The BEST Paula Deen's Corn Casserole Recipe (2023)

FAQs

Can you double Paula Deen's corn casserole recipe? ›

Can Paula Deen's corn casserole be doubled? Yes, it can! Double the amounts, use a 4-quart casserole dish or two cast iron skillets. If baking in one 4-quart dish, you'll need to extend the bake time and bake for around 1 hour and 10 minutes.

This recipe for corn casserole makes about 6 side-dish-sized servings. So, depending on how many other dishes you're serving, you may end up with some leftovers. If so, you're in luck. This copycat Paula Deen creamed corn casserole recipe tastes incredible for days after you make it.

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

You can freeze this Paula Deen corn casserole recipe in its entirety, or portion out your leftovers. Make sure your corn casserole is thoroughly chilled, then either wrap it in the casserole dish or portion it out. You'll get about three months out of it in the freezer!

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Why People Boil Corn in Milk. Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture.

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350 °F for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle. *Once it's done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes.

Veggies: If you want to cut through the creamy goodness of this casserole, this simple green salad is your zippy ticket, or these delicious roasted carrots. Other sides: Some classic mashed potatoes, equally classic green bean casserole, or sweet potato casserole because the holidays are all about those casseroles.

Cornstarch thickens any watery dish. Cornstarch: Prepare a solution by adding cornstarch. Take a little water from the dish and mix it with the cornstarch and put it back to the dish. Cornstarch thickens the watery element in the dish.

What can I substitute for creamed corn in corn casserole? ›

CREAMED CORN SUBSTITUTE

If you can't get canned creamed corn, use this as a substitute (we tried it and it's near perfect): Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl.

Whisk together equal parts cornstarch and cold water in a small bowl. 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.

Leftover creamy corn casserole stays moist and delicious for up to week, making it perfect for easy heat-and-eat dinners! To properly store leftovers, first allow the casserole to cool completely to room temperature; however, do not leave the dish out for more than 2 hours at room temperature!

Yes, bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Can I use fresh or frozen corn rather than canned corn? To substitute the canned corn kernels, you can use fresh or frozen corn.

This is because the process of blanching destroys enzymes that can change the flavor, texture, and even the color of vegetables, including corn, during their time in the freezer. Corn that has not been blanched before freezing can become chewy (and sometimes downright mushy) once it's thawed.

To make a moist and tender cornbread, we use a combination of butter (adds fat and flavor), buttermilk (adds tang and moisture), and eggs (helps hold the bread together). Also be sure to bake it just until a toothpick comes out clean and no longer. Overbaked cornbread = dry cornbread.

Sour cream is the last option on our list, and it can also be used to substitute eggs in cornbread mixtures. What is this? While sour cream is higher in fat than mayonnaise, it has more calcium and protein. It will help thicken your cornbread mixture while adding a little bit of extra flavor to the dish.

Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled.

Juicy fresh corn on the cob gets an extra boost of sweetness when it's cooked in slightly sweetened water. You can use as much or as little sugar as you like. Try it several ways to figure out what level of sweetness you like best.

Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness.

Does boiling corn on the cob and milk make it sweeter? ›

Adding milk to the water might seem strange but it helps bring out the natural sweetness of corn on the cob. Once you try this method you'll never look back!

Thicken it up.

Use a cornstarch slurry: for every 2 cups of creamed corn, mix 1 tablespoon cornstarch with 1 tablespoon water. Mix in a separate bowl, then add to the creamed corn. Use rice flour: sprinkle 1 Tablespoon of rice flour evenly over the top of the creamed corn and stir.

Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.

Step 2: Place corn in boiling water

Once your pot of water is boiling, add the cobs. Cover the pan and let the water return to a boil. Editor's Tip: Never boil your corn in salted water!

Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.

While the best corn on the cob recipes gives you crunchy and sweet corn to sink your teeth into, a batch of overcooked corn will be more mushy. But as long as you turn the water off after bringing it back to a boil, the corn can sit in the hot water for up to half an hour without overcooking.

How long will corn casserole stay fresh? In an airtight container in the fridge, any leftovers you have of this casserole will stay fresh for up to 5 days. Reheat it in the microwave with a little extra butter for a real treat!

Origin of corn casserole

It's believed that the dish originated with Native Americans, who cooked corn and water together to create corn pone. Native Americans likely introduced corn to English settlers, who put their own spin on corn pone by adding milk, eggs, and butter.

A: Krusteaz says on its website that you can indeed combine two boxes to bake in a 9 1/2 x 13 pan. Increase baking time by up to 5 minutes.

Can you bake two pans of cornbread at the same time? ›

Yes, you can cook two things in the oven at the same time. Just make sure to pay attention to temperature and cooking times for both items.

Corn casserole has a “pudding” consistency, so you want it to be moist on the inside. You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Half and Half Milk or Cream

A ratio of 3:2 cream to water or 1:1 half and half should be used as a milk replacement in cornbread. The cream is denser than half and half. Thus, you should thin it with water to maintain the cornbread's consistency.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

Metal pans are better heat conductors than glass pans, meaning the food inside cooks more evenly.

Why does cornbread batter need to rest? By letting the batter rest you're doing two big things: 1) the cornmeal is absorbing the moisture of the egg and buttermilk. This helps it become tender! And 2) It gives the baking powder and soda a bit of time to work.

Should I let my cornbread cool before removing from cast iron? Yes, you need to allow the cornbread to cool for a few reasons. First, a cast iron skillet is extremely hot when removed from an oven and handling such a hot piece of equipment is not safe. Second, the center of the cornbread will still be slightly soft.

Serve this super yummy creamy corn casserole with your favorite beef roasts, grilled meats, meatloaf and so much more. We paired ours with homemade meatloaf and glazed carrots. I'll link a few of my favorite main courses to serve with this recipe for you below! This recipe serves about 6-8 people as a side dish.

How do you keep a casserole from drying out? ›

Cover the casserole tightly with a cover or aluminum foil to help retain moisture. Simply reheat, not recook the casserole. Most casseroles require at least 20 minutes to reach a temp of 165 in the center.

Firm, crispy, and naturally sweet, Del Monte corn is best canned corn in the biz. Green Valley is a good, healthy option because it has less sugar and salt than Del Monte without sacrificing too much in the way of flavor and texture.

Look for a moisturizing lotion or cream with salicylic acid, ammonium lactate, or urea. These ingredients will help gradually soften hard corns and calluses.