Corn Casserole(Yield: 6 Servings)
Creamy and comforting, this corn casserole features tender shoepeg corn in a rich, buttery sauce with a hint of flour for thickening. Perfect as a side dish for family dinners or holiday gatherings, it offers a delightful blend of sweetness and savory flavors that appeal to all ages.
Ingredients
Instructions
- Melt the margarine in a saucepan and stir in the flour until smooth.
- Add half and half and simmer until the sauce thickens.
- Place the drained shoepeg corn in a baking dish.
- Pour the sauce over the corn.
- Bake at 325°F for 15 minutes.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream or cream cheese to the sauce. If you prefer a lighter option, substitute the margarine with olive oil. You can also use fresh corn if in season, which provides a sweeter flavor. To enhance the dish, try adding a pinch of smoked paprika or fresh herbs like thyme or parsley for extra depth.
Serving Suggestions
This corn casserole is a delightful side dish that pairs beautifully with Honey Baked Ham or grilled chicken. For a complete meal, serve it alongside Lela's Salad for a refreshing contrast. It's also perfect for potlucks and gatherings, where it can be enjoyed warm or at room temperature. Consider serving with a dollop of sour cream or a sprinkle of chives for added flavor.
Storage & Reheating
To store leftovers, let the casserole cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 20 minutes or until heated through. Alternatively, microwave individual portions until warm, stirring occasionally for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Casserole(Yield: 6 Servings) contains roughly 592 calories, with 14g protein, 106g carbohydrates, and 12g fat. It is an excellent source of iron (35% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (27% of the Daily Value). It also contributes 8g of dietary fiber toward your daily target.
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?
Yes, you can use frozen corn in this recipe. Just make sure to thaw and drain it well before adding it to the baking dish. Frozen corn will give you a fresher taste and texture, similar to fresh corn, making it a great alternative.
Is there a gluten-free substitute for flour?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. If using cornstarch, mix it with a little cold water before adding it to the sauce to avoid clumping. This way, you can enjoy this dish without gluten concerns.
Can this casserole be made ahead of time?
Yes, you can prepare this corn casserole in advance. Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, simply bake it directly from the fridge, adding a few extra minutes to the baking time to ensure it's heated through.
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).