Sure, just use a tooth pick and test for doneness. If it is a little "loose" I would not think thatwiykd be a bad thing.

I think it would be fine to just use two cans of creamed corn. That is a good, easy recipe and I've made it several times.

You could puree the whole kernel corn first. I do that for corn pudding to give it a bit smoother texture. I do leave some kernels whole too, but I think it would be good either way.

It's the whole kernel part. The chewing and then the digesting. I did think about just whirling the whole kernel corn in the blender . . . I also thought about subbing shredded carrot for the corn kernels if it was just a flavor and texture thing to add whole corn.

Like I said, I have made corn pudding with just corn meal. It's good but I prefer something more substantial.

That looks like what my sister made for the TG potluck that she went to. She mentioned that it had cheese and sour cream in it and therefore was not vegan.

I make a grits casserole all the time, and over the years I have added more ingredients to it, including frozen corn and red bell pepper. I add celery for crunch.

I would add roasted red bell pepper to your recipe instead of carrot for more flavor. I really like the combination of corn and red bell pepper.

I think grits are a bit more substantial than cornmeal, although they are really not that much different - it depends on the grits that you use. I have some from South Carolina that are especially flavorful, but they take longer to cook.

I also like cornmeal dishes with peppers in them, but Dad can't eat peppers either. I made the Jiffy casserole with just the creamed corn, double amount. I wasn't that crazy about it, it has a very strong BHT or something rancid perhaps taste to it, which I have not noticed when I use it as a muffin mix. Not sure what that was about. Next time I'll just make the recipe from scratch using fine cornmeal, as I have done that as well.