Corn Casserole
Corn Casserole Preheat oven to 350 degrees. Butter a 9x13 inch pan. To a large bowl, add 1 can whole kernel corn, 1 can cream style corn, 1 cup sour cream, 2 eggs, 1 stick margarine (or slightly less), and 1 package Jiffy Corn Bread Mix. Mix all ingredients thoroughly and put into the buttered pan. Bake at 350 degrees for 35-40 minutes, watching to prevent over-browning.
Corn Casserole Preheat oven to 350 degrees. Butter a 9x13 inch pan. To a large bowl, add 1 can whole kernel corn, 1 can cream style corn, 1 cup sour cream, 2 eggs, 1 stick margarine (or slightly less), and 1 package Jiffy Corn Bread Mix. Mix all ingredients thoroughly and put into the buttered pan. Bake at 350 degrees for 35-40 minutes, watching to prevent over-browning.
- Carbohydrate 35.08435 g
- Cholesterol 551.175 mg
- Fat 44.6828125 g
- Fiber 2.77199995994568 g
- Protein 20.8703375 g
- Saturated Fat 13.70845375 g
- Serving Size 1 1 Serving (364g)
- Sodium 717.8175 mg
- Sugar 32.3123500400543 g
- Trans Fat 4.18477375 g
- Calories 599 calories
Step-by-step
- Mix all ingredients thoroughly and put in a 9/13 in. buttered pan.
- Bake at 350 for 35 to 40 minutes depending on your oven.
- Watch so it doesnt brown too much around the edges.
Traditional spoon bread relies on a stovetop porridge base before baking, but this casserole takes a direct, un-strained approach by suspending kernels directly inside a batter. Swapping canned whole kernel corn for fresh summer corn changes the moisture balance significantly. Canned kernels hold added liquid and soften during processing, while raw kernels release internal starches as they cook. This shift requires monitoring the bake time closely. When utilizing fresh corn cut straight from the cob, expect a firmer texture and a brighter, grassier flavor profile compared to the sweet, uniform consistency of canned options. Starch hydration differs entirely between these two formats. Commercial corn muffin mixes contain chemical leaveners like sodium acid pyrophosphate and sodium bicarbonate. These agents react rapidly upon contact with dairy liquids and heat. Overmixing the batter activates excessive gluten development in the wheat flour base, yielding a tough crumb instead of a tender, cake-like consistency. Whisking the eggs thoroughly before adding them ensures even distribution of fats and proteins throughout the thick sour cream and margarine matrix. Maintaining an oven temperature of 350 degrees Fahrenheit allows the starches to gelatinize fully before the edges burn. Baking typically requires 35 to 40 minutes. Watch for the perimeter to turn golden brown while the center remains slightly set yet moist. Cool the pan for ten minutes before slicing to allow the internal structure to stabilize.
