Hamdi Saidani 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
- Preparation: Preheat your oven to 400°F. Grease a 2-quart baking dish with softened butter.
- Dry Mix: In a large mixing bowl, whisk together the Jiffy corn muffin mix and granulated sugar until only a few lumps remain.
- Wet Mix: In a separate medium bowl or large measuring cup, whisk together the eggs, milk, cream, and melted butter.
- 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.
- 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
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
How To Make Ina Garten Creamed Corn Casserole
- Preparation: Preheat your oven to 400°F. Grease a 2-quart baking dish with softened butter.
- Dry Mix: In a large mixing bowl, whisk together the Jiffy corn muffin mix and granulated sugar until only a few lumps remain.
- Wet Mix: In a separate medium bowl or large measuring cup, whisk together the eggs, milk, cream, and melted butter.
- 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.
- 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.
Description indicates “….fresh corn, cream, and Parmesan cheese…” yet there is no cream or Parmesan cheese in the recipe. What gives???
Sorry it was a typo, I’ve update the recipe
Where’s amended recipe
Hello Linda!
Thank you for your interest in the Ina Garten Corn Casserole recipe! It seems you’re looking for an amended or updated version of this recipe. The article currently features the classic recipe from the Barefoot Contessa cookbook, which is a delightful blend of creamed corn, Jiffy corn muffin mix, and a few other tasty ingredients.
If you’re looking for a specific type of modification, like a lighter version or one with different ingredients, I’d be happy to help suggest some alterations. Feel free to share what you’re looking for, and I’ll do my best to assist!
Happy cooking and enjoy the deliciousness of this corn casserole!