An irresistibly delicious side dish, this Creamy Corn Casserole is a cross between cornbread, creamed corn and soufflé. It’s savoury and sweet, soft and moist inside like a soufflé with a lovely golden brown caramelised top.
Thanksgiving will not be complete without this. Make this super fast using a cornbread mix OR from scratch!
I completely underestimated the sheer deliciousness of this Creamy Corn Casserole recipe.
Some people have the ability to stand up on a surf board, paint portraits, read music. I can do none of these things, but I like to think that I can read recipes. By this, I mean that I can read a recipe and imagine what the taste and texture will be like. I can tell if there will be enough flavour or if it will taste “flat”, like it’s missing something.
Until 2 weeks ago, I’d never had corn casserole before in my life. When a Sassy Lady from the South told me that in her books, her Creamy Corn Casserole was an essential side for a true Thanksgiving experience, I jumped at it when she offered to send me the recipe.
Reading the recipe, I could tell it would taste nice. Similar ingredients to the way I make Corn Bread Muffins, but more wet ingredients.
I was way out.
This Creamy Corn Casserole is sensational. Utterly and speechlessly delicious. Dangerously addictive. So good, it stole the show at my Thanksgiving taste testing lunch. No exaggeration, ask my mother, she was there.
This is not the sort of side dish for feasts that Australians are familiar with, but I really hope that there are Aussies reading this who will give it a try.
The taste is like corn bread, but it is way more moist than corn bread which is actually quite dry. The texture of this Creamy Corn Casserole is like soufflé. It’s soft and creamy, but holds its shape when cut or scooped. There is the ever so slightest graininess from the cornmeal which is reminiscent of corn bread.
It’s quite sweet from the corn, but not overly sweet. The batter is quite runny which is the reason why it’s so moist. I especially love that the liquid in the corn kernel can is used in this recipe – it’s packed with flavour!
I mentioned above that a fortnight ago, I had never heard of let alone made Creamy Corn Casserole. I’ve now made it 3 times.
And the Sassy Lady from the South to whom I owe this discovery? Dorothy from Tennessee! A long time reader of RecipeTin Eats, a brilliant cook to whom the 2016 Thanksgiving Special is credited. The centrepiece of this years’ Thanksgiving menu is sheer genius and deliciousness rolled into one roasting pan: her Cajun Baked Turkey Breast roasted WITH a Cajun Dressing / Stuffing. It’s incredible. If you love Cajun flavours and juicy turkey, you’re going to love the Cajun Turkey Breast recipe – get it here along with the full 2016 Thanksgiving Menu.
Thank you Dorothy, for sharing your amazing recipes with me so I can share them with my readers. I am truly honoured! – Nagi x
PS Dorothy makes this with a corn bread mix which is not sold in Australia. When I told her this, she sent across a from-scratch recipe which is provided in the recipe below as an alternative. Dorothy is the best!
PPS I snuck in an extra recipe today! A stunning Strawberry Spinach Salad with Strawberry Balsamic Dressing. Beautiful colours and hands down probably the best (and most interesting) salad I’ve had all year. ??
- 420 g / 14 oz can creamed corn
- 420 g / 14 oz canned corn kernels - do not drain!!
- 8.5 oz packet Jiffy corn muffin mix OR Homemade Corn Muffin Mix below
- 2 eggs , beaten
- 1 stick / 115 g unsalted butter , melted
- 1 cup sour cream
- Pinch of cayenne pepper
- 2/3 cup flour
- 1/2 cup yellow cornmeal (Note 2)
- 3 tbsp white sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 tbsp vegetable oil
Whisk ingredients in a bowl until mostly lump free. Use in place of Jiffy corn muffin mix per recipe.
Preheat oven to 325F/165C.
Mix all ingredients together in a bowl (including all the liquid in the canned corn kernels).
Pour into a 1 1/2 quart / 1.5 litre / 6 cup casserole dish.
Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection) or until set but still a bit jiggle in the centre (it will set when cooled).
Serve warm or even at room temperature.
1. I make this from scratch instead of using a corn bread mix because corn bread or corn muffin mix is not available here in Australia.
2. Cornmeal is sold in packets labelled as "polenta" here in Australia, which is wrong because Polenta is made from cornmeal (it's like yellow mash, used as a side in Italian cooking). Here is a link to the product sold at Woolworths. It is ground dried maize and it is yellow.
3. This recipe is from a reader - Dorothy from Tennessee. Affectionally referred to as the Sassy Lady from the South to whom a number of recipes on my blog are credited. This recipe is a side for a Cajun Thanksgiving Menu that centres around recipes shared by Dorothy, cooked, eaten and photographed by me. You can find the whole menu in this post: Cajun Baked Turkey Breast.
Dorothy's email credited this recipe as follows: "This is an old time recipe that has appeared in numerous community cookbooks over the years. I suspect it originated from the Jiffy mix."
4. MAKE AHEAD: Reheats great! I reheated it in the microwave because the oven was occupied. 🙂 I made it the day before, could barely tell the difference.
A wonderful reader (Marianne - see in comments) has also reported that this freezes great! I wasn't sure it would hold up but apparently it reheats really well after freezing.
5. Serves 8 - 12 as a side as part of a larger menu. Nutrition per serving assuming this serves 10.
Get the THANKSGIVING 2016 MENU
LIFE OF DOZER
This is probably the first time I’ve ever shared a photo of Dozer on a leash. Usually, he’s running and leaping around wildly like a crazy dog (which he is) but he’s currently under strict instructions to rest. Yet another ligament injury. #DefectDog And before commiserations start pouring in, let’s not forget that Dozer lives a pretty darn cushy life……