Sweet Creamed Corn Casserole Recipe - Sparkles of Yum (2024)

FAQs

Why is my corn casserole mushy? ›

My corn pudding casserole is mushy; what did I do wrong? If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you're using frozen corn, allow it to thaw before using it to reduce the moisture.

After baking your corn casserole in the oven at 350 F for about 45 to 50 minutes, look for visual cues to determine if the casserole is done, advises Five Boys Baker. A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved.

I've been on a kick lately of substituting Greek yogurt for sour cream. One of my favorite sides, that I usually only make for holidays, is corn casserole. It's not what you'd call light, but it's OMG so good. The Greek yogurt was a fantastic addition and we demolished this between the two of us in 2 days.

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

The answer to thick and smooth creamed corn

If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

Then, as the heat from the pot cooks the food, the heat passes into the air, creating steam. That steam is hot, and that heat goes out of your kitchen exhaust as waste. But when you put a lid on, the heat stays in the pot. It helps cook your food faster.

While you work, bring a large pot of water to a boil. Then, cook the corn. Add the corn to the boiling water and cook, uncovered, until the kernels are tender and golden. Exactly how long to boil corn on the cob will vary based on how much you're cooking and how you like your corn.

Here's an ingredient you probably have on hand: mayonnaise! You can use it as a cup-for-cup replacement for sour cream in most recipes—including baked goods! (Mayo adds a ton of moisture to things like cakes and muffins because it's made from eggs and oil.)

Can I use sour cream instead of cream cheese in a casserole? ›

Sour cream replicates cream cheese's taste but isn't quite as caloric, making it a good choice for a lower-calorie substitute. It gives baked goods a texture that's airy and moist, and even adds an extra bit of creaminess to cheesecake. You can substitute an equal amount of sour cream for cream cheese in recipes.

Creamed corn is best served warm. Try this recipe alongside this pulled pork or marinated chicken. Delicious paired with this baked cod too. Top it with your favorite garnishes, such as shredded cheese, bacon bits, or chives.

CREAMED CORN SUBSTITUTE

Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. 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). Use all of it in place of canned creamed corn in this recipe.

Storage. This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.

Overcooked and mushy canned corn can be salvaged by using it in recipes where the texture is less important, such as corn chowder, corn pudding, or cornbread. Alternatively, you can also puree the corn and use it as a thickener in soups or sauces.

Plus, over-boiling corn can make it mushy and not-so appetizing.

If it's not in great shape at the store, it will quickly go bad at home, turning soft or mushy with a dried-out husk and fully browned tassel. Withered or dry kernels are another sign your corn has passed its prime.

Corn is a very tender vegetable, so it need only be boiled until it is heated to serving temperature. I'd say that two to three minutes in rapidly boiling water should suffice. If you leave it in the water longer, it might get a little softer, but nothing catastrophic will happen.