|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Somewhere between corn pudding and cornbread, you'll find corn casserole, a flavorful yet indulgent side dish that's just at home on a holiday dinner table as it is during the weeknight dinner rush. This simple recipe is just a foundation for building your own masterpiece; welcome additions might include bacon, cheese, or any type of fresh herb.
You can use fresh corn that's been cut off the cob, frozen corn that's been thawed, or canned corn that's been drained in this recipe—whichever is most convenient for you will work just fine.
Sprinkle the top of the casserole with chopped parsley or chives as it comes out of the oven to give it a little pop of color.
To freeze the casserole, cover it well and put in the freezer for up to two months. However, it will taste best when freshly made.
Serve the casserole alongside any type of meat, such as roast chicken, pot roast, or pork chops, and a simple green salad for a well-rounded dinner.
Preheat the oven to 350 F. Prepare a 9-inch square baking dish by spraying it lightly with pan spray or greasing it with butter.
In a medium-sized saucepan over low heat, melt the butter.
Add flour and whisk to create a roux. Slowly pour in the milk, stirring continually to incorporate the liquid.
Add corn, sugar, salt, and pepper. Mix well, and cook for 5 minutes.
Crack the eggs into a small bowl and whisk until they're well-beaten.
Remove the pan containing the corn mixture from heat and add the beaten eggs. Pour into the prepared baking dish.
Cook for 25 minutes, or until the center of the casserole is firm.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- Make the casserole up to two days ahead of time and keep it in the fridge, covered, until ready to serve. Reheat the casserole in a 350 F oven until warmed through.
- Easy Jiffy Mix Cheddar Version: Grease a 9-inch square baking pan and heat the oven to 350 F. In a bowl, beat 2 large eggs. Stir in one can of cream-style corn, one of whole-kernel corn and stir to combine thoroughly. Stir in 1 box of Jiffy cornbread mix,1/2 teaspoon of salt, 1/3 cup of melted butter, and 1 cup of shredded cheddar cheese. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is set and browned.
- Southwest Corn Casserole: Dice one white yellow and one bell pepper and sauté them in 1 tablespoon butter before beginning the remainder of the recipe. Set aside and add at the same time as the corn, along with a 4-ounce can of diced green chilies. Top the casserole with 1 cup of shredded Monterey Jack cheese.