![]() With only 6 ingredients, it’s hard to mess up this savory corn casserole!Īre you looking for the ultimate side dish? This is creamed corn casserole is your golden ticket! Whether you’re pairing it with your holiday meal, a potluck, or including it as a delicious side for a family dinner, everyone you share this dish with is going to be begging for more.īecause this dish is so shareable, it is a must-have when entertaining. Packed with flavor, this cheesy vegetable side goes great with your favorite weeknight meal or as a side dish on your Holiday table. Creamed Corn Casserole is the ultimate Southern side dish. Still, I keep coming back to this creamy, cheesy corn thing.Įditor’s note: This article was originally published in October 2016 as part of “ Cooking Without Recipes. (Spoiler alert: Hers has a ton of extra melted butter.) We also have a hominy-bolstered corn pudding enriched with sour cream and laced with poblano chiles and Cotija cheese, and a creamed corn soufflé made with grated ears of fresh corn. If you’re in it for the version found on the back of a box of Jiffy corn muffin mix, which one BA staffer thought was a treasured family secret, we’ve got the deets on that too. It’s not the only corn casserole out there. But do hold the breadcrumb topping until you’re ready for the oven. You can totally prep this ahead of time: Choose a baking dish with a lid (or cover the dish with plastic wrap) and refrigerate the casserole for up to three days, so it’s lying in wait for bake time. If you are feeling extra fancy, you could toss a handful of chopped green onions or chives on top to garnish, but it doesn’t need it. Bake at 375° until the cheese is melted and bubbling and the breadcrumbs are a crispy golden brown-cook time, about 15 minutes. Pour the corn kernel mixture into a buttered 13x9" casserole dish, then sprinkle the top with ½ cup breadcrumbs (fresh or dried), another ½ cup finely shredded parm, and a handful of chopped fresh herbs (I usually use a mix of thyme and sage, or whatever I have on hand after cooking the turkey). At this point, I can’t help but taste-test-if I determine it needs more cheese, it gets more cheese. Season with kosher salt and freshly ground black pepper. unsalted butter, a large handful of grated cheddar cheese (½–¾ cup), and about ¼ cup finely shredded Parmesan cheese. cans whole-kernel corn ( not creamed corn), 8 oz. Start by sautéing 1 jalapeño, chopped (take out the seeds if you don’t want the green chile’s heat), and 2 cloves garlic, chopped, in a medium saucepan until they’re fragrant and just starting to soften. Once it hits the table, and that first gooey spoonful hits their plates, everyone’s suddenly very thankful for good friends and even better carbohydrates. My friends call it the “creamy, cheesy, corn thing,” which fits in nicely with all the usual stars of the Thanksgiving show. And I’ve done my fair share of riffing on my grandma’s stuffing. I’ve made countless iterations of classic green bean casserole-my favorite has haricots verts, wild mushrooms, and a Parmesan béchamel. turkey that ended up being the only thing I could fit in my oven (due to time and space constraints thankfully, my upstairs neighbors let me cook the sides in theirs). Over the years, I’ve squeezed tons of guests into various tiny New York apartments and tried to master heaps of turkey recipes, sides, and pies. But the truth is, I didn’t grow up celebrating the holiday: I was adopted into the Turkey Day fun after moving to the US from Australia in 2000. Thanksgiving is my absolute favorite holiday-the parade on TV, friends and family joining forces in the kitchen, and bottles of wine opened a little too early in the day. ![]() ![]() This edition: a corn casserole dubbed “that creamy, cheesy corn thing” by those in the know. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed. The only thing better than a good recipe? When something’s so easy that you don’t even need one.
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