Recipe by Polly Woodard
"This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!"
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1 (15 ounce) can
1 (8 ounce) container
1 (15.25 ounce) can
whole kernel corn, drained
1 1/2 cups
shredded Cheddar cheese
1 (4 ounce) can
diced green chilies, drained
1 (8.5 ounce) package
dry corn muffin mix
I only used 1 can of cream-style corn and for a little ease, used Jiffy cornbread mix, which gave this some sweetness. You can also consider adding jalapenos for an additional kick. This turned out great...will make again.
I personally didn't care at all for this recipe. I've never had corn casserole before so maybe I'm just not a corn casserole fan in general.
Baked it in a 9x13 pan for 1 hour 45 minutes - knife still didn't come out clean, but after it sat for a bit the consistency was perfect. This is excellent and seemed to be the hit of our Thanksgiving dinner today.
I used 2 can of corn and one creamy corn, made it a little crunhier. i added some more salt and pepper in the mixture. i say add more spice in the mix because the corn does taste kind of bland. i used only 1/2 box of the corn muffin mix which made it perfect! last year i used 1 box and it turn out to be corn bread instead of casserole =P i used 3 eggs instead of 2 and less butter. i took someone advice and added some mayo, not sure how much it affected the recipe but it was very moist! i guess if you add a little more sour cream it'll do the trick too = ) i didn't add any onions or chillies but next time i'll probably add some mix veggies (frozen package) to give it some more color...
when it's almost done in the oven i added more cheese on top to make it a little crispy and cheesy because when you add the cheese in the begining it just sinks in w/ the mixture. more the cheese the better!!! i'll def. make it next time!!!
I absolutely love this dish! Even my pickiest friends enjoyed it. I used hot diced chiles instead of the mild, and also have tried it with half cheddar and half pepper jack cheeses. I think leaving it in the oven an extra 10-15 minutes makes the casserole texture more firm, not too mushy. If you prefer a drier casserole, I recommend baking it in a wider dish.
I made this to go with the slow cooker taco soup! I didn't have enough sour cream so I used 8 oz. cream cheese instead and it was fantastic. I also sauteed the onions with that butter and my guests loved it! Thanks for sharing such a great recipe.
This was really good and my family liked it. I cooked it longer than the recipe said to get the golden brown top. I made the mistake of eating it straight out of the oven. I would wait 15-20 minutes before serving to let it build up its texture because it will taste much better that way.
This casserole was very good, but we all agreed the chilies got to be too much. Next time I will make it without the chilies for a sweeter corn casserole.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Casserole I
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 190
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