Ingredients with Measurements:
- 2 cans of creamed corn (14.75 oz each)
- 1 can of whole kernel corn (15.25 oz)
- 1/2 cup of unsalted butter, melted
- 1 cup of sour cream
- 1 box of Jiffy corn muffin mix (8.5 oz)
- 2 large eggs, beaten
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley (optional)
Special Equipment Needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the creamed corn, whole kernel corn, melted butter, sour cream, Jiffy corn muffin mix, beaten eggs, salt, and black pepper. Mix well until all ingredients are fully incorporated.
3. Pour the mixture into a greased 9x13 inch baking dish.
4. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
5. Remove from the oven and let it cool for 5 minutes.
6. Sprinkle chopped fresh parsley on top (optional).
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
6-8 servings
Nutritional information:
- Calories: 385
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 117mg
- Sodium: 680mg
- Total Carbohydrate: 37g
- Dietary Fiber: 2g
- Sugars: 11g
- Protein: 7g
Substitutions for ingredients:
- Instead of Jiffy corn muffin mix, you can use any other brand of corn muffin mix.
- Instead of fresh parsley, you can use dried parsley or omit it altogether.
Variations:
- Add 1 cup of shredded cheddar cheese to the mixture for a cheesy version.
- Add 1/2 cup of diced green bell pepper and 1/2 cup of diced onion to the mixture for a savory version.
- Add 1/2 cup of cooked and crumbled bacon to the mixture for a smoky version.
Tips and Tricks:
- Make sure to mix all ingredients well to ensure even distribution.
- To make the casserole ahead of time, prepare the mixture and refrigerate it overnight. Bake it the next day.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the casserole in the baking dish or transfer it to a serving platter.
Garnishes:
Sprinkle chopped fresh parsley on top.
Pairings:
Creamed corn casserole pairs well with grilled chicken, roasted pork, or beef.
Suggested Side Dishes:
Serve with a side salad, roasted vegetables, or garlic bread.
Troubleshooting Advice:
- If the casserole is too dry, add a little bit of milk to the mixture.
- If the casserole is too wet, add a little bit more corn muffin mix to the mixture.
Food Safety Advice:
- Make sure to cook the casserole until the center is set and the top is golden brown.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Creamed corn casserole is a popular Southern dish that originated in the United States.
Flavor Profiles:
Creamy, sweet, and savory.
Serving Suggestions:
Serve hot as a side dish.
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