Corn Muffin Casserole

15 years ago

Does this sound disgusting. Should I just stick with cornbread/muffins? It's to be served with chili. Also, I have everything to make the mix and all recipes call for pre-packed cornbread mix. Any suggestions for a homemade blend? thanks.

* 1 (15 1/4-ounce) can whole kernel corn, drained

* 1 (14 3/4-ounce) can cream-style corn

* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)

* 1 cup sour cream

* 1/2 cup (1 stick) butter, melted

* 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, 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. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

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Comments (18)

seagrass_gw Cape Cod
15 years ago
Personally, I would prefer plain cornbread with the chili - and optional toppings for the chili including shredded cheese, sliced scallions, diced avocado and sour cream.

Everyone has different tastes, but to me the casserole sounds kind of "gloppy".

seagrass
teresa_nc7
15 years ago
Looks like the casserole is more on the order of southern Spoon Bread - which is delicious, but not what I would serve with chili. Spoon Bread is more like corn pudding which would be a side dish. With chili I think a firm piece of cornbread to hold in your hand would be the better choice.

teresa
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shaun
15 years ago
Nope not disgusting at all. We serve this at every single Thanksgiving Dinner. It's delicious! Only difference is I dont' add Cheddar Cheese to it.

I've also served it with chili and with enchiladas- it's so good!
cookie8
Original Author
15 years ago
Thanks. Yeah to much "gloopiness" going on. Will stick with the cornbread and make the casserole as a side with something a little more solid. Thanks. I also have salad and baked sliced pototoes to go with it. Please, help me stop! I am notorious for always making way, way too much.
shaun
15 years ago
Cookie, it's not gloopy at all. It slices into neat little squares. And you can eat it with a fork, nothing oozes thru.
compumom
15 years ago
You sound like me, too many side dishes. Forget about the potatoes. You already have a starch with the cornbread and I can't think that the potatoes would add anything to the chili.
How about something fruity or sweet if you need another dish. My mind is blank now, but someone else will have a great suggestion!
Rusty
15 years ago
Ditto to both Seagrass & Teresa_nc. Paula Deen has that recipe in one of her cook books, and it's hard to go wrong with Paula ! ! But "real" chili requires a good ol' down to earth, hold in your hand, crumbs all over, no sugar included, type of cornbread. One you can eat out of hand, slather with butter, or crumble into your bowl & ladle the chili in on it.
cookie8
Original Author
15 years ago
I did the cornbread. Wow, the stuff is dry. I used a sweeter recipe (it called for 2/3 cup sugar - I did just shy of 1/3) it would have been cake! I had to do the oven fries for the kids. Good thing, that's all they touched. I will probably try the casserole during the week sometime. So does anyone have a makeshift boxed equivalent? I find in Canada, there isn't nearly as much texmex selection as there is when I cross the border for some shopping. Oh yeah, for breakfast I fried up some of the leftovers for my girls (my son didn't like the cornbread) with syrup. My 6 yr said it was the best breakfast ever.
Bumblebeez SC Zone 7
15 years ago
I've made that recipe for years and everyone always loves it.
remodelfla
15 years ago
I make this same recipe except eliminate the cheddar cheese and mind calls for 2 cups sour cream. It's moist but not at all goopy... people love it!
linda_intennessee
15 years ago
sounds just like a good ole` southern recipe to me
we make it all the time
and i do add sugar
funny......either u love it with sugar or hate it.
no in between
trixietx
15 years ago
I make a similar recipe. I don't use jiffy mix or sour cream. It's a cornbread recipe with cream corn, onions, green chiles, cheddar cheese and ground beef. We love it.
dixiedog_2007
15 years ago
Cookie, I also have made that recipe minus the cheese. I would have to dig it up as I don't have it on my computer to see if the exact amounts are the same but I do know the one I have didn't call for cheese. I will say that my family and friends all enjoyed it. Far from being goopy but nice and moist.
wizardnm
15 years ago
My favorite corn casserole is similar, but no cheese. My recipe has eggs also.

Nancy
Bumblebeez SC Zone 7
15 years ago
The cheese adds a nice flavor. I use sharp cheddar.
gardengrl
15 years ago
This casserole is awesome! I don't add the cheese, I do add 1 egg to help bind.

It's super easy and always disappears at any potluck I bring it to.
annie1992
15 years ago
Linda in Tennessee, I think I'm the only person in the world that likes cornbread all ways. I like it with sugar or without, with yellow cornmeal or white, with or without corn kernels, bacon, jalapenos, cheese, whatever. (grin)

Oh, and I like that casserole too, cookie. Your breakfast cornbread sounds like my Grandma, she used to make cornmeal mush (down home polenta, LOL), slice it the next morning and fry it. It's the only way I'd eat it, fried and with maple syrup.

As for the tex-mex thing, I make a batch of Jiffy corn bread, fry and crumble some bacon and add that to the batter with a drained 4 oz. can of chopped green chilies or a small chopped jalapeno, a handful of grated cheese, bake as usual. It's a nice change, and you could probably add a bit of chili powder or cumin, but I don't.

Annie
gabriell_gw
15 years ago
I make this corn casserole often, it is a favorite with my family. I add a can of green chilies and prefer it without Jiffy mix. Jiffy is so sweet so I use another mix. This cannot be eaten by hand. It is a casserole.

Corn Muffin Casserole

Comments (18)

seagrass_gw Cape Cod

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Corn Muffin Casserole

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