Corn Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
367 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Corn Casserole
Description
This Corn Casserole starts with canned whole kernel and cream-style corn combined with a corn muffin mix, sour cream, a beaten egg, and melted butter. The mixture produces a rich, creamy batter that bakes into a light and puffed casserole featuring a golden crust around the edges. Adding jalapeño offers a subtle spicy note that livens up the mild corn flavor.
The cooking process involves baking at 350°F in a well-greased casserole dish until set and lightly browned. Doneness is checked by a clean toothpick. Draining the corn kernels thoroughly is important to avoid excess moisture that could make the casserole runny.
This dish complements many entrées, especially grilled or roasted meats, and it can be garnished with fresh green onions or chives for a fresh touch. It stores well and can be prepared ahead or frozen for convenience.
Ingredients
- 2 cans (15 1/4oz each) corn drained, whole kernel
- 1 can (14 3/4oz) cream-style corn
- 1 package (8.5 oz) Jiffy corn muffin mix see Notes for how to make your own
- 1 cup sour cream or plain yogurt
- 1 egg beaten, large
- 1 tick (1/2 cup) butter melted, unsalted
- 1 jalapeño seeded and finely diced, optional
Instructions
- Preheat oven to 350 degrees F. Set up an oven rack in the middle of the oven.
- Lightly grease with butter or cooking spray a 12.25x2.5 baking dish or a baking dish that will hold at least 7 cups of batter.
- In a large bowl, stir and combine all the ingredients until well incorporated. Transfer the batter to the prepared baking dish and level the top with a spatula.
- Bake for 45-50 minutes. The casserole is done when the edges are golden brown, the center is settled, and it looks puffy, light, and overall done. A toothpick inserted into the center of the casserole should come clean or have just a few crumbs attached but no raw batter.
- Serve warm, garnished with chopped fresh green onion or diced chives.
Notes
- A homemade corn muffin mix can replace the Jiffy mix using all-purpose flour, cornmeal, sugar, baking powder, salt, and vegetable oil mixed until smooth.
- Ensure corn kernels are drained well before mixing to prevent a watery casserole.
- Casserole is done when a toothpick inserted near the center comes out clean or with a few crumbs.
- Use an appropriately sized casserole dish (like 9x13 inches) to achieve proper texture and cooking time.
- The casserole can be made a day or two ahead and refrigerated before baking.
- Leftovers freeze well for up to three months when stored in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 655mg | 27% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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