During the holiday season, thousands of families will be serving a traditional corn casserole as a side dish. Sometimes called corn pudding, it goes well with your Thanksgiving turkey, stuffing and cranberry sauce, a delicious baked Christmas ham or with holiday leftovers for a comforting meal after a busy day.
I’m sure we have all asked, “what can I bring” if invited to Thanksgiving dinner. Don’t be surprised if the answer is, could you please make a corn casserole. Everyone seems to enjoy traditional meals that our mothers and our grandmothers cooked and this much requested side dish continues to be popular. Corn casserole has been around for years and is one of those traditional family recipes that must be served at the holiday table to keep everyone happy.
In the 1960’s, Jiffy, a company well known for it’s corn muffin mix, created a recipe for Spoon Bread Casserole also called Corn Bowl, Corn Casserole, Scalloped Corn or Corn Pudding. Made with the muffin mix, butter, canned corn and creamed corn, sour cream and eggs, it soon became a classic. Many people wouldn’t consider a Thanksgiving meal without this classic dish on their table. It is moist, creamy, filled with corn kernels and delicious.
When our nontraditional 2020 Thanksgiving for just the two of us came around last year, we didn’t want to cook a whole turkey for just the two of us. Instead, we bought a small spiral cut “honey baked ham” that would give us plenty of meat that we could use in other recipes. I thought a corn soufflé would be good with the ham but my husband suggested making a corn casserole which he hadn’t had in years. Simpler and less time consuming, the corn casserole was the perfect choice.
There are literally thousands of recipes besides the original and they are all very adaptable. You can make the recipe entirely from scratch and add ingredients such as fresh or frozen corn, herbs, sautéed onions, roasted green chilies or cheese. In my version, I used frozen corn kernels instead of canned. I did however use canned cream style corn, which my husband requested, for the added sweetness. Heaven knows there are plenty of other labor intensive dishes that we will be making for Thanksgiving or Christmas dinner, so how about making an easy side dish. It won’t take you more than 15 minutes to gather all the ingredients, mix and then pop in the oven to bake.
Serves 6 – 8
Preheat the oven to 350 degrees
- 1/2 c. flour
- 1/2 c. fine cornmeal
- 2 Tbsp. sugar, more or less
- 1/2 tsp. salt
- 1/2 tsp. baking soda
One 8.5 oz. box of “Jiffy” corn muffin mix may be substituted for the above dry ingredients.
- 1 stick of butter
- 2 large eggs, beaten
- 1 c. (8 oz.) sour cream
- 1 (15 oz. can) cream style corn
- 1 1/2 c. frozen corn, thawed or 1 (15 oz can) whole corn, drained
In a mixing bowl whisk together flour, cornmeal, sugar, salt and baking soda and set aside. Butter or spray a 9 x 9 inch or 11 x 7 inch baking dish with cooking oil. Melt the stick of butter in a large microwave safe mixing bowl then cool slightly. Add the eggs and sour cream and mix well. Stir in the corn kernels and the canned cream style corn. Add the dry ingredients (or 1 box of Jiffy mix) and fold mixture until combined but do not over mix. Pour into the prepared baking dish and smooth the top. Bake until the casserole is puffed, slightly browned, and the center is firm, about 45 to 50 minutes. Let cool about 10 minutes before serving.
Most all of the time, I cook everything from scratch but I don’t think there’s anything wrong with a “not from scratch” recipe. After trying this corn casserole, from now on I’ll have a box of Jiffy Corn Muffin Mix in my pantry. If you live in an area of the world that doesn’t have this boxed muffin mix, this recipe includes all the ingredients to duplicate the mix. There is a reason that simple quick recipes such as this corn casserole have persisted over the years, they are easy and delicious.