Ultimate Creamy Corn Casserole II: A Delicious and Easy Recipe
Corn casserole is a classic side dish, perfect for holidays, potlucks, or even a comforting weeknight meal. This version, Corn Casserole II, builds upon the traditional recipe, adding a touch of extra richness and flavor. It’s incredibly easy to make, requiring minimal ingredients and effort, yet delivering a satisfyingly creamy and delicious result. If you are searching for a dependable, crowd-pleasing side dish, look no further. This recipe is going to become a family favorite.
Why This Recipe Works
This Corn Casserole II recipe works so well because it strikes the perfect balance between sweet and savory, creamy and textured. Here’s a breakdown of why it’s a winner:
* **Creamy Texture:** The combination of creamed corn, sour cream (or Greek yogurt), and melted butter creates a luscious, velvety texture that’s incredibly appealing.
* **Subtle Sweetness:** The corn itself provides a natural sweetness, which is enhanced by a touch of sugar. However, the sweetness isn’t overpowering, making it a great complement to savory dishes.
* **Slightly Tangy Flavor:** Sour cream (or Greek yogurt) adds a subtle tanginess that cuts through the richness, preventing the casserole from becoming too heavy.
* **Easy to Customize:** This recipe is a great base for adding your own personal touch. You can easily incorporate cheese, peppers, or other vegetables to create a unique variation.
* **Simple Ingredients:** All the ingredients are readily available in most grocery stores, making it a convenient option for a last-minute side dish.
* **Quick Preparation:** With minimal prep time, you can have this casserole in the oven in just a few minutes. It’s a lifesaver when you’re short on time.
Ingredients You’ll Need
Before you start, gather these simple ingredients:
* **1 (15 ounce) can creamed corn:** This provides the base for the creamy texture of the casserole.
* **1 (14.75 ounce) can whole kernel corn, drained:** Adds texture and visual appeal. Draining is crucial to avoid a soggy casserole.
* **1 cup sour cream (or Greek yogurt):** Contributes to the creamy texture and adds a tangy flavor. Full-fat sour cream will yield the richest flavor, but reduced-fat or Greek yogurt can be used for a lighter option.
* **1/2 cup melted butter:** Provides richness and flavor. Unsalted butter is recommended so you can control the salt level in the dish.
* **1 (8.5 ounce) package corn muffin mix (such as Jiffy):** This adds structure and a subtle sweetness to the casserole.
* **1/4 cup sugar:** Enhances the sweetness of the corn. You can adjust the amount to your preference.
* **1/2 teaspoon salt:** Balances the sweetness and enhances the other flavors.
* **1/4 teaspoon black pepper:** Adds a touch of spice and depth of flavor.
Ingredient Substitutions
* **Sour Cream:** Greek yogurt is a great substitute for sour cream. It provides a similar tanginess and creamy texture but with fewer calories and fat. Plain yogurt can also be used, but it may be slightly thinner. If using plain yogurt, consider adding a tablespoon of cornstarch to help thicken the casserole.
* **Corn Muffin Mix:** If you don’t have corn muffin mix on hand, you can make your own. Combine 3/4 cup all-purpose flour, 1/4 cup cornmeal, 1/4 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. This will yield approximately the same amount as one package of corn muffin mix.
* **Butter:** Margarine can be used as a substitute for butter, but it may not provide the same rich flavor. Coconut oil can also be used, but it will impart a slight coconut flavor to the casserole.
* **Sugar:** Honey or maple syrup can be used as a natural sweetener in place of sugar. Start with 2 tablespoons and adjust to taste.
Equipment You’ll Need
* **Mixing Bowls:** For combining the ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **9×13 inch Baking Dish:** The standard size for this casserole. You can also use an 8×8 inch dish, but the baking time may need to be increased.
* **Whisk or Spoon:** For mixing the ingredients.
* **Oven:** For baking the casserole.
Step-by-Step Instructions
Follow these simple steps to create the perfect Corn Casserole II:
**Step 1: Preheat Oven and Prepare Baking Dish**
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the casserole from sticking and make it easier to serve.
**Step 2: Combine Wet Ingredients**
In a large mixing bowl, combine the creamed corn, drained whole kernel corn, sour cream (or Greek yogurt), and melted butter. Stir until well combined.
**Step 3: Add Dry Ingredients**
Add the corn muffin mix, sugar, salt, and pepper to the bowl. Stir until just combined. Be careful not to overmix, as this can result in a tough casserole. A few lumps are okay.
**Step 4: Pour into Baking Dish**
Pour the mixture into the prepared baking dish, spreading it evenly.
**Step 5: Bake**
Bake for 30-40 minutes, or until the casserole is golden brown and set. A toothpick inserted into the center should come out clean. The top should be slightly puffed up and the edges should be lightly browned.
**Step 6: Let Cool Slightly**
Remove the casserole from the oven and let it cool for a few minutes before serving. This will allow it to set up slightly and make it easier to slice.
Tips for the Perfect Corn Casserole
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the corn muffin mix, resulting in a tough casserole. Mix until just combined, and don’t worry about a few lumps.
* **Use Room Temperature Ingredients:** Using room temperature sour cream (or Greek yogurt) will help it blend more smoothly with the other ingredients.
* **Drain the Corn Well:** Draining the whole kernel corn is essential to prevent a soggy casserole. Use a colander to drain the corn thoroughly.
* **Adjust Sweetness to Taste:** If you prefer a less sweet casserole, you can reduce the amount of sugar. Taste the batter before baking and adjust accordingly.
* **Bake Until Golden Brown:** The casserole is done when it’s golden brown and set. A toothpick inserted into the center should come out clean.
* **Let it Rest:** Letting the casserole rest for a few minutes after baking will allow it to set up slightly and make it easier to slice and serve.
* **Add Cheese:** Shredded cheddar cheese, Monterey Jack cheese, or a combination of both can be added to the casserole for extra flavor and richness. Sprinkle the cheese on top of the casserole during the last 10 minutes of baking.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a little heat.
* **Add Vegetables:** Diced bell peppers, onions, or jalapenos can be added to the casserole for extra flavor and texture. Sauté the vegetables before adding them to the batter.
* **Add Bacon:** Cooked and crumbled bacon adds a smoky, savory flavor to the casserole. Add the bacon to the batter before baking.
Serving Suggestions
Corn Casserole II is a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
* **Holiday Meals:** Serve it alongside turkey, ham, or roast beef for Thanksgiving, Christmas, or Easter.
* **Potlucks and Gatherings:** It’s a great dish to bring to potlucks, barbecues, and other gatherings.
* **Weeknight Dinners:** Pair it with grilled chicken, pork chops, or fish for a quick and easy weeknight meal.
* **Comfort Food:** Enjoy it as a comforting side dish on a cold winter day.
* **Vegetarian Main Course:** Serve it as a main course for vegetarians, alongside a salad or other vegetable dishes.
Storage Instructions
* **Refrigerate:** Leftover corn casserole can be stored in the refrigerator for up to 3-4 days. Cover the casserole tightly with plastic wrap or transfer it to an airtight container.
* **Reheat:** Reheat the casserole in the oven at 350°F (175°C) until heated through, or microwave individual portions until warm.
* **Freeze:** Corn casserole can be frozen for up to 2-3 months. Wrap the casserole tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating.
Variations and Add-ins
This recipe is incredibly adaptable. Feel free to experiment with different ingredients to create your own unique version. Here are a few ideas:
* **Cheesy Corn Casserole:** Add 1 cup of shredded cheddar cheese, Monterey Jack cheese, or a combination of both to the batter before baking. You can also sprinkle extra cheese on top during the last 10 minutes of baking.
* **Spicy Corn Casserole:** Add a pinch of cayenne pepper, a dash of hot sauce, or 1-2 chopped jalapenos to the batter for a little heat.
* **Vegetable Corn Casserole:** Add 1 cup of sautéed vegetables, such as bell peppers, onions, or mushrooms, to the batter before baking.
* **Bacon Corn Casserole:** Add 1/2 cup of cooked and crumbled bacon to the batter before baking.
* **Creamy Herb Corn Casserole:** Add 1 tablespoon of chopped fresh herbs, such as chives, parsley, or thyme, to the batter before baking.
* **Southwestern Corn Casserole:** Add 1/2 cup of drained and diced tomatoes and green chilies to the batter before baking. You can also add 1/4 teaspoon of cumin and 1/4 teaspoon of chili powder for extra flavor.
Nutritional Information (approximate)
* Calories: 250-300 per serving
* Fat: 15-20 grams
* Saturated Fat: 8-10 grams
* Cholesterol: 40-50 mg
* Sodium: 400-500 mg
* Carbohydrates: 25-30 grams
* Sugar: 10-15 grams
* Protein: 4-5 grams
*Note: Nutritional information can vary depending on the specific ingredients used.*
Corn Casserole II Recipe Card
**Yields:** 8-10 servings
**Prep Time:** 10 minutes
**Cook Time:** 30-40 minutes
**Ingredients:**
* 1 (15 ounce) can creamed corn
* 1 (14.75 ounce) can whole kernel corn, drained
* 1 cup sour cream (or Greek yogurt)
* 1/2 cup melted butter
* 1 (8.5 ounce) package corn muffin mix (such as Jiffy)
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine creamed corn, drained whole kernel corn, sour cream (or Greek yogurt), and melted butter. Stir until well combined.
3. Add corn muffin mix, sugar, salt, and pepper to the bowl. Stir until just combined. Be careful not to overmix.
4. Pour mixture into the prepared baking dish, spreading it evenly.
5. Bake for 30-40 minutes, or until golden brown and set. A toothpick inserted into the center should come out clean.
6. Let cool slightly before serving.
Enjoy this delightful and easy corn casserole recipe! This is the perfect addition to any meal, bringing comfort and deliciousness to your table. Remember to experiment with different variations to find your family’s favorite version. Happy cooking!