The Perfect Corn Casserole

My husband loves corn casserole, but I had trouble finding a recipe that we both liked.  I have made a lot of different ones over the last few years with different levels of success.   At Thanksgiving I made one for a family get together.  We had one at lunch for my dad’s side of the family and one that evening for John’s side of the family.  I found a slow cooker recipe and thought that would be perfect since I wouldn’t be home to cook that afternoon.  Before we left for the first event, I dumped it in the slow cooker.  It barely fit, but it did, and we left.  When we returned, there was corn casserole everywhere.  I didn’t think about it rising, but it did, a lot.  It ran all down the sides of the cooker and all over the table.  I scooped up what I could and put it in a casserole and cooked it a little more in the oven and off we went.  It wasn’t done enough for me, but my husband loved it.  So the next night, I warmed it up for supper and it was better since it cooked a little more.  Since we liked the flavors, I adapted that recipe to fit our likes and the quantity we needed and it we really liked it.  I have made it several times since then.  It is easy and turns out great every time.  I use a glass 2 quart casserole dish.  I start by rubbing a little butter inside the casserole dish to grease it, then melt the rest of the butter.  I put the butter in my glass mixing bowl and place it in the microwave for 20 seconds, then add my cream cheese and continue for 20 seconds at a time until both can be stirred up smoothly.

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I open the cans of corn, drain the whole kernel, then add both cans of corn and the Jiffy Corn Muffin Mix into the bowl with the butter and cream cheese mixture.  I make sure all the Jiffy mix is incorporated into the batter, then fold in the cheese and pour into the pan.

I try to cook on 350 degrees for 45 minutes.  I have under cooked it (for me, hubby thought it was great) and over cooked it and it was eaten both times just the same.  It is a very forgiving recipe, I was afraid it would be dry when it over cooked but it wasn’t.  The cream cheese and butter keep it moist and tender, and some of the family liked the crispy edges.

Most corn casseroles can be cut into squares for serving.  This one is so moist and tender that it tends to fall apart, so I usually just use a serving spoon instead.

The Perfect Corn Casserole

Ingredients

1 can whole kernel corn (drained)

1 can cream style corn

1 box Jiffy Corn Muffin Mix

1/2 stick butter (1/4 cup) melted

3-4 oz cream cheese (softened)

1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Butter 2 qt casserole dish and set aside.  Combine butter and cream cheese, stir until smooth, add in both cans of corn, Jiffy mix and cheese, stir until combined.  Pour into casserole dish and bake for 40-45 min.  Remove from oven and allow to set for 10 min, then serve.

*You can double the recipe and it will fit in a 9 x 13 baking pan.  You may need to add a little extra cook time since it will be thicker, but I didn’t notice a big difference.

Leave a comment and let me know how it turned out if you try it.

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