The sweet taste of this Creamed Corn Casserole will quickly make this dish one of your favorites for the holidays or any time of the year.
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Yummy creamed corn casserole. Just saying it brings to mind holidays, family get-togethers, and potluck gatherings. This cherished dish has quite a history and some intriguing facts that add to its charm.
Creamed corn casserole, also known as corn pudding in some areas, holds its place as a classic comfort food in America. Native Americans introduced settlers to corn, which soon became an essential part of the American diet. It was served in a number of ways, including cornbread.
The modern-day rendition of creamed corn casserole likely took shape in the mid-20th century, evolving from recipes that blended ingredients like corn, eggs, milk, and butter. The velvety texture and savory taste quickly made it famous. By the 1950s and ’60s, it had established itself in households in the Southern and Midwestern regions, where corn was abundant.
Corn itself has a naturally sweet flavor, to which is added honey and cornmeal, which are all also sweet to varying degrees. I love the texture of this dish. It’s soft and smooth but with a fun crunch. But enough writing about how good it is, let’s get started!
Is Creamed Corn Casserole Healthy?
Being a fan of comfort foods, I am always looking for ways to make the more decadent among them a little bit healthier. Let’s face it: many comfort foods lack nutritional value. That’s why my favorite part of this creamed corn casserole is the Greek yogurt; it definitely adds a healthy punch and zesty flavor.
Greek yogurt is loaded with protein, which helps sate your appetite for long periods. This makes the casserole an ideal option for those aiming to sustain a well-rounded diet without compromising on taste. Furthermore, Greek yogurt is abundant in probiotics, which are beneficial for gut health. The casserole also retains the perks of corn, including fiber, vitamins, and antioxidants, which promote heart health and strengthen immunity.
What’s the secret to delicious corn casserole?
The key to making a delicious creamed corn casserole is the mix of textures and flavors. It’s all about the corn’s crunch, the cornmeal mixture’s creamy texture, and the sweet flavors of many of the ingredients. It’s also critical to balance that sweetness with the salt in the recipe.
Unsalted butter is essential yet often overlooked. In this dish, you want that sweetness to shine through; however, you also want enough salt to complement the sweetness without overwhelming the dish. If you use salted butter and add the 1/2 teaspoon of salt required for the recipe, you may end up with a salty rather than sweet casserole. Stick with unsalted butter and remain in control of how much is added.
INGREDIENTS
- 2 cups frozen sweet corn, thawed
- 1 cup Greek yogurt
- 2 large eggs, lightly beaten
- 1/4 cup honey
- 1/2 cup unsalted butter, melted
- 1 cup yellow cornmeal
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
INSTRUCTIONS
Preheat
Prepare oven and baking dish.
Mix Wet
Combine corn, yogurt, eggs, honey, and butter.
Add Dry
Whisk dry ingredients, then blend with wet.
Bake
Pour into dish, bake until golden.
Devour!
FAQs & Tips
To store your leftover creamed corn casserole, allow it to cool, then cover the dish and place it in the refrigerator. You can store it this way for up to five days. Creamed corn casserole easily reheats in the microwave, in the oven, or on the stove. You can also place leftovers in airtight containers and freeze them for up to three months.
If you don’t like Greek yogurt or don’t have any on hand, you can use plain regular yogurt. Other possible replacements for yogurt are cream cheese or sour cream. You could also do a mix, adding half yogurt and half cream cheese or sour cream. Just make sure you use some type of dairy to get that creamy texture in your casserole.
Sometimes it’s hard to tell whether a casserole is done, especially when it consists of a cake-like texture. You don’t want to cook it so long that it dries out; however, you also don’t want an underdone casserole with an unappetizing, mushy middle. Test your corn casserole just as you would a cake. Insert a toothpick in the center of the casserole. If it comes out dry, the casserole is done. If it comes out wet, cook the casserole a few minutes longer and then try again.
Serving Suggestions
Since creamed corn casserole is a sweet side dish, I like to pair it with salty main courses. Some of my favorites are air-fryer whole chicken, crispy chicken legs, Instant Pot steak, or next to a buttery mound of mashed potatoes with pork chops.
Of course, we can’t forget that for many people, creamed corn casserole screams holidays. Enjoy this creamed corn casserole recipe with Mom’s turkey meatballs and Aunt Sue’s sweet potatoes. Then bring it out again for all of the winter holiday meals. My family enjoys creamed corn casserole all year long, even at summer cookouts. It’s always a hit.
Ingredients
- 2 cups frozen sweet corn thawed
- 1 cup Greek yogurt
- 2 large eggs lightly beaten
- 1/4 cup honey
- 1/2 cup unsalted butter melted
- 1 cup yellow cornmeal
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and grease a 9×9-inch baking dish.
- In a large bowl, combine the thawed sweet corn, Greek yogurt, eggs, honey, and melted butter until well mixed.
- In a separate bowl, whisk together the cornmeal, whole wheat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for a few minutes before serving. Enjoy your Creamed Corn Casserole warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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