Q1: What is the difference between a corn casserole, a corn pudding, and a spoonbread?

These classic Southern dishes are all very similar, and the names are often used interchangeably! Generally, a corn casserole , like this recipe, is a simple, baked mixture of corn, cornmeal, and a creamy binder. A corn pudding is often a bit more custardy and may not contain cornmeal. A spoonbread is a very moist, pudding-like cornbread that is so soft it needs to be eaten with a spoon. This recipe is a wonderful hybrid of all three!

Q2: Can I make this recipe with a box of Jiffy® corn muffin mix?

Yes, this recipe is a fantastic from-scratch version of the famous "Jiffy Corn Casserole." To make it with a Jiffy® mix, you would simply use one 8.5-ounce box of the corn muffin mix and omit the all-purpose flour, sugar, baking soda, and salt from this recipe, as those ingredients are already in the mix. Combine the Jiffy® mix with all the other wet ingredients as directed.

Q3: Can I make this casserole ahead of time for a holiday meal?

Yes, absolutely! This is the perfect make-ahead dish to save you stress on a busy cooking day. You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 2 days before you plan to bake it.

Q4: How do I know for sure when my corn casserole is done baking?

The key is to look for a top that is a beautiful light golden brown and for the center to be mostly set . When you gently nudge the pan, the very center of the casserole should have only a very slight jiggle to it. It will continue to firm up as it rests and cools. If the center still looks very wet and liquidy, it needs a few more minutes in the oven.

Q5: Can I use fresh or frozen corn instead of canned?

Yes. If you are using frozen whole kernel corn , you will need about 1 1/2 cups. Be sure to thaw it and drain it well. For the creamed corn, it is best to stick with the canned version as it provides a unique starchy and creamy texture that is hard to replicate. If using fresh corn , you would need about 3 cups of kernels (from about 4-5 ears of corn). You could blend half of the fresh corn with a little milk to create a "creamed" style base.

The Best Creamy & Easy Corn Casserole Recipe

A simple and classic recipe for a creamy, savory corn casserole. This one-bowl, mix-and-bake side dish combines canned whole kernel and creamed corn with shredded sharp Cheddar cheese, cornmeal, sour cream, and melted butter. The resulting batter is baked in a casserole dish until it is set in the middle and lightly golden on top, creating a rich and comforting dish similar to a corn pudding or spoonbread.

Author: Grace
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Yield: 6-8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

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Instructions

Preheat the oven to 350°F.
In a large bowl, add the whole corn, creamed corn, egg, shredded Cheddar cheese, cornmeal, sour cream, melted butter, chives, sugar, baking soda, 1 1/2 teaspoons of salt, and a generous amount of black pepper.
Stir all the ingredients together until they are well combined.
Pour the mixture into a 2-quart baking dish.
Bake for 30 to 35 minutes, until the casserole is lightly golden on the outside and set in the middle.
Let it cool for a few minutes before serving.

Notes

This is a very easy ‘dump and stir’ recipe where all the ingredients are mixed in a single bowl before baking.
The use of both whole kernel corn and creamed corn provides a varied texture.
This dish is a classic side dish for holiday meals like Thanksgiving, as well as for summer barbecues.

Nutrition

Serving Size: 1/8 of casserole
Calories: 350-420
Sugar: 15-20 g
Sodium: 800-1000 mg
Fat: 20-28 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 35-42 g
Fiber: 3-5 g
Protein: 10-14 g
Cholesterol: 70-90 mg

Find it online: https://www.eatswithsoul.com/corn-casserole-recipe/