corn casserole

Creamy corn casserole like you've never had it before! This quick and easy corn pudding makes a great side dish for everything from holiday dinners to everyday weeknight meals.&nbsp;

Easy Corn Pudding

eggs ((room temperature))

butter

white sugar

half and half

cornstarch

vanilla extract

nutmeg

white shoepeg whole kernel corn, drained ((1 can))

cream-style corn ((2 cans))

Preheat oven to 400 Degrees fahrenheit.

Spray a flat 9x13 baking pan with cooking spray.

In a large bowl, lightly beat eggs. Add melted butter and sugar.

In a small bowl, whisk together the milk and cornstarch until smooth.

Stir the cornstarch/milk mixture into the egg mixture.

Add the vanilla extract and dash of nutmeg.

Stir in the drained corn and creamed corn. Blend well.

Pour mixture into prepared baking pan.

Bake for 40-50 minutes or until the top is browned and the center is set.

https://content.jwplatform.com/videos/Kf7Q4cl8.mp4

Creamy corn casserole like you’ve never had it before! This quick and easy corn pudding makes a great side dish for everything from holiday dinners to everyday weeknight meals.

Easy Corn Pudding Recipe

Impress your dinner guests with this creamy, easy corn pudding casserole recipe from Delish. See why this classic southern side is not only sweet, delicious and easy to bake, but the best to make for dinner or a special occasion.

Baked Corn Casserole

c. cornmeal

c. butter, melted and cooled,

c. sugar

eggs

whole milk

heavy cream

c. corn,

creamed corn

Kosher salt

black pepper

smoked

tbsp. chives,

i added a small can of green hatch chiles, mexican Crema(instead of heavy cream) and some blackened seasoning to give it that smoky flavor.

I have made this dish for years and it’s still a favorite for our family!  I have experimented with using cornmeal, Jiffy mix muffin or saltine crackers.  I prefer the saltines but every ones taste is different.  I left the sugar out one time and it seemed to be just bland.  As an addition, I put hatch green Chile’s on top and we love that extra punch!

A total hit! I made this casserole for a dinner party and everyone asked for the recipe!!!!! No modification necessary, this recipe works perfectly the way it is. Will be making this dish again and again. Thank you for sharing.

I came across your recipe while searching for a corn casserole dish that didn't use packaged (Jiffy type) cornmeal mix.  I wanted to use the abundant cornmeal I had on hand.  I had everything else except the creamed corn so off to the grocery store I went.  Stopped at Sprouts Farmer's Market (San Diego, CA) only to find out they don't carry any creamed corn (only whole kernels) but I was determined to make this recipe so I had to to continue with a second grocery store just for creamed corn.

The result was well worth the effort.  I made this dish with canned corn (since I didn't have frozen) and it turned out fantastic!!  Since we all love corn (and who doesn't, right?!), I plan to bake this dish more often now and not just for Thanksgiving time.  It was devoured in no time!

Thank you for posting this wonderful recipe.  Happy Thanksgiving!!!

This Green Chile Corn Casserole is made with whole kernel corn, creamed corn and a box of corn muffin mix. It's one of the easiest recipes you'll make this holiday season!

Green Chile Corn Casserole

cooking spray

8.5-ounce box Jiffy Corn Muffin mix

whole kernel corn, (drained)

Greek yogurt

unsalted butter, (melted)

green chiles

poblano pepper (diced)

Preheat the oven to 350°F. Spray a 9x13 rectangular baking dish with cooking spray or grease with a little cooking oil.

In a large bowl, whisk together all of the ingredients and pour into the prepared baking dish.

Cook for 65 minutes or until lightly browned on top.

Garnish with fresh chives and corn kernels, if desired.

A delicious, popular Southern side dish that&#039;s made with whole corn, creamed corn and Jiffy corn muffin mix. It&#039;s very moist, perfectly sweet, slightly creamy, deliciously buttery and oh so tasty when served warm from the oven. I&#039;ve also listed ingredients to make it from scratch in the notes below.

Corn Casserole

(8.5 oz) Jiffy Corn Muffin Mix ((original or vegetarian))

unsalted butter

(8 oz) sour cream

(15 oz) can whole kernel corn, (well drained)

(15 oz) can cream style corn

Preheat oven to 350 degrees. Spray a 9 by 9-inch or 11 by 7-inch baking dish with non-stick cooking spray.

Melt butter in a large microwave safe mixing bowl in microwave until melted, let cool slightly.

Mix in sour cream and eggs.

Add corn kernels and cream corned and mix.

Pour in Jiffy muffin mix (break up any large clumps) and fold mixture until combined.

Pour into prepared baking dish and bake until set, about 40 - 50 minutes. It should come out free of batter when toothpick is inserted into center and it should no longer jiggle.

This easy corn casserole is a delicious side dish - a cross between cornbread and creamed corn. Its soft and fluffy and has a beautiful golden brown crust.

Easy Corn Casserole

oz canned Creamed Corn

oz canned Corn Kernels (drained)

8.5 oz Corn Muffin Mix

Jalapeno (deseeded and chopped finely)

Eggs (lightly beaten)

Unsalted Butter (melted)

Sour Cream

Salt and Pepper

Mix all the ingredients in a bowl till well combined.

Pour the batter into a casserole and bake for 50-55 minutes or until set.

Making your own vegan corn casserole is a great way to keep your sides healthy, wfpb, and oil-free during the holidays!

Vegan Corn Casserole

whole kernel sweetcorn

whole-wheat or gluten-free flour

cornmeal

tbs chia seeds

tsp baking powder

Blend the chia seeds together with one can of corn (including the liquid) for 1 to 2 minutes. Set the blended mixture to the side.

Add all of the dry ingredients to the baking dish and evenly mix the flour, cornmeal, baking soda, and baking powder.

Drain the liquid from the remaining two cans of sweet corn before mixing them and the rest of the ingredients (dry and wet) together in a large mixing bowl. Once everything has been mixed, evenly spread the mixture out in the baking dish.

Bake at 375 degrees Fahrenheit for 45 minutes or until the top of the dish is golden brown.

https://www.youtube.com/watch?v=C14GNK1nxqI

Vegan Corn Casserole (WFPB, Oil Free)

Creamy corn casserole is a comforting side dish that is creamy, savory, slightly sweet, and filling — a classic and traditional Thanksgiving holiday side.

cup all-purpose flour

yellow cornmeal

sugar

baking powder

salt

(15 oz.) can whole corn kernels, drained

(15 oz.) can creamed corn (or 2 cups thawed frozen corn)

eggs, beaten

cup heavy cream

cup sour cream

tablespoons avocado oil (or melted butter)

In a large mixing bowl, make the corn muffin mix by combining flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly distributed and set aside.

In a medium mixing bowl, whisk well to combine the wet ingredients including canned corn kernels, creamed corn, eggs, heavy cream, sour cream, and oil.

Pour the wet mixture into the corn muffin mix and mix well using a rubber spatula until smooth and no dry ingredients are visible.

Pour the batter into a 9x13-inch casserole dish and bake for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean. Optionally, sprinkle the corn casserole with cheddar cheese and bake for another 10-15 minutes until the melted cheese is bubbly.

Let cool for 10 minutes and serve warm or at room temperature. 

Classic Corn Casserole is a favorite holiday season or easy weeknight side dish!  Cornbread, two kinds of corn, and cheese make this irresistible!

Classic Corn Casserole

15 Ounce Cans Whole Kernel Corn, Drained

15 Ounce Can Creamed Corn

Ounce Package Corn Bread Mix

Ounces Cream Cheese (Softened)

Cup Sour Cream

Large Egg

Tablespoons Butter (Melted)

Salt & Pepper (to taste)

Preheat oven to 350 degrees.

Grease a 9x13 inch baking dish with non-stick spray or butter and set aside.

In a large mixing bowl add all of the corn, corn bread mix, softened cream cheese, sour cream, egg, melted butter, and salt and pepper.

Use a hand mixer on low speed (or a large wooden spoon) to mix until everything is thoroughly combined.

Spread the corn mixture out evenly in prepared baking dish.

Bake in preheated oven for 35-45 minutes until golden.

Make this corn casserole recipe and it will easily become your favorite comfort food. It&#39;s a classic Thanksgiving side dish that requires mixing only 6 ingredients. Bake it and you end up with a creamy soft pudding that&#39;s a perfect complement to any main course.

world famous corn casserole!

sour cream

creamed corn (16 oz.)

whole corn kernels (16 oz.), drained

eggs beaten

butter, melted

corn muffin mix

n a large bowl, stir together the cans of corn, eggs, corn muffin mix, melted butter and sour cream. Pour into a greased 9x11 casserole dish or a 10-inch cast iron skillet.

Bake uncovered for approximately 45 minutes or until golden brown. It should pop up like a soufflé. Serve immediately

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!

Paula Deen's Corn Casserole

whole kernel sweet corn (drained)

Jiffy corn muffin mix

cheddar cheese (shredded)

In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.

Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.

Bake uncovered for 45 minutes. 

Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.

Let stand for 5 minutes prior to serving.

Oven

In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.

Cook on high for 2-3 hours or on low for 4.

Add the shredded cheddar during the last 20 minutes of cooking.

Ensure the center is firm and set prior to serving.

Crock Pot

https://embed.mediavine.com/videos/iNtTQkx0v

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking!

Light, fresh, and oh so good! This is a perfect summer-time side dish!

corn, (drained)

half-and-half

Parmesan cheese, (divided)

basil leaves, (divided)

jalapeno, (finely diced)

shallots, (finely diced)

Heat oven to 350°F.

In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.

Transfer mixture to a prepared 8x8-inch baking dish. Use a small offset spatula and spread into an even layer. Top with the remaining Parmesan.

Bake until bubbling, about, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.

This corn casserole has wonderful reviews. Check out the comments! It's great for any occasion.&nbsp;

corn

cream

green chilis, drained

butter (divided)

green onion

peppers

paprika

cayenne pepper

crispy onions

Brown onion and green or red peppers in skillet in one tablespoon of the butter.  Spray a 2 quart or larger baking dish with cooking spray,  combine the frozen corn, creamed corn, cream cheese, green chilis, the other 3 tablespoons butter (melted), green onion, green or red peppers, salt, paprika and cayenne or black pepper

Bake in preheated 350 degree oven for 20 minutes.  Remove and stir 1/4 cup of the crispy fried onions into the casserole.  Add the remaining onions on top and bake for 20 more minutes or until onions are golden brown.  Makes 8 to 10 servings.

&nbsp;Mexican Corn Casserole is Mexican Street Corn remixed! With all of the same Mexican flavors but fresh OFF the cob and oh so comforting!

Mexican Corn Casserole

onion

sweet corn

jar alfredo sauce

cumin

smoked paprika

salt & pepper (to taste)

cotija cheese

cilantro (for garnish)

chili powder (for garnish)

Preheat to 400 degrees.

In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk.

Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese.

Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.

Cream Cheese Corn Casserole

(8 oz) package cream cheese,

milk

(18 oz) bag frozen corn, thawed

cayenne pepper (optional)

sharp cheddar cheese, grated

Preheat oven to 350°F and grease a 2-quart baking dish.

In a medium pot over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth. Add salt, pepper, corn, and cayenne pepper (if using).

Pour mixture into prepared baking dish and top with cheese. Bake until golden brown and bubbly, about 20 minutes. Enjoy!

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