Corn Casserole
Corn Casserole is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Some people call this creamed corn casserole, corn pudding, spoon corn, or corn souffle. Any way you name it, this corn recipe delicious!
CORN CASSEROLE
Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie.
I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable?
The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.
Now that I have you all buttered up to calorie laden dishes let me introduce you to this dish.
My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds.
I had no idea that is was surprisingly easy and I can’t say enough about how good it is. This one is also from my cookbook! Enjoy!
CAN I MAKE THIS AHEAD OF TIME?
Make the recipe up to three days ahead of time and reheat on the day of serving.
CAN I DOUBLE THIS CORN CASSEROLE?
Yes! You can easily double this by baking it in a 9×13 baking dish. Add 10-15 minutes to the cooking time or until the center isn’t jiggly.
OTHER CORN RECIPES:
- Corn Salsa
- Corn, Avocado, and Tomato Salad
- The Best Sweet Cornbread
- Frito Corn Salad
- White Chocolate Frito Popcorn
- Soft Caramel Corn
Corn Casserole
It's one of my favorite recipes at Thanksgiving and this corn casserole is always one of the first dishes to go. Some people call this Corn Casserole creamed corn casserole, spoon corn, or corn pudding. Any way you name it, this corn recipe delicious!
Ingredients
- 1 (15-oz.) can corn, with liquid
- 1 (15-oz.) can creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
Instructions
- Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
- In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.
Notes
This can be doubled and baked in a 9x13 baking dish. Just make sure to cook it 10-15 minutes longer or until center is not jiggly.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 316Total Fat: 18gUnsaturated Fat: 0gCarbohydrates: 32gSugar: 8gProtein: 3g
i added a bit of pepper just thought it would need it. very easy to make haven’t eaten yet.sounds good and easy thanks depending on how everyone takes to it might add somejaalpenos or other heat to it
Mine cooked for 2 hours and never set. I will not use a recipe again that calls for keeping the corn liquid and no egg. Sorry. My family was super disappointed that we couldn’t eat this with our meal tonight. 🙁
I’m sorry wendy. I’ve made it so many times without issue.
I love this stuff. I use frozen corn thawed instead of canned, I’m not a fan of canned. But I do use canned creamed corn! I make it in two small loaf pans because if I use a 9×9 dish it is too done on the outside and not enough on the inside. I still get the crisp on the outside and done enough on the inside. It has a lot of possibilities too, using cheddar cheese, or adding green chiles or jalapenos, or a little bacon- but I haven’t gotten past the plain recipe, just love it too much as is!
Ha same. I like it how it is.
Made it again in a larger dish. It did set and was delicious. I will not let it go over an inch high from now on.
Great tip!