Corn Casserole
Corn Casserole brings warmth, comfort, and the taste of summer right to your dinner table. It's perfect for any occasion, and with ingredients most likely in your kitchen, this dish is a snap to make!
Corn Casserole brings warmth, comfort, and the taste of summer right to your dinner table. It's perfect for any occasion, and with ingredients most likely in your kitchen, this dish is a snap to make!
- Carbohydrate 10.0404500063598 g
- Cholesterol 329.912500155467 mg
- Fat 111.727125058719 g
- Fiber 1.36000003929665 g
- Protein 50.6643750013586 g
- Saturated Fat 70.9471000371728 g
- Serving Size 1 1 recipe (335g)
- Sodium 1559.66000041921 mg
- Sugar 8.6804499670632 g
- Trans Fat 6.64036500412473 g
- Calories 1237 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
The Starch and Dairy Mechanics
Operating on a strict budget of pantry staples means balancing heavy starches with adequate moisture to prevent a dry final product. Canned cream-style corn acts as a thick puree while whole kernels supply distinct bursts of texture against the batter. Whisking eggs thoroughly before incorporating them ensures the dairy proteins set correctly during baking without breaking the emulsion. Overmixing the dry corn muffin mix activates the gluten too aggressively, yielding a tough crumb rather than the tender, spoonable interior expected from traditional corn puddings.
Baking Dynamics and Heat Distribution
Extracting excess moisture from canned green chilies prevents the center from becoming waterlogged while adding a mild vegetal heat. Relying on a standard 350 degrees F oven requires careful placement on the middle rack to ensure uniform heat circulation around the two-quart casserole dish. Baking for seventy-five minutes allows the starches to fully gelatinize and the edges to turn a deep golden brown. Puncturing the center with a knife serves as the ultimate doneness indicator when the blade emerges free of wet batter.
Resting and Thermal Carryover
Allowing the dish to stand undisturbed for five minutes post-bake permits internal moisture to redistribute evenly through the cooling crumb. Slicing or serving immediately while steaming hot causes the structure to collapse into a loose heap because the dairy fats are still entirely liquid. Storing leftovers safely requires covering the cooled vessel tightly and refrigerating it within two hours to inhibit bacterial growth in the egg-rich dairy base.
