Easy Corn Casserole Recipe - My Baking Addiction (2024)

FAQs

What is the difference between corn casserole and cornbread? ›

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

Why is my corn casserole runny? If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels.

Veggies: If you want to cut through the creamy goodness of this casserole, this simple green salad is your zippy ticket, or these delicious roasted carrots. Other sides: Some classic mashed potatoes, equally classic green bean casserole, or sweet potato casserole because the holidays are all about those casseroles.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

You can substitute 1 ½ cups defrosted frozen corn for the canned corn. You can double the recipe, just bake in a 9″x13″ baking pan. Add ins are limitless! You can add shredded cheese, a can of green chiles or jalapenos to taste.

Northern Cornbread: History and Recipe

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!

Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.

After baking your corn casserole in the oven at 350 F for about 45 to 50 minutes, look for visual cues to determine if the casserole is done, advises Five Boys Baker. A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved.

Is there a substitute for sour cream in corn casserole? ›

I've been on a kick lately of substituting Greek yogurt for sour cream. One of my favorite sides, that I usually only make for holidays, is corn casserole. It's not what you'd call light, but it's OMG so good. The Greek yogurt was a fantastic addition and we demolished this between the two of us in 2 days.

Storage. This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

It makes the batter rise a bit so your cornbread will be light and a little fluffy. If you omit some sort of leavening agent, and baking soda is just one kind, your finished cornbread after baking will be about an inch high, and shall we say, pretty dense.

Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

The main difference between the two is texture. Corn pudding has a gelatinous consistency similar to dessert pudding; the casserole is thicker and can hold its shape. Despite the textural difference between corn casserole and pudding, the ingredients are similar.

Cornbread is a classic semi-sweet Southern quick bread made with yellow cornmeal. Cornbread pudding is made with whole corn, creamed corn, and cornbread mix to create a softer, more souffle-like cake with more moisture content than cornbread.

Northern cornbread isn't very sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture. Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.