Corn Casserole Pan Size Guide

Corn casserole is a popular side dish, especially during the holidays. It is also known as corn pudding and is a slightly sweet, savoury, and creamy dish. The size of the pan depends on the number of servings you want to make. For example, if you are making a single batch of corn casserole, an 8x8-inch pan is sufficient. However, if you are making a double batch, a 9x13-inch pan is more suitable.

Corn Casserole Ingredients

Corn casserole is a versatile dish that can be made with just a few simple ingredients. The basic ingredients for a corn casserole include canned corn, cornbread or corn muffin mix, sour cream, butter, and eggs. Here is a detailed breakdown of the ingredients and some variations you can consider:

Canned Corn:

The recipe calls for two types of canned corn: whole kernel corn and creamed corn. Drain the whole kernel corn before adding it to the mixture. You can also use frozen sweet corn kernels as a substitute for canned corn.

Cornbread or Corn Muffin Mix:

A dry cornbread or corn muffin mix is the secret ingredient that gives the casserole its structure. Specifically, "Jiffy Corn Muffin Mix" is a popular choice for this recipe.

Sour Cream:

Sour cream adds creaminess and a tangy flavour to the corn casserole. It is best to bring the sour cream to room temperature or slightly warm it before adding it to the mixture.

Butter:

Melted butter is used in the recipe to add richness and flavour. Typically, recipes call for half a cup (one stick) of melted butter.

Eggs:

Two large eggs are usually added to the mixture to provide moisture and help bind all the ingredients together.

Cheese:

Although optional, adding shredded cheddar cheese can enhance the flavour and texture of the corn casserole. You can add between 1/2 to 1 cup of shredded cheese, depending on your preference.

Sugar:

If you have a sweet tooth, you can add sugar to the corn casserole. Start with a smaller amount, such as 1/4 cup, and adjust to your taste preferences. The cornbread mix already has some sweetness, but you can add up to 2 tablespoons of granulated sugar if you prefer a sweeter casserole.

Substitutions and Additions:

You can also experiment with adding diced poblano peppers for colour and a mild kick or green onions for extra flavour and colour. Additionally, if you are unable to find Jiffy Corn Muffin Mix, you can use a different brand of corn muffin mix as a substitute.

Corn Casserole Recipe

Ingredients:

• 1 can of whole kernel corn, drained
• 1 can of creamed corn (not drained)
• 1 box of Jiffy Corn Muffin mix (or cornbread mix)
• 1 stick of melted butter (½ cup)
• 1 cup of sour cream
• 1 cup of shredded cheddar cheese
• 2 eggs, beaten
• Salt and pepper, to taste
• Optional: green pepper, onion, jalapeño, or green onion, diced

Method:

Preheat your oven to 350°F and lightly grease a 9 x 13 casserole dish or a 10-inch cast-iron skillet.

In a large bowl, mix together the drained whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Add the corn muffin mix, salt, and pepper, and stir until well combined.

Pour the mixture into your prepared baking dish. If desired, sprinkle a tablespoon of sugar on top.

Bake uncovered for 45 minutes. Then, top with shredded cheddar cheese and bake for an additional 10-15 minutes, or until the cheese is melted and the top is golden brown.

Let the casserole stand for 5 minutes before serving.

Tips:

• This recipe can be made in advance and stored in the refrigerator for up to two days before baking.
• For a sweeter corn casserole, add up to 2 tablespoons of granulated sugar to the mix.
• If you prefer a lighter corn casserole, mix in 2 eggs.
• For a cheesy corn casserole, add ½ to 1 cup of shredded cheddar cheese.
• To make corn pudding, add ¼ to ½ cup of sugar. With the addition of eggs and sugar, it will taste like a corn cake!
• You can also make this recipe in a slow cooker. Simply combine all the ingredients except for the cheese in a lightly greased Crock-Pot. Cook on high for 2-3 hours or on low for 4 hours. Add the shredded cheddar during the last 20 minutes of cooking.

How to Make Corn Casserole

Corn casserole is a versatile side dish that can complement any meal. It is a simple and direct recipe that can be made in a few steps. Here is a detailed guide on how to make corn casserole.

Ingredients

You will need the following ingredients to make corn casserole:

• Canned corn: One can of whole kernel corn and one can of creamed corn.
• Cornbread/Corn muffin mix: A package of dry cornbread/muffin mix is the secret ingredient.
• Sour cream: This lends creaminess and a hint of tang to the dish.
• Butter: Melted butter adds richness and flavour.
• Eggs: Two eggs give the casserole moisture and bind the ingredients together.

Optional Ingredients

You can also add the following ingredients to enhance the flavour of the corn casserole:

• Cheese: Adding shredded cheddar cheese can make the dish creamier.
• Sugar: Adding sugar can make the dish sweeter.

Steps

• Preheat the oven to 350°F.
• Grease a 9x9-inch or 8x8-inch baking dish.
• Combine all the ingredients, except the cheese, in a large bowl and mix well.
• Transfer the mixture to the prepared baking dish.
• Bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the centre comes out clean.
• If using cheese, sprinkle it on top of the casserole and bake for an additional 10-15 minutes.
• Let the casserole stand for 5 minutes before serving.

Tips

• You can make corn casserole up to two days in advance and store it in the refrigerator.
• You can also freeze corn casserole for up to three months.
• The ingredients can be doubled and baked in a 9x13-inch baking dish with almost the same cooking time.

Can You Make Corn Casserole Ahead of Time?

Yes, you can make corn casserole ahead of time! In fact, preparing corn casserole in advance is a great way to save time on the day of serving. This is especially useful during the holiday season when you can spend more time with friends and family.

There are two main ways to make corn casserole ahead of time:

Unbaked Method:

You can prepare the casserole up to one or two days in advance. After mixing the ingredients, cover the baking dish tightly with plastic wrap and store it in the refrigerator for up to 24-48 hours before baking. This method is recommended as it allows the flavours to meld and the dish to set, resulting in a more stable and flavourful casserole. Before baking, let the dish sit at room temperature for about 30 minutes, then bake as usual.

Pre-baked Method:

You can also bake the corn casserole ahead of time and reheat it later. Bake the casserole as per the recipe instructions and let it cool completely. Cover the dish tightly with plastic wrap and store it in the refrigerator for up to two days. When ready to serve, reheat the casserole in an oven preheated to 300°F for 10-20 minutes, or until warmed through.

Additionally, if you're looking to prepare the casserole even further in advance, you can freeze it! Simply wrap the cooled, baked casserole tightly and store it in the freezer for up to three months. When ready to serve, thaw the casserole in the refrigerator, bring it to room temperature, and reheat in the oven.

When preparing corn casserole, the size of the pan you'll need depends on the quantity of the recipe and whether you prefer a deeper or more shallow dish. Common pan sizes for corn casserole include an 8-inch square baking dish or a 9 x 13-inch rectangular baking dish. These sizes work well for most recipes and provide a sufficient surface area for browning and crisping.

Can You Reheat Corn Casserole?

Yes, you can reheat corn casserole!

Corn casserole is a popular side dish, especially during the holidays. It is easy to make, and you can make it ahead of time, freeze it, and reheat it as leftovers.

If you have baked your corn casserole in advance, let it cool, and then cover it tightly with plastic wrap before putting it in the refrigerator. When you are ready to reheat it, take the casserole out of the refrigerator and bring it to room temperature. Then, reheat it in the oven at 300°F for about 10 to 20 minutes, or until it is warmed through. You can also reheat individual portions in the microwave by wrapping them in a damp paper towel and microwaving for 30 seconds at a time until warmed through.

If you have unbaked corn casserole that you have prepared and stored in the refrigerator, let it sit at room temperature for 30 minutes before baking as usual.

Frequently asked questions