Cheesy Sweet Corn Casserole (small batch)

 

On Sunday's I have dinner with my family, usually over at my sister's place, although they do all sometimes come here.  This week she made a lovely meal of Meatloaf, scalloped potatoes, carrots and she had this fabulous corn casserole as another side dish.  It was love at first bite. We all wanted seconds.

I got her to share the recipe with me and here I am only a few days later making it again for myself.  The original recipe came from Kitchen Divas. I have made a small batch of it for my and your convenience.

 

 

It really is delicious. Light and fluffy, with lots of bits of corn in it. The cheese goes wonderfully both in the batter and sprinkled on top at the end. It is not too sweet, just sweet enough.

It is the perfect combination of creamy, fluffy, moist, sweet and savory.  I can see this becoming a new tradition for all of our holiday dinners. I think it would work very well with any roast such as turkey or ham.  I know it went excellent with meatloaf!

 

WHAT YOU NEED TO MAKE CHEESY SWEET CORN CASSEROLE

Some pretty simple ingredients. A mix is required, but no worries, I have included instructions on how to make the exact amount of the mix that you will need if you cannot find it in your area.  (And I know it is not available in the U.K. at all.)

• 1 scant cup (212g) creamed corn
• 1 scant cup (212g) corn kernels, drained (or the equivalent of frozen, thawed)
• 1/3 cup (40g) dairy sour cream
• 1 large free range egg, beaten
• 2 TBS butter, melted
• 3/4 cup (90g) strong cheddar cheese, grated
• 1/2 of an (8.5 oz) box of Jiffy corn bread mix (see notes)
• 1/4 tsp salt
• 1/4 tsp black pepper

You will have some creamed corn and some corn niblets from your cans left over. Just stir them together and freeze them in a small container.  Use them the next time you make corn chowder. Nothing will be wasted.

You will only need half of the box of Jiffy, but no worries, you can save the other half and use it to make muffins or another casserole such as this one on another day.  It won't be wasted either.  (Don't worry if you cannot get the Jiffy, I have given you the ingredients needed to take its place in the notes section below.)

Try to grate your own cheese if you can.  They add cellulose to grated cheese to help it flow better.  You don't want that in your casserole. I only had orange cheddar (Balderson's strong) and so my casserole turned out pretty orange, but that's okay, it tasted lovely!

 

HOW TO MAKE CHEESY SWEET CORN CASSEROLE (SMALL BATCH)

Whether you choose to use the corn bread mix or the substitute for it, this is a casserole that really cannot get much easier! 

Preheat the oven to 350*F/180*C/ gas mark 4. butter an 8-inch square baking dish. Set aside.

Whisk the creamed corn, corn kernels, sour cream, and beaten egg together in a bowl until well combined. Whisk in the corn bread mix (see below), salt, pepper, and 1/2 cup (60g) of the cheddar cheese to combine. Spoon into the prepared baking dish.

Bake in the pre-heated oven for 25 to 30 minutes. It will be done when it is light brown on top and the center is set, but still soft.

Sprinkle the remaining cheese over top and return to the oven for a further 5 minutes to melt the cheese.  Serve warm.

 

Notes

These are the exact amounts for the cornbread mix substitute that you will need for this recipe:

1/3 cup plain all purpose flour (41g)

1/4 cup cornmeal (not self rising) (43g)

2 1/2 TBS granulated sugar

1/2 TBS baking powder

1/4 tsp salt

1 TBS vegetable oil

Mix all of the ingredients together in a bowl and use as per the recipe instructions.

 

Cover and refrigerate any leftovers and use within 3 days, including the day that you make it.  You can very easily reheat them by gently rewarming in a buttered skillet over medium low heat.

You can also freeze this casserole. Freeze tightly covered for up to six months. To use, thaw out completely and let come to room temperature. Bake, uncovered,  in a low oven for 15 minutes until thoroughly heated through.

 

This is probably one of the most delicious corn sides I have ever eaten. I seriously could eat a whole plate of this and nothing else. From the time I tasted it at my sister's I was on a mission to recreate it here at home.

It makes a wonderful side dish, especially for the holidays, but I think it would be pretty wonderful just on it's own for breakfast with a couple of sausages and some maple syrup.  That is the glutton in me speaking, lol

 

 

I am a huge fan of corn breads and corn pudding.  I could eat a whole plate of them and nothing else and be quite happy. They just scream autumn to me. Here are a few other cornmeal bakes you might like and enjoy as much as I do!

GRANDMOTHER'S CORN PUDDING -  This is very similar to this recipe shared today, but uses no mix.  There is also no cheese included.  It is light and delicious. You can actually cut this into squares and serve from the dish, although it is more like a pudding than a corn bread.  It's pretty wonderful!

MOLASSES CORN BREAD -  This is one of my all-time favorite corn breads. It is sweetened with molasses which lends an almost smoky quality to the bread.  Corn and molasses are perfect partners!  This is simply fabulous served warm and cut into squares along side of your favorite soups, stews, casseroles.  It goes great with BBQ and it is lovely just served as is, split and spread with butter and a drizzle more of molasses.

Yield: 4 servings

Author: Marie Rayner

Cheesy Sweet Corn Casserole

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

The first time I had this was at my sister's place. It was so delicious that I had to get the recipe from her and here I am two days later making a small batch of it for myself. This is simply fabulous! It uses half a pack of Jiffy cornbread mix, but I have a recipe to make your own cornbread mix in the notes, so no fear, you can make it even if you don't have access to Jiffy.

Ingredients

• 1 scant cup (212g) creamed corn
• 1 scant cup (212g) corn kernels, drained (or the equivalent of frozen, thawed)
• 1/3 cup (40g) dairy sour cream
• 1 large free range egg, beaten
• 2 TBS butter, melted
• 3/4 cup (90g) strong cheddar cheese, grated
• 1/2 of an (8.5 oz) box of Jiffy corn bread mix (see notes)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. butter an 8-inch square baking dish. Set aside.
2. Whisk the creamed corn, corn kernels, sour cream, and beaten egg together in a bowl until well combined. Whisk in the corn bread mix (see below), salt, pepper, and 1/2 cup (60g) of the cheddar cheese to combine. Spoon into the prepared baking dish.
3. Bake in the pre-heated oven for 25 to 30 minutes. It will be done when it is light brown on top and the center is set, but still soft.
4. Sprinkle the remaining cheese over top and return to the oven for a further 5 minutes to melt the cheese.
5. Serve warm.

Notes

These are the exact amounts for the cornbread mix substitute that you will need for this recipe:

1/3 cup plain all purpose flour (41g)

1/4 cup cornmeal (not self rising) (43g)

2 1/2 TBS granulated sugar

1/2 TBS baking powder

1/4 tsp salt

1 TBS vegetable oil

Mix all of the ingredients together in a bowl and use as per the recipe instructions.

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