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 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.

Why is my corn casserole runny in the middle? ›

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

How to tell when corn casserole is done? ›

It has that “pudding” consistency, so you want it to be moist on the inside. You can tell that your corn casserole is done when it's lightly brown on top and the center is set — but still soft.

Does corn casserole have to be refrigerated? ›

Refrigerate leftovers in an airtight container for up to 5 days. Toast leftover servings in a warm oven or skillet and top with a fried egg or drizzle of honey — proof that you really can eat this corn casserole any time of day.

Can I use cornmeal instead of cornbread mix? ›

Yes, finely ground cornmeal makes good cornbread with, of course, a smoother texture than normal meal grinds.

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.

Do you bake a casserole covered or uncovered? ›

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

How can I improve my casserole flavor? ›

A homemade white sauce or tomato sauce can truly enhance your casserole. (For instance, our Tater Tot Casserole recipe skips the canned cream of mushroom for fresh mushrooms with garlic.) Experiment with various herbs and spices to personalize your sauce.

How do you make a casserole taste good? ›

Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.

Does Paula Deen's corn casserole have eggs in it? ›

In a large mixing bowl, combine the whole kernel corn, cream style corn, unsalted melted butter, eggs, sour cream, Jiffy corn muffin mix and 1-½ cups of the shredded cheese. Mix these Paula Deen Corn Casserole ingredients together well and then pour the mixture into your prepared pan.

How much sour cream is in Paula Deen's corn casserole? ›

Ingredients
  1. 1 (15 1/4 oz) can drained whole kernel corn.
  2. 1 (14 3/4 oz) can cream-style corn.
  3. 1 cup sour cream.
  4. 1/2 cup (1 stick) melted butter.
  5. 1 (8 oz) package corn muffin mix.
  6. medium shredded cheddar cheese.

What temperature do you reheat corn casserole? ›

When ready to reheat, let sit at room temperature for 30 minutes. Cover Corn Casserole with foil and bake at 350 degrees F for 15 minutes, then remove foil and bake uncovered for an additional 5-10 minutes or until heated through.

What happens if you forget to put casserole in the fridge overnight? ›

Myth: You shouldn't put hot foods in the refrigerator.

Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation. If you leave food out to cool and forget about it after 2 hours, throw it away.

Can I eat corn that was left out overnight? ›

Grilled corn, like any other cooked food, has a limited safe consumption window when left at room temperature. According to food safety guidelines, perishable foods should not be left out for more than two hours.

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 cornbread the same as corn Meal? ›

No. Cornbread made with cornmeal, but the two aren't the same thing. To achieve a golden loaf of cornbread, it takes more than just cornmeal.

Is there a difference between corn muffin and cornbread mix? ›

Cornbread is a quick bread made with cornmeal that may or may not contain sugar and is usually baked in a skillet, pan, or into sticks. Corn muffins are baked in muffin tins and contain cornmeal and generous amounts of sugar; most are more cake-like in texture.

What is a good substitute for cornbread? ›

Oat flour provides a similar consistency to traditional cornbread but with more protein and fiber. It's also a good option for those looking to reduce their gluten intake. Adding cooked quinoa to the batter increases the protein content and adds a pleasant crunch.

What did cornbread used to be called? ›

The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake. Because cornbread traveled well, some began calling it journey cake, which evolved into the name Johnny cake. But whatever it was called, it was all cornbread.

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