Try this Corn Casserole I Recipe.
- Carbohydrate 1.19089444515109 g
- Cholesterol 78.0169444617186 mg
- Fat 13.3860361176354 g
- Fiber 0.151111115477405 g
- Protein 6.85941944459539 g
- Saturated Fat 8.18602444857476 g
- Serving Size 1 1 Serving (47g)
- Sodium 186.984444491024 mg
- Sugar 1.03978332967369 g
- Trans Fat 0.900813889347191 g
- Calories 151 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.
Balancing Moisture and Starch in the Bake
Many home cooks ruin this dish by ignoring the moisture content of canned vegetables, leading to a dense, soggy center instead of a cohesive bake. Drainage is vital; draining the whole kernel corn and the canned green chilies prevents excess liquid from interfering with the dry corn muffin mix. When combining wet components like sour cream, melted butter, and cream-style corn with dry ingredients, stir only until moistened. Overworking the batter develops excess gluten from the wheat flour present in commercial muffin mixes, transforming a tender, cake-like crumb into a rubbery disappointment.
Thermal Control and Heat Distribution
Baking at a steady 350 degrees F requires a properly greased two-quart casserole dish to facilitate even heat transfer along the edges while allowing the center to set fully. Extended baking times of up to 75 minutes are necessary because the dense dairy and egg matrix requires sustained thermal energy to coagulate properly without burning the exterior. Allowing the casserole to rest for five minutes off the heat lets the starches finish setting and makes portioning clean slices significantly easier.
