Corn Casserole is an easy 5-ingredient irresistible Thanksgiving side dish!
Corn Casserole with your choice of cheese and chives to serve on your holiday table. A creamy, soft corn pudding with a delicious cornbread base — filled with two kinds of corn, sour cream and melted butter. You will love how easy this is to make! Everyone will be asking you for the recipe.
Corn Casserole is buttery and creamy on the inside, with a soft golden crust and optional cheese on top. A casserole that belongs perfectly on your Thanksgiving dinner table: Roast Turkey or Slow Cooker Turkey, Mashed Potatoes, Mashed Cauliflower, Roasted Carrots, Green Bean Casserole, Stuffing, Dinner Rolls, Brussels Sprouts…the list goes on!
Corn casserole is a ridiculously easy side dish perfect for any event, from family barbecues to holiday dinners. This side dish is so easy, you’ll find yourself memorizing the recipe and sharing it with everyone who tries it. This corn casserole actually uses two different kinds of canned corn, including a can of classic corn and a can of creamed corn.
Hi everyone, it’s Sabrina from Dinner, then Dessert again. This month I’m excited to bring you an easy side dish! We love this recipe and truth be told, I have it memorized and so has my husband! It’s so easy to make, he even makes it sometimes to help me while I cook!
Why is my corn casserole runny?
If your corn casserole is runny, it may be due to the extra moisture in the corn kernels. If you want to try cooking it longer to see if it thickens, be sure to cover the baking dish with foil, so you don’t burn the top.
Is the corn casserole supposed to be soft?
Is corn casserole supposed to be mushy? Yes! It has that “pudding” texture, so you want it to be moist inside. The corn casserole is done when it is slightly brown on top and the center is set, but still soft.
What can I add to the corn to make it better?
Here are some great ingredients you can add to canned corn:
Dried or fresh thyme.
Chili powder.
Other canned vegetables.
Green chilies.
Brown butter.
Sugar.
Ground cayenne pepper.
A pinch of red pepper flakes.
How do I know if the corn casserole is ready?
The corn casserole is ready when it is lightly browned on top and the center is firm and does not jiggle. *Once it’s done, I like to turn off the oven, open the door and leave it in for another 5-7 minutes.
How do you make a pan less runny?
In a small bowl, whisk together equal parts cornstarch and cold water. Use one tablespoon of cornstarch per cup of liquid you want to thicken. Stir to remove any lumps. A few minutes before the pan is done cooking, add the cornstarch a little at a time until you are satisfied with the thickness.
Can the corn casserole be left out overnight?
Leftover creamy corn casserole stays soft and delicious for up to a week, which is perfect for easy reheating and eating dinners! To properly store leftovers, first let the casserole cool completely to room temperature; however, do not leave the dish at room temperature for more than 2 hours!
Does the corn casserole reheat properly?
When you are ready to reheat, let it sit at room temperature for 30 minutes. Cover the corn casserole with foil and bake at 350 degrees F for 15 minutes, then remove the foil and bake uncovered for another 5-10 minutes or until heated through.
Can I leave a pan in the oven all day?
If it has been baked and has stayed above 140°F, it is fine. If you just turned the oven off, it has probably been below 140°F for 2 hours and has entered the danger zone. Foods that are between 90°F and 140°F should not be left at room temperature for more than an hour. Even then, they must be fully cooked first.