I mocked corn casserole when I first heard about it. I grew up on either corn pudding or corn bread, so when I learned about this funky hybrid casserole, I dismissed it as Midwestern nonsense, adjacent to Jell-O salads and certainly unworthy of a last meal. But after developing our highly-rated recipe for corn casserole and testing countless iterations, I can confirm that Benny Blanco was on to something when he said he would have fiancée Selena Gomez’s corn casserole for his last meal on an episode of the podcast Table Manners with Jessie and Lennie Ware. When I discovered just how special this dish is, I was happy to eat my words (and several bowls full of corn casserole) and declare this a last-meal-worthy dish.
So, how is corn casserole different from more familiar staples like cornbread and corn pudding? As Blanco describes on the podcast, "[Corn casserole] doesn't have the same density [as cornbread], it's much looser." But not as loose as corn pudding. Although they're made with mostly the same ingredients and technique, corn casserole is slightly denser and typically leans a bit more savory.
What Ingredients Do You Need To Make A Corn Casserole?
Corn casserole has become a staple on every holiday menu, and that’s not only because it’s a crowd pleaser, but also because it’s ridiculously easy to make. These ingredients are the stars of the show.
- Jiffy Corn Muffin Mix: Store-bought mix is a great option, but you can still make a delicious corn casserole without it. If you’re not a fan of the boxed stuff, you can swap in ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt, and 2 tablespoons oil or melted butter.
- Granulated Sugar: A little bit of sugar amplifies the sweet corn flavor without making this into a too-sweet, dessert-style casserole.
- Whole Milk & Heavy Cream: Milk and heavy cream differentiate this iconic casserole from regular cornbread. They add the necessary moisture to the cornbread mixture, making it soft and tender.
- Corn: A combination of frozen and creamed corn adds moisture, richness, and fresh texture to the casserole. If you happen to be making this for a summer get-together, feel free to opt for fresh corn instead of frozen.
How To Make Corn Casserole
- Prep a 2-quart baking dish. Grease a glass baking dish evenly with softened butter and preheat the oven.
- Combine the dry ingredients. In a large bowl, whisk the Jiffy mix with granulated sugar until very few lumps remain.
- Combine the wet ingredients. In a medium bowl or large measuring cup, mix the eggs, milk, cream, and melted butter until combined.
- Finish the batter. Add the wet ingredients to the Jiffy mix bowl, and stir until just combined. Be careful not to overmix! Stir in the corn, creamed corn, salt, paprika, and pepper.
- Bake. Pour your mixture into your prepared baking dish, using a spatula to smooth out the top. Bake 40-50 minutes or until the casserole has fully set and the top is golden brown. Once done, let it cool slightly before serving, and top with fresh chives
So, what makes corn casserole so last-meal worthy? With the perfect balance of savory and slightly sweet, corn casserole is the goldilocks side dish that sits right at the crossroads of all the tastes and textures you want from a big holiday meal. And the best part about corn casserole? It is insanely easy to make a delicious one.
