The easiest Thanksgiving side dish! This scalloped corn is baked and uses corn from a can. It's super creamy and cheesy! Made as a casserole, this healthy side dish will be certain to brighten anyone's Thanksgiving feast!
This scalloped corn recipe is near and dear to my heart! My grandma is one of the best cooks I've ever met and this dish originated from her. It has made its appearance on many Thanksgiving tables and has always been a big hit in my family. If you need an easy and absolutely delicious Thanksgiving side dish, look no further!
Ingredients for this side dish
- unsalted butter (1 stick) - softened, I prefer using unsalted over salted because it's better for you health wise to not eat too much sodium in a day. You can always add in more salt as you feel needed.
- can of sweet whole kernel golden corn - Do Not Drain, you want the liquid from the can of corn to be mixed into your casserole to add some juiciness and to keep it moist.
- can of sweet cream style golden corn - using both cans of corn really enhances the recipe by adding in the sweetness and creaminess of this type of canned corn.
- gluten-free cornbread mix - Bob's Red Mill , this is a brand I usually use for all my baking products. I opted for gluten-free cornbread mix, but Grandma's original recipe used Jiffy's Cornbread Mix!
- plain greek yogurt - Grandma's original recipe used sour cream instead of plain Greek yogurt, but I haven't used sour cream in a recipe in years and I think these 2 ingredients taste very similar. The choice is yours!
- shredded cheddar cheese - you can buy your cheese already shredded or if you really want to freshen it up even more go for a block of cheddar and shred it yourself!
How to make scalloped corn
Step 1 - Preheat oven to 350 degrees Fahrenheit and spray a 9 x 13 inch baking dish with cooking spray and set aside.
Step 2 - In a large mixing bowl combine unsalted butter, whole kernel can of corn, sweet cream-style can of corn, cornbread mix, eggs, plain greek yogurt, onion, and scallions. Mix well to combine.
Step 3 - Spread evenly in the prepared baking dish and bake for 1 hour.
Step 4 - Remove from oven and sprinkle the shredded cheese evenly on top. Place back in the oven until the cheese is melted.
Unsalted Butter - I always opt for unsalted butter because I believe less sodium is best. You can use salted butter in place of unsalted and the recipe will turn out the same or you can even try ghee.
Gluten-Free Corn Bread Mix - Here you can swap out for any corn bread mix. My Grandma always used Jiffy corn muffin mix.
Greek yogurt - I chose to use Greek yogurt here because it has less calories and fat and it's higher in protein, but you can also use sour cream in place.
How can the kids help
I LOVE cooking with my children, especially during and for the holiday season. My Grandma taught me how to make this recipe and I really enjoyed teaching my kids how to make it, as well. Here are some fun ways to include your kids in cooking up this yummy holiday side dish.
- Have your child help you measure out all the ingredients! That is a fun way to teach them measurements.
- To help with their fine motor skills, have them carefully help you pour the ingredients into the mixing bowl.
- When the casserole dish comes out of the oven and it's time to sprinkle on the cheese, let you child sprinkle away, but be sure to help them so they don't burn themselves on the hot dish.
Tips and FAQ's
Yes, you can! If you decide to use a frozen bag of corn instead, just make sure it is completely thawed out before adding it to your casserole.
I know for Thanksgiving a lot of us like to make our recipes ahead of time so that we can enjoy the day with our family and not be stuck in the kitchen all day. To make your corn casserole ahead of time, follow all steps up until baking it and topping it with cheese. Store the casserole in your fridge tightly sealed with foil and then just pop it in the oven the day of.
This scalloped corn recipe can be stored in an airtight container in the fridge for up to 5 days or if you want to freeze your casserole, place it in a large freezer bag. When time to eat, take it out of the freezer and let it thaw. Then, mix it up and place in the casserole dish and bake away.
Other holiday dishes to serve this year
If you give this dish a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Old-Fashioned Scalloped Corn
- 9 x 13 inch baking dish
- large mixing bowl
- 15 oz can of sweet whole kernel golden corn Do Not Drain
- ½ cup unsalted butter softened
- 15 oz can of sweet cream style golden corn
- 20 oz bag of gluten-free cornbread mix can sub with Jiffy corn muffin mix
- 2 eggs
- ½ cup plain greek yogurt can sub with sour cream
- ½ cup white onion finely chopped
- 2 scallions diced
- 8 oz package of shredded cheddar cheese
- cooking spray
- Step 1 - Preheat oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Step 2 - In a large mixing bowl combine unsalted butter, whole kernel can of corn, sweet cream-style can of corn, cornbread mix, eggs, plain greek yogurt, onion, and scallions. Mix well to combine.
- Step 3 - Spread evenly in the prepared baking dish and bake for 1 hour.
- Step 4 - Remove from oven and sprinkle the shredded cheese evenly on top. Place back in the oven until the cheese is melted.