This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Creamed Corn With Cornbread Casserole
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A blend of creamed corn and Jiffy cornbread mix makes this casserole a go-to dish that's simple to prepare. Just mix and bake, and it's ready to serve.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
1 can (15 ounce size) whole kernel corn, undrained
1 can (15 ounce size) cream-style corn
1 package (8 ounce size) Jiffy cornbread mix
1 cup sour cream
1/2 cup butter, softened
directions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Combine the whole kernel corn, cream-style corn, cornbread mix, sour cream, and butter in a bowl and mix until well combined.
Pour the mixture into the prepared baking dish and place it in the oven. Bake the corn casserole for 1 hour at 350 degrees F or until the cornbread is cooked through. A toothpick inserted in the center of the casserole should come out with moist crumbs.
Remove the dish from the oven and let it cool slightly before serving.
recipe tips
If you want extra moisture, add a splash of milk to the batter.
Top the casserole with shredded cheese before baking for added cheesy goodness.
Experiment with seasonings like garlic powder or paprika to up the flavor.
If you prefer a dense texture, reduce the baking time slightly.
Serve this dish warm for the best taste and texture.
Add fresh herbs like parsley or chives before serving for a touch of color and flavor.
Use a gluten-free cornbread mix if necessary for dietary restrictions.
Adjust the baking time if using a glass or ceramic dish, as it may cook faster than metal.
Add a layer of sauteed onions or bell peppers into the mix for added flavor and texture.
common recipe questions
Can I use frozen corn instead of canned?
You can use frozen corn instead of canned for the whole kernel corn. You will need to add about 1/2 cup of liquid (water, broth, or milk) since the recipe calls for undrained canned corn.
What can I substitute for sour cream?
You can use Greek yogurt, buttermilk, or even cream cheese thinned out with a little milk as alternatives for sour cream.
How do I know when the casserole is done baking?
The casserole is done when it is golden brown on top and a toothpick inserted in the center comes out clean or with moist crumbs.
Can I add other ingredients to this recipe?
You can add ingredients like diced jalapenos for spice, crumbled bacon for a savory touch, or shredded cheese for extra flavor.
Can I use cornbread mix from a different brand?
You can use any brand of cornbread mix, just make sure it's the same size (or only use 8 ounces of the mix if it's in a larger package).
Can this casserole be made ahead of time?
You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just give it a stir before baking.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze creamed corn casserole?
You can freeze the baked casserole. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe container for up to 2-3 months.
How do I reheat the casserole?
Reheat the casserole in the oven at 350 degrees F until it is heated through, about 20-30 minutes. You can also use the microwave, but the oven will refresh the texture better.
Is this recipe spicy?
No, this recipe is not spicy. However, you can add spices (cayenne, crushed red pepper flakes) or peppers (sliced jalepenos or spicy green chiles) to increase the heat level if desired.
tools needed
Baking Dish: To hold the cornbread mixture while it bakes in the oven. A 9x13-inch dish is commonly used for casseroles. Make sure to grease it before adding the corn mixture.
Measuring Cup: For measuring the sour cream (and butter if not using stick butter).
Large Mixing Bowl: To combine all the ingredients together before pouring them into the baking dish.
Spatula or Spoon: For mixing the ingredients thoroughly in the large mixing bowl.
Can Opener: For opening the cans of whole kernel corn and cream-style corn (if they are not the pop-top style) before adding them to the mixture.
what goes with it?
BBQ Ribs: Serve alongside the creamed corn casserole for a hearty, Southern-style meal. The sweetness of the corn complements the smokiness of the oven ribs.
Fried Chicken: Pairing crispy fried chicken with the creamed corn adds a crunchy texture contrast. The richness of the chicken is balanced by the creamy corn dish.
Bacon: Crumbling crispy bacon on top of the creamed corn adds a salty, savory element that brings out the dish's slight sweetness.
Green Beans: A side of pecan green beans provides a bright, vegetable contrast, adding color and a crisp texture to the meal.
Chili: Use the cornbread casserole as a base or side for chili. The sweetness of the corn and cornbread balances the spiciness of the chili.
Pulled Pork: The sweetness of the creamed corn and cornbread works well with the savory, slightly sweet profile of pulled pork sandwiches.
Hot Sauce: Drizzling hot sauce over the corn casserole can add a kick that contrasts nicely with its richness.
Salsa: A fresh, chunky salsa can provide a zesty contrast, cutting through the richness of the creamed corn.
Pickled Jalapenos: Adding pickled jalapenos on the side introduces acidity and heat, enhancing the overall flavor.
Chives or Scallions: Sprinkle fresh chives or scallions on top for a pop of color and fresh, onion-y brightness that cuts through the creaminess.
Cheddar Cheese: Melting cheddar cheese on top or offering it as a topping adds a sharp flavor that complements the sweet corn base.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 13, 2013
Needed an easy corn side dish recipe and this worked out very well. Made it exactly as written and no problems and no complaints from my family.
Used frozen corn and cream cheese. Results were almost too rich - maybe the sour cream would cute the thickness of the cream cheese. Would not make again.
: You can't substitute cream cheese for sour cream in this recipe without different results than are intended.
August 21, 2007
I have made this dish dozens of times - it is an essential at almost any holiday meal for our family - can't get any easier. I've substituted plain unflavored yogurt for the sour cream and it works well, too.