Joanna Gaines Corn Casserole

Joanna Gaines Corn Casserole Ingredients

• Cream style corn. You can find cream style corn in the grocery store near the other canned corn products. Creamed corn not only adds moisture, but also bulk, texture, and flavor to your Corn Casserole. You can’t simply use corn kernels in place of cream style corn, but you can use corn kernels to produce your own creamed corn. For my instructions on making homemade cream corn, please scroll down.
• Sweet corn. Instead of using frozen corn, which doesn’t hold up as well in this recipe, substitute canned sweet corn or corn straight from the cob.
• Butter. use unsalted butter in order to regulate the salt. The cooked Corn Casserole will not have the same flavor if you use margarine or oil instead of butter. The corn casserole gets its signature rich, buttery flavor and luscious texture from the generous amount of butter called for in the recipe.
• Sour cream. Please don’t skip or replace the sour cream; it’s necessary for five different reasons! Sour cream makes the batter more moist without making it runny, adds fat for creaminess, speeds browning, activates baking soda, and gives it a subtle tang that pairs well with sweetness.
• Buttermilk.The acidic buttermilk not only gives the corn casserole a faint, delicious tang but also helps it rise more rapidly and tenderizes the gluten in the flour, making for a softer, more substantial texture. As I’m sure most of us don’t always have buttermilk on hand, I’ve included a simple homemade buttermilk recipe that delivers excellent results.
• Eggs. Two large eggs will suffice. It is the eggs that give the sweet Corn Casserole its structure and glue together the other ingredients.
• Flour. Adding flour is essential because the gluten in flour is what binds the cornmeal together. I only use all-purpose flour, but I assume that any gluten-free baking flour, like Bob’s Red Mill’s, would work just as well. In such case, flour diluted with water 1:1 will work wonderfully. If you use cake flour or self-rising flour, you’ll need to adjust the amount of baking powder, baking soda, etc., which is why I don’t recommend them.
• Cornmeal. Cornmeal from the grocery store is OK, but make sure it specifically says cornmeal and not corn flour. The BEST Corn Casserole, with more body, corn flavor, and deliciously crunchy edges, is the one I prepare using an even mixture of cornmeal and flour.
• Granulated sugar. is crucial because it keeps the cornmeal and flour from being too heavy, and it brings out the corn’s inherent sweetness. Half a cup of sugar may sound like a lot, but when you consider that one box of Jiffy Mix contains only 13 cup of sugar and we are doubling it to fill a 9×13 pan, half a cup of sugar is actually less sugar. Granulated sugar can be replaced with coconut sugar. Brown sugar’s molasses flavor overpowers the corn flavor, therefore I wouldn’t use that.
• Baking Powder & Baking Soda. Corn Casserole gets its beautiful cake-like texture from a combination of acidic and base leavening agents, which react when baked. Make sure your baking powder and baking soda are not expired (they lose their effectiveness after 6-12 months).
• Salt. The salt brings out the other flavors and balances out the sugariness. Just regular table salt will do.
• Chives. The chives add a lovely visual touch and a hint of onion flavor to the creamy corn casserole.
• Seasonings. For a hint of spice, I like to add a quarter teaspoon of chili powder and a pinch of dried thyme.
• Cheese. The Corn Casserole dish is perfect as is, but it’s even better with 1 cup of freshly grated cheese added for flavor and moisture.
• Green chilies. Hot green peppers. To counteract the sweetness and give a little acidity, use one 4-ounce can of mild chopped green chilies. The corn casserole is so tasty that you won’t even smell the green chiles, which pleasantly pleased me.

How To Make Joanna Gaines Corn Casserole

• Set oven temperature to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• In a big bowl, mix the dry ingredients with a whisk. Stir in the liquid ingredients, whisk the eggs lightly, and then stir in the rest of the ingredients until they are just incorporated. Fill the baking dish with the mixture.
• A toothpick inserted in the center should come out with a few crumbs after 40 to 50 minutes in the oven at 325 degrees. Delay serving by 5-10 minutes to allow flavors to blend. It’s best served hot.

Recipe Tips

• Homemade buttermilk is simple to prepare. Simply fill a half cup with either half a tablespoon of lemon juice or half a tablespoon of white vinegar. Add milk until it reaches the top of the cup, then mix. Leave out for 10 minutes to curdle and activate.
• Eggs at room temperature. it’s much easier to avoid over-mixing the batter if the eggs are at room temperature rather than cold. Butter that has been left to melt in the fridge might solidify in pockets if you add a cold egg to it.
• Do not over-blend. If you mix the corn casserole for too long, the gluten will form and the result will be a dry, crumbly dish.
• The key is to avoid overbaking. The bottom of the cooking window is where you want to check your Sweet Corn Casserole. A casserole that has been baked for too long may lose its moist texture.
• Never use a different type of substance. The ultimate Corn Casserole requires just the right amount of flour, cornmeal, eggs, and grease. Changing up the ingredients might throw the whole thing off.

Recipe Variations

• Cheese. This dish calls for one cup of sharp cheddar, but adding another cup would increase the cheese flavor considerably. Cheeses like pepper Jack, Monterrey Jack, mozzarella, Gruyere, Provolone, and others are all fair game. Once the casserole is baked and the cheese has melted, you can sprinkle it with additional cheese.
• Add some flavor. To spice it up, sprinkle in some cayenne pepper, chili powder, or a pinch of chipotle, or stir in 1 to 2 tablespoons of roughly diced pickled jalapenos.
• Berries. For a savory and sweet treat, like in my cornbread muffins, consider adding dried cranberries or blueberries.
• Bacon. cooked and crumbled thick-cut, which should be used to flavor the dish and sprinkled on top before baking.
• Recent Herbs. A touch of earthiness is imparted by the rosemary, thyme, and parsley.
• Onions. Whether it’s onions, chives, green onions, or shallots, they’re all good.
• Honey. If you want to spice up your cream corn casserole with a little something extra, try serving it with honey that has been flavored with citrus.

What To Serve With Joanna Gaines Corn Casserole?

• BBQ. For the perfect combination of savory and sweet.
• Turkey. For a traditional Thanksgiving party.
• Glazed Ham. For that simple Easter celebration.
• Pork Chops. For a fun lunch with friends.
• Corned Beef. For the St. Patty’s festivities.
• Roast Chicken. For that special weekend dinner with the whole family.
• Meatloaf. For the perfect winter comfort food.
• Chili. For absolutely any occasion!

How To Store Joanna Gaines Corn Casserole?

In The Fridge:

The leftovers from this cream corn casserole recipe are soft even after being stored in the fridge for several days. The dish can be stored in an airtight container or wrapped many times in plastic wrap and refrigerated for later use. Use within seven days if refrigerated.

In The Freezer:

• Corn casserole should be cooled to room temperature before serving.
• Once the pan is cool, double-wrap it in plastic wrap and then in foil to ensure that it stays sealed for the duration of storage in the freezer.
• The maximum freezing time is three months.
• Refrigerate overnight to defrost, then reheat as desired.

How To Reheat Joanna Gaines Corn Casserole?

In The Oven:

Wrap individual servings of Corn Casserole in aluminum foil and bake them at 350 degrees F for about 15 minutes. Bake the corn casserole covered in foil at 350 degrees F for 15 minutes, then uncover and bake for another 5-10 minutes, or until heated through.

In The Microwave:

Wrap individual servings of Corn Casserole in aluminum foil and bake them at 350 degrees F for about 15 minutes. Bake the corn casserole covered in foil at 350 degrees F for 15 minutes, then uncover and bake for another 5-10 minutes, or until heated through.

How To Crockpot Corn Casserole?

• Methodically mix the items as directed.
• Place the corn mixture in a 6 quart crockpot that has been lightly oiled.
• Heat for 2–3 hours on high or 4–5 hours on low.
• Since slow cookers cook at widely varying temperatures, you should check the Corn Casserole just before the 2-hour mark if cooking on high and the 4-hour mark if cooking on low. The time needed to prepare your corn casserole may be more or less than what is specified.
• Turn the slow cooker to the warm setting once the corn casserole is done cooking.

What Substitute For Creamed Corn?

• Put some corn kernels through a few pulses in the food processor.
• Put corn in a pot.
• Mix half a cup of milk and a teaspoon of cornstarch together in a bowl; add to the corn.
• Make creamed corn by simmering corn until it thickens.

Try More Recipes:

• Joanna Gaines Pumpkin Bread Recipe
• Joanna Gaines Pesto Recipe
• Joanna Gaines Carrot Cake Recipe

Joanna Gaines Corn Casserole Nutrition Facts

Amount Per Serving

• Calories 287
• Total Fat 19g
• Saturated Fat 10g
• Cholesterol 169mg
• Sodium 477mg
• Potassium 278mg
• Total Carbohydrate 24g
• Dietary Fiber 1.8g
• Sugars 4.1g
• Protein 8.5g
• Vitamin A 17%
• Vitamin C 6.8%
• Calcium 8.7%
• Iron 5.5%

Nutrition Facts Source: Source

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 278

% Daily Value *

Total Fat 19g30%

Saturated Fat 10g50%

Cholesterol 169mg57%

Sodium 477mg20%

Potassium 278mg8%

Total Carbohydrate 24g8%

Dietary Fiber 1.8g8%

Sugars 4.1g

Protein 8.5g17%

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Vitamin A 17 IU

Vitamin C 6.8 mg

Calcium 8.7 mg

Iron 5.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.