What is the difference between corn casserole and cornbread?

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base . This is a Southern favorite that makes an excellent side dish, particularly during the holidays.

How to make frozen corn at home?

directions Bring water to boil. Add frozen corn and butter. Season with salt and pepper to taste. Boil for 5 minutes and quickly stir in flour to thicken. Boil 5 more minutes and serve.

What's better, corn pudding or corn casserole?

The main difference is the texture. Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

Can I use corn muffin mix instead of cornmeal?

The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture. Can I use Jiffy corn muffin mix instead of cornmeal? No, the two aren't interchangeable .

Should you thaw frozen corn before cooking?

Skip the Thawing ! If a recipe calls for thawing frozen vegetables like peas or corn before cooking them further, I just skip that step completely. These tiny vegetables cook so quickly that any simmering soup or stew will heat them through in just a few minutes.

How do you keep frozen corn from getting soggy?

The process of boiling and blanching the corn first is the absolute best way to prepare your corn for the freezer. That's because this method will preserve the bright color and sweet flavor. It only takes a couple of minutes, but the extra steps will prevent the corn from becoming chewy or mushy when you defrost it.

Why do you boil corn before freezing?

Blanching is a must The natural enzymes in corn need to be inactivated before freezing to prevent both loss of color and nutrients, and flavor and texture changes . These enzymes are inactivated by a hot blanch treatment. The chilling process prevents the corn from becoming mushy due to overcooking the starch.

Why add sugar to boil corn on the cob?

Brown sugar will add a hint of molasses flavor to corn, while granulated sugar gives a pure, sweet taste . When done, sprinkle liberally with salt and butter for the perfect salty sweet side dish.

Does Vaseline soften corns?

Simple over-the-counter products can soften and resolving corns and calluses . These include: Creams or petroleum jelly (Vaseline). Regular use can soften dead skin.

What is corn casserole made of?

Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined. Spoon mixture into the prepared dish. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

What is the difference between cornbread and Southern cornbread?

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread . Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Is corn meal mix the same as cornbread?

No. Cornbread made with cornmeal, but the two aren't the same thing . To achieve a golden loaf of cornbread, it takes more than just cornmeal.

What's another name for Southern cornbread?

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.

Angel Corn Recipe on Food52 (2024)

Entertaining

by: Cory Baldwin

November13,2018

39 Ratings

Prep time 15 minutes
Cook time 45 minutes
Serves 6 to 8

Jump to Recipe

Author Notes

“Angel corn” has been a part of my family’s holiday spread as far back as I can remember. Growing up, it was like crack to me, my sister, and my cousins—a magnificent excuse for a vegetable. As far as kid-approved sides go, it was right up there with Grandma’s pineapple-strawberry jello mold, which somehow passed for fruit and was inexplicably laid out alongside the turkey instead of the pumpkin pie. —Cory Baldwin

Test Kitchen-Approved

What You'll Need

Watch This Recipe

AngelCorn

Ingredients

2 (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
2 large eggs
2 cupsheavy cream
2 tablespoonsbrown sugar
2 tablespoonssnipped fresh chives, plus more for optional garnish
¹/₄ teaspoonfreshly grated nutmeg
8 tablespoons(1 stick) unsalted butter, melted
1 cupplus a heaping 1/3 cup crumbled Ritz crackers, divided
Salt and lots of freshly ground black pepper, to taste

Directions

Preheat oven to 350°F. Lightly butter a large 9x13-inch casserole dish.
If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.
Beat the egg, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels.
Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish.
Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter. Sprinkle buttered crumbs over the top of the pudding.
Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.
Optional: Garnish with more snipped fresh chives.

Tags:

Casserole/Gratin
American
Corn
Entertaining
Friendsgiving
Holiday
Fall
Thanksgiving
Side

See what other Food52ers are saying.

AntoniaJames
danajeans
MarZig
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18 Reviews

AntoniaJames November 25, 2023

Delicious!! Definitely a keeper. ;o)

Alastair January 3, 2021

Made this while watching a movie at 1am Jan 3 (Happy 2021 Everybody!!).
Bringing an authentic Tortiere to my parents tomorrow (made by a Quebecois friend...haha) and 80 percent of this dish.....it's ridiculously tasty. Definitely going to be my first lie of this year. "Oh it's nothing, just something I threw together." ;))

OOOH!! Bad manners!! Thanks so much!!!

Alastair January 3, 2021

danajeans November 26, 2020

I liked this and made it as is for a Thanksgiving side. My only gripe (and it's not really a gripe, but a personal taste thing) is that it would have been great with about half as much butter.

Kelsea N. November 25, 2020

gluten