon: Fried until crisp, drained, and crumbled (optional).

• Salt & Black Pepper: To taste.

• Fresh Parsley or Chives: Chopped, for garnish.

Directions

• Prep: Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or casserole dish with butter.
• Sauté: Melt the butter in a large skillet or pot over medium-high heat. Add the diced onion and red bell pepper. Sauté for 3–4 minutes until the onion is translucent and soft. Add the garlic and cook for another minute.
• Make Roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture should look like a paste.
• Add Dairy: Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook for 2–3 minutes until the sauce thickens and bubbles gently.
• Melt Cheese: Turn off the heat. Stir in the grated cheese (reserving a small handful for the top if you like). Stir until smooth and melted. Season with salt and pepper (be careful with salt if using bacon).
• Combine: Fold in the corn kernels and most of the crumbled bacon. Stir until everything is evenly coated in the cheese sauce.
• Bake: Pour the mixture into the prepared baking dish. Top with any reserved cheese and bacon. Bake for 30–35 minutes.
• Finish: The casserole should be bubbly around the edges and slightly golden on top. Let it sit for 10 minutes before serving to set slightly. Garnish with fresh parsley.

Notes

• Cheese Choice: Pepper Jack adds a wonderful subtle heat that cuts through the sweetness of the corn. If you prefer it mild, stick to mild Cheddar or Monterey Jack.
  Frozen Corn: If using frozen corn, ensure it is completely thawed and drained of excess water, or your sauce will become runny.
  Make Ahead: You can assemble the entire dish, cover it, and refrigerate it up to 24 hours before baking. You may need to add 10 minutes to the cooking time if baking from cold.
  Crispy Top: For an extra crunch, sprinkle crushed Ritz crackers or Panko breadcrumbs mixed with melted butter on top before baking.