Hunting for a savory and lightly sweetened side dish for the holidays? Corn casserole is a have to-have on the dinner table, but let’s skip the Jiffy recipe shall we. I’m going to show you how to make a a lot more flavorful cornbread cake with simple pantry ingredients.
Corn casserole also recognized as cream corn casserole is a nostalgic dish that often looks to show up close to the holidays. Usually created with a small box of Jiffy corn muffin mix as the base, I reverse engineered the recipe to make it from scratch. I put pen to paper to do some calculations and then baked a batch with the business item to check against my homemade model. I’m content to declare my recipe a winner in a blind taste test with my loved ones.
I’m all for hassle-free meals, specifically in the course of active weeknights. Nonetheless, as a meals scientist and mom, I like obtaining the capacity to manage the sweetener and salt levels that go into recipes. Corn casserole has typical pantry elements like cornmeal, flour, sugar, baking powder, and cornstarch. To create a moist cake consistency, whole corn kernels, sour cream, and butter are additional. This s >
Jiffy Corn Casserole vs. Homemade
Although utilizing boxed cornbread combine supplies a prepared to stir and bake choice, I’m a small shocked at the higher amounts of sugar and salt in these small Jiffy packages. Not to mention hydrogenated shortening, no thanks! Just like I’ve accomplished with my cornbread muffins recipe, I’ve targeted a related taste profile as Jiffy, but it can very easily be tweaked to meet your dietary requirements.
One of the hallmarks of this dish is adding canned cream corn. Taking a closer look at the substances label it includes corn kernels, water, cornstarch, sugar (a lot!), and salt. To create my very own without the intense amounts of extra sugar and salt (practically 7 grams of sugar and 340 milligrams per cup for some manufacturers, yikes), I preserve it easy.
DIY Creamed Corn
- Saute the corn kernels right up until tender, specifically if employing fresh corn. If you like you can chop the corn making use of a blender or food processor to have a comparable texture to the canned solution.
- Make a cornstarch and water slurry and carry to a boil with the corn. The starches will help thicken the mixture and preserve the casserole moist.
- No salt or sugar is added to the creamed corn in this stage simply because it’s integrated into the dry cornmeal mixture. Even so, if you’re generating a separate side dish, feel free to add some in.
If you’re in a hurry and want to use the canned product, I propose acquiring the unsalted creamed corn and lower back on the sugar 1 tablespoons instead of a cup.
The baking powder gives the casserole rise and cake-like texture. The excess fat in the sour cream and butter produce a soft consistency in the center. The acidity from the fermentation of the sour cream offers a wonderful stability to the sugar and salt although improving the savory corn flavor.
This corn casserole recipe is an straightforward side dish to prepare that can feed a crowd. You can also include in far more herbs like chopped chives, rosemary, or thyme to the mix. Cheddar cheese is also a tasty mix in. If you want a kick of spice, chopped jalapenos will bump up the heat. This dish can be prepared a day in advance and reheated prior to serving.
Much more Fall-Inspired recipes
If you make this recipe, please let me know! Depart a comment, charge it, and don’t fail to remember to tag a photograph #jessicagavin on Instagram. I’d enjoy to see what you come up with. Cheers, pals!
Bake the Corn Casserole
To obtain a golden surface even though not drying out the center of the casserole, I use reasonable heat and an extended period of time. A temperature of 350F (177C) for about 45 minutes will give you just the appropriate texture.