Cream Corn Casserole Recipe
Introduction
Cream Corn Casserole is a comforting side dish that combines the sweetness of corn with a rich, creamy texture. It’s simple to prepare and perfect for family dinners or holiday gatherings.
Ingredients
- 2 cups corn (fresh, frozen, or canned)
- 1 cup heavy cream
- 2 tablespoons butter, melted
- 1/2 cup cornmeal
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a baking dish.
- Step 2: In a mixing bowl, combine the corn, cream, melted butter, and cornmeal. Stir until evenly mixed.
- Step 3: Pour the mixture into the prepared baking dish and spread it evenly.
- Step 4: Bake for 45-50 minutes, or until the casserole is set and golden around the edges.
- Step 5: Let cool slightly before serving for best texture.
Tips & Variations
- For extra flavor, add a teaspoon of sugar or a pinch of chili powder to the mixture.
- Use creamed corn along with whole kernels for a creamier texture.
- Top with shredded cheese before baking for a cheesy twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain it before mixing to avoid excess moisture.
Is this casserole gluten-free?
This recipe contains cornmeal, which is naturally gluten-free, but be sure to use certified gluten-free cornmeal if needed.
PrintCream Corn Casserole Recipe
This Creamed Corn Casserole combines the sweetness of corn with the richness of cream and butter, all bound together by cornmeal to create a comforting, creamy side dish that’s perfect for holiday dinners or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 3 cups corn kernels (fresh, frozen, or canned, drained)
- 1 cup heavy cream
- 1/2 cup unsalted butter, melted
- 1/2 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready for baking the casserole evenly.
- Mix Ingredients: In a large mixing bowl, combine the corn kernels, heavy cream, melted butter, cornmeal, salt, and pepper. Stir thoroughly until all ingredients are well incorporated and the mixture is consistent.
- Transfer to Baking Dish: Pour the mixture into a greased 8×8-inch baking dish, spreading it out evenly for uniform cooking.
- Bake: Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the casserole is set in the middle and the top is lightly golden brown.
- Cool and Serve: Once baked, remove the casserole from the oven and allow it to cool for 5-10 minutes before serving. This helps the casserole to firm up and makes it easier to slice.
Notes
- You can use fresh, frozen (thawed and drained), or canned corn depending on availability.
- For a richer flavor, substitute heavy cream with half-and-half or add shredded cheese to the mixture.
- Ensure the baking dish is well-greased to prevent sticking.
- To make it gluten-free, verify that the cornmeal is certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: Creamed corn casserole, corn casserole recipe, creamy corn bake, holiday side dishes, easy corn casserole
