Scalloped Spiced Corn

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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16 oz. can whole kernel corn
2 Tbsp. butter
1/4 cup chopped onions
1/4 cup chopped green peppers
2 Tbsp. flour
1/4 tsp. salt
1 Tbsp. Bailey Farms jalapeno Hot Sauce
1/2 tsp. cumin
fresh ground black pepper to taste
3/4 cup milk
1 large egg, slightly beaten
4 oz. chopped green chiles
1/3 cup fine dry bread crumbs, or cracker crumbs
1 Tbsp. melted butter


Prepare and cook the corn. Heat the oven to 350F. Melt the butter in a saucepan over medium heat and cook the onion and bell pepper about 2 minutes, stirring occasionally, until the onion is tender. Remove from the heat and stir in the flour, salt, hot sauce, cumin and pepper. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute, then stir in the corn, eggs and chilies. Pour into an ungreased 1 quart casserole. Mix the crumbs and butter. Sprinkle over the corn mixture and bake uncovered for 30-35 minutes or until bubbly.