Creamy Corn Casserole: Your New Favorite Comfort Food Side
This creamy corn casserole is a delicious side dish that combines sweet creamed corn and tender whole kernels, making it a perfect comfort food.
Equipment
- Dutch oven
Ingredients
For the Base
- 1 box Jiffy Cornbread Mix Can swap with homemade cornbread mix for a personal touch.
- 1 can Creamed Corn Adds moisture and sweetness.
- 1 can Whole Kernel Corn Ensure it's drained well to prevent a watery casserole.
For Binding and Creaminess
- 2 large Eggs Acts as a binder; no replacements recommended.
- 1/2 cup Butter Melted blends easily, margarine can be used.
For the Flavor
- 2 cups Shredded Taco Blend Cheese Can substitute with sharp cheddar or spicy pepper jack.
Instructions
Directions
- Preheat your Dutch oven by lighting 23 self-lighting briquettes for about 20 minutes. Grease the interior of the Dutch oven.
- Combine in a large bowl the Jiffy cornbread mix, creamed corn, drained whole kernel corn, eggs, and the shredded cheese (set aside 1/2 cup for later). Mix gently until smooth.
- Pour the mixture into your greased Dutch oven, spreading it evenly. Cover with the lid.
- Arrange 16 hot briquettes on top of the lid and place 7 beneath. Cook for 1 hour, rotating the Dutch oven every 15 minutes.
- Uncover in the last 15 minutes and sprinkle the reserved cheese over the top. Replace the lid and finish cooking.
- Rest the casserole for a few minutes after removing it from heat.
Notes
Optional: Garnish with fresh herbs or a dash of paprika.