Indulge in a delightful culinary experience with our delectable Corn Muffin Casserole, a savory and soul-satisfying dish that combines the comforting flavors of cornbread and a hearty casserole. This versatile recipe serves as a perfect side dish or a standalone meal, featuring a medley of tender corn kernels, fluffy muffin batter, and a flavorful cheese topping.
Explore variations of this classic dish, including the Tex-Mex Corn Muffin Casserole, which adds a zesty kick with diced tomatoes, chili peppers, and a blend of Mexican spices. For a vegetarian delight, try the Roasted Vegetable Corn Muffin Casserole, brimming with roasted zucchini, bell peppers, and mushrooms. If a cheesy delight is your preference, the Cheesy Corn Muffin Casserole features a generous helping of mozzarella and cheddar cheese, creating a gooey and irresistible topping.
Each recipe is meticulously crafted with step-by-step instructions and a list of readily available ingredients. Whether you're a seasoned cook or just starting your culinary journey, these recipes are designed for ease and success. Gather your ingredients, preheat your oven, and embark on a delightful cooking adventure that will leave your taste buds craving more.
JIFFY CORN CASSEROLE
This is the BEST corn casserole you have ever had! It is rich, creamy, cheesy and super delicious. The secret is the Jiffy corn muffin mix and the sour cream swirl at the end!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F.
- In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.
- Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
- Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) Remove from the oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 1 scoop, Calories 297 kcal, Carbohydrate 22 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 59 mg, Sodium 421 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
JIFFY CORN MUFFIN CASSEROLE
Make and share this Jiffy Corn Muffin Casserole recipe from Food.com.
Provided by Discovery Tester
Categories Corn
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl.
- Spoon into 8x8 buttered pan.
- Bake at 350 for 45 minutes.
- Baking times vary, bake until center sets.
Nutrition Facts : Calories 244.4, Fat 18.1, SaturatedFat 10.8, Cholesterol 45.5, Sodium 296.4, Carbohydrate 21.2, Fiber 1.8, Sugar 6.2, Protein 3.5
CORNIEST CORN MUFFINS
These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Provided by Emily Weinstein
Categories breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
CORN MUFFIN CASSEROLE
This is a wonderfully simple side-dish that tastes very similar to Chi-Chi's corn cake, which I have been missing so much since our Chi-Chi's closed:( Could also be served for breakfast, with maple syrup drizzled over top...mmm!
Provided by Manda
Categories Breakfast
Time 1h10m
Yield 1 nine x thirteen inch pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, combine first four ingredients well.
- Stir in corn muffin mix.
- Pour into 9x13-inch pan.
- Drizzle melted margarine over top and sprinkle with sugar.
- Bake in preheated 350°F oven for 55-60 minutes.
Tips:
- Use fresh or frozen corn. Fresh corn is best, but frozen corn can also be used. If using frozen corn, thaw it in the refrigerator overnight or at room temperature for several hours before using.
- Use a cast iron skillet or baking dish. A cast iron skillet or baking dish will help to evenly cook the casserole and give it a crispy crust.
- Don't overmix the batter. Overmixing the batter will make the casserole tough. Mix just until the ingredients are combined.
- Bake the casserole until a toothpick inserted into the center comes out clean. This usually takes about 30 minutes.
- Serve the casserole hot or warm. Corn muffin casserole is best served hot or warm. It can be reheated in the oven or microwave.
Conclusion:
Corn muffin casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover cornbread or corn muffins, and it can also be made with fresh or frozen corn. This casserole is a versatile dish that can be served as a main course, side dish, or even a breakfast dish. It is also a great dish to make ahead of time, as it can be reheated easily.
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