Scalloped Corn For A Crowd Or Potluck
Creamy scalloped corn with a hint of sweetness and richness, perfect for large gatherings or potlucks, offering comfort and savory flavor in every bite.
Ingredients
Instructions
- Mix flour, sugar, and milk until well combined.
- Add beaten eggs and melted butter to the mixture and stir.
- Blend in the cream-style corn cans.
- Pour the mixture into a large casserole dish.
- Bake in a preheated oven at 400°F (200°C) for 1 1/2 to 2 hours, stirring a couple of times during baking.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're short on time, you can substitute the cream-style corn with frozen corn blended until smooth. Ensure to mix the ingredients thoroughly to avoid clumps. For added flavor, try incorporating shredded cheese or diced bell peppers into the mixture. This dish complements American recipes well, making it perfect for potlucks.
Serving Suggestions
Serve this scalloped corn as a side dish at your next potluck, pairing it with proteins like roasted chicken or grilled sausages. It also goes well with a fresh green salad or alongside Rose Ann'S Pound Cake for dessert. For a vegetarian option, pair it with dishes like Sweet Potato, Banana Or Pumpkin Bread.
Storage & Reheating
To store leftovers, let the scalloped corn cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. For reheating, place it in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Corn For A Crowd Or Potluck contains roughly 2714 calories, with 56g protein, 580g carbohydrates, and 109g fat. It is an excellent source of dietary fiber (1435% of the Daily Value), iron (131% of the Daily Value), and protein (113% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 472mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the casserole dish and bake it the next day. This allows the flavors to meld beautifully.
What can I use instead of cream-style corn?
If you don't have cream-style corn, you can blend regular canned corn with a small amount of cream or milk until smooth. Alternatively, frozen corn can be cooked and pureed before adding it to the mixture.
Is this recipe suitable for freezing?
Yes, you can freeze scalloped corn. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil, or place it in a freezer-safe container. To reheat, thaw in the refrigerator overnight and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).