Scalloped Corn(Pudding)
Creamy scalloped corn combines sweet corn with rich creamed corn and sour cream, baked to perfection. A comforting side, ideal for family dinners or holiday gatherings.
Ingredients
Instructions
- Mix all ingredients evenly in a bowl.
- Pour the mixture into a greased baking dish.
- Bake for 1 hour at 350°F until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese to the mixture before baking. If you don't have Jiffy mix, you can substitute it with a homemade cornbread mix or any other preferred cornbread mix. Adding a bit of black pepper or paprika can enhance the flavor profile. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
This scalloped corn pairs beautifully with grilled meats or roasted vegetables, making it a great side for a barbecue or potluck. It can also be served alongside dishes like Jeanie'S Potato Delight for a comforting meal. Garnish with fresh herbs like parsley or chives for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scalloped corn in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F for about 15-20 minutes, or until warmed through. You can also warm individual portions in the microwave for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Corn(Pudding) contains roughly 320 calories, with 8g protein, 71g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (146% of the Daily Value), and a good source of protein and vitamin C. It also contributes 41g of dietary fiber toward your daily target.
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 use frozen corn instead of canned corn?
Yes, you can substitute frozen corn for the canned corn. Just be sure to thaw and drain it before mixing it into the recipe. This will ensure the right texture and moisture level in your scalloped corn.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, simply pour it into a greased dish and follow the baking instructions as usual. This is a great time-saver for busy days.
What can I do if my scalloped corn is too dry?
If you find your scalloped corn is dry after baking, try adding a bit of extra sour cream or a splash of milk to the mixture before baking. This can help retain moisture. You can also cover it with foil during baking to trap steam and keep it moist.
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).