Tried a recipe for corn casserole recently and thought there was a fifty-fifty chance that our picky girls would refuse to even taste it. Well I’m happy to report that I was totally and completely wrong. They inhaled this thing and gleeful called it “corn cake.” Ree even wrote in her school spelling sentences that week that she got to have cake for dinner. (Sometimes I wonder what those teachers think of us. But I probably really don’t want to know...)
Anyhow, this would make the perfect side at a Thanksgiving dinner, so here it is. Hope your family enjoys it as much as we did.
Corn Casserole (AKA: Corn Cake)
1 15-ounce can whole-kernel corn (with juice, don’t drain)
1 15-ounce can cream-style corn
1 cup sour cream
1/4 cup sugar
2 eggs, beaten lightly
1/2 cup melted butter
1 8-ounce box Jiffy corn muffin mix
The easy-peasy instructions: Mix everything together in a big bowl, adding the muffin mix last. Pour into a large ungreased casserole pan (something around 9x13, I use our glass lasagna pan). Bake at 350 degrees for 60 minutes (or maybe even longer, check to see that it’s set up). Let stand 5-10 minutes before serving.
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Dude. Jiffy + sugar + anything = cake in my book ;)
ReplyDeleteLooks YUMMY!
We have been making making this for about 20 years...it is yummy.
ReplyDeleteComing from the state where the sweet corn is grown, let me tell you: that recipe is spot on. That's how "corn cake" is made in the Hoosier state. I'm a Jiffy girl, and trust me, I've tried them all. Great...now I'm going to call it corn cake, and I'm craving it for dinner with a slab of ham and some green beans.
ReplyDeleteOnce again, I SO wish that we were neighbors.
DeleteClaire calls cornbread corn cake. Can't wait to try this.
ReplyDeleteLooks delicious. I have another recipe that is loaded with cheese and mild chilies that leaves you smiling for hours.
ReplyDeleteMmmmm, feel free to share! :-)
DeleteHere you go!
DeleteDynasty Corn Pudding
4 oz (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (we used frozen corn)
2 eggs
1 cup sour cream
9 oz. Monterey Jack or Pepper Jack cheese, cut into 1/2-inch cubes (we used Monterey Jack)
1/2 cup cornmeal
1 (4 oz) can whole green chiles, drained, patted dry, and cut into 1/2-inch pieces (we used can of diced green chiles drained)
1/2 tsp salt
1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees. Generously butter a 2-qt rectangular casserole dish.
2. In a blender or food processor, puree 1-cup corn kernels with melted butter and eggs.
3. In a large bowl, combine all remaining ingredients except Parmesan cheese. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake 30 minutes, or until puffed and golden all over top. If it is not golden put under broiler for a few minutes, but do not burn.
Serves 12
Oh yum!!!! Thanks for sharing. I'll definitely try it.
DeleteTo be clear, it's one can of kernel corn with juice and one can of cream corn? I am SO making this.
ReplyDeleteOoo, yes, thanks, I'll go fix that.
DeleteThank,you - just what I've been needing.
ReplyDeleteM3 - how do you think this would be if I put in a can of drained mild green chilis??
ReplyDeleteI think it would be great - but I really really love green chiles. It might take away from some of the sweetness of the "cake" for kids? I'm making a pot of white chicken chili right now with two cans of green chiles in it. Mmmmmmmm.
DeletePlease share this recipe.
DeleteLooks yummy and will try this recipe. Have tried my sisters recipe for this and have yet to get it to turn out edible. Thanks for sharing.
ReplyDeleteForgot to ask, what size cans of corn do you use? Thanks
ReplyDeleteThe 15-oz size, I'll add that to the post. Thanks!
DeleteMmm...looks super yummy! Heading south of the border this weekend so will add a box of Jiffy corn muffin mix to the shopping list.
ReplyDelete4 months and counting until Tar-jay opens in Canada. YAY!!!! Hoping they'll carry some of this neat stuff we can't get here.
We make this every year when we're in Aruba, delish! Maisie used to love it...maybe one day she'll get to eat it again.
ReplyDeleteI've made this for years and my adult children ask for it on holidays. I add swiss cheese at the very end and that gives it a nice flavor also. Glad the girls enjoyed it.
ReplyDeleteM3 - really want that chicken chili recipe. That is right up my chicken-lovin' alley.
ReplyDeleteBrenda, it was good. Here's the recipe if you want to try it:http://www.tasteofhome.com/Recipes/Creamy-White-Chili
DeleteYes, this is a great recipe! A friend gave it to me a few years ago, and I love it. Planning to make it for Turkey day :)
ReplyDeleteLooks so yummy! I love Jiffy corn bread. I will have to give this recipe a try for sure! Thanks for sharing!
ReplyDeleteI have been making this for years. Everyone goes nuts for it at Thanksgiving!
ReplyDeleteI've also been making this for years! Got the recipe from a woman at church. She passed away from breast cancer when her kids were little. When I make it, I always remember her. I will NEVER do regular cornbread again. You can also add chopped green chiles for a Mexican flavor. This recipe never fails to surprise people.
ReplyDeleteFinally fixed this tongiht for dinner. Couldn't get it to totally bake through, middle was almost like a puddin. Outsides were delicious and I baked for over an hour and a half. Any suggestions would be appreciated.
ReplyDeleteHI M3! Can this be made ahead of time? Thanks
ReplyDeleteCheryl
Cheryl, it can be made a day or so ahead. If you want it to be served warm, it can be cut up and microwaved a little bit.
ReplyDeleteI tried this on Sunday for our church's Thanksgiving dinner. I was wondering if it was supposed to be gooey in the middle?(I, too, baked it for over an hour.) Did you get it to be cake like in the middle? Is a lasagna pan bigger than 9x13?
ReplyDeleteBy the way, Hearthsong.com and MagicCabin.com were offering Free shipping and both had the Pinto sit-on pony.
Mmmm....finally made this tonight. I didn't know what the kids would think of a cornbread that is almost a spoon bread. They are not really into casseroles. But my daughter (the picky one) took one bite and said, "This tastes like BUTTER!" and ate it all up.
ReplyDeleteI wanted it done a little faster (trying to eat by 7:30, but I didn't get it mixed until 6:40), so I upped the temp to 360 and it was done in about 40 or 45 minutes. It was just as golden as yours on the outside, so I think it was the right consistency.