The old fashioned scalloped corn recipe I grew up on. (2025)

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.

Pre-baked: Feel free to go ahead and bake the prepared casserole up to two days ahead. Let the casserole fully cool and then cover tightly with plastic and store in the refrigerator. To reheat: Warm in a 300 degree oven for 10-20 minutes, or until warmed through.

Don't let your corn cool down by putting it under running water from the faucet. Instead, let it just sit out and cool naturally. "Wait the extra few minutes for it to cool on its own so you don't [end] up with soggy corn," she says.

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

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.

The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.

You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle. *Once it's done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes.

DOES sweet CORN CASSEROLE NEED TO BE REFRIGERATED? This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container.

Boiling is one of the most common ways to cook corn in the first place, and yes, it's an option for how to reheat corn on the cob, too. Bring a large pot ½ to ⅔ full of water to a boil on the stove. Transfer corn cobs to the boiling water, and boil for 2 minutes. Garnish as desired and serve.

How do you reheat cornbread without drying it out? ›

Steam: Create a small steam effect by adding a little water to the oven when reheating. A safe way to do this is to place a separate oven-safe dish filled with water on the bottom rack of the oven. As the oven heats, the water will evaporate and raise the humidity within the oven, helping to keep the cornbread moist.

runny scalloped potatoes. If you find yourself faced with a soupy pan of potatoes, shake a few tablespoons of flakes into the sauce and mix them around with a fork or a small whisk. The flakes will soak up the extra liquid in a flash, and you can keep adding them until the sauce is at the proper thickness.

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.

You do this by combining equal parts cornstarch and cold water or even cream. They recommend half of a tablespoon of cornstarch for each cup of creamed corn. However, if your creamed corn is really soupy, you will want to use flour to thicken it up. Our Everyday Life suggests using rice flour.

Thicken a meat casserole the most popular way with flour.

Add some flour to your pan after you've browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.