Wednesday, July 21, 2010

I Heart Corn

I love corn.  I love it on the cob, off the cob, as a side dish and in a casserole.  My favorite chicken tacos have corn in them.  My favorite BBQ chicken pizza in Cincinnati (I miss you, Dewey’s!) had corn on it.  I love it canned and I love it frozen, though I sometimes think the frozen has less taste.  My parents used to make their own homemade creamed corn – which is nothing like the canned stuff, though I like that too.  (And yes, I might have been known to eat canned cream corn cold in college, but really, it’s not that different from pudding, is it?!)  I am going to attempt to recreate that homemade creamed corn this summer.

A friend shared a sample of Vietnamese corn soup with me once – amazing!  If anyone knows where I might find something like that here in Omaha, just let me know. 

Corn was my favorite food for many years until I discovered shrimp.  It’s still up there on my list, for sure.  It’s sweet and versatile.  What good Midwest girl doesn’t love corn?!

I have a friend whose love of Corn Casserole might equal mine, and for that I think we’re truly kindred spirits.  Everyone keeps telling us we seem like sisters anyway!  So in honor of Stef, here is my recipe for Corn Casserole – one of the easiest, but tastiest, comfort side dishes there is!  (And thanks to Jenny for her love of Corn Casserole & providing it at last night's small group!!)

Corn Casserole

1 can cream style corn
1 can whole kernel corn, drained
2 eggs
1 stick butter/marg, cut up into slices or melted (see note below)
1 box Jiffy corn muffin mix
1 C sour cream
1-2 T onion flakes

Mix all ingredients together; spread into a 9x13 pan.  Bake at 350 degrees for 45 min – 1 hour. 
Note:  If you put this together ahead of time & keep it in the fridge and then bake it, the butter will pool in spots if you just slice it.  If you don’t make it ahead, then cutting it into slices vs. melting it won’t affect it at all.  And even though the butter pools in spots, it doesn’t hurt the dish.  It might just take you by surprise.  :-)


  1. That's one of our favorite corn dishes too.

  2. Hey Cari - In my family, corn casserole means something entirely different and seeing that you love corn, I thought I'd share! :) People are always confused when I show up with my corn casserole and it's not this recipe. I do like this recipe though...I've just never made it. I'm going to have to try your recipe one of these days though. Thanks for sharing!

    Corn Casserole from Jen Schuster

    1 cup macaroni
    1 stick butter
    1 can corn (mostly drained)
    1 can creamed corn
    1/4 cup sugar
    1/4 cup milk
    1 lb velveeta (set aside until later)

    Spray 1 1/2 or 2 qt casserole dish with Pam. Mix all ingredients above except velveeta and place in casserole dish. Bake at 350 for 30 minutes uncovered, stirring occasionally. Add velveeta and stir, if you have a lid, put lid on and bake until cheese is melted.
    Serve & enjoy!