The old fashioned scalloped corn recipe I grew up on. (2024)

FAQs

Why is my scalloped corn watery? ›

To prevent your scalloped corn from becoming too soggy, be sure to drain the canned corn thoroughly. I found that rinsing the corn and leaving it to drain in a colander over the sink for 15 or so minutes helps keep this casserole rich and thick.

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

If your corn pudding is runny, try adding a little extra cornstarch. If you don't have any cornstarch on hand, you can substitute it with flour or arrowroot powder.

Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken. Try cooking your recipe longer. Try uncovering the dish in the oven for the last 10 minutes or so.

The main difference is the texture. Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

What's the Difference Between Corn Pudding and Scalloped Corn? Corn Pudding has a rich custard base filling. The eggs and corn combine for a heavy custard filling instead of breading. Whereas, scalloped corn consists of a cheesy and buttery corn filling.

A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved. The lack of a jiggle is a sign that the center is set, but the casserole will still be moist on the inside, per Taste of Home.

I've been on a kick lately of substituting Greek yogurt for sour cream. One of my favorite sides, that I usually only make for holidays, is corn casserole. It's not what you'd call light, but it's OMG so good. The Greek yogurt was a fantastic addition and we demolished this between the two of us in 2 days.

Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave.

Why is my corn gooey? ›

The appearance and aroma of your corn are the two main ways to tell whether or not it has gone bad. If it's giving off a rancid or moldy smell, or has a slimy and mushy texture, it should be tossed in your compost. Similarly, if there's any visible mold on your corn, it has gone bad.

To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips, too!

Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes. Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried.

Yes! It has that “pudding” texture, so you want it to be moist on the inside. You can tell that your corn casserole is done when it's lightly brown on top and the center is set — but still soft. Bring the sour cream and eggs to room temperature before stirring together the ingredients.

Keep pureeing batches until your desired consistency is reached. To further thicken the creamed corn: keep the crock pot uncovered and cook on high heat for an additional 15 minutes. Stir and salt and pepper to taste. The corn will continue to thicken as it cools down.