This delicious corn casserole is a story of tradition, versatility, and the simple joy of cooking with love.
And who better to present that than Rachel from the culinary YouTube channel, Rachel Cooks with Love?
Her approach to this classic recipe is as inviting as it is instructive.
It’s a recipe fit for cooks of all skill levels.
She begins with the basics: a whole stick of melted butter, essential for the perfect texture and flavor.
Into this, she adds a can of cream corn and offers a pro tip for those without it – blend regular whole kernel corn for a similar consistency.
Next, she incorporates a can of drained whole kernel sweet corn to keep the casserole from being too liquidy.
The recipe traditionally calls for two eggs, but Rachel prefers using just one to avoid an overly eggy taste.
This personal touch shows the recipe’s adaptability.
She then adds a cup of sour cream, which can be substituted with yogurt or mayonnaise, but she insists sour cream brings out the best flavor.
Rachel’s next addition is a quarter cup of chopped green onions, enhancing the dish’s savory profile.
She encourages creativity here, suggesting alternatives like yellow or red onions, or even omitting onions altogether.
For those who enjoy a bit of heat, she recommends adding finely diced jalapeno, cayenne pepper, or red pepper flakes.
To balance the flavors, Rachel adds half a teaspoon of sugar, followed by some pepper.
She notes that the recipe can be adjusted to suit different heat preferences.
Today, she keeps it simple with just green onions and cheese, but the foundation she lays out allows for endless variations.
The cornerstone of the casserole is a small box of Jiffy corn muffin mix.
Rachel acknowledges that not everyone may have access to this product and suggests a homemade alternative using cornmeal, flour, and standard cornbread ingredients, ensuring the total weight matches the 8.5 ounces of the Jiffy mix.
After thoroughly mixing these ingredients, Rachel prepares her baking dish with non-stick spray, but butter can also be used.
She points out that while an eight-by-eight-inch dish is ideal, her seven-by-ten-inch dish works just fine, demonstrating the recipe’s flexibility.
You wouldn’t believe the texture this casserole has.
The mixture is poured into the dish and baked at 350 ℉ for about 45 minutes.
Twelve minutes before completion, Rachel adds a final touch – a topping of onions and cheese.
She emphasizes the versatility here too, suggesting various cheese options like sharp cheddar, Monterey Jack, or mozzarella.
Rachel believes that personalizing the dish can lead to discovering new favorite variations.
To help, she offers a list of helpful suggestions:
- “Double this recipe, if you do, add 2-4 eggs (I use 3)”
- “Replace Sour cream with Greek yogurt or Mayonnaise”
- “Use fresh, frozen (thawed) or canned corn”
- “Use an 8×8 dish or 9×13 if doubling the recipe)”
- “For heat, you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)”
- “Add finely chopped bell pepper (green, red, orange or yellow)”
- “Bake till no longer jiggly In the center”
- “Bake single recipe for approximately 45 minutes. Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center”
- “Using a metal pan takes less time than glass”
- “ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.”
Rachel’s approach to cooking is all about flexibility and creativity. She encourages everyone to take these tips as a starting point and then make the recipe their own.
Whether it’s playing with the ingredients or adjusting the cooking time based on the type of pan used, her advice is to experiment and enjoy discovering what works best for you.
See this mouthwatering corn casserole come together in the video below!
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