Creamed Corn Casserole (No Jiffy!)
User Reviews
4.6
Creamed Corn Casserole (No Jiffy!)
Description
Creamed Corn Casserole (No Jiffy!) is prepared by combining dried cornmeal, flour, and seasonings with canned drained whole kernel corn and undrained creamed corn for moisture. Heavy cream and eggs add richness and structure. The addition of melted unsalted butter and shredded white cheddar cheese contributes creaminess and mild tang. Baking the mixture results in a firm yet soft casserole with a creamy interior and slight crust.
The casserole offers a balance of sweetness from the corn and the savory notes from the melted white cheddar and seasonings like garlic and onion powder. The use of white cheddar keeps the color pale and avoids a stringy texture that some cheeses produce. This dish fits well as a comforting side for holiday meals or family dinners.
The recipe notes suggest yellow cornmeal specifically for texture, not substituting with corn flour or starch. Leftovers store well refrigerated for up to five days; freezing is possible but may alter texture. Reheating should be gentle to preserve the casserole's moist creaminess.
Ingredients
- ½ cup cornmeal yellow
- ½ cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15- ounce whole kernel corn drained, canned
- 15- ounce creamed corn do not drain, canned
- 1 cup heavy cream
- 2 egg lightly beaten, large
- ½ cup butter melted, unsalted
- 1 cup White Cheddar Cheese divided, shredded
- chives optional for garnishing
Instructions
- Preheat oven to 350F and spray a 2 1/2 quart ceramic baking dish (or similar sized baking dish ranging from 2 to 3 quarts, a 9x9-inch square baking pan may also be used noting the baking time will likely be reduced if using a metal pan) very well with cooking spray; set aside.
- To a large bowl, add the cornmeal, flour, sugar, baking powder, onion powder, garlic powder, salt, pepper, and whisk to combine; set the dry ingredients aside.Note - Yellow cornmeal is not the same as corn flour nor corn starch. You want yellow cornmeal (or 'corn meal' as it can be spelled) for this recipe.
- To a separate large bowl, add the drained whole kernel corn, the undrained can creamed corn,heavy cream, the lightly beaten eggs, melted butter, half the shredded white cheddar cheese*, and whisk to combine. Note - I recommend heavy cream but if you want to reduce the fat a bit, half-and-half will work. I do not recommend milk because the dish will be lacking richness.
- Add the dry ingredients to the wet, and stir to just combine; don't overmix.
- Turn the batter out into the prepared pan, smooth the top with a spatula, and bake for about 40 minutes, or until the top is set. Baking Tips - The edges may be very lightly golden, and while it may be a bit jiggly in the center, it needs to be set like a muffin top needs to be set, even if a little fragile looking. If the corn casserole is watery looking or sloshing around, it needs to bake longer. However, don't overbake. The texture of a corn casserole is somewhat like pudding or a souffle, not totally hard like corn bread and even softer than Thanksgiving stuffing is how we like to serve it.
- Remove from the oven, evenly sprinkle the remaining half cup of cheese, and bake for an additional 5 minutes, or until the cheese has melted. Note - This step is only to melt the cheese on top; the interior of the casserole needs to be already set and done before adding the cheese.
- Allow the corn casserole to cool momentarily before optionally garnishing with chives and serving.
Notes
- Use yellow cornmeal (not corn flour or starch) for proper texture in the casserole.
- White cheddar adds flavor and melts well without becoming stringy; substitute with Monterey Jack, Havarti, or Provolone if needed.
- Store leftovers airtight in the refrigerator for up to 5 days; the casserole can be frozen up to 3 months but texture may change upon thawing.
- Reheat gently to maintain the casseroles' creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 493mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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