The Best Ever Corn Casserole Recipe

Updated on March 14, 2016
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

Source
3.2 stars from 36 ratings of The Best Ever Corn Casserole recipe

My first experience with corn casserole was from childhood. I can remember being a little girl and smelling corn casserole throughout the whole house. I waited in anticipation to get a warm gooey pile of yummy casserole on my plate for dinner.

I probably ate more corn casserole than I ever did anything else on my plate. Of all the dishes that I could possibly make for dinner, short of my Chicken and Dumplings, this has got to be my favorite!

There are so many variations to this dish. Some people choose to use Jiffy Cornbread mix in place of all of the dry ingredients, some would prefer to use 2 cans of whole corn rather than cream-style corn, I've even heard of tons of different recipes that used yogurt or milk in place of sour cream and whipping cream.

Many choose to make their cornbread without sugar, some like to add peppers, tomatoes, chilies, or other vegetables, and others like their corn casserole more wet or more dry. How you choose to make it is perfectly fine!

What makes this meal so great is being able to make it your own.

Cook Time

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: Serves about 12 people.

Ingredients

  • 1 (15oz) can whole kernel sweet corn
  • 1 (15oz) can cream-style corn
  • 1 cup sour cream
  • 1 cup heavy whipping cream
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1/2 cup cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9" x 13" baking dish thoroughly with cooking spray.
  2. Mix all dry ingredients (cornmeal, sugar, baking powder, and salt) together in a small bowl first. Mix until well blended.
  3. Mix all wet ingredients (sour cream, whipping cream, butter, and eggs) together in a separate large bowl. Mix until smooth.
  4. Pour the dry ingredients into the larger bowl with the wet ones and mix really well.
  5. Add in the cheese and corn and mix again.
  6. Pour casserole ingredients into baking dish and bake for approximately for 1 hour, or when golden brown on top and set in the middle.
  7. Allow to cool before serving.

Nutrition Information

Nutrition Facts
Serving size: 1 serving out of 12
Calories 151
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 3 g15%
Unsaturated fat 3 g
Carbohydrates 20 g7%
Sugar 4 g
Fiber 1 g4%
Protein 3 g6%
Cholesterol 34 mg11%
Sodium 314 mg13%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

This is very similar if you choose to use Jiffy in place of all of the dry ingredients. I love Jiffy cornbread, but prefer to make it from scratch!

This was a favorite dish of mine that my mother used to make for me when I was little. Now that I'm married with a family of my own, I make it myself! I love it now just as much as I did then.

Except I've had to make a few changes to my mother's recipe. I like my corn casserole just a little bit lighter and wetter than she used to make and had to add a little bit of sugar.

But I make changes to every recipe that I use to fit our family and our tastes. I'm sure you will too and I encourage you to. The recipes you make now, and love, will stay with you for the rest of your life.

What do you want to spend your life eating?

Quick Poll

Are you a Jiffy or from scratch kind of person when it comes to cornbread?

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Questions & Answers

    © 2013 Victoria Van Ness

    Comments

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        4 months ago from Fountain, CO

        Absolutely! Or you can male it in a divided brownie or pie pan, but I would reduce the cooking time so they don't dry out.

      • profile image

        Natalie Smith 

        4 months ago

        Could you put this in muffin tin cups to make individuals?

      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        5 years ago from Fountain, CO

        Absolutely! Thanks for your comment!

      • icmn91 profile image

        icmn91 

        5 years ago from Australia

        Sounds yum, and easily adapted to gluten-free too!

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