Corn Casserole

Name: Corn Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cans whole kernel corn (15 oz can), drained; 2 cans creamed corn (15 oz can); 2 boxes Jiffy corn muffin mix (8.5 oz box); 8 tbsp unsalted butter, melted; 1 cup sour cream; 2 large eggs, beaten; 1 cup sharp cheddar cheese, shredded; 1/2 tsp salt

A tender, custard-like baked casserole made with whole kernel and creamed corn, cornbread mix, butter, and sour cream - a beloved American holiday staple that sits halfway between a side dish and a pudding.

55 minEasyServes 8290 cal/serving

AmericanSideOvenVegetarianHalal-friendlyNut-FreePork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cans whole kernel corn (15 oz can), drained
2 cans creamed corn (15 oz can)
2 boxes Jiffy corn muffin mix (8.5 oz box)
8 tbsp unsalted butter, melted
1 cup sour cream
2 large eggs, beaten
1 cup sharp cheddar cheese, shredded
1/2 tsp salt

Instructions

1

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2

In a large bowl, stir together 2 cans drained whole kernel corn (15 oz can), 2 cans creamed corn (15 oz can), 2 boxes Jiffy corn muffin mix (8.5 oz box), 8 tbsp melted unsalted butter, 1 cup sour cream, 2 beaten large eggs, and 1/2 tsp salt until just combined.
3

Pour the batter into the prepared baking dish and smooth the top.
4

Bake for 40 minutes. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the top and bake for another 5 minutes until the cheese is melted and the casserole is set and lightly golden.
5

Let cool for 5 minutes before serving.

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Questions

How much time should I plan for Corn Casserole?

As written, 55 minutes: 10 of prep and 45 of cooking. The longest single stretch is step 4 (40 minutes): "Bake for 40 minutes."

What temperature do I cook Corn Casserole at?

For Corn Casserole, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 40 minutes, in step 4.

Why does Corn Casserole say not to overmix?

Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of sour cream in Corn Casserole?

The entry for Corn Casserole calls for 1 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Corn Casserole dairy-free?

Yes. The dairy in Corn Casserole is 8 tbsp unsalted butter, melted, 1 cup sour cream, 1 cup sharp cheddar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How many calories are in Corn Casserole?

One serving (the recipe makes 8) is about 290 calories, with 8 g protein, 36 g carbohydrate and 12 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

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