Corn Casserole
Every holiday casserole typically falls into a specific category—there are the Thanksgiving favorites like macaroni & cheese and candied yams, the time-honored classics like green bean casserole and stuffing, and the more adventurous ones (we're looking at you, everything bagel casserole). However, this corn casserole goes beyond the usual categories and stands out on its own. Loaded with sweet corn, complemented by a touch of paprika and fresh chives, it boasts an irresistibly tender, custard-like texture that will have you reaching for seconds without even realizing it. Make this dish the star of your Thanksgiving dinner, and you'll be basking in compliments all evening long.
Ingredients
- 1/4 cup unsalted butter, melted, cooled, plus more, softened, for pan
- 1 (8.5-oz.) package Jiffy corn muffin mix
- 1 Tbsp. plus 1 1/2 tsp. granulated sugar
- 2 large eggs
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 2 cups frozen corn, thawed, drained
- 1 (15-oz.) can creamed corn
- 3/4 tsp. kosher salt
- 1/2 tsp. sweet paprika
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. sliced chives
Instructions
- Preheat oven to 400°. Grease a 2-qt. baking dish with softened butter. In a large bowl, whisk Jiffy mix and granulated sugar until a few lumps remain.
- In a medium bowl or large measuring cup, whisk eggs, milk, cream, and melted butter. Add egg mixture to dry ingredients and stir until just combined. Stir in thawed corn, creamed corn, salt, paprika, and pepper.
- Pour corn mixture into prepared dish. Bake casserole until set and top is golden brown, 45 to 50 minutes.
- Top with chives. Let cool slightly before serving.
Notes
Recipe Tips
- Is corn casserole the same as corn pudding? Almost. Although they’re made with mostly the same ingredients and technique, corn pudding has a looser texture, while corn casserole is slightly denser and typically leans a bit more savory. Both dishes (as well as cornbread, johnny cakes, and spoonbread) are derived from an Indigenous American technique that combines cornmeal water to make corn pone. Dried corn kernels are ground into cornmeal and mixed with water before being shaped into loaves or cakes and baked over hot ashes to create unleavened bread. As corn and Indigenous cooking methods became more incorporated into the Colonial American diet, corn pone evolved into cornbread with the addition of fat and eggs, and into dishes like corn pudding and corn casserole with the addition of milk and heavy cream.
What To Serve with Corn Casserole
Since only 10 minutes of prep go into this corn casserole, you’ll have plenty of time to pull together the rest of dinner as it bakes in the oven. Try this with simple air-fryer chicken thighs or a hearty harvest chicken skillet for a comforting weeknight dinner or add it to your holiday sides of mashed potato casserole, sweet potato casserole, and butternut squash mac & cheese alongside your roast turkey.Storage
If you want to make your holiday easier, then this corn casserole is a perfect make-ahead Thanksgiving recipe. Simply prepare the casserole, then cover tightly and store in the fridge for up to 48 hours. Remove and bake once you’re ready to serve, keeping in mind that it may take slightly longer to bake coming straight from the fridge.Nutrition
Calories: 316kcalCarbohydrates: 36gProtein: 7gFat: 16gSaturated Fat: 8gCholesterol: 76mgSodium: 474mgPotassium: 238mgFiber: 4gSugar: 7gCalcium: 60mgIron: 1mg
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