Ina Garten Creamed Corn Casserole

This Ina Garten Corn Casserole from the Barefoot Contessa cookbook is really one of the best and easiest corn casserole recipes ever. This corn casserole is made with creamed corn, Jiffy corn muffin mix, whole milk, heavy cream, and a touch of sweet paprika. It takes about 45 to 50 minutes in the oven for one baking session. 

This easy-baked creamy corn casserole can be made ahead and stored in the fridge for a day before baking. It also can be frozen for up to 2 to 3 months. Please feel free to leave a comment about this jiffy Corn Casserole.

Corn Casserole Ingredients

• 2 cups frozen corn, thawed and drained
• 1 (15 oz) can creamed corn
• 1 (8.5-oz) package of Jiffy corn muffin mix
• 1/4 cup unsalted butter, melted and cooled, plus more for the pan
• 1 tbsp plus 1 1/2 tsp. granulated sugar
• 2 large eggs
• 2/3 cup whole milk
• 1/3 cup heavy cream
• 3/4 tsp kosher salt
• 1/2 tsp sweet paprika
• 1/4 tsp Freshly ground black pepper
• 2 tbsp sliced chives

How To Make Creamed Corn Casserole

1. Preparation: Preheat your oven to 400°F. Grease a 2-quart baking dish with softened butter.
2. Dry Mix: In a large mixing bowl, whisk together the Jiffy corn muffin mix and granulated sugar until only a few lumps remain.
3. Wet Mix: In a separate medium bowl or large measuring cup, whisk together the eggs, milk, cream, and melted butter.
4. Combine: Add the wet mix to the dry mix and stir until just combined. Fold in the thawed corn, creamed corn, salt, paprika, and pepper.
5. Bake and Serve: Pour the corn mixture into the prepared baking dish. Bake until the casserole is set and the top turns golden brown, about 45 to 50 minutes. Top with sliced chives and let it cool slightly before serving.

How Long To Cook Corn Casserole 

You should bake this Corn Casserole in the oven at 400°F for about 45 to 50 minutes or at 350°F for about 55 to 60 minutes.

How To Know When Corn Casserole Is Done 

You will know that this creamed corn casserole is done baking when the top turns golden brown and the casserole is set in the middle.

Can I Make Jiffy Corn Casserole Ahead Of Time 

Yes, sure, this jiffy Corn Casserole can be made a day in advance and baked the next day. Simply prepare the mixture, cover it with plastic wrap, and store it in the fridge. The next day, bake as directed.

How Long Does Leftovers Last

Leftover creamed Corn Casserole can last in the fridge for about 3 to 4 days. Simply store it in an airtight container.

Can You Freeze Corn Casserole 

Yes, this creamed Corn Casserole can be frozen for about 2 to 3 months. Simply wrap it tightly in plastic wrap and aluminum foil; then freeze. To thaw, place it in the fridge overnight.

How To Reheat Corn Casserole 

Reheat leftover Corn Casserole in the oven at 350°F until warmed through, about 20 to 25 minutes.

What Goes With Corn Casserole 

This creamed Corn Casserole goes well Crab Stuffed Mushrooms, Risotto Cakes, Meatloaf and Baked Pork Chops.

Nutrition Facts

• Calories: 316
• Fat: 16g
• Saturated fat: 8g
• Cholesterol: 76mg
• Sodium: 474mg
• Carbohydrates: 36g
• Fiber: 4g
• Sugar: 7g
• Protein: 7g

Try More Ina Garten Recipes:

• Sausage Breakfast Casserole
• Chicken And Rice Casserole
• Sweet Potato Casserole with Pecans
• Seafood Casserole

Ina Garten Creamed Corn Casserole

Author: Hamdi Saidani Cooking Method:Baked Cuisine:American Courses:Dinner

Prep time: 10 minutesCook time: 50 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:8 servingsCalories:316 kcal

Description

This Ina Garten Corn Casserole from the Barefoot Contessa cookbook is really one of the best and easiest corn casserole recipes ever. This creamy corn casserole is made with creamed corn, Jiffy corn muffin mix, whole milk, heavy cream, and a touch of sweet paprika. It takes about 45 to 50 minutes in the oven for one baking session.

This easy-baked creamy corn casserole can be made ahead and stored in the fridge for a day before baking. It also can be frozen for up to 2 to 3 months. Please feel free to leave a comment about this jiffy Corn Casserole.

Ina Garten Creamed Corn Casserole Ingredients

• 2 cups frozen corn, thawed and drained
• 1 (15 oz) can creamed corn
• 1 (8.5-oz) package of Jiffy corn muffin mix
• 1/4 cup unsalted butter, melted and cooled, plus more for the pan
• 1 tbsp plus 1 1/2 tsp. granulated sugar
• 2 large eggs
• 2/3 cup whole milk
• 1/3 cup heavy cream
• 3/4 tsp kosher salt
• 1/2 tsp sweet paprika
• 1/4 tsp Freshly ground black pepper
• 2 tbsp sliced chives

How To Make Ina Garten Creamed Corn Casserole

1. Preparation: Preheat your oven to 400°F. Grease a 2-quart baking dish with softened butter.
2. Dry Mix: In a large mixing bowl, whisk together the Jiffy corn muffin mix and granulated sugar until only a few lumps remain.
3. Wet Mix: In a separate medium bowl or large measuring cup, whisk together the eggs, milk, cream, and melted butter.
4. Combine: Add the wet mix to the dry mix and stir until just combined. Fold in the thawed corn, creamed corn, salt, paprika, and pepper.
5. Bake and Serve: Pour the corn mixture into the prepared baking dish. Bake until the casserole is set and the top turns golden brown, about 45 to 50 minutes. Top with sliced chives and let it cool slightly before serving.

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