The old fashioned scalloped corn recipe I grew up on. (2024)

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.

If corn pudding cooks too quickly, the eggs can curdle and the solids separate from the liquid – resulting in a watery pudding. When this happens, leave pudding in the oven for a few more minutes, then take out and let it sit at room temperature for 3 to 5 minutes.

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. You'll need some type of thickening agent otherwise, your corn pudding will wind up watery.

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.

The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture. Can I use Jiffy corn muffin mix instead of cornmeal? No, the two aren't interchangeable.

The main difference is the texture. Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

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.

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

It's probably just differences in the type of potato - some are wetter than others and it changes with the seasons. Do you cover it when you bake it? I would use double cream rather than milk if you want it thicker, or bake it for longer to burn off the liquid.

Why is my creamed corn runny? ›

If your creamed corn is on the thin side, the easiest thing to do is let it cook for a few minutes longer. The heat will cook off the extra liquid and thicken things right up!