The BEST Corn Casserole (2024)

FAQs

Why is my corn casserole mushy? ›

Why is my scalloped corn casserole mushy? Corn casserole should have a pudding-like texture in the center, but not be overly mushy. Make sure to bake until the center is set for the right texture, and drain the thawed corn before using if there's excess moisture.

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.

You can tell your corn casserole is done when 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.

DOES sweet CORN CASSEROLE NEED TO BE REFRIGERATED? 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.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.

One key reason cornbread has always been a Southern staple is the predominance of corn among Southern crops. Wheat and rye didn't store well in the heat and humidity of the South. Although the South is known for its biscuits, they were a rarity in earlier centuries. Instead, cornbread was the daily bread of the South.

How can I tell if my casserole is done? ›

Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.

4. How long to boil corn on the cob? Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm.

Why is my corn casserole runny? If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels.

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!

It's best to use your corn the day you buy or harvest it. However, you can keep it fresh longer by storing it, unwashed and unpeeled, in a sealed plastic bag in the crisper drawer of your fridge. This'll keep it usable for about five to seven days.

If it's not in great shape at the store, it will quickly go bad at home, turning soft or mushy with a dried-out husk and fully browned tassel. Withered or dry kernels are another sign your corn has passed its prime.

Don't let your corn cool down by putting it under running water from the faucet. Instead, let it just sit out and cool naturally. "Wait the extra few minutes for it to cool on its own so you don't [end] up with soggy corn," she says.

If you enjoy perfectly tender corn, you might wonder how long to boil it. The answer depends on its freshness and sweetness, as well as whether it's still on the cob, in its husk, or shucked into kernels. Over-boiling can result in an unpleasant mushy texture and reduce its antioxidant activity (1).

If you leave the cobs in boiling water for too long, the corn's starch content will absorb too much water and its pectin will dissolve, yielding kernels with a soggy texture.