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.

Corn casserole has a “pudding” consistency, so you want it to be moist on the inside. You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle.

Just replace the same amount of sour cream called for in the recipe with full-fat plain Greek yogurt. Mayonnaise - Surprisingly, mayonnaise makes a good substitute for sour cream, especially in stews and casseroles.

What goes well with it? Creamed corn casserole is a wonderful addition to holiday dinners alongside a roasted turkey or classic roasted chicken. Other classic sides that complement this casserole are my recipe for green bean casserole and mashed sweet potatoes recipe.

To prevent a soggy top and a firm or crunchy bottom, it's important to use a shallow baking dish, to cook the casserole at the correct oven temperature and for the appropriate amount of time, and to be mindful of the amount of liquid used in the recipe.

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.

A shallower casserole can take a higher temp and shorter baking time; but if your casserole is a deep one or contains raw vegetables and protein, aim for a slightly longer time and lower temp cook. When in doubt, 350 degrees F is your best friend.

If you're using buttermilk as a sour cream substitute in baking, swap ¾ cup for every cup of sour cream. Depending on the recipe, you might also want to decrease the amount of other liquids in the recipe or add additional flour. Plain yogurt: Equal parts plain yogurt is an excellent substitute for sour cream.

What can I use if I don't have sour cream? ›

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.)

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.

Foods that pair well with corn on the cob include leafy salads, grilled meat, potato salad, pasta salad, chips, fries and fresh fruit salad. Is corn on the cob healthy? Corn on the cob has a few health benefits, making it a healthy food when not doused with butter.

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.