Corn Casserole Recipe (2024)

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Cooking Notes

Susan

can you make this ahead and warm?

Kristin Snow

Replace the flour, corn meal and baking powder with two boxes of jiffy mix.

elliecooks

Delicious. Made this for a small dinner party last night, and it's gone. Seconds and thirds were had by all. Halved the recipe and made it with all parmesan. Scallions and rosemary, which should not be regarded as optional, round out the flavor profile nicely. Had 3/4 c. more corn than needed so threw it in. Still held together and made for a less pudding-like consistency. Baked it in a pyrex dish that created a chewy, cheesy brown crust around the edge. Yum!

Mary Place

Can this be made ahead and frozen? I am thinking ahead to Thanksgiving!Mary

Stephen

I am from Georgia and we call this corn soufflé. I’ve never had one made from Jiffy. I make a Mexi version by adding rajas (roasted, peeled, seeded strips of Poblano peppers.

CM

Do you thaw the frozen corn first? Asking as it has a fair bit of water which would drain off if thawed first but would go into the dish if you used the corn in its frozen state

Anna

Very, very good - used two bags of frozen corn (so a little less than two pounds), a full bunch of scallions, and just used cooking spray on the baking dish rather than the fussy butter melting situation. Came out perfectly and delicious.

Nancy

I added 1/3 extra cup of sour cream after reading others’ notes about how the original recipe sometimes yielded a dry result. The extra sour cream yielded a delicious result it was not at all dry!

Hope Trachtenberg-Fifer

Veganize:--Use "Earth Balance" or,"I Can't Believe It's Not Butter" (vegan variety, only) margarine in place of butter;--Use "Tofutti Sour Supreme" in place of dairy sour cream;--Use "JUST Egg" egg substitute, or, aquafaba, in place of egg in recipe.Note helpful links, below, to ingredients mentioned, above:https://www.earthbalancenatural.com/baking-sticks/vegan-buttery-stickshttps://www.icantbelieveitsnotbutter.com/products/vegan-spread/https://tofutti.com/frozen-desserts/sour-cream

Donna

Only sub Jiffy if you like it very sweet. The third ingredient in the mix, after flour and cornmeal, is sugar. If you're using fresh, sweet corn to make this, the additional sugar in the mix turns it into something closer to a dessert.

Susan

I am from Chelsea, MI, where Jiffy Mix is made. It is awesome to see them mentioned in this recipes. I have made corn casseroles, souffles for years, but never incorporated Jiffy MIX CORNBREAD. Thanks for this recipe, it looks good.

Lemmonee

Frozen would be the better choice than canned.

Minkas54

I have made the Jiffy Cornbread mix recipe for years, then stopped as it is made with lard and a lot of artificial ingredients. This is so fresh-tasting and delicious! We all loved it! Definitely recommend frozen corn, not canned. I might use a little less butter, just for less calories, and I used light sour cream. It was great!

DLEB

Add peppers as others have noted or ground ancho pepper from your slice drawer. Gives it that smoky / sweet thing...

Dan

Follow-on to my previous note. Use White Lily white corn meal. Sweet is not good for this.

JessMess

This cake will get you drunk. 10 stars.

James M.

I did add extra egg and sour cream. My crew woofed it down and wanted more! Will be adding this to my repertoire for sure.

MF

I sautéed the corn in 4T butter and just sprayed the baking dish before transferring the batter in. I made up for the missing fat with more cheese on top. This was fairly tasty, but the texture wasn’t exactly what I expected; it was more crumbly than soft, not what I’d call “incredibly moist cornbread studded with corn kernels.” I suspect I may have cooked the frozen corn for too long and so there wasn’t enough liquid left for the batter. Clearer instructions please!

Kathy B

Served this alongside a pot of turkey chili for a group of hungry skiers. Everyone went back for seconds, topping their bowls of chili with a raft of corn casserole. Added the 1/3 cup additional sour cream to the casserole batter as suggested by another reader. Next time I make this, I’ll add a small can of diced green chilis. Wonderful casserole; great with chili!

Candace Gallagher

I found this very dry. I used a 2 lb bag of frozen corn (unthawed) and light sour cream (which is all I had). It was tasty but very very dry - like mostly corn with some crumbs around it. Not sure if that was due to using light sour cream. If I made it again I would increase the sour cream and butter and maybe add another egg.

Violet

Fantastic recipe! It turned out great, though a tad too dry. More sour cream might help.

Brett

No one seems to have answered the question: can this dish be made ahead of time and reheated?

Lp

Too buttery and cheesy for my taste. As leftovers just tastes like cheesy corn. Won’t make again.

ahf

Needs more moisture.....very dry.

Mimi

I love corn and was enthusiastic about making this recipe. However, we ended up not liking it. I thought it was too salty, I did not taste the rosemary at all, and I didn't like the consistency (the flour or cornmeal clumped together). I forgot to add the scallions, so maybe that would have made a difference.

AM

This worked great with Bob's Red Mill 1-1 gluten-free baking flour substituted for the AP flour.

Dave G

added a few crushed cornflakes on the top

lee

I found this very dry. Next time I’ll omit sour cream, and instead add 1 can creamed corn, 1 more egg and 3/4 C milk or half and half, and see what happens :)

A.Baker

My mother made this for many years with the addition of small fresh oysters. It was delicious. Coming from the PNW, it was as important as the smoked salmon on the appetizer plate.

Allie

I made this yesterday for Thanksgiving. It was delicious! Based on other notes, I added another 1/2 cup of sour cream and an additional egg. I also added a small can of chopped green chilies and chopped jalapenõs. It wasn't dry at all. I baked it earlier in the day and reheated it. It looked beautiful and everyone loved it.

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Corn Casserole Recipe (2024)

FAQs

What is corn casserole made of? ›

Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined. Spoon mixture into the prepared dish. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Is corn casserole the same as corn pudding? ›

Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

What is the difference between corn casserole and cornbread? ›

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. This is a Southern favorite that makes an excellent side dish, particularly during the holidays.

Why is my corn casserole mushy? ›

If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you're using frozen corn, allow it to thaw before using it to reduce the moisture.

What is a substitute for canned cream corn? ›

CREAMED CORN SUBSTITUTE

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). Use all of it in place of canned creamed corn in this recipe.

How do you know when corn casserole is done? ›

After baking your corn casserole in the oven at 350 F for about 45 to 50 minutes, look for visual cues to determine if the casserole is done, advises Five Boys Baker. A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved.

How long is corn casserole good for? ›

Storage. 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.

Can I use canned corn instead of cornmeal? ›

You do NOT have to slave away to have delicious cornbread on your table this year! Swap out cornmeal for a can of corn or corn on the cob and you are in business. Preheat the oven to 400°F. Start by whisking all wet ingredients: eggs, milk, honey, and melted butter.

Can I use corn muffin mix instead of cornmeal? ›

The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture. Can I use Jiffy corn muffin mix instead of cornmeal? No, the two aren't interchangeable.

What is the difference between southern cornbread and sweet cornbread? ›

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

Can you use Jiffy corn? ›

Stir melted butter, eggs, sour cream, and two types of canned corn together until completely combined. Stir in the Jiffy corn muffin mix. Mix in a box of Jiffy just until no dry spots remain. Be careful not to over-mix so that the casserole bakes up nice and tender.

Is Jiffy corn muffin mix the same as cornbread? ›

“JIFFY” Corn Muffin Mix bakes into a golden, delicious muffin or sweet cornbread. America's Favorite mix is a staple for any pantry, as it compliments any barbecue or chili dish.

What is the difference between Yankee cornbread and Southern cornbread? ›

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.

What is a casserole made of? ›

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

What are casserole dishes made of? ›

“A casserole dish and a baking dish are the same thing, an oven-safe piece of cookware, usually made of ceramic, porcelain, or glass,” says Anthony Contrino, Emmy-awarded culinary producer and food stylist. "They can come in various shapes, with the most common being rectangular, oval, or square.

What is the difference between cornbread and corn pudding? ›

It's made with eggs, cream or half-and-half, corn, a thickening agent, and seasonings, as well as onions, cheese, or other flavorings. Soft and tender, the texture lies somewhere between cornbread and a soufflé. Cornbread, on the other hand, has a soft, cake-like texture, and is made with cornmeal.

What is corn muffin mix made of? ›

WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

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