Corn Casserole

Corn Casserole is an irresistible side dish, a cross between cornbread, creamed corn and soufflé with a golden brown caramelised top. It reheats 100% perfectly, so it’s a fabulous make-ahead side dish!

Corn Casserole is a popular Thanksgiving side dish but it’s so delicious, we should make it all year round! This corn casserole recipe is made from scratch with a shortcut option using Jiffy mix. Corn Casserole recipe originally published November 2016, updated with new photos and recipe video. No change to recipe – it’s a reader recipe that’s perfect as is!

From Scratch Corn Casserole recipe!

I only had corn casserole for the first time in my life a few years ago 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. So 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.

Her Corn Casserole is sensational. Utterly and speechlessly delicious. Dangerously addictive. So good, it stole the show at my Thanksgiving lunch!

WHAT IT TASTES LIKE

This is not the sort of side dish 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, with a texture like souffle but not as aerated. It looks like it has a cake texture and it holds its shape when served, but it’s much more moist, almost like a juicy pudding.

It’s quite sweet from both the corn and sugar. But it works. I have a savoury rather than sweet tooth, but I didn’t think this was too sweet.

WHAT TO SERVE WITH CORN CASSEROLE

Corn Casserole is a terrific quick side dish that’s a bit different from the usual but is the sort of food that’s universally appealing. It works well with any protein that’s made with savoury flavours (as opposed to sweet-savoury sauces like Honey Garlic Chicken).

Classic pairings are turkey* and Roast Chicken, but I’ve also served it with Roast Pork with Crispy Crackling.

* Turkey options: Roasted Whole Turkey, Garlic Herb Slow Cooker Turkey Breast (pictured below), Roasted Garlic Herb Turkey Breast, Classic Juicy Slow Cooker Turkey Breast, Cajun Turkey with Stuffing

WITH THANKS TO A SASSY SOUTHERN LADY

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! Much of my Thanksgiving Menu from 2016 is credited to Dorothy, including the centrepiece Cajun Baked Turkey Breast roasted WITH a Cajun Dressing / Stuffing. It’s incredible!!

Thank you Dorothy, for sharing your amazing recipes with me so I can share them with my readers. I am truly honoured! – Nagi x

WATCH HOW TO MAKE IT

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Creamy Corn Casserole

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Recipe video above. A sensational side dish for anytime, but especially for Thanksgiving, this creamy Corn Casserole tastes like a cross between corn bread and soufflé. It tastes very corn-y, it's sweet yet savoury, very moist and soft inside. Make this using corn bread mix OR from scratch!

Prep Time:10 minutes

Cook Time:55 minutes

Total Time:1 hour 5 minutes

Servings:10

Hover over "Servings" value to reveal recipe scaler

Author:Nagi | RecipeTin Eats

Course:Sides

Cuisine:Southern

Keyword:Corn Casserole

Ingredients

Dry Ingredients

• 2/3 cup (100g) flour* (all purpose/plain)
• 1/2 cup (80g) yellow cornmeal* (Note 2)
• 1/4 cup (55g) white sugar*
• 1 tbsp baking powder*
• 1/4 tsp salt*
• Pinch of cayenne pepper

Wet Ingredients

• 420 g / 14 oz creamed corn (Note 3 for sub)
• 420 g / 14 oz canned corn kernels - do not drain!!
• 2 eggs , beaten
• 1 stick / 115 g unsalted butter , melted
• 1 cup (230g) sour cream
• 2 tbsp vegetable oil

Instructions

• Preheat oven to 325F/165C.
• Whisk Dry ingredients in a bowl.
• Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
• Pour into a 2-2.5 quart / 2-2.5 litre / 8 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). The top should be a deep golden brown.
• Serve warm or even at room temperature.

Recipe Notes:

* These ingredients can be substituted with 1 x 8.5 oz packet of Jiffy corn muffin mix (not available in Australia).

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. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (we tried it and it's near perfect) - use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can  + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.

4. RECIPE CREDIT 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."

5. MAKE AHEAD: Reheats great! Reheat covered in the oven at 180C/350F for 15 minutes, then 10 minutes uncovered (to make the top a bit crispy). OR microwave. Also freezes great!

6. NUTRITION Serves 8 - 12 as a side as part of a larger menu. Nutrition per serving assuming this serves 10.

Nutrition Facts

Creamy Corn Casserole

Amount Per Serving (150 g)

Calories 297 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 11g 55%

Cholesterol 69mg 23%

Sodium 271mg 11%

Potassium 300mg 9%

Total Carbohydrates 29g 10%

Dietary Fiber 1g 4%

Sugars 5g

Protein 4g 8%

Vitamin A 10.2%

Vitamin C 3.3%

Calcium 8.7%

Iron 6.4%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published November 2016. Updated with new photos, recipe video and post writing tidied up. No change to recipe - I wouldn't dare! It's perfect as is!

Nutrition

Serving: 150gCalories: 297kcalCarbohydrates: 29g (10%)Protein: 4g (8%)Fat: 18g (28%)Saturated Fat: 11g (55%)Cholesterol: 69mg (23%)Sodium: 271mg (11%)Potassium: 300mg (9%)Fiber: 1g (4%)Sugar: 5gVitamin A: 10.2%Vitamin C: 3.3%Calcium: 8.7%Iron: 6.4%

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats or leave me a comment & rating below.

THANKSGIVING 2016 MENU

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