If you’re looking for a comforting dish that brings warmth to the table, this corn casserole recipe is just what you need. With its sweet and savory flavors, creamy texture, and crispy top, it’s an ideal side for gatherings or a simple family dinner. Easy to prepare and bake, this casserole is a must-try for any corn lover!
Ingredients
– 1 can (15 oz) whole kernel corn, drained
– 1 can (15 oz) cream-style corn
– 1 cup sour cream
– 1/2 cup butter, melted
– 1 package (8.5 oz) corn muffin mix
– 1 cup shredded cheese (cheddar or your choice)
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 15 minutes, and cooking time is about 45-50 minutes.
Nutritional Value
Each serving (1/8 of the casserole) contains approximately 250 calories, 10g fat, 30g carbohydrates, and 5g protein. This is based on standard ingredient brands used in the recipe.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the whole kernel corn and cream-style corn.
3. Add in the sour cream and melted butter; mix well.
4. Stir in the corn muffin mix until fully incorporated.
5. Season with salt and black pepper; mix again.
6. Fold in the shredded cheese until evenly distributed.
7. Pour the mixture into a greased 9×13-inch baking dish.
8. Smooth out the top with a spatula for even baking.
9. Bake in the preheated oven for 45-50 minutes or until golden brown.
10. Let cool for a few minutes before serving.
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a healthier option, or use dairy-free alternatives if you have dietary restrictions. Additionally, you can use different types of cheese, such as pepper jack for a spicy kick.
Serving and Pairings
Corn casserole pairs wonderfully with grilled meats, roasted vegetables, or a fresh garden salad. It also complements holiday meals, making it a festive addition to your table.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or the entire casserole in the oven at 350°F until warmed through. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Cooking Mistakes
– Avoid overmixing the batter, which can lead to a dense texture.
– Ensure the oven is preheated for even cooking.
– Don’t skip greasing the baking dish to prevent sticking.
– Adjust baking time if using a different dish size.
– Be careful not to underbake; the top should be golden brown.
Helpful Tips
– Use fresh corn in season for enhanced flavor.
– Top with extra cheese or breadcrumbs before baking for a crunchy topping.
– Let the casserole sit for a few minutes after baking for easier serving.
– Experiment with adding diced jalapeños for some heat.
FAQs
Can I make corn casserole ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the fridge. Bake it just before serving for the best results.
Is corn casserole gluten-free?
If you use a gluten-free corn muffin mix, this dish can easily be made gluten-free.
Can I add meat to this casserole?
Absolutely! Cooked bacon or shredded chicken can be mixed in for additional protein.
What is the best way to serve corn casserole?
Serve it warm, straight from the oven, as a side dish to complement your main course.
Can I use frozen corn instead of canned?
Yes, frozen corn works well! Just thaw and drain before adding to the mixture.
Conclusion
This corn casserole recipe delivers a delightful combination of flavors and textures, making it a beloved dish for any occasion. Its simplicity and adaptability make it a staple in many kitchens. Enjoy the comforting taste of home with every bite!
Corn Casserole Recipe
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz cream-style corn
- 1 cup sour cream
- 1/2 cup butter melted
- 1 package 8.5 oz corn muffin mix
- 1 cup shredded cheese cheddar or your choice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the whole kernel corn and cream-style corn.
- Add in the sour cream and melted butter; mix well.
- Stir in the corn muffin mix until fully incorporated.
- Season with salt and black pepper; mix again.
- Fold in the shredded cheese until evenly distributed.
- Pour the mixture into a greased 9x13-inch baking dish.
- Smooth out the top with a spatula for even baking.
- Bake in the preheated oven for 45-50 minutes or until golden brown.
- Let cool for a few minutes before serving.
