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Apr 9, 2013 05:34 PM

Corn Casserole...downsizing it

I've been making a corn casserole for company, and it is always a big hit and very easy. See recipe below (I usually add diced jalapeno). My question is, can this be downsized for 2 or 4 people? A 9x13 dish is way too much usually. Obviously, I don't want 1/2 cans of corn left (I don't think I ever bought canned anything except for this). If you just went with one, which would it be?

This just came to me. I could just use 1 regular can of corn and halve everything else. I could puree 1/2 of the regular can to simulate the creamed corn. I would think that would fit in maybe 4 ramekins or maybe an 8x8 cake pan. Any thoughts?

1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted

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  1. Sounds like a great idea to me. Please report back when you halve it. :)

    1. I'd take an immersion blender to the half can (with liquid) whole kernel, and then halve the recipe. Save half the Jiffy mix for the next time.

      1. I may be no help, but I haven't had baked corn in a solid 12 years (it was an ex's family fave). I am fairly certain that they used the same recipe (except using frozen corn for whole kernel) and used an 8x8 pyrex.

        If you decide to go the route of pureeing the half can of corn, I personally would use heavy cream instead of the corn "water". That way you would still have a little velvety richness of creamed corn (which is really tasty homemade).

        1. At Christmas I made a similar kind of recipe (corn, creamed corn, Jiffy, eggs, jalapeno cheese), but found a recipe for muffins. So we served what we needed and freezed the rest. They were nice and moist, so they reheated really nicely, either in the oven or even in the micorwave, If I find the recipe I'll post it.

          1. My grocery has little toy half cans of creamed corn which I use for recipes like this. And I buy 1 pound bags of frozen corn, so it would be easy to substitute about a half can worth there.

            But, I also think the idea of baking half the batter in muffin tins is a great idea. I have a recipe that I only make for potlucks because it is too much for the 2 of us, so that would be a nice solution to eat half and freeze half as muffins.

            2 Replies
            1. re: dkenworthy

              I only pay 49 cents for the regular cans (14 oz I think), so it isn't much money at all, but I hate to waste food.

              I wonder if they could be freezed in a muffin tin or pan uncooked.

              1. re: michaeljc70

                freezing uncooked batter generally creates leavening issues, so is not a good plan, but any kind of muffin or bread-like thing like this will freeze quite well cooked.