Corn Casserole
Corn Casserole is a delightful blend of sweet corn, creamed corn, and savory sautéed peppers and onions, all mixed with a corn muffin base. This dish is perfect for family gatherings or potlucks, offering a comforting and slightly sweet side that pairs well with grilled meats and salads.
Ingredients
Instructions
- Saute the pepper and onion in the margarine.
- In a large bowl, combine the can of corn with the liquid, the creamed corn, the eggs, and the muffin mix.
- Add the pepper and onion mixture and mix well.
- Pour into a well-greased 2-quart casserole.
- Top with the grated cheese.
- Bake at 350° for 55 to 65 minutes.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or paprika to the corn mixture. You can substitute butter for margarine or use olive oil for a healthier option. If you want a vegetarian twist, ensure that your muffin mix is meat-free. For a creamier texture, you can add a cup of sour cream or cream cheese to the mixture.
Serving Suggestions
Serve this Corn Casserole as a hearty side dish for barbecues or family gatherings. It pairs beautifully with grilled meats or a fresh salad. For a complete meal, consider serving alongside a bowl of chili or as part of a vegetarian spread. This dish also complements other American recipes, making it a versatile choice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for 1-2 minutes, adding a splash of water to prevent drying.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Casserole contains roughly 695 calories, with 12g protein, 88g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (63% of the Daily Value) and protein (24% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1017mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can substitute frozen corn for canned corn. Just make sure to thaw it and drain any excess moisture before adding it to the mixture. This will help maintain the texture of the casserole.
How do I know when the casserole is done baking?
The casserole is done when it is golden brown on top and a knife inserted in the center comes out clean. If you notice the top browning too quickly, you can cover it loosely with aluminum foil for the remainder of the baking time.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator before baking. Just cover it tightly with plastic wrap or foil. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).