What’s better than a quick, hot dinner on a chilly winter night? Easily prepared in advance, creamy corn casserole can be the perfect weeknight meal. Yet Jeanette’s creamy corn casserole recipe has so much rich corn flavor that it even stands out for special events.
Easy Weeknight Crowd Pleaser: Our Creamy Corn Casserole Recipe
This creamy corn casserole recipe is so easy that it can be assembled and baked in less than an hour. But, when served, it has the rich, satisfying taste of a dish that’s simmered for hours. We’ll detail how to make this corn casserole from scratch. But first, we’ll provide some info on the dish’s history and some helpful cooking tips.
Where Did Corn Casserole Originate?
Corn is as American as it gets! It was originally introduced to European colonists by Native Americans, and the colonists went on to learn their different techniques and recipes for preparing corn.
One of these recipes called for scraping fresh corn off the cob along with its milky liquid. Once water was added, the ingredients were baked until they thickened into a pudding. Europeans went on to add cream, milk or butter, evolving the dish over time to the creamy corn casserole recipe we enjoy today.
What is Creamed Corn Made Of?
Traditionally, creamed corn doesn’t contain any cream. Its name originates from the creamy consistency that results when corn kernels are removed from the cob and combined with their milky residue. Current creamed corn recipes can include milk or cream as thickeners in baked dishes like sweet corn casserole.
How Do You Thicken Creamed Corn?
When using milk or cream as thickeners for creamed corn we suggest combining each with cornstarch or flour. This creates a slurry or roux that thickens the dish when heated with the creamed corn. Adding more corn to the recipe will also serve as a thickener, as it will soak up more of the liquid.
What Is a Substitute for Creamed Corn?
If you don’t have creamed corn on hand, there are several ways to substitute the flavor and consistency. When pureed in the food processor, frozen corn can provide the same texture and flavor when combined with cornstarch and milk. If you simply need to create a similar consistency to creamed corn, canned cream soups can also be good substitutes. A simple cream sauce of milk, salt, and flour can also mimic the thickness of creamed corn.
Creamy Corn Casserole Recipe
Prep Time: 10 minutes
Cook Time: 35-40 minutes
- ½ cup butter or margarine, melted
- 1 can (8 ¾ oz) whole kernel corn, drained
- 1 can (8 ¾ oz) cream-style corn
- 1-cup sour cream
- 2 eggs
- 1 package Jiffy Corn Muffin Mix
Preheat oven to 375°F. Grease a 1-½ quart casserole dish. Pour melted butter or margarine into dish. Stir in corn. Blend in sour cream and eggs. Add muffin mix. Bake for 35-40 minutes or until center is firm.
From the team at Moore’s Appliance Service, your local appliance experts, we hope you enjoy Jeanette’s easy creamy casserole recipe. Whether it’s a simple weeknight meal or a way to entertain friends and family, it can warm any winter night.