Corn Casserole is a simple and delicious side dish that can be thrown together in about 5 minutes. It’s perfect for Thanksgiving, Christmas or any time of the year.
This Corn Casserole has been on my must-make list forever, but that list is ever-growing and this recipe, like so many others, got lost in the shuffle. While I was searching my list for new ideas for Thanksgiving side dishes, I came across it and finally got around to making it.
After one bite of this I was in love and understood why corn casserole has been a Thanksgiving tradition for so many people. You guys it’s so good and I could have devoured the entire pan of it.
If you struggle with side dishes like a lot of us do, then you are going to love this recipe. Not only is this corn casserole going to be a delicious addition to your Thanksgiving menu, but it’s also perfect for any weeknight meal.
It’s a comforting, just slightly sweet, creamy, deliciously buttery and so delicious served warm from the oven.
Corn casserole has a “pudding” consistency, so you want it to be moist on the inside. You can tell yourcorn casserole is donewhen it’s lightly brown on top and the center is set and doesn’t jiggle. *Once it’s done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes. This seems to help it not sink/fall after you take it out of the oven.
Can I double this recipe?
Yes! Simply double all the ingredients and pour it into a greased 9 x 13-inch baking dish. Depending on your oven and the type of dish you use, you may need to bake it an additional 10-15 minutes. Just keep on eye on it.
Variations of this Casserole:
Add sugar: If you want a sweeter corn casserole, add 1/4 cup to 1/2 cup of sugar.
Add eggs . . . this will make a lighter, fluffier casserole with a more custard like texture. (It’s more dense with no eggs which is the way I love it).
Add cheese . . .add in 1/2 to 1 cup of cheddar cheese (or sharp or even pepper jack for some kick would be delicious).
Add bacon . . . throw in some chopped cooked bacon for some amazing flavor.
Add green chilies. . . this will give it just a bit of a kick and a great flavor.
You could also try combining a few of these variations. Get creative or just leave it as is because it’s pretty spectacular on its own.
Can corn casserole be made ahead of time?
I have personally never made this casserole ahead of time, but I thought some you of might want to know if could be done. So here is the scoop. . . some sites said this corn casserole can be made up to two days in advance. Just follow the recipe as instructed but instead of baking, cover with foil and store in the fridge for up to two days. Baking time may be a little longer since it will be cold. Then on the flip side of that, other sites said the uncooked batter doesn’t hold up well in the refrigerator.So you go ahead and do what you think, but I will say this comes together in literally five minutes so making it the day of is not a big deal at all.
The main difference between the two is texture. Corn pudding has a gelatinous consistency similar to dessert pudding; the casserole is thicker and can hold its shape. Despite the textural difference between corn casserole and pudding, the ingredients are similar.
This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!
Pour the corn mixture into the prepared baking dish and spread evenly. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.
Wrong Liquid: If you use any liquid other than rich, thick, heavy cream, your pudding is likely to be watery. 2. Under baking: Corn pudding needs to be baked until it's set and slightly jiggly in the center. Under baking can result in a pudding that hasn't fully thickened because the eggs are not fully cooked.
Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.
You can do this one of two ways: grill over high heat for 2-4 minutes per side until husks are charred; or roast in a 500° oven for 35-40 minutes, turning once. In either case, don't remove the husks—they contain flavor, as well as moisture that protects the corn inside from drying out.
A little butter, milk and a dash of sugar will go a long way to improving the flavor. If you have the option, I'd recommend frozen corn over canned. Its already cooked…so just heat. If wanting to keep real simple, I drain, heat then add a little butter, kosher salt and a good bit of Fresh Ground Black Pepper.
According to Allrecipes, the vegetables you selected are the most common culprit for your watery casserole, due to the high percentage of moisture that some of them contain in their raw form which seeps out as they cook down in your dish.
I don't recommend leaving your corn casserole out overnight. Room temperature is the stage where bacterial growth can occur, leading to food poisoning. To ensure the safety and quality of your corn casserole, proper storage is key.
Storage. This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.
Make a cornstarch slurry for a fast and easy thickener.
Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.
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.
Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe.
Corn pudding is a creamy side made with stewed corn, butter, and milk. It often features a thickening agent, such as cornstarch, to make the dish extra decadent. Corn pudding originated in the American South and can be served all year long, but it's frequently associated with Thanksgiving.
Cornbread is a quick bread made with cornmeal that may or may not contain sugar and is usually baked in a skillet, pan, or into sticks. Corn muffins are baked in muffin tins and contain cornmeal and generous amounts of sugar; most are more cake-like in texture.
While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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