Corn Casserole by Susan Drees

Corn Casserole by Susan Drees is a comforting and delicious side dish that’s perfect for any gathering, holiday meal, or weeknight dinner. This casserole is rich, creamy, and filled with sweet corn flavor, making it a classic favorite that’s easy to make and sure to be loved by everyone at the table.

Table of Contents

• Ingredients
• Instructions
• Cooking Notes
• Variations
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

• 1 can (15 oz) whole kernel corn (drained)
• 1 can (15 oz) cream-style corn
• 1 cup sour cream
• 1/2 cup unsalted butter (melted)
• 1 box (8.5 oz) corn muffin mix (such as Jiffy)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 2-quart casserole dish with cooking spray or butter.

Step 2: Combine the Ingredients

1. In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix.
2. Stir until all ingredients are well mixed and smooth.
3. If using, fold in the shredded cheddar cheese for extra creaminess and flavor.

Step 3: Pour and Bake

1. Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
2. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.

Step 4: Cool and Serve

1. Allow the casserole to cool for about 5-10 minutes before serving. This will help it set and make it easier to cut into portions.
2. Serve warm as a side dish with your favorite main course.

Cooking Notes

• Cheese: The shredded cheddar cheese is optional, but it adds a lovely cheesy flavor to the casserole. You can also use other cheeses like Monterey Jack or Pepper Jack for a different twist.
• Corn Muffin Mix: The corn muffin mix adds texture and structure to the casserole, giving it a slightly cakey consistency. Make sure to mix well to avoid dry pockets.
• Make-Ahead: This casserole can be assembled up to a day ahead and stored in the refrigerator until ready to bake.

Variations

Spicy Corn Casserole

• Add 1/2 cup of chopped jalapeños or green chilies to the mixture for a spicy kick.

Bacon Corn Casserole

• Stir in 1/2 cup of cooked, crumbled bacon to the mixture for a smoky, savory flavor.

Mexican-Style Corn Casserole

• Add 1 teaspoon of chili powder and 1/2 teaspoon of cumin to the mixture, and fold in 1/2 cup of diced bell peppers for a Mexican twist.

Frequently Asked Questions (FAQs)

Can I Make This Corn Casserole Ahead of Time?

Yes, you can assemble the casserole and store it in the refrigerator for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if starting from cold.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.

Can I Freeze Corn Casserole?

Yes, you can freeze this casserole. Allow it to cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What Should I Serve With Corn Casserole?

Corn casserole is a versatile side dish that pairs well with roasted chicken, grilled meats, barbecue, or even a holiday turkey. It also works well with a green salad for a balanced meal.

Corn Casserole by Susan Drees is a comforting and crowd-pleasing dish that’s easy to make and perfect for any occasion. With its creamy, sweet corn flavor and rich texture, it’s sure to be a hit at your dinner table. Try different variations to make it your own, and enjoy this classic side dish with family and friends.

Happy cooking, and enjoy every creamy bite of this comforting corn casserole!