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.
How in the world is it already November?? Do you remember when you were a kid and time seemed to move so slowly? You would be so excited for Halloween, or for Christmas, for summer break, or even just for the weekend. But the days always seemed to last forever, and the anticipation leading up to that day would just about kill you.
Well, things change when you’re a grown up.
There are many, many things that are better as an adult. And I really do think things get better with age. But I would really, really love to go back to the time when time seemed to stand still. Because it’s moving way too quickly for my liking lately.
But since I don’t have that magic machine to make time freeze where it is, I guess I should figure out how to embrace the season. And since it is now officially November, I can start talking about all things Thanksgiving. (Don’t worry – I won’t break out the Christmas recipes quite yet!!)
I originally posted this Scalloped Corn and Broccoli in January of 2009. (Speaking of time moving too quickly, how is it that I have been blogging for almost 10 years already?????) 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 it 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. 🙂
- 1 (14.75 to 15 ounce) can creamed corn
- 2 eggs, beaten
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ cup shredded Cheddar cheese
- 5 ounces frozen chopped broccoli
- 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.
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