Why is my corn casserole mushy?

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.

How do you reheat scalloped corn in the oven?

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 .

How do you make canned corn better?

Add some heat by mixing in diced jalapeno or a sprinkle of cayenne pepper. Once cooked, stir in some cream cheese for a cheesy, creamy corn dish. Add a splash of lime juice and some chopped cilantro – perfect for serving with tacos or Mexican-inspired dishes.

How do you know when corn casserole is done?

Pour into greased baking dish, sprinkle 1 tablespoon sugar on top (my favorite part!) and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it . It may take an additional 15 minutes if you double the recipe - it all depends on your oven. Let cool slightly before serving.

How do you make a casserole not soggy?

To prevent a soggy top and a firm or crunchy bottom, it's important to use a shallow baking dish, to cook the casserole at the correct oven temperature and for the appropriate amount of time, and to be mindful of the amount of liquid used in the recipe .

How do you thicken scalloped corn?

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.

Can you cook corn on the cob and then reheat it?

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.

Should you cook corn from a can?

Canned corn is fully cooked, so it is safe to eat without further cooking . Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.

Can dogs eat canned corn?

Can dogs eat canned corn? Although dogs can eat corn, the canned version is usually prepared with a high content of salt, making it less suitable for dogs . Corn that is not canned is usually a much better option for dogs who are keen to give it a go.

Is overcooked corn mushy?

Plus, over-boiling corn can make it mushy and not-so appetizing .

Why does my corn taste mushy?

If it's not in great shape at the store , it will quickly go bad at home, turning soft or mushy with a dried-out husk and fully browned tassel. Withered or dry kernels are another sign your corn has passed its prime.

Does corn get softer the longer you cook it?

How do you know when boiled corn is done? Four minutes is just enough to make your corn bright yellow, and juicy— if you cook it much longer, the kernels start to get mushy . Set a timer—four minutes is shorter than you think! If you don't have a timer, you'll know it's done when the kernels are tender but still crunchy.

How do you fix watery corn pudding?

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.

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

Home / Side Dish Recipes

50 minutes minutes

Kid-FaveVeggies

Karly CampbellPosted:11/8/19Updated:11/5/20

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SCALLOPED CORN is a family favorite that we serve up at every holiday dinner. It’s kid-friendly and one of the easiest dishes to make…just toss everything in a bowl, stir, and bake!

Super Easy Scalloped Corn Recipe! | Buns In My Oven (1)

Starting around the age of 5 my daughter took over making the scalloped corn for every holiday dinner. I think it was because she wanted to be sure that it didn’t get left off the menu. 😉

It’s a staple in our family…the sweet crunch of the corn paired with the soft cornbread goodness…it’s just a really special dish and we all love it!

Table of Contents

What Readers are Saying!

“This is one of our favorite side dishes!
To tell ya the truth, I’d be totally happy if it was the main dish!” – Dana

And, did I mention that it’s easy enough for a 5 year old to make? Sure…she needed help opening the cans and putting the dish in the oven, but really you just dump everything together and stir it up. It’s the perfect recipe for little helpers!

This dish is quick to put together and you can bake it up in your oven while you’re cooking the rest of your dinner.

Ingredients:

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Super Easy Scalloped Corn Recipe! | Buns In My Oven (2)

Canned Corn
Cream Style Corn
Eggs
Sour Cream
Jiffy Mix
Butter
Seasonings

As you can see, this really is simple!

I know that canned cream corn has a bad rap…I get it. But, in this dish it’s really perfect! Don’t skip this one!

Super Easy Scalloped Corn Recipe! | Buns In My Oven (3)

Helpful Tip!

Lately, I’ve been swapping out the salt + cayenne pepper for a teaspoon of Tony Chachere’s Creole Seasoning. We put Tony’s on literally everything (it is the best!)) and it works perfect in this dish.

Method:

Super Easy Scalloped Corn Recipe! | Buns In My Oven (4)

Stir everything together.
Spread into a casserole dish.
Bake!

I mean…does a holiday side dish even get simpler than that?

Make-Ahead:

Super Easy Scalloped Corn Recipe! | Buns In My Oven (5)

This dish is perfect to make the day before! Just bake as directed, cool a bit on the counter, wrap tightly in foil, and refrigerate.

To rewarm, bake in a 300 degree oven for 15 minutes or so.

More holiday favorite side dishes:

Broccoli Cheese Casserole
Twice Baked Potato Casserole
Crock Pot Mac and Cheese
Cheesy Hashbrown Casserole
Crockpot Green Bean Casserole
Cauliflower Mac and Cheese

Scalloped Corn Recipe:

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Recipe

Scalloped Corn

This scalloped corn is a must make for every holiday dinner. It's a hit with the kids too!

5 from 4 votes

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Ingredients

▢ 30 ounces canned corn, drained
▢ 15 ounces creamed corn
▢ 2 large eggs
▢ 1 cup sour cream I used light sour cream and it worked fine.
▢ 1/4 cup butter, melted
▢ 1 box Jiffy cornbread mix
▢ 1 teaspoon salt
▢ 1/4 tsp. cayenne pepper

Instructions

Pre-heat oven to 350 degrees.
In a large mixing bowl, combine all ingredients and stir together.
Pour into a greased 9×9 dish and bake for 45-50 minutes or until the center is set and a knife inserted in the middle comes out nearly clean.

Tips & Notes:

The cayenne pepper may be omitted, but it does help balance the sweetness of the dish.

Nutrition Information:

Author: Karly Campbell

Course:Side Dish

Cuisine:American

Keyword:easy side dish recipes, holiday recipes, kid-friendly recipes

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@bunsinmyoven

This recipe was originally published in February 2009. It was updated with new photos in November 2019.

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Karen Dempsey says
Posted on 5/21/2021 at 6:46PM
WOW-this is a keeper! Not one to leave reviews but this recipe was exactly what I was looking for. Side dish for a bar b q dinner. Fresh corn was in season so I used four good size ears in place of canned but everything else the same. It was flavorful, moist and not too sweet. Having not done it before I added some crushed ritz cracker for a little crunch but it’s not necessary. Thanks for posting this recipe!
Reply
- Karly says
  Posted on 5/22/2021 at 6:00AM
  Sounds delicious with fresh corn and Ritz! Thanks for sharing!
  Reply
- Karen says
  Posted on 5/23/2021 at 1:28PM
  Just to be clear, kept the cream corn and sprinkled the Ritz just on the top. Yum!
  Reply
Jennie says
Posted on 2/9/2020 at 10:33AM
3 cans of corn sounds like a lot. I was thinking about adding two boxes of corn muffin mix. Adding spam to it. Any suggestions.
Reply
- Karly says
  Posted on 2/9/2020 at 5:09PM
  If you double the corn muffin mix, you’ll want to double the other ingredients as well.
  Reply
Eyda F Arguelles says
Posted on 12/17/2019 at 4:09PM
I make this several times a year without the cayenne…..this year I added 4 oz of room-temperature cream cheese and it took it to another level!!!!!
Reply
- Karly says
  Posted on 12/17/2019 at 5:08PM
  Sounds amazing!
  Reply
Sue says
Posted on 11/28/2019 at 10:37AM
Scalloped corn uses saltines. Your recipe is corn souffle aka corn casserole. They are totally different dishes.
Reply
- Sherry Sullivan says
  Posted on 12/19/2019 at 6:56PM
  That’s the way I’ve always made it with crackers. Could you send me your recipe cause I can’t find mine and I need to make it for tomorrow night please.
  Reply
Carla says
Posted on 11/13/2019 at 12:58PM
It is not scalloped corn if you use Jiffy cornbread mix! That is a corn cassarole!
Reply
Deborah Wyatt says
Posted on 11/9/2019 at 8:22PM

I’ve been making this for years only I call it corn casserole. It is so very good. Sometime I switch out the can corn with Mexican corn and I top the casserole with cheddar cheese.
Reply
- Karly says
  Posted on 11/10/2019 at 7:35AM
  Sounds delicious with the Mexican corn!
  Reply
Sara says
Posted on 4/26/2019 at 5:33PM
Hi Karly,
This scalloped corn looks delicious. I agree with you, corn is so good, I could eat it for dessert. I’m actually taking a little breather from recipe testing a corn dessert! *soon to make an appearance on my blog*
Hope to see you over there again soon
🙂
Reply
Jackie says
Posted on 4/17/2014 at 3:36PM
Ok, so I LOVE this recipe, it’s like corn-crack, but I’ve made it a couple times now, and it always seems to take a lot longer than it should. Like, two or three hours more. Any ideas why I can’t get this to cook in 45-50 minutes? I’m making this for Easter, and I’d really like it to be ready with the rest of dinner!
Reply
Durelda H. duRemus says
Posted on 8/13/2011 at 5:22PM
LOVE this recipe! LOVED it!!! But what is a dell pepper? Also, sweetie, ya needta git ya need to ponder a bit on “your” and “you’re” . . . ya gettim confused ya got my head a-spinnin’ . . .
Reply
cheryl says
Posted on 11/29/2010 at 7:39PM
made this tonite – big kudos from us!! next time – gonna add some some crumbled bacon!!!!
Reply
Kelly says
Posted on 11/29/2010 at 3:07PM
This looks wonderful. I’m going to try this out before Christmas to possibly make for Christmas dinner. I make a version with Saltines like someone else posted.
Reply
Sarah E. says
Posted on 11/27/2010 at 3:14PM
If you like corn, you ought to try this dip. It’s great!
Corn Dip
2 cans mexicorn/fiesta corn (drain)
1 cup real mayo
1 cup sour cream
2 oz diced pimentos (drain)
2 Tbls diced jalapenos
1/2 tsp garlic powder
1/4 tsp salt
16 oz mexican cheese (divided, 12 oz and 4 oz)
Mix all ingredients together.
Bake in a casserole dish topped with the 4 oz of cheese at 350 for 20 minutes.
Reply
Nicole Lenz says
Posted on 11/23/2010 at 11:06AM
I made this last year with the saltines and it came out a little soupy…looking forward to making it this way for Thanksgiving! Thanks for posting it. You have a great site!
Reply

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