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Corn Casserole or Pudding. Not with Jiffy mix.....

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I have to make a corn casserole for Christmas dinner. Anyone have a killer recipe?

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  1. I think all are basically the same- just leave out the Jiffy Mix.

    I use a can of whole kernel corned, drained and a can of cream style corn. Mix with a couple of tablespoons of flour, some sugar, a beaten egg, some cream (or milk), and top with cut up butter. Bake at 350 until middle is set.

      1. This always goes over well:
        Corn/broccoli casserole
        16 oz can creamed corn
        10 oz frozen broccoli
        1 tbsp minced onion
        salt/pepper
        1 egg
        5 tbs melted butter or margarine
        24 saltines, crumbled.

        Cook broccoli. Mix with corn, egg, onion, salt, pepper, 2 tbsp melted butter or margarine and 12 saltines.

        Melt 3 tbsp butter/margarine. Crumble in 12 saltines and mix well. Sprinkle on top of corn/broccoli mixture.

        Bake at 350 for 30 minutes. (Can be baked ahead of time and reheated)

        1. I love this recipe - though it's so sweet it's almost a dessert.

          http://allrecipes.com/Recipe/Chi-Chis...

          1. http://chowhound.chow.com/topics/520142

            I make a smaller amount, so I doubled it when writing the above recipe. Sometimes I add a little bit of herb - summer savory is quite good in this.

              1. i don't have the recipe handy right now, but i love the corn pudding in sara foster's "the foster's market cookbook". no can of creamed corn, and i've never made the suggested accompanying red pepper sauce (i think that's what the sauce is). never needed it. so good!