Scalloped Corn not Very Popular at Thanksgiving

debodun

debodun

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Location
way upstate in New York, USA
I made a corn casserole to bring to my aunt's house for Thanksgiving. There were 9 people in attendance. I brought most of it home. I didn't see it on many plates and the two plates on which I saw it, the guests didn't eat it. I think a corn dish is more traditional than green bean casserole. Maybe someone has insights as to why corn casserole wasn't popular. This is the recipe:


2 eggs
1 - 15 oz. can creamed corn
1 - 15 oz. can whole kernel corn (undrained)
1 cup sour cream
1 - 8 oz. pkg Jiffy cornbread mix
2 Tbsp. sugar
½ cup (1 stick) melted butter
1 cup shredded cheddar cheese

Preheat oven to 400F.
Spray a 2 quart casserole dish with non-stick spray.
In a large mixing bowl, beat the eggs slightly.
Add sour cream, melted butter, sugar and corn and cheese. Mix.
Fold in cornbread mix.
Place in prepared casserole dish.

Bake 45 – 60 minutes until set through.

When done baking, top with:

Mix ¾ cup unseasoned breadcrumbs with a Tbsp. grated Paremsan cheese and 3 Tbsp. melted butter.

Sprinkle over the top of baked casserole.

Return to oven for 15 minutes.
 

That’s disappointing because everything takes time to put together. Did the flavour seem ok to you, Deb? Was it salty?

Seems like next year you’ll be taking a green bean casserole. 😉

@hollydolly, do Brits serve the traditional American-style green bean casserole? I love it - once a year. So many calories.
 

Jules said:
That’s disappointing because everything takes time to put together. Did the flavour seem ok to you, Deb? Was it salty?

Seems like next year you’ll be taking a green bean casserole. 😉

@hollydolly, do Brits serve the traditional American-style green bean casserole? I love it - once a year. So many calories.
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No Jules... never even heard of it here tbh...
 
I've heard of GB casserole, in US commercials and movies. I've seen photos and recipes. It seems pretty awful! Why do that to green beans?

As for the scalloped corn, I'm sorry people weren't interested. I think people just want what they're used to. As I've mentioned, I took some lovely scalloped potatoes to a Thanksgiving in the US, and everyone went for the mashed potatoes instead. I think here in Canada, people would have preferred the scalloped potatoes. (I could be wrong.)
 
Deb , I could never eat canned cream corn. It's one of the few things I won't eat, so maybe others don't like it either.

Also, frozen corn tastes so much better than canned. I would use 2 packages.

Up the sour cream to make up for the loss of the wetness of the cans of corn. Or add some milk.

I would eliminate the sugar and keep the dish savory.

Maybe the whole negative is using canned?
 
NorthernLight said:
I've heard of GB casserole, in US commercials and movies. I've seen photos and recipes. It seems pretty awful! Why do that to green beans?

As for the scalloped corn, I'm sorry people weren't interested. I think people just want what they're used to. As I've mentioned, I took some lovely scalloped potatoes to a Thanksgiving in the US, and everyone went for the mashed potatoes instead. I think here in Canada, people would have preferred the scalloped potatoes. (I could be wrong.)
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We love home made scalloped potatoes too, but I think the mashed has 2 advantages on Thanksgiving:

!- You could make a well in them to puddle your gravy into.

2- Turkey and extra stuffing takes up so much room in the oven, no room for scalloped potatoes.

I think, anyway.
 
I just follow the recipe, but can make adjustments after trying it once. It tasted okay to me albeit on the sweet side. If I make it again, I'll omit the sugar.

I think you might be onto something with not being able to eat corn. The youngest person there was 32, most others between mid 60s to mid 80s. Some older people have trouble digesting food with high cellulose content, fortunately I'm not one of them. Looks like I'll be eating scalloped corn through the weekend. ;)

My dish wasn't the only one there seemed to be a lot leftover. My female cousin brought sweet potato casserole. It looked just like the apple crisp I made recently. I thought it was much too sweet. And the hostess burnt her stuffing, so that didn't go over well. She also had 4 pies and there was a LOT of those left. Perhaps it was just too much food for 9 people.

People in attendance:

My aunt, the hostess
male cousin and wife
female cousin with husband and son
2 friends of my aunt's
me
 
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If I were there I probably wouldn't have taken corn because 1) never had that style and wouldn't have known whether it was any good, and 2) saving calories and stomach space for the unique favorite Thanksgiving dishes (stuffing, cranberry things).

I avoided green bean casserole for years thinking it was just green beans and a waste of stomach space, but coworkers finally got me to try it (this was long ago) and after that I realized it was special enough to make space on the plate.
 
Never had green bean casserole until my friend at work introduced me to it at a carry-in. Over the years I've taken the traditional Campbell's soup recipe & changed it around after seeing other recipies. I use their Golden Mushroom (more flavor) instead of the Cream-style with a little milk to thin it out. Swapped the canned beans with fresh (cook a little longer) or defrosted & drained frozen. Added sauteed fresh mushrooms & onion in the mix. Hubby will eat it, but not his favorite. I made all of the traditional sides & had leftovers too. I know I made too much food for 8 people, so everyone got leftovers to go home.

Debodun, your corn casserole sounds good...some people aren't willing to try anything new.
 
I like cornbread, but have always kept it simple.
I wouldn't care to add all those extra ingredients, not to mention all those added calories .... just doesn't appeal to me.

And something I have never made or even had, is Green Bean Casserole.
Maybe I should try it sometime. :)
 
That corn casserole looks really delicious to me, @debodun , and I think that I will try making it. I wonder if we added jalapeños and a can of Chile con carne, and maybe some green and red peppers and onion, it would make a Mexican flavored casserole.
I am pretty sure that I have everything to make the recipe you used, so I am going to try making that first and then see if I think it can be adapted to the Mexican one, more like a tamale pie is.
 
I made the same casserole but it has different versions. I only added these ingredients
1 egg
1 - 15 oz. can creamed corn
1 - 15 oz. can whole kernel corn (undrained) but I drained mine
1 cup sour cream
1 - 8 oz. pkg Jiffy cornbread mix
½ cup (1 stick) melted butter

next time I am leaving out the egg it did make it too cake like but the taste was really good.
Here is link for one I used I had a recipe book in front of me and it called for an egg but on video it does not.

 
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Years ago my supervisor brought in cornbread his wife made and it was real moist. She uses 1 jiffy mix, 1 egg and 1 small can of cream corn in place of the milk. I have used that combination for years. I really like the little corn bits in it.
 
Not a fan of canned ingredients or boxed mixes we make this ounce in awhile. Sure prep time is longer & ingredients a little more costly but in retirement time to make food really tasty is part of retiring.

In one bowl combine these dry ingredients
1/2 lb. low salt bacon fried until crispy for crumbling into the mix.
1/2 large yellow onion diced
1 large garlic clove minced
8oz. shredded sharp cheddar cheese grated. Divide into 4oz.. 4oz. to be mixed right away 4 oz. to be added later
1 cup of corn meal. Be ready to add a little more if the mix is to wet when combined with the wet.

In another bowl combine these wet ingredients.
8 oz. whole frozen corn. Thawed & dry combine with whole cream to the consistency you like for creamed corn.
8oz. whole frozen corn thawed & dry.
4 tbls. of melted unsalted butter
2 large eggs beaten just enough to blend yolk

Once satisfied with consistency bake covered at 350 for an hour. Remove cover and top with the remaining 4oz. of cheddar cheese. Continue baking uncovered until cheese is melted & bubbly.

And everyone knows the secret is the BACON
 

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