Someone in the comments asked me about my corn casserole recipe.
I use this one HERE. It's a Paula Deen recipe except there is controversy about whether the "real" recipe calls for a 1/2 stick of butter or a 1/2 cup of butter(which is 1 whole stick). You are either in the 1/2 stick or 1/2 cup camp.
There are two differences to my version of this recipe.......
1-I don't top with cheddar cheese. It really does not "need" it and when I've put the cheese it you really get more cheese than corn flavor.
2-When mixing up the batter I reserve the water in the can of whole corn, and add 1/2 of what is in there to the batter, making it soupier. I find that this extra liquid gives a texture that is more corn pudding(ie, a corn spoon bread)than corn bread to the finished product. You should be able to spoon the finished product out of the casserole.
It's an easy recipe with only 5 ingredients(plus the water from the whole corn)and doesn't use eggs like most corn spoon bread recipes.
Corn Casserole from Sluggy
I use this one HERE. It's a Paula Deen recipe except there is controversy about whether the "real" recipe calls for a 1/2 stick of butter or a 1/2 cup of butter(which is 1 whole stick). You are either in the 1/2 stick or 1/2 cup camp.
There are two differences to my version of this recipe.......
1-I don't top with cheddar cheese. It really does not "need" it and when I've put the cheese it you really get more cheese than corn flavor.
2-When mixing up the batter I reserve the water in the can of whole corn, and add 1/2 of what is in there to the batter, making it soupier. I find that this extra liquid gives a texture that is more corn pudding(ie, a corn spoon bread)than corn bread to the finished product. You should be able to spoon the finished product out of the casserole.
It's an easy recipe with only 5 ingredients(plus the water from the whole corn)and doesn't use eggs like most corn spoon bread recipes.
Corn Casserole from Sluggy
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, 1/2 the corn "water", corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.
Let me know if you try this recipe and what you think.
Sluggy
Sluggy
This sounds really good and I LOVE that their are only 5 ingredients!! I think I actually have everything too - we might be having this with dinner tonight - THANK YOU!!!
ReplyDeleteMy recipe is completely different. This one is more of a bread by the sounds of it. It still looks delicious, though!
ReplyDeleteHappy birthday tomorrow! I hope you get breakfast in bed and someone else makes your cake! (I only say that because I have to make my own. Otherwise, it comes from a box. Bleh....)
Debbie
I have made this before and like you I don't top it with cheese. Also having made it both ways I am firmly in the 1/2 stick camp. The additional butter makes it richer but adds no additional flavor.
ReplyDeleteI would never leave the cheese off anything, and I might add extra. Since the Jiffy mix would make it sweet, cheese might be a good idea. Happy Birthday!
ReplyDeleteMy daughter makes this and it is so good. I think she uses less butter rather then more!
ReplyDelete