Pour the remaining ½ (1.75c/2) can of enchilada sauce over the top Top with the shredded cheese.

Pour the remainder of the first can of enchilada sauce over the cornbread. When the cornbread has cooled slightly, use a fork to poke holes in the top.Meanwhile, cook the frozen Gardein, taco seasoning, and 1 cup enchilada sauce in a large skillet over medium heat, until the Gardein is defrosted and crumbly.Bake for about 15-18 minutes or until lightly browned around the edges.In a medium bowl mix the corn muffin mix, creamed corn, drained chiles, and egg whites together with a fork or whisk.Spray a 9×13-inch baking dish well with nonstick cooking spray. ¾ cup (68g) shredded Mexican blend cheese.1 ½ 10-oz cans (425g) “Old El Paso” mild red enchilada sauce.1 14-oz can (425g) black beans (rinsed and drained).½ packet (14g) “McCormick” reduced sodium taco seasoning.1 ¼ cup (218g) Gardein beefless ground (frozen).1 4-oz can (127g) diced green chiles (drained).1 box unprepared (228g) “Jiffy” vegetarian corn muffin mix.Nutrition Facts: 388 calories / 58.5g carbs / 19g protein / 9g fat This meat-free dish could be your new family favorite! But honestly, the biggest difference between the two is simply the name.This tamale-inspired casserole is layered with cornbread, black beans, enchilada sauce, and cheese. It really depends on where your recipe is from. This will vary from family to family and region to region. Corn pudding may be slightly less done than corn casserole, making it more “pudding-like” in texture, but it uses the same ingredients. Some may argue that corn casserole must be cornbread based, but as long as it has a bready texture, it qualifies. You may be wondering, what is the difference between corn casserole and corn pudding? In a couple words: not much. But if you’d rather a texture along the lines of corn pudding, pull out the dish at about an hour. It will come out more like cornbread if you add another 15 minutes to the baking time. **TIP** For a more “bread-like” texture, just bake the dish longer. You can also use bacon grease! See notes below.īasically, this is a ‘dump all the ingredients into one bowl’ recipe, which happens to be my favorite kind! Simply stir all the ingredients together, add to a baking dish sprayed with cooking spray, and bake for about 90 minutes or until it’s golden brown on top. Flour – all-purpose flour acts as a thickener when mixed with butter.Eggs – three whole eggs, slightly whisked.Sugar – regular white, granulated sugar adds the perfect amount of sweetness to this recipe.This version tastes less like cornbread and more like an actual corn casserole. Crush up some soda or saltine crackers for a delicious crunch. Saltine crackers – Here’s where our recipe differs from so many others.Whole corn kernels – I use a can of drained whole corn, but you could use frozen or fresh corn off the cob if you’d like.Creamed corn – a couple of 15 ounce cans of cream-style corn is perfect for one batch.Here’s all you need for this easy corn casserole recipe: You may be surprised that we don’t use any sort of cornbread mix in this recipe! A lot of corn casseroles call for Jiffy cornbread mix or another boxed mix, but not this one. Frequently Asked Questions about Corn Casserole.Serve alongside roast turkey, slow cooker pork, beefy chili, or even simple chicken tenders.

It’s an easy casserole dish to make ahead of time for a holiday meal, but is just as simple to throw together for a busy weeknight supper. The crispy golden bread layer gives way to a creamy corn center that is bursting with flavor and tantalizing textures. My good friend, Alyssa, was kind enough to share her grandmother’s special recipe, and it has been a family favorite ever since. This corn casserole is a true Southern recipe.

Corn casserole with jiffy macros