Corn casserole, corn pudding and spoon bread are all possible names for the same dish – Whole Corn, Creamed Corn, Sour Cream, Butter, Eggs and Jiffy Corn Muffin mix. It doesn’t get much simpler than that.
The variations, though, come in your extra additions or subtle differences in the combination of ingredients. If you ask anyone on my mom’s side of the family, Corn Casserole consists of whole corn, creamed corn, butter, eggs and crushed up saltine crackers. It’s a perfectly acceptable interpretation of corn casserole, but I very much prefer corn muffin mix to the saltine crackers.
Ask someone else and they’ll tell you that corn casserole should have chopped jalapenos and shredded cheese mixed in. Again, a perfectly delicious option.
That is the beauty of this dish. You have a basic, fool-proof recipe in which you can customize to your heart’s desire.
Corn Casserole Variations
- Add 1 cup shredded cheese of your choice to the batter. Sprinkle 1/2 cup shredded cheese on top. Bake as usual.
- Mix in one drained can of diced green chilies before baking.
- Amp up the sweetness by added 1/4 cup sugar to the batter.
- Add 1/4-1/2 cup crumbled bacon to the batter.
- Do any combination of the above for an even more interesting interpretation.