Corn casserole is a popular pin on Pinterest right now. Recipes vary and I can’t argue whether or not mine is the best version, but it’s certainly the most simple. You only need five ingredients and you can whip it up in less than an hour. This delicious, crowd-pleasing casserole is my ace in the hole for church potlucks and covered dish parties. In fact, it makes for an easy Thanksgiving recipe if you’ve started to make plans for the big holiday meal.
Photo Source: Pennies on a Platter
(serves 8-10)
Ingredients:
1-8 ounce container of sour cream
½ cup unsalted butter, softened
1-15 ounce can creamed corn
1-15 ounce can whole kernel corn (drained)
1-8.5 ounce package cornbread mix*
*I recommend using Jiffy Mix
Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine ingredients—sour cream, butter, creamed corn, corn niblets and cornbread mix.
3. Pour into a 1 quart casserole dish and bake for 40 minutes.
Done. I’m not kidding. It’s that easy.
What are your easy go-to dishes?
I use this recipe and it is out of this world good.
Yummmmeeeeeeee.
This is the kind of recipe I like. Simple and it's good too. I make this.
I will definitely do this recipe we love cornbread so I know we will enjoy corn casserole.
THIS WILL BE ON MY TABLE…… Thanksgiving and perhaps for Christmas too………..
Perfect, but even better when you add 2 beaten eggs, and 2 Tablespoons Sugar.
THAT'S HOW CORNBRED IS DONE,IT SOUNDS LIKE A WINNER..I'LL MAKE A SAMPLE PRIOR THANKSAGIVING. THANKS FOR THE TIP.
Try adding green chilis to it too. To DIE for
We usually add an egg, and let swiss cheese melt on top when its done cooking. Super good!!
I was looking for something different for Thanksgiving and this looks easy and delicious. I will probably add some chopped green onion and maybe some grated cheese.
If you don't have corn bread mix, use 2-3 Tablespoons of flour, add 2-3 beaten eggs and a little sugar. Also saute onion, and red and green peppers and add to corn mixture before baking. Have also used cream or evaporated milk rather than sour cream. Makes an excellent casserole either way.
Recipe is great, however several times of using Jiffy mix I found bug webs inside so decided to use other brands.
Try using flour………the first recipe for Corn Casserole that I ever used called for flour. In fact, I have never used corn bread mix but was eager to try it. Now, I will stick with flour. My recipe also called for crushed saltines layered in pan first and then scattered over top. I long since stopped using the saltine crackers. Simply not needed.
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I made this once and when I discovered that I was out of sour cream – I used vanilla yogurt. It was fabulous!
I am going to try this recipe. I will add sliced jalapenos/pickled and cheese.
I had to buy it already made this year. But now that I found recipe I'm gonna make it myself. Thanks
Why does mine come out too runny at 40 minutes? I followed the recipe exactly. It can't be my oven because I even tried it at my mom's house and the exact thing happened. Maybe it needs to be in the oven longer? Use different container? I used the corningware container just like in the picture.
To make it more of a pudding consistency, add 2-3 slightlen beaten eggs. The eggs make the pudding. Or use less sour cream. But I would try the eggs myself. I always use eggs in any "pudding" that I make, and am always surprised to see this recipe and some rice pudding recipes that do not list the use of eggs.
The other name for corn casserole is corn pudding
is it suppose to be more of a bread consistency,or a pudding consistency???
It's a cross between having a consistency like a souffle and that's why it's a pudding. Most of the recipes call for beaten eggs folded in…….hence a pudding like softness inside….not runny but set in middle like jello almost, just not stiff like that.
If you have Stouffer's products in your area, try to find the Corn Souflee in the individual entree size………it's wonderful and once you try it, you will see what the Corn Pudding / Corn casserole looks like. Many people cook theirs with Cheese. I am not a cheese lover in this particular item, and that could be because I was accustomed to eating the Stouffer product before I ever cooked my first Corn casserole / pudding.
Corn Souffle Recipe
2 Cans Whole Kernel Corn
2 Cans Cream Style Corn
4 Tblsp Flour
3-4 Tblsp Sugar (Optional)
1/2 – 1 Cup diced, sauted onion, bell peppers (optional)
1 – 2 tsp seasoning of choice (I use Tony Chachere)
1/3 Cup evaporated milk, Whole cream, or half/half
4 Eggs, beaten
2 Tblsp Margerine or Butter, cut & dropped in – in small pieces
Mix all together and pour into 13 x 9 baking pan……..oiled with Pam or other spray ……or line pan with Reynold's non-stick foil. Cover with foil or other lid or covering.
Bake in pre-heated oven at 350 degrees 1-1 1/2 hours . Check after 40 minutes and touch in center or stick fork in to see if it's set/ firm. If set remove covering so it can brown very lightly, but not burn. Sugar can cause burning.
Remove from oven and let stand for 20-30 minutes to finish setting.