Moist Corn Casserole Recipe
Somewhere between cornbread and creamed corn lies corn casserole (something that actually incorporates both of these dishes in its ingredients). Recipe developer Miriam Hahn describes corn casserole as "a traditional side dish for the holidays," although you need not save it for special occasions as it's neither fancy nor fussy to make. One thing Hahn appreciates about corn casserole is the fact that, as she tells us, "it can be made ahead and just heated up when [you're] ready to serve [it]." Not only is the casserole convenient for advance preparation purposes, but she also feels that "it couldn't be any simpler to make, [as] you just combine the ingredients and bake [it]."
Hahn likes to make her casserole with mayonnaise, explaining that this ingredient "adds a little bit of tang and sweetness while making the dish very moist." If you'd like a spicier version of the dish, she suggests adding chopped jalapeños or red pepper flakes. She also says that you can stir in chopped red or green onions or garlic if you'd like some extra flavor in your corn casserole.
Gather the ingredients for the corn casserole
The main ingredients for this corn casserole come out of two cans and a box: cans of corn kernels and creamed corn, plus a box of cornbread mix. You'll also be adding the aforementioned mayonnaise as well as some sour cream and butter. In addition, be sure to have some cooking spray or a light coating of oil to grease the pan.
Make the batter
Once you've assembled all of the necessary ingredients, preheat the oven to 350 F. Drain the can of corn kernels, then mix it in a large bowl with the creamed corn (don't drain that one), the cornbread mix, mayonnaise, and melted butter. Stir until all of the ingredients combine to make a relatively homogeneous (albeit lumpy) batter.
Bake the corn casserole
Grease a 9-inch baking pan –- you can use either a round or a square one; it won't matter in this recipe. Pour the batter into the pan, then bake it for about an hour. Once the casserole is done, Hahn says "you should see some cracks on the top surface, and the edges should be brown."
Cool the corn casserole
Once the casserole comes out of the oven, you'll need to let it sit for 10 minutes before you attempt to eat it. Once it sets up a bit, it will not only solidify but also cool to the point where you won't burn your mouth on it. If you'd like a garnish, Hahn recommends chopped scallions and/or parsley.
If you don't eat all of the casserole right away, no worries. Hahn tells us "this recipe will last all week in the fridge and heats up beautifully," adding that it's even good cold. She feels that it works well with a roast meat main course such as turkey or ham, but also thinks it could be a brunch dish as well, or perhaps even picnic fare for an outdoor gathering.
- 1 (14 ¾-ounce) can of creamed corn
- 1 (15 ¼-ounce) can of corn kernels, drained
- 1 cup sour cream
- ¼ cup (½ stick) butter, melted
- 2 tablespoons mayonnaise
- 1 (8-ounce) box of cornbread mix
- cooking spray
- chopped parsley, for garnishing
- chopped scallions, for garnishing
- Preheat the oven to 350 F.
- In a large bowl, combine the creamed corn, drained corn kernels, sour cream, melted butter, mayonnaise, and cornbread mix.
- Spray a 9-inch baking pan (round or square) with cooking spray.
- Pour the batter into the pan.
- Bake the cornbread for 60 minutes, or until the top cracks and the edges are brown.
- Let the cornbread cool for 10 minutes.
- Garnish with parsley and/or scallions if desired and serve.
| Calories per Serving | 502 |
| Total Fat | 28.0 g |
| Saturated Fat | 11.4 g |
| Trans Fat | 0.3 g |
| Cholesterol | 42.9 mg |
| Total Carbohydrates | 57.2 g |
| Dietary Fiber | 5.9 g |
| Total Sugars | 5.2 g |
| Sodium | 600.5 mg |
| Protein | 7.8 g |
