![]() You can make corn casserole up to 48 hours in advance.There are lots of recipes for corn pudding out there but what they all have in common is corn, both creamed and whole kernel, cornbread mix (usually Jiffy brand), some kind of cream whether is is heavy cream or sour cream, and butter. You can even mix them together directly in the baking dish for easier cleanup.Ĭover the dish with plastic wrap and refrigerate until you’re ready to bake. Just combine all the ingredients, minus the cheese, and place them in a greased baking dish. You absolutely can! The beauty of this corn casserole is that it tastes even better when made ahead! I must warn you, though, the texture won’t be the same as a freshly baked or refrigerated casserole. Wrap it in a freezer-safe container and freeze for up to 2 months. To Freeze: Allow the casserole to cool completely. Serve with a piece of fried egg for a hearty breakfast. To Reheat: Rewarm it at 300 degrees Fahrenheit for 10 to 20 minutes.įor individual leftover servings, reheat in the microwave or a skillet until warm all the way through. To Store: Place leftovers in an airtight container and refrigerate for up to 3 to 4 days. ![]() It will enhance the flavors of the corn even more. Yup, even if you want your casserole savory, still add a bit of sugar. If you like yours savory, just add a pinch. ![]() With this recipe, you can make it either way!įor a sweet casserole, add ¼ cup (or more, depending on your preference) of white sugar into the mixture. Some like their corn casserole sweet, others prefer it savory. Top with shredded cheese at the final 20 minutes of cooking. Cook on high for 2 to 3 hours or on low for 4. Simply add the combined ingredients into a greased Crockpot. ![]() Don’t worry if it’s still jiggly in the center: that’s how it’s supposed to be. This will prevent the top from browning too much.
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