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?
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:
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.
1 can creamed corn
1 can corn, drained
1 stick melted butter
1 box Jiffy corn bread mix
1 cup sour cream
Mix together, bake at 350 in a deep dish until done (about 45-55 minutes).
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
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!!!)
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
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.
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)
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
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.
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.
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.
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
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.