Cream Corn Bisquick Casserole
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Cream Corn Bisquick Casserole. This easy casserole recipe can be stirred together in less than 5 minutes with items you already have in your pantry. It’s easy, cheesy, and versatile.
This sweet-savory, corn casserole is super delicious and very easy to make. It’s a family favorite and a holiday tradition. Thinking back, I can’t recall a single holiday meal that corn casserole wasn’t there!
Corn Casserole is basically a hybrid of bread and creamed corn in one simple, delicious casserole. It makes for a great addition to a holiday dinner
Cream Corn Bisquick Casserole
Try Cream Corn Bisquick Casserole with chicken kabobs, grilled pork chops (by the way, this is the recipe I won the MS Magazine Recipe Contest with), or steak.
Green chiles give this Cream Corn Bisquick Casserole a lot of flavor. It’s cheesy and soft on the inside with a crusty top. To me, this recipe is a cross between corn pudding and soft bread. The corn gives it a nice crunch of texture. It’s a great side dish.
For this recipe, you’ll need Bisquick baking mix, cream-style corn, oil, milk, an egg, green chiles, and cheese. Seven ingredients that you probably already have.
What you’ll need for the recipe
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Biscuit mix like Bisquick
- Creamed corn
- Vegetable oil
- Milk
- Egg
- Green chiles
- Monterrey Jack cheese
- Salt and pepper.
Canned cream corn is a type of corn that part of the corn has been pureed to make it creamy. The remaining corn is left whole. Canned creamed corn doesn’t actually have cream in it.
Yes. Substitue one can of whole kernel corn, drain but reserve 1/3 of the liquid. To the liquid, add one tablespoon of alll-purpose flour and whisk it to combine. Now, add this back in to your whole kernel corn and sti to combine. Add this to your casserole as indicated by the recipe.
While you’re here, check out these recipes
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
Watch the video preparation of Creamed Corn Casserole.
I updated this post from an earlier version dated October 15, 2017. I made new photos and simplified the recipe instructions.
Cream Corn Bisquick Casserole
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Ingredients
- 1 cup Biscuit mix like Bisquick
- 14.5 ounce can cream-style corn
- 1 tablespoon vegetable oil
- ½ cup whole milk
- 1 large eggs beaten
- 4 ounces green chiles drained
- 8 ounces Monterey Jack cheese or cheddar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8×8 baking dish with non-stick spray.
- In a bowl, combine biscuit mix, egg, milk, oil, and corn. Season with salt and pepper.
- Pour half the batter into the casserole dish.
- Top with chiles, then cheese.
- Pour remaining batter over cheese.
- Bake at 400 degrees 35 to 40 minutes or until the top is browned.
- Serve hot.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
It is noted that whole kernel corn may be substituted for cream-style corn and gives directions on how to do this — but. it states ‘reserve 1/3 of the liquid’ which means what ??? What exactly is meant by ‘1/3 of the liquid’??? Is it 1/3 of the total amount removed from the can, 1/3 c, or ??? If 1/3 c of liquid is needed — what additional liquid is needed to fill a 1/3 c measure. Should it be water, broth, milk, cream, or ???
Thx — your help is appreciated…
You’re going to reserve 1/3 of the total liquid in the can of whole-kernel corn. So drain the corn and pour off 2/3s of the liquid. To that remaining liquid you’ll add 1 tablespoons of all-purpose flour and stir it together. Essentially, you’re making a thickening agent from the liquid and flour.
Have anyone made this with Jiffy Corn Muffin Mix or the Jiffy Honey Corn Muffin Mix? If so, how did it come out?
I’ve made it with Jiffy and we liked it. It’s a tad sweet but that’s fine with me. I like the texture of the cornmeal.
I usually use Jiffy to make this casserole using the Jiffy recipe. The additional ingredients are a little different but you can modify to your own likes. On a side note, I do add a couple of teaspoons of sugar to the mixture.
Can this meal be made ahead and put into freezer until ready to eat? If so, do I follow instructions, bake and freeze? Or do I assemble everything and freeze before baking?
Thanks!
Yes. I’d make and cook it. Cool it completely then wrap the whole thing (or portion it out in 1 or 2 person servings). Wrap in plastic wrap (I’d wrap it twice in plastic wrap) and once in foil. Thaw it in the fridge before reheating. If it’s in a microwave safe dish you can reheat in microwave if not reheat in the oven.