Old-Fashioned Scalloped Corn

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!

If you are staying in the holiday spirit and are looking for some holiday appetizers then you need to try Italian Chicken Meatballs and my Juicy Cranberry Turkey Meatballs!

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.

Substitutions

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.

1. Have your child help you measure out all the ingredients! That is a fun way to teach them measurements.
2. To help with their fine motor skills, have them carefully help you pour the ingredients into the mixing bowl.
3. 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

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!