Clear a spot on the Thanksgiving table this year for this deliciously savory, unstoppably scoopable corn casserole with its hint of sweet, its confetti of bacon, and pulls of sharp cheddar cheese. There is a new side dish in town and it is not messing around.
This post is sponsored by ButcherBox.
Corn Casserole and Holiday Turkey: A Match Made In Heaven
This corn recipe has been a holiday favorite with my family over the years (hence the name “everybody’s favorite”)! We make it every year.
This year, we get to re-share this favorite recipe in partnership with ButcherBox and I get to tell you well-nigh how you can get a FREE TURKEY to be serving slantingly your corn casserole at the Thanksgiving or holiday meal.
How it works: if you’re a new member, click here to get a 10-14 pound turkey totally self-ruling in your first box! You just have to make sure you sign up by Sunday, November 13th.
I’ve been using ButcherBox personally for the last year – I unquestionably signed up when they had their turkey deal LAST year, so I got in on the self-ruling turkey whoopee myself!
Being a ButcherBox consumer for the last year, I have felt so good well-nigh ownership from a visitor that prioritizes family farms, sustainability, and humane farming practices.
And bonus – I love their salary in this recipe!
Onto The Corn Casserole
This trappy dish is not like a loose creamed corn and it is not sturdy or dry like a cornbread. It’s somewhere delightfully in the middle with a soft tight texture that feels scrutinizingly increasingly like a corn custard but also…not quite that? It’s a bit of a uniCORN situation (lol, sorry forever). It is a truly unique and highly inviting texture and we just cannot stop piling scoop without golden scoop onto our holiday plates. The sweet corn is speckled throughout so you get little bursty bites here and there. Plus, garlic and salary and cheese so, you know, all the weightier things.
Also, we don’t want to brag but, it is just really beautiful. Sure, that whole slow-roasted turkey thing is often the star but….honestly, we would maybe just pop this gal in the part-way of the table and see how it goes.
In This Post: Everything You Need For Corn Casserole
- VIDEO for How to Make Corn Casserole
- Difference Between Creamed Corn vs. Corn Casserole vs. Cornbread
- Ingredients You’ll Need
- How to Make Corn Casserole
- What to Serve with Corn Casserole
- Frequently Asked Questions Well-nigh This Recipe
Prefer To Watch Instead Of Read?
Creamed Corn Vs. Corn Casserole Vs. Cornbread: What’s The Difference?
Creamed corn — maybe you love it, maybe you hate it — has several variegated variations in its prep (heavy cream? surf cheese? corn milk from the cob? yes, that’s a thing), but one thing that is resulting is that it is well, creamy. A lot of sauciness among your corn kernels. There are several succulent recipes out there for it that go way vastitude the canned version you may have discreetly pushed whispered when passed to you during holidays past. And though a can of creamed corn on its own maybe isn’t everyone’s favorite, a can of it in this recipe is very chef’s kiss! It helps alimony the casserole supple and thick unbearable that it holds together scoop without scoop.
Corn casserole, however, is entirely variegated than creamed corn. It is a very popular southern holiday side dish and it is super moist, scrutinizingly linty with unexceptionable bursty corn kernels throughout. It’s like creamed corn, cornbread and scrutinizingly a soufflé all in one dish!
Ingredients For This Recipe
Straight-up corn casserole is nothing short of wondrous but we’re feeling festive, and we wanted to zazz things up a little. And when one zazzes, one must gather:
- bacon (ButcherBox salary is our favorite to use!)
- onion and garlic
- sharp cheddar cheese
- fresh chives
Once your zazzers are collected, grab your pantry nuts (flour, sugar, sultry powder, etc) withal with some:
- cornmeal
- corn
- can of creamed corn
- sour cream
- melted butter
- eggs
No Jiffy Box Here! Corn Casserole From Scratch
We’re going fully from scratch here on this so you can tuck yonder that little box of Jiffy corn muffin mix.
No judgment on a box mix at all, we love a good shortcut. But bringing this casserole together from scratch is really key to its succulent savor and addicting texture, you can retread the sweetness and flavors as you see fit, and it really isn’t all that much increasingly time-consuming!
How To Make Corn Casserole
You’ll start with crisping salary and end with showering cheddar cheese and chives on top, and everything in between is pretty simple.
- Bacon. You’ll start by crisping up your salary and then you’ll get your onions and garlic going in that same pan for optimal yum boosts. You’ll chop up the salary and save half for the mix and half to toss on top at the end.
- Batter. Mix your dry ingredients and then whisk together your wet ones in a separate bowl. Add the corn, creamed corn, sour cream, onion mixture, half the salary shit and all their salty goodness, and then slowly incorporate your dry ingredients.
- Bake. Pour into a greased sultry dish and torch for well-nigh 35 minutes. Remove and imbricate with shredded sharp cheddar cheese, the rest of the crispy bacon, and some fresh chives and torch for 5 minutes more.
Then plop that eyeful IN THE CENTER OF YOUR TABLE and see if anyone can plane finish their “oohs and aaahs” surpassing digging into that rich golden goodness. It’s so, so good.
What To Serve with Corn Casserole
We’re hoping this is on the table for your Thanksgiving or holiday spread with all the other fixings, but in specimen you need some increasingly guidance, here what it’s succulent with.
- Meat: Obviously, turkey! But would moreover be unconfined as a side to a delicious pot roast.
- Veggies: If you want to cut through the linty goodness of this casserole, this simple untried salad is your zippy ticket, or these succulent roasted carrots.
- Other sides: Some archetype mashed potatoes, equally archetype green stone casserole, or sweet potato casserole considering the holidays are all well-nigh those casseroles.
- Dessert: Pie, please! This linty peanut butter pie is as easy as it is delicious.
If corn casserole is once part of your holiday feast, congratulations on stuff very smart and good at holidays, and moreover please consider trying this zazzed up version this year? If you’re new to it, whoo boy, you’re in for such a beautiful, rich, tightly comforting, succulent surprise. Merry holidays to you.
Corn Casserole: FAQs
You can prep this casserole by doing everything through step 2 and sultry the casserole in a greased sultry dish for 35 minutes. Imbricate and store in the fridge for up to 2 days. Rewarm in the oven at 350 degrees for 10 minutes and well-constructed the rest of step 3.
Yes! Store in an snapped freezer-safe container for up to 3 months.
Just leave out the salary and add in a little bit increasingly salt.
Cover your leftovers in the pan and alimony in the fridge. When you’re ready to reheat, you can either heat up an individual portion in the microwave in a pinch, or imbricate the whole thing with foil and pop it in the oven at 350 degrees for 10-15 minutes.
We haven’t tested this in a slow cooker, but think it could work! If you follow a similar recipe like this one, you should be worldly-wise to melt it on upper for 2-3 hours.
Everybody’s Favorite Corn Casserole
-
Total Time: 1 hour 10 minutes -
Yield: 8 servings
Print Recipe
Pin RecipeDescription
Corn Casserole all zazzed up! Bursty bites of cream-style corn and sweet corn plus garlic, bacon, and cheese throughout – so you know it’s really, really good!
Ingredients
- 1 pound bacon, cut into small pieces
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 2/3 cup cornmeal
- 2/3 cup flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 egg
- one 15-ounce can corn, drained
- one 15-ounce can cream-style corn
- 1 1/2 cups sharp white cheddar
- Chopped chives
Instructions
- Preheat the oven to 350 degrees. In a pan over medium heat, fry the salary pieces until crispy. Remove from the pan, but leave some of the salary grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and melt until softened. Add in the garlic and melt for flipside minute. Take the pan off the heat. Chop the salary into bits.
-
In a bowl, combine the cornmeal, flour, sugar, sultry powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, surf corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
-
Pour into a greased casserole dish. Torch for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Torch for flipside 5 minutes. Sprinkle chopped chives over the top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Category: Casserole
Method: Bake
Cuisine: American
Keywords: corn casserole, corn souffle, casserole side dish
Thank you to ButcherBox for sponsoring this recipe!
More Thanksgiving Side Dishes We Love
- One-Hour Sheet Pan Thanksgiving Sides (side dishes made easy!)
- Miracle No Knead Bread (yes, YOU can make specie from scratch)
- House Favorite Brussels Sprouts (so easy and so delicious)
The post Everybody’s Favorite Corn Casserole appeared first on Pinch of Yum.
