Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. If you can’t get canned creamed corn, use this as a substitute (we tried it and it’s near perfect): Use 1 can of corn kernels.
This recipe is made with canned creamed corn. I have a savoury rather than sweet tooth, but I didn’t think this was too sweet. It’s quite sweet from both the corn and sugar. It looks like it has a cake texture and it holds its shape when served, but it’s much more moist, almost like a juicy pudding. The taste is like corn bread, with a texture like souffle but not as aerated. This is not the sort of side dish that Australians are familiar with, but I really hope that there are Aussies reading this who will give it a try. So good, it stole the show at my Thanksgiving lunch! Utterly and speechlessly delicious. Dangerously addictive. Similar ingredients to the way I make Corn Bread Muffins, but more wet ingredients. Reading the recipe, I could tell it would taste nice. So I jumped at it when she offered to send me the recipe.
I only had corn casserole for the first time in my life a few years ago when a Sassy Lady from the South told me that in her books, her creamy Corn Casserole was an essential side for a true Thanksgiving experience. Corn Casserole is an irresistible side dish, a cross between cornbread, creamed corn and soufflé with a golden brown caramelised top. It reheats 100% perfectly, so it’s a fabulous make-ahead side dish!Ĭorn Casserole is a popular Thanksgiving side dish recipe but it’s so delicious, we should make it all year round! This corn casserole recipe is made from scratch with a shortcut option using Jiffy mix.
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