Savory corn casserole is a vegetable dish that is always popular with a crowd as it appeals to people who love corn. It’s been around for a long time. This recipe is so simple to make that your kids can get involved! Emma is a purist and loves the creaminess of the classic version of corn casserole, but that’s because she loves the taste of creamed corn. I, on the other hand, don’t like creamed corn, so I try to mask the taste of it by adding other things into this dish. For this version, I added diced pimentos and green onions for some added color. Only one cup of grated cheddar cheese was added, to let the corn flavor shine through, but you could easily add more if you wanted it to taste more cheesy.
Part of the popularity of this recipe is that it can be easily adapted to please almost anyone’s taste preferences. Check under the notes section of this recipe, to find more ideas on how you could change it up a bit depending on your mood, or if you’re making it as a covered dish for a celebration.
Since this dish is so popular, it isn’t surprising to find out that it is also served on many dinner tables at Thanksgiving. Savory corn casserole pairs up nicely with our bacon and walnut green beans. These two dishes will add some lovely color to your Thanksgiving plate.Print
This savory corn casserole has diced pimentos and green onion for festive color. Cheddar cheese is also added to take the edge off the creamed corn taste.
For the Homemade Cornbread Mix
- 2/3 cup flour
- 1/2 cup self rising yellow cornmeal
- 1/3 cup sugar
- 1/4 teaspoon of baking powder
- 1/2 salt
For the Casserole
- 1 can of whole kernel corn (reserve 1/2 the liquid)
- 1 can creamed corn
- 1 cup sour cream
- 1/2 cup butter
- 1 cup shredded cheese
- 1 egg
- 4 1/2 teaspoons diced pimento
- 4 1/2 teaspoons diced green onions
Making the Homemade Cornbread Mix
- Mix together the flour, cornmeal, sugar, baking powder and salt in a medium sized bowl. Stir well.
Making the Corn Casserole
- Preheat the oven to 350 F.
- Put the stick of butter in a 9X9 inch casserole dish, and let it melt in the oven. Once melted, take the dish out of the oven.
- Dump the can of whole kernel corn and half of its liquid into a medium-sized bowl.
- Add the creamed corn, sour cream, shredded cheese, pimentos, and green onion to the same bowl and mix well.
- Add all the dry ingredients to the wet ingredients and stir well to combine.
- If desired, let the corn batter sit for 5 minutes in the bowl for a lighter texture and a higher rise.
- Pour all the ingredients into the hot, buttered casserole dish. Be careful, as the dish is still hot.
- Bake for one hour, then check to see if it’s done. It may need another 10 minutes. It will be done when golden brown on top with a few cracks and a toothpick inserted into the center comes out clean.
- The classic version of this recipe has no additional add ins. If you are a purist, like my daughter Emma, omit the cheese, pimentos and green onions.
- To make a sweet version of this recipe, start with the classic version and add 4 tablespoons to 1/2 cup of sugar depending on how sweet you like it. You can also add 1/4 teaspoon of vanilla.
- To make a spicier version of this recipe, add diced chilies or jalapenos peppers.
- If you would like less of a canned corn taste, omit the creamed and whole kernel canned corn and add fresh or frozen corn.
- This recipe still tastes good without the sour cream if you don’t have any on hand; it will just be less creamy.
- Looking for a substitute for the sour cream? Try french onion dip.
- Want to add meat? Cooked and crumbled sage sausage, bacon, or diced ham would be good choices.
- Looking for other suggestions for adding color? Try diced red, yellow, and orange sweet peppers or cilantro.