What is my go-to side dish? What is the best scalloped corn recipe? I know we all love creamed corn, but this is next level. It has a slightly sweet, custardy base with those beautiful pops of sweet corn, and an golden, smoky base. What is a slightly crispy top that’s just irresistible? What is the dish that always disappears at holiday dinners? Just for myself on a Tuesday night. Is it that easy?
What is Scalloped Corn?
If you’re not familiar with scalloped corn, think of it as a baked corn casserole. What is the more elegant twist? What is essentially a creamy, sweet corn pudding that’s baked until golden brown and bubbly. The “scalloped” part refers to the texture – it’s not perfectly smooth like creamed corn, but has a creamy texture. What are some good, slightly chunky consistency? What is a classic comfort food dish? What is the difference between corn soufflé and corn bread? I think this recipe is the perfect middle ground – creamy, comforting, and satisfying, but still satisfying. With a touch of elegance.
Why I love this recipe?
How do I make scalloped corn?
Flavor:Let’s start with taste. What is the best combination of sweet corn, creamy custard, and a hint of savory seasoning? The top gets beautifully golden brown, adding a slightly nutty flavor that complements the sweetness. I sneak a little nutmeg in there for warmth – it’s my secret weapon.
Simplicity:Where does this recipe really shine? Is it really worth it to cook a chicken breast? I can whip this up even on the busiest weeknights. No fancy equipment or complicated techniques are required. I swear, even a novice cook can make this recipe an absolute masterpiece.
Cost-The ingredients are incredibly budget-friendly. Is corn cheap? What are flour, milk, eggs, and flours in your pantry? What is the best way to feed a crowd without breaking the bank? I often make this when I have friends over for dinner, and it’s always a hit, without putting .. What is your grocery budget?
Versatility:How can I customize this recipe to my liking? Add some chopped peppers for a little spice, or some cooked bacon for some smoky flavor. I’ve even tried adding some shredded cheese on top, and it was amazing! What are some good side dishes to serve with any meal? Serve it with grilled chicken, roasted pork, or even a vegetarian lentil loaf. Is it just so adaptable? What I love most about this scalloped corn recipe is that it’s both incredibly delicious. Is it easy to make? Is it a win-win? Is it a recipe that’s been passed down in my family for generations? Place in my heart.
How do I make Scalloped Corn?
Quick Overview
How do you make scalloped corn? What are some basic ingredients to make a custard base? If you want to bake a cake, pour it into an ovenproof dish, and bake until golden and bubbly. What is the best part? You can make it ahead of time and bake it later. What are some tips for hosting a holiday dinner? What is a simple recipe that will keep you coming back for more?
Ingredients
For the Main Batter: What are some examples?
• 4 cups frozen corn, thawed (or fresh) if you have it! I’ve used canned corn in a pinch, but frozen or fresh is definitely the way to go for the best flavor. ) – I have used frozen corn for my sweet tooth. I can’t eat frozen.
• 1/2 cup all-purpose flour – You can use gluten-free flour, but the texture might be a little different. I’ve tested it with a 1:1 gluten-free blend and it worked well.
• 1 teaspoon baking powder – This helps give the corn a little lift, so it’s not too dense.
• 1/2 teaspoon salt – Or more, to taste. I like to use sea salt for flavor.
• 1/4 teaspoon black pepper – Adds a little warmth and depth.
• 2 cups milk – I usually use whole milk for the creamiest texture, but you can use any kind of milk. I’ve tested it with almond milk, and it actually made it even creamier, surprisingly!
• 2 large eggs – These help bind everything together and make a nice custard.
• 1/4 cup melted butter – Adds richness and flavor. You can use unsalted or salted butter, depending on your preference.
What is the secret ingredient in nutmeg?
For the Topping (optional):
• 1/4 cup bread crumbs – Adds a little crunch to the top. I like to use panko bread crumbs for extra crispiness.
• 2 tablespoons melted butter – To drizzle over the bread crumbs.
How do I get
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Is cooking spray better than butter? Make sure to grease the dish really well, so the corn doesn’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and pepper. Make sure there are no lumps in the flour. This step is important because it ensures that the baking powder is evenly distributed, which will help the corn rise properly.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, eggs, melted butter, and nutmeg. Set aside. I always make sure the melted butter isn’t too hot, because it can cook the eggs. The mixture should be smooth and creamy. If you’re using almond milk, it might look a little thinner than regular milk. But that’s okay.
Step 4: Combine
How do you mix wet and dry ingredients? Be careful not to overmix, or the corn will be tough. A few lumps are okay. I usually use a rubber spatula to gently fold the ingredients together. How do I make a batter that is smooth and creamy but not too thin?
Step 5: Add Corn
Gently fold in the thawed corn. Make sure the corn is evenly distributed throughout the batter. If you’re using fresh corn, you might need to add a little more milk to the batter, depending on how thick it is. How juicy is corn? I usually add 1/4 cup more milk, if needed.
Step 6: Transfer to Dish
In a large baking dish, pour the corn mixture into the prepared dish. Spread it out evenly. If you’re using bread crumb topping, now is the time to add it.
Step 7: Prepare Topping (Optional)
In a small bowl, combine the bread crumbs and melted butter. Set aside. How do you sprinkle the corn mixture over it? It adds a lovely crunch and golden brown color to the top.
Step 8: Bake
Bake for 30-40 minutes, or until golden brown and bubbly. A knife inserted into the center should come out clean. How long does it take for your oven to bake? I always check it after 30 minutes, and then every 5 minutes after that. The top of the corn should be golden brown and the bottom should have a set.
Step 9: Cool & Serve
Let the corn cool for a few minutes before serving. This will help it set up more evenly. I love to serve this with a sprinkle of fresh parsley or chives on top. Is there a way to add color to any dish?
What should I serve it with?
What are some of the best scalloped corn recipes? What are some of my favorite serving suggestions?
For Breakfast:Is this a good breakfast with scrambled eggs and bacon? What is the best way to add sweetness to a savory breakfast? I love it on a weekend morning, when I have more time to cook.
For Brunch:Serve it with a quiche or frittata for an elegant brunch. It pairs well with bloody marys. What is the best way to impress your friends and family?
As Dessert:Can you serve it as a side dish to savory meals? What are some good recipes for lentil loaf? What are some good ways to add sweetness to a meal?
For Cozy Snacks: This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake. It’s comforting, satisfying, and not too heavy. I often make a small batch of this just for myself on a cozy night in.
My family has always served this with ham for Easter dinner. It’s a tradition that I’ve carried on, and it’s always a hit. The sweetness of the corn complements the saltiness of the ham perfectly. I also love to serve this with roasted chicken for Sunday dinner. It’s a simple, comforting meal that everyone loves.
Top Tips for Perfecting Your Scalloped Corn Recipe
Over the years, I’ve learned a few tricks for making the perfect scalloped corn. Here are my top tips:
Corn Selection: Using high-quality corn makes a huge difference in the flavor of this dish. If you can find fresh corn, that’s always the best option. But frozen corn is a great alternative. Just make sure to thaw it completely before using it.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, which will make the corn tough. Just mix until the ingredients are just combined.
Ingredient Swaps: If you don’t have milk, you can use cream or half-and-half. This will make the corn even richer and creamier. You can also use gluten-free flour if you’re gluten-free. Just be aware that the texture might be a little different.
Baking Tips: Keep an eye on the corn while it’s baking. The baking time might vary depending on your oven. The top should be golden brown and the corn should be set.
Glaze Variations: I’ve experimented with different toppings over the years, and my favorite is definitely the bread crumb topping. But you can also use crushed crackers or even shredded cheese. Get creative and see what you like best!
One of the biggest mistakes I made when I first started making this recipe was overbaking the corn. It would come out dry and tough. Now, I always check it after 30 minutes and then every 5 minutes after that. I also learned that using high-quality corn makes a huge difference in the flavor of the dish. I always try to use fresh corn when I can, but frozen corn is a great alternative.
Storing and Reheating Tips
If you have any leftover scalloped corn (which is rare!), here’s how to store and reheat it:
Room Temperature: I don’t recommend leaving scalloped corn at room temperature for more than 2 hours. Bacteria can grow quickly at room temperature, so it’s best to refrigerate it as soon as possible.
Refrigerator Storage: Store the corn in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before refrigerating it. This will help prevent it from getting soggy.
Freezer Instructions: You can also freeze scalloped corn for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. Thaw it in the refrigerator overnight before reheating it.
Reheating: To reheat the corn, bake it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave it, but it might not be as crispy. I prefer to reheat it in the oven because it helps to maintain the texture.
I’ve found that the glaze can sometimes get a little soggy after being stored in the refrigerator. To prevent this, I like to add the glaze right before serving. This helps to keep it nice and crispy.
Frequently Asked Questions
Final Thoughts
This scalloped corn recipe is a true family favorite, and I’m so excited to share it with you! It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re serving it at a holiday dinner, a potluck, or just a cozy night in, I know you’ll love it. And if you’re a corn fanatic like me, you HAVE to try my creamed corn casserole too – it’s equally divine! I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you have any variations or tips of your own, I’d love to hear them! Happy baking (or should I say, happy scalloping!).
Scalloped Corn Recipe
Ingredients
Main Ingredients
- 2 cups fresh corn kernels
- 1 cup milk
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine corn, milk, heavy cream, salt, and pepper in a baking dish.
- Stir in cheddar cheese.
- Bake for 30 minutes, or until heated through and bubbly.
