Baked corn casserole is a side-dish staple throughout the Midwest. Baked corn casserole with some self-rising cornmeal (or cornmeal plus baking soda and/or baking powder) whisked into it is a Southern side-dish staple. If you can imagine a loaded-with-corn casserole with the flavor and some of the texture of a corn muffin or wedge of cornbread added to it, you're no doubt salivating right now -- it's a "crossing of the streams" so to speak, the best of both, baked into one delicious side-dish. Jiffy corn muffin mix, has been a staple in my pantry for over four decades, and, at 59-ish cents a box, it's the hands down preferred brand amongst us card-carrying cheaters.
When the end justifies the means, I'm all for shortcuts.
Jiffy corn muffin mix-- a staple in my pantry for over 40 years:
3 large eggs, lightly beaten
1 cup buttermilk
2 tablespoons sugar
3/4 teaspoon sea salt
1 teaspoon coarse black pepper
1 14 1/2-ounce can corn kernels, well-drained
1 14 1/3-ounce can cream-style corn
1 8 1/2-ounce box Jiffy corn muffin mix
no-stick cooking spray, for preparing casserole
~ Step 1. Spray a 2-quart casserole dish with no-stick cooking spray and set aside. Preheat oven to 350º with oven rack in center. Open the corn kernels, drain off the excess water, then, empty the contents onto a plate that has been lined with two-three layers of paper towels. Set aside so corn kernels can drain thoroughly.
~Step 2. In a large bowl, whisk the eggs, then whisk in the buttermilk, sugar, salt and pepper. Using a large spatula, fold in the corn kernels followed by the the creamed corn. Lastly, add and fold in the contents of the box of corn muffin mix. Transfer the mixture to the prepared casserole -- it will be quite full, but this won't bake up over the top..
~ Step 3. Bake, uncovered, on center rack of preheated 350° oven, about 45 minutes. Casserole will be golden brown and puffed up through to center. Remove from oven and allow to rest about 10-15 minutes prior to serving. This casserole with firm up slightly as it cools, so, take advantage of this time. Tick, tock.
A perfect side to chili w/cheese on a chilly day:
Try In a Jiffy-Cornbread-Mix Double-Delicious Cornbread too:
In a Jiffy-Cornbread-Mix Triple-Corn Corn Casserole: Recipe yields 8-10 servings.
Special Equipment List: 2-quart casserole; paper towels; whisk or fork; large rubber spatula; wire cooling rack
Cook's Note: Corn casserole. It's a midwest staple. If there was ever a side-dish recipe you need to have, this is it. To quote my son, "this casserole will change your life". If you have never tasted a traditional corn casserole, there is nothing ordinary about it. It's a scoop of steamy, creamy, crunchy, sweet, peppery, corn kernel goodness. It's one of the best comfort foods known to sweet corn lovers. Be sure to try my ~ My Rich & Creamy Baked Sweet Corn Pudding ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)
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