Corn Casserole Recipe (2024)

FAQs

What is the difference between corn casserole and cornbread? ›

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

Why is my corn casserole runny? If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels.

Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

DOES sweet CORN CASSEROLE NEED TO BE REFRIGERATED? This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.

Yes, finely ground cornmeal makes good cornbread with, of course, a smoother texture than normal meal grinds.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

The time a casserole takes to cook will vary from 2-2½ hours for chuck, blade and thick flank, up to 4 hours for shin, leg and neck. Pork cuts for braising and casseroling normally take 1½ hours, and lamb much the same.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

Is corn casserole supposed to be wet? ›

Is corn casserole supposed to be mushy? Yes! It has that “pudding” texture, so you want it to be moist on the inside. You can tell that your corn casserole is done when it's lightly brown on top and the center is set — but still soft.

Cover: Use a microwave-safe lid or microwave-safe plastic wrap to cover the dish. This helps to keep the moisture in. Reheat: Microwave on high for 1-2 minutes, then stir (if possible) and check the temperature. Continue heating in 30-second intervals until the desired temperature is reached.

The Two-Hour Rule

At two hours, the food must be consumed, stored correctly, or thrown away. This includes all cooked leftovers, [chopped] fruits and vegetables, meat, poultry, fish, eggs, and dairy products."

The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick.

Eat it. Yes, bacteria will grow on it while it's left out, but bacteria grows on everything. It's very unlikely to get to a harmful level overnight. And every time it doesn't reach a harmful level you're just training your immune system anyway.

No. Cornbread made with cornmeal, but the two aren't the same thing. To achieve a golden loaf of cornbread, it takes more than just cornmeal.

Cornbread is a quick bread made with cornmeal that may or may not contain sugar and is usually baked in a skillet, pan, or into sticks. Corn muffins are baked in muffin tins and contain cornmeal and generous amounts of sugar; most are more cake-like in texture.

The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake. Because cornbread traveled well, some began calling it journey cake, which evolved into the name Johnny cake. But whatever it was called, it was all cornbread.