Old-Fashioned Scalloped Corn

A birds eye view of scalloped corn in a tin casserole dish and on a white plate with a spoon slotted inside

The easiest Thanksgiving side dish that's 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!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 216kcal

Author Jillian Schneider

Equipment

9 x 13 inch baking dish
large mixing bowl

Ingredients

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

Instructions

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.

Notes

What can your kids help with?

Measuring out the ingredients and adding them to the mixing bowl. Sprinkling the cheese on at the end.

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.

To store this recipe, put it 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.

To make your corn casserole ahead of time, follow all steps up until baking. Store the casserole in your fridge tightly sealed with foil and then just pop it in the oven the day of.

Nutrition