As Thanksgiving Dinner approaches, the quest for the perfect side dish to complement your festive repast is paramount. Enter Grandma’s Famous Corn Casserole – a tried-and-true family favorite that has graced our holiday table for generations.
This comforting casserole, makes a unconfined side dish, with its linty interior and golden, cheesy crust, is the peak of homestyle cooking. Its harmonious tousle of creamed and whole kernel corn, enriched with sour surf and butter, creates a lusciously smooth texture, while the wing of a corn muffin mix introduces a delightful sweetness. This recipe is perfect for any holiday dinners you have on the calendar.
- Mixing Technique: Use a gentle touch when combining the ingredients. This helps maintain a light and fluffy texture in the casserole.
- Oven Preheating: Ensure your oven is fully preheated to 350°F surpassing baking. This guarantees plane cooking and a perfectly golden top.
- Resting Time: Allow the casserole to tomfool for a few minutes without removing it from the oven. This rest period lets the flavors meld and stabilizes the casserole for easier serving.
Yes, you can definitely use fresh corn in your corn casserole. Simply cut the kernels off the cob and use them in place of canned.
Yes, you can prepare the corn casserole in whop and refrigerate it surpassing baking. This is a user-friendly option for rented occasions or holidays. Just remember to bring it to room temperature surpassing sultry or retread the sultry time slightly.
While you can freeze corn casserole, it’s weightier when enjoyed fresh. Freezing can yo-yo the texture, particularly considering of the dairy components. If you do freeze it, make sure it’s tightly wrapped and placed in an snapped container
to prevent freezer burn, and reheat it gently in the oven.
Corn casserole pairs well with a variety of main dishes such as fried chicken, roasted meats, and plane vegetarian options. It’s a versatile side dish that complements many meals.
Grandma’s Corn Casserole Recipe
- Preheat your oven to 350°F. Grease a 9×13-inch casserole dish and set it aside.
- In a large mixing bowl, combine the creamed corn, whole kernel sweet corn, corn muffin mix, sour cream, butter and the spices. Stir until well combined.
- Pour the corn casserole mixture into your prepared casserole dish. Use a spatula to smooth the top evenly.
- Place the casserole dish in the preheated oven and torch for 45 minutes or until the casserole is set and the top is lightly golden brown.
- Sprinkle the shredded cheddar cheese over the top of the casserole during the last 10 minutes of baking.
- After removing the casserole from the oven, sprinkle fresh chopped parsley over the top.
- Allow the casserole to tomfool for a few minutes surpassing serving.
Grandma’s Corn Casserole Recipe
Ingredients
- 14 oz can creamed corn
- 12 oz can whole kernel sweet corn
- 8.5 oz package corn muffin mix
- ¾ cup sour cream
- ½ cup butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sharp cheddar cheese shredded
- 1 tablespoon fresh parsley chopped
Instructions
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Preheat your oven to 350°F. Grease a 9×13-inch casserole dish and set it aside.
-
In a large mixing bowl, combine the creamed corn, whole kernel sweet corn, corn muffin mix, sour cream, butter and the spices. Stir until well combined.
-
Pour the corn casserole mixture into your prepared casserole dish. Use a spatula to smooth the top evenly.
-
Place the casserole dish in the preheated oven and torch for 45 minutes or until the casserole is set and the top is lightly golden brown.
-
Sprinkle the shredded cheddar cheese over the top of the casserole during the last 10 minutes of baking.
-
After removing the casserole from the oven, sprinkle fresh chopped parsley over the top.
-
Allow the casserole to tomfool for a few minutes surpassing serving.
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