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Corn Casserole

March 28, 2013

corncasserole2

I have made this casserole SO many times. It’s that good. And it doesn’t hurt that I have an infatuation with cornbread… I wouldn’t be surprised if you have seen this recipe before, have made it previously, or already have it as a staple side dish on your Holiday table. Seriously– this is a very popular dish. It has 1,498 reviews at foodnetwork.com and it averages out at 5-stars.

As with most recipes I find online, I try to review the comments to see what others thought about the dish or to see if there was a common change to the recipe made among them. A ton of people wrote that they decreased the butter in this dish by half. I guess it makes the dish a little too rich or “heavy”. I’ve always listened to the reviewers and made it with half a stick and it turns out great- incredibly moist without any extra oily-ness! So why use the extra 1/2 stick? I even made it with a 1/4 cup of sugar once to give it a sweeter cornbread taste since that is how I prefer my cornbread (surprise, surprise…).

corncasserole1

If I was going to give you one personal suggestion to change in the written recipe it would have to be to mix the cheese into the casserole batter rather than on top during the last 5 minutes of baking. I just don’t feel like it becomes one with the casserole that way, ya know? You can kind of see what I mean by looking at the photos that I have here. It simply lays there on top. No ooey, gooey-ness to it. I need that ooey, gooey-ness when it comes to cheese. It makes me happy. So from now on I am going to add the cheese into the batter and maybe a little extra on top just to cover my bases : )

corncasserole

Corn Casserole
Author: 
Serves: 6 to 8
 
Ingredients
  • 1 (15¼-ounce) can whole kernel corn, drained
  • 1 (14¾-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • ½ cup (1 stick) butter, melted
  • 1 to 1½ cups shredded Cheddar
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

 

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{ 1 comment… read it below or add one }

Roxie February 14, 2016 at 10:49 pm

I add an egg to this and add some of the grated cheese – instead of using it all as topping.

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