Southern Corn Casserole
This is the typical recipe that I've added a couple of things to. It is VERY easy and VERY delicious!
Servings 8
Equipment
- 9x9 or any 2 quart casserole dish
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 can whole corn drained
- 1 can creamed corn
- 1 can diced green chiles 4oz small can, drained
- 3 scallions, finely sliced on bias sub shallot or fine dice onion
- 2 cloves garlic, minced
- 1 cup sour cream
- 2 Tbl mayo optional, but gives a little acidity
- 4 oz butter (one stick), melted COOL before adding to mix!
- 2 eggs, beaten
- 2 tsp salt (Dixie Crystal Kosher) taste before cooking, this can take up to twice as much salt!
- 3/4 cup shredded cheddar cheese optional topping
Instructions
- Preaheat oven to 400°F and spray baking dish with food release (PAM).
- In a large mixing bowl, whisk together sour cream, mayo and eggs.
- Slowly whisk in cooled butter, then whisk in Jiffy mix.
- Fold in corn (drained!), cream corn, chiles (drained), onion, garlic and salt. Mix until homogenous.
- Pour mix into baking dish and bake in 400° oven, covered with foil, for about 45 minutes. Remove foil, add cheese if using and cook uncovered for another 10 minutes or so. The casserole will puff up and become browned. It is done when the center is fully cooked. Look for 160-165°F with a thermometer.
- Let rest for 10 minutes before serving.
Notes
It may take a few minutes longer to bake than stated. I've had variances up to 10 mins. Check the casserole at around 30 minutes to see how it's progressing. If it is still mostly liquid, it will take longer. I have no idea why it cooks differently at times, it just seems to be tempermental. If it is still mostly liquid at 30 mins, take off the foil and let it cook uncovered. Just watch it and make sure to reach 160º in the center.
Put the baking dish on a sheet pan to prevent any spill over into your oven.