Food Network and Betty Crocker have simple and easy to follow recipes for scalloped corn. Food Network's recipe serves six to eight, while Betty Crocker's serves four.
To make Food Network's recipe, preheat the oven to 350 F. In a large bowl, mix 15 1/4 ounces whole kernel corn, 14 3/4 ounces cream-style corn, 8 ounces corn muffin mix, 1 cup sour cream and 1/2 stick melted butter. Pour the mixture into a greased casserole dish, and bake for 45 minutes or until golden brown. Remove from the oven and top with 1 to 1 1/2 cups shredded cheddar. Return the casserole to the oven for five to 10 minutes or until the cheese is melted.
To make Betty Crocker's recipe, preheat the oven to 350 F. In a skillet, melt 1 tablespoon butter. Cook 1/4 cup finely chopped onion and 1/4 cup finely chopped green bell pepper until tender. Stir in 1 tablespoon flour, 1/2 teaspoon salt, 1/4 teaspoon ground mustard and a dash of pepper. Cook for 1 to 2 minutes, and remove from heat. Stir in 2/3 cup milk and put back on heat. Boil, and stir for one minute. Stir in 15 1/4 ounces whole kernel corn, and porn into ungreased casserole dish. In a bowl, mix 1 cup corn flakes and 1 tablespoon melted butter. Sprinkle over casserole, and bake for 10 to 15 minutes.