HOME > Chowhound > Home Cooking >

Corn Casserole?

AprilxJoy Apr 16, 2014 06:32 AM

I'm supposed to bring the corn casserole for Easter dinner, and I've never even tried it before! I found a recipe with great reviews, however many commented that it seemed more like cornbread than a casserole to them.

Is the texture supposed to be more 'soupy' or 'cornbread-ish'? Is there a recipe any of you may recommend?

  1. Click to Upload a photo (10 MB limit)
  1. m
    magiesmom RE: AprilxJoy Apr 16, 2014 06:38 AM

    There is always a cornbread element in my experience but some recipes are more creamy, which I prefer.

    1. m
      momoftwo RE: AprilxJoy Apr 16, 2014 06:38 AM

      we have a family recipe called corn pudding, its got lots of eggs so its fluffy, not bready. I can post when I get home to see if its what you are looking for . It is delicious!

      1. m
        miss_belle RE: AprilxJoy Apr 16, 2014 06:59 AM

        Paula Deen's corn casserole gets rave reviews. I liked it well enough but it was a tad too sweet for me. Next time(if there is one:-) I won't use Jiffy.


        1. monavano RE: AprilxJoy Apr 16, 2014 09:25 AM

          It should be custardy, not bready.

          1. Kris in Beijing RE: AprilxJoy Apr 16, 2014 09:53 AM

            In my experience, CC comes in 2 varieties-- one is pretty eggy and almost like a soufflé [pudding] whilst the other is an ameliorated cornbread [Paula's].
            I prefer the less bready type, but check with the hostess-- were you asked to bring a [starchy] veg dish or a bread dish?
            This quickly-googled recipe isn't far from my Mom's, but she subs Mexicorn Mix for straight yellow canned:

            1. LaLa RE: AprilxJoy Apr 16, 2014 10:23 AM

              We make corn pudding..not the bready kind.

              1 Reply
              1. re: LaLa
                BangorDin RE: LaLa Apr 16, 2014 11:24 AM

                Yes, this one. Ours is much like this, from the Woman's Day Encyclopedia of Cookery, 1966.
                Personally I'd use less sugar, but not leave it out completely. The use of white corn is a nice variation.

              2. c
                chileheadmike RE: AprilxJoy Apr 16, 2014 10:29 AM

                I've made this once and although I don't really care for it, a lot of people love it.


                1. v
                  valerie RE: AprilxJoy Apr 16, 2014 10:36 AM

                  I like this one. I made it for Thanksgiving last year and it was a big hit. Similar to Paula Deen's but no cheese.

                  Corn Souffle

                  1 can creamed corn
                  1 can corn, drained
                  1 stick melted butter
                  1 box Jiffy corn bread mix
                  1 cup sour cream
                  1 egg

                  Mix together, bake at 350 in a deep dish until done (about 45-55 minutes).

                  6 Replies
                  1. re: valerie
                    Tara57 RE: valerie Apr 16, 2014 05:15 PM

                    I make this Jiffy casserole minus the egg every Thanksgiving and Christmas. My family loves it.

                    1. re: valerie
                      AprilxJoy RE: valerie Apr 17, 2014 12:17 PM

                      This is actually one of the recipes I had been considering. I'll probably use this one. Thank you!

                      1. re: AprilxJoy
                        chowser RE: AprilxJoy Apr 17, 2014 01:00 PM

                        That's the one my SIL makes for every gathering. She has to double it and even then it's the first to disappear. It's even better if you add chopped jalapenos.

                        1. re: AprilxJoy
                          mcsheridan RE: AprilxJoy Apr 17, 2014 01:06 PM

                          I've been following this thread, as I love corn, but have never had the legendary Corn Cassrole. I mean to correct that.

                          Looking over some recipes online, I found one that lists a "Jiffy substitution", should you wish to up the ante generally, or just adjust the sugar content.

                          2/3 c. flour
                          1/4 t. salt
                          1 T. baking powder
                          3 T. sugar
                          1/2 c. cornmeal

                          1. re: AprilxJoy
                            jrvedivici RE: AprilxJoy Apr 17, 2014 05:12 PM

                            I confirmed with my wife, that is the recipe she uses, it's very good. Good luck please report back.

                            1. re: AprilxJoy
                              jw615 RE: AprilxJoy Apr 17, 2014 08:49 PM

                              This is the recipe I use as well, though I do not include the egg. Always go over well.

                          2. jrvedivici RE: AprilxJoy Apr 16, 2014 11:00 AM

                            My wife makes on which is very good. It has a corn bread top to it.....but it is NOT cornbread-ish consistency. I would say it's more soupy, but that's not really accurate either. I think someone mentioned pudding-like, I think that would be the best description.

                            (FYI she generally makes a tray or two for parties......if we have ample left over, I add mixed veggies, cream of chicken soup, and chicken cubes and use it as filling for chicken pot pie!! OMG it's delicious!!!)

                            1. chefj RE: AprilxJoy Apr 16, 2014 11:30 AM

                              Here is what we made in Maryland serves 8:

                              3 C of corn, fresh or frozen
                              1 T sugar
                              2 tsp Kosher salt
                              Ground Pepper to taste
                              2 T Flour
                              3 T Butter melted
                              3 beaten Lrg. Eggs
                              1 C Milk or Evaporated Milk
                              Pinch Nutmeg
                              Combine and Bake in a Gratin Dish 35 min at 350F

                              The recipe is easily altered. Some people and more sugar, Grind some of the Corn, Add Scallions, sauteed Onion, Bacon, Ham, Crab or Cheese.

                              1. DiningDiva RE: AprilxJoy Apr 16, 2014 11:46 AM

                                This recipe is by Linda Evans who starred in that old TV show Dynasty. It's good, and I think it's probably what you're looking for in terms of a casserole dish.

                                Dynasty Corn Pudding
                                4 oz Butter, melted (1 stick)
                                3 Cups corn kernels, fresh (4-5 cobs)
                                2 eggs
                                1 cup sour cream
                                9 oz Monterey Jack Cheese, cut into 1/2" cubes
                                1 can whole green chiles, drained, patted dry and cut into 1/2" pieces
                                1/2 tsp salt
                                1/2 Cup parmesan cheese, grated

                                Preheat oven to 350* and spray a 2 qt. baking dish with pan release (or generously butter it)

                                In a blender or food processor, puree 1 cup of the corn kernels with the melted butter and eggs.

                                In a large bowl combine all the remaining ingredients except the parmesan cheese and add the corn puree mixture. Blend until well combined.

                                Pour into the prepared casserole dish and sprinkle with the parm cheese.

                                Bake for 30 minutes or until the puffed and golden.

                                - Pepper Jack can be subtituted for the Monterey Jack cheese

                                - If the top hasn't browned, but the pudding is set, put it under the broiler for a couple minutes to brown. Watch carefully.

                                - Frozen corn can be substituted for the fresh corn if fresh is out of season

                                1. AreBe RE: AprilxJoy Apr 16, 2014 12:22 PM

                                  Here is my Mom's Corn Pudding Souffle recipe.
                                  1 can cream style corn
                                  2 eggs, well beaten
                                  1 c milk
                                  1 Tbsp. sugar
                                  3 Tbsp. flour
                                  2 Tbsp. melted butter

                                  Mix flour and sugar. Add milk gradually and stir. Add rest of ingredients and place in greased casserole. Bake at 350 for about 1 hour. Mom now microwaves this dish.

                                  1. Becca Porter RE: AprilxJoy Apr 16, 2014 12:23 PM

                                    If you prefer savory over sweet, I made the corn casserole from Homesick Texan's new cookbook last night. It is exactly like I hoped it would be. Delicious! Corn, chipotles, eggs, half n half, Monterey Jack, cilantro...

                                    1. k
                                      kcshigekawa RE: AprilxJoy Apr 16, 2014 12:36 PM

                                      I watched an episode of one of Jacques Pepin's shows last night, and he made a corn gratin that looked delicious.

                                      Here's a link to a recipe: http://www.savorysimple.net/corn-gratin/

                                      I calls for fresh corn, but at this time of year I think frozen (thawed before processing) might have more flavor.

                                      1. s
                                        sandylc RE: AprilxJoy Apr 16, 2014 03:06 PM

                                        There are many versions: Scalloped Corn, Corn Pudding, Spoonbread, etc.

                                        1 Reply
                                        1. re: sandylc
                                          AprilxJoy RE: sandylc Apr 17, 2014 03:57 PM

                                          And just when I think I've learned everything about corn casserole you surprise me with spoonbread! Lol Thank you!

                                        2. AprilxJoy RE: AprilxJoy Apr 17, 2014 03:55 PM

                                          I just want to thank all of you for your help! I learned so much from you all! You're amazing!

                                          3 Replies
                                          1. re: AprilxJoy
                                            Kris in Beijing RE: AprilxJoy Apr 17, 2014 07:41 PM

                                            Hang on to your spatula, there, AxJ -- CH will give you everything you want to know and more about cooking and cuisine if you ask.
                                            Enjoy the ride.

                                            1. re: Kris in Beijing
                                              AprilxJoy RE: Kris in Beijing Apr 18, 2014 11:40 AM

                                              Lol, it certainly appears so!

                                              1. re: AprilxJoy
                                                pine time RE: AprilxJoy Apr 24, 2014 06:50 AM

                                                Edited: oops, saw the follow up, below.

                                          2. z
                                            zackly RE: AprilxJoy Apr 17, 2014 07:56 PM

                                            If you can get fresh sweet corn cut the kernels off the cob then run the back of a chef's knife vigorously on the cob to extract all the milky liquid left behind. Add some half & half, melted butter, fresh ground nutmeg & eggs to make a custard and bake in a souffle dish. For more of a cake like texture add some flour, Bisquick or cornmeal.

                                            1. AprilxJoy RE: AprilxJoy Apr 22, 2014 01:09 PM

                                              Just thought I would let you all know that the corn casserole for Easter turned out great! I used the Paula Dean recipe, minus the cheese. I also sautéed some onion and added a bit of garlic powder as well, as suggested. Being my first experience with it, I can honestly say I didn't find it all that impressive, lol, but others raved about it. My boyfriend's cousin even commented that she never liked it before, but she loved mine. So yay for that :p

                                              2 Replies
                                              1. re: AprilxJoy
                                                mcsheridan RE: AprilxJoy Apr 22, 2014 04:28 PM

                                                Nice of you to check in with results. You do know you're now on the hook for that dish forever? :)

                                                The reward for work well done is always more work.

                                                Glad it turned out so well.

                                                1. re: mcsheridan
                                                  AprilxJoy RE: mcsheridan Apr 23, 2014 09:12 PM

                                                  lol, I'm sure you're right about that. I'll try to suggest something else though in the future! Thanks!

                                              2. jen kalb RE: AprilxJoy Apr 24, 2014 08:31 AM

                                                Ive made this dish many times now - its pretty hard to spoil, using a number of online recipes.

                                                This Easter, however I went back to the soufflee corn pudding recipe I originally received from a lady at my church - I think its the best of all these, very moist and not as greasy as some (more sour cream and moisture, less butter)

                                                Souffle Corn pudding

                                                1 box jiffy corn mix (or equivalent)
                                                1 can creamed corn
                                                1 can corn, with liquid*
                                                2 eggs, lightly beaten
                                                2 C sour cream
                                                1/4 stick butter, melted
                                                grated cheese to top.

                                                I usually use frozen corn, and some extra of that....and add some milk or extra Sour cream to make up for the omitted liquid.

                                                mix together first 6 ingredients, pour into well greased baking pan, sprinkle grated cheddar or other cheese on top, bake at 350 degrees for 45-50 min or so until lightly browned on the top and somewhat set in center - it should not be firmly set.

                                                Note, this pudding puts up with a lot of abuse, even significantly overcooked it is excellent, but it is at its best if not overcooked.

                                                Show Hidden Posts