Corn Casserole
An Introduction to Corn Casserole
There’s something irresistibly comforting about a warm, hearty corn casserole. For the past five years, this recipe has been an unwavering favorite in my household, making its appearance at countless gatherings and celebrations. Its creamy texture and subtle sweetness, complemented by the occasional pop of added greens or peppers, elevate this dish from simple side to star of the table. Whether you’re preparing it for a family dinner or a festive holiday feast, this corn casserole promises to be a hit each time.
Why You’ll Love This Recipe
- Easy to Prepare: With minimal ingredients and straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs.
- Versatile: You can easily customize the casserole by adding ingredients like green onions, chiles, or pimentos.
- Make-Ahead Friendly: Prepare in advance and simply bake when ready to serve, making it ideal for busy schedules.
- Crowd-Pleasing: Its delightful flavor has won over everyone at the table, leaving no leftovers!
Kitchen Equipment You’ll Need
- Mixing bowl
- Baking dish (preferably 9×13 inches)
- Oven
- Measuring cups and spoons
- Whisk or spoon for mixing
Ingredients
- 1 can (15 oz) of whole kernel corn, drained
- 1 can (15 oz) of creamed corn
- 1 cup sour cream (low-fat works well)
- 1/2 cup melted butter
- 1 package (8.5 oz) corn muffin mix
- Optional: 1/2 cup chopped green onions
- Optional: 1/2 cup diced pimentos or canned chiles
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter.
- Stir in the corn muffin mix until just combined.
- If using, fold in the chopped green onions, pimentos, or chiles.
- Season with salt and pepper to taste.
- Pour the mixture into a greased 9×13 inch baking dish.
- Garnish with additional green onion stalks if desired.
- Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving.
Tips for Success
- For a firmer casserole, only use half of the liquid from the canned corn.
- Real butter provides the best flavor, but margarine can be substituted if necessary.
- Let the casserole rest at room temperature for 30-45 minutes if made in advance and refrigerated.
Additional Tips and Variations
For a lighter version, reduce the melted butter to 3 tablespoons and use just one egg. Adding bacon bits can provide a smoky flavor that pairs well with the sweetness of the corn. Try doubling the recipe for larger gatherings and bake in a larger dish to save oven space.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 4g
Frequently Asked Questions (FAQ)
Can I use fresh corn instead of canned?
Yes, fresh corn can be used. Simply cook and cut the kernels off the cob before adding them to the mixture.
How can I make this dish dairy-free?
Substitute the sour cream with a dairy-free alternative and use a vegan butter substitute.
Is it possible to freeze the casserole?
Yes, you can freeze the baked casserole. Just ensure it’s completely cooled, then cover tightly before freezing. Reheat in an oven until warmed through.
Conclusion
This corn casserole is a delightful addition to any meal, offering comfort and flavor in every bite. I encourage you to try this recipe and see why it’s been a staple in my kitchen for years. If you do give it a go, please share your experience and any creative twists you added. Happy cooking!