Super Easy Scalloped Corn Recipe! | Buns In My Oven (2024)

FAQs

Why is my scalloped corn watery? ›

Why is my scalloped corn watery? It's important to drain the corn kernels to avoid this casserole turning out soupy.

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.

My corn pudding casserole is mushy; what did I do wrong? If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you're using frozen corn, allow it to thaw before using it to reduce the moisture.

You thicken scalloped corn with eggs and half and half. Together with the cheese these ingredients bind the corn to make a delicious casserole. How do you reheat scalloped corn? Reheat a baking dish with scalloped corn casserole in the oven at 325 degrees F for 15 – 20 minutes or until the middle is warm.

Sometimes the best way to thicken a casserole is to simply let the heat of the oven do the work.

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 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.

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.

Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.

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.

Does cooking corn longer make it softer? ›

Yes, you can boil corn too long. If you leave the cobs in boiling water for too long, the corn's starch content will absorb too much water and its pectin will dissolve, yielding kernels with a soggy texture.

Ideally, you'll catch corn on the cob that has gone bad before cooking, as it can be harder to identify spoilage when dressed in butter or toppings. The same slimy texture and moldy smell that identify fresh corn as being bad can also be signs that your cooked corn has gone bad.

Make corn stock.

Toss the cobs in a large pot, cover them with water, add a few big pinches of salt, and simmer for about an hour. The stock will be sweet, fragrant, and golden in hue.

Reheating Corn On The Cob On The Stove

If you have plain, unseasoned corn on the cob, you can easily reboil it. Bring a pot of water to boil and place the ears in for a couple of minutes, or until heated to your liking. You can also steam them on the stove using a vegetable steamer.

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.