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.

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.

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.

Why is my corn casserole runny? If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels.

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.

A little slurry goes a long way

Common types of starches that may be used include corn starch, potato starch, or flour. You can substitute stock or wine for the water as well, according to The Spruce Eats, which suggests a one to one ratio of starch to liquid.

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.

Canned creamed corn is usually called "cream-style" corn because it typically contains corn, water, sugar, starch, and sugar. That's right: Cream is not one of the ingredients. Canned cream-style corn is a go-to staple for those seeking a convenient and readily available option.

The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture. Can I use Jiffy corn muffin mix instead of cornmeal? No, the two aren't interchangeable.

One key reason cornbread has always been a Southern staple is the predominance of corn among Southern crops. Wheat and rye didn't store well in the heat and humidity of the South. Although the South is known for its biscuits, they were a rarity in earlier centuries. Instead, cornbread was the daily bread of the South.

What is the difference between Yankee cornbread and Southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

It is also widely eaten with barbecue and chili con carne. In parts of the Southern and Southwestern United States, cornbread, accompanied by pinto beans, has been a common lunch for many people. It is still a common side dish for many suppers, often served with butter.

So what's inside? Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese.

Begin by browning the meat or chicken, separately, before adding vegetables, liquids and herbs. This seals in the juices and adds flavour. Work in batches when browning meat or chicken. If you add too much to the pan at once, it will cook in its own juices and become tough.

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.

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!

The answer to thick and smooth creamed corn

If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.

But if it's too late and you've already got a wobbly batch of potatoes on the stove, simply add a few potato flakes, let them rest for a few minutes to set, and your scalloped potatoes will have the perfect texture.