Made this for Thanksgiving with the following adjustments: sautéed celery and onion until soft and added diced poblano pepper. This pudding would be great alongside ham or a pork roast too. I’m hoping it works to thaw and bake at a future meal. Since there were only four of us, I split the mixture into two casseroles and froze one. I didn’t have any butter crackers like Ritz, so instead, I melted butter in a skillet and added panko, stirring until toasted. I had a bit of sweet red pepper that needed to be used so I added about 1/3 cup chopped pepper to the celery, which gave a nice look. I made two changes, but I think the recipe is fine the way written. Just made this for a side on Thanksgiving. For more of our favorite Thanksgiving potluck recipes, head this way → Editor’s note: This recipe was originally published in ‘Tasty Pride’ and first appeared on Epicurious in June 2020. Reheat, covered, in a 350☏ oven until warmed through, about 15 minutes, remove cover and bake another 5 minutes to re-crisp topping. Make Ahead: Corn casserole can be baked up to three days ahead of time. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.
#CREAM CORN CASSEROLE WITHOUT JIFFY MIX CRACKER#
Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Step 5įold in the onion, celery, corn, and cheese. Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined. In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate. In a medium bowl, whisk together the eggs and sugar until well combined. Grease a 9x13" casserole dish with butter, making sure to get in all the corners and sides of the dish. Set a rack in the lower third of the oven. The finishing touch is a coating of crumbled Ritz crackers, which brown in the oven for a crunchy counterpart to the pudding-like casserole beneath. Along with fresh corn, you’ll fold in onion and celery for a well-rounded savory flavor and added textural interest. Seasoning the cornmeal with salt, pepper, and paprika adds just enough spice, while a cornucopia of dairy-melted butter, milk, heavy cream, sour cream, and cheddar-ensures the dish is appropriately rich and gooey. While many traditional recipes call for stirring Jiffy corn muffin mix into a few cans of whole kernel corn and creamed corn, Scott takes a more from-scratch approach. This Mississippi-born version from chef Elle Simone Scott calls for adding cheddar cheese to the mixing bowl and topping the dish with crushed butter crackers before baking for a holiday-worthy recipe you won’t soon forget. Generally, they’re custardy, cornmeal-thickened dishes studded with sweet corn kernels and enriched with butter, eggs, and sour cream. Variations on the popular savory side dish abound across Appalachia and the South, with names like Mississippi corn pudding, country pudding, hoppy glop, and more. Set aside.You can think of this corn casserole recipe as a cornbread lover’s hedonist fever dream. In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Whisk dry ingredientsįirst, preheat your oven to 350 degrees F and grease a medium baking pan.
Below are a few helpful ingredient notes. The ingredients you need to make this recipe are pretty straightforward.
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