Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
My first experience with corn casserole was as a child. I can remember being a little girl and smelling the cooking casserole throughout the whole house. I waited in anticipation to get a warm and 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. For example, some people choose to use Jiffy Cornbread mix in place of the dry ingredients and others would prefer to use two cans of whole corn rather than cream-style corn. I've even heard of recipes that use 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.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
Serves about 12 people.
- 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
- Preheat oven to 350 degrees F. Spray a 9" x 13" baking dish thoroughly with cooking spray.
- Mix all dry ingredients (cornmeal, sugar, baking powder, and salt) together in a small bowl. Stir until well blended.
- Mix all wet ingredients (sour cream, whipping cream, butter, and eggs) together in a separate large bowl. Stir until smooth.
- Pour the dry ingredients into the larger bowl with the wet ones and mix really well.
- Add in the cheese and corn. Mix again.
- Pour casserole ingredients into baking dish. Bake for approximately 1 hour or when golden brown on top and set in the middle.
- Allow to cool before serving.
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, though I have made a few changes to my mother's recipe. Nowadays, I like my corn casserole just a little bit lighter and wetter than she used to make, so I add a little bit of sugar.
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 and love now will stay with you for the rest of your life.
What do you want to spend your life eating?
© 2013 Victoria Van Ness
Victoria Van Ness (author) from Fountain, CO on February 28, 2018:
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.
Natalie Smith on February 24, 2018:
Could you put this in muffin tin cups to make individuals?
Victoria Van Ness (author) from Fountain, CO on April 03, 2013:
Absolutely! Thanks for your comment!
icmn91 from Australia on April 02, 2013:
Sounds yum, and easily adapted to gluten-free too!