What To Know
- With a few simple substitutions, you can create a creamy and flavorful corn casserole that rivals the classic version.
- If you want to add a hint of tanginess, you can use a sour cream substitute made with Greek yogurt and lemon juice.
- Whether you’re hosting a family gathering or looking for a comforting side dish, this corn casserole without sour cream is sure to please.
Corn casserole is a classic comfort food that warms the soul on chilly evenings. Traditionally, it’s made with sour cream, adding a tangy richness to the dish. However, if you’re looking for a dairy-free or sour cream-free alternative, can you make corn casserole without sour cream?
The answer is a resounding yes! With a few simple substitutions, you can create a creamy and flavorful corn casserole that rivals the classic version. This guide will walk you through the steps and provide tips for a perfect corn casserole without sour cream.
Ingredients for Corn Casserole Without Sour Cream
- 1 (15.25 ounce) can of whole kernel corn, drained
- 1 (15.25 ounce) can of creamed corn
- 1 (8 ounce) package of cornbread mix
- 1 egg
- 1/2 cup of milk (can substitute with plant-based milk)
- 1/4 cup of melted butter
- Salt and pepper to taste
Step-by-Step Guide
1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Combine the corn: In a large bowl, combine the drained whole kernel corn and creamed corn.
3. Add the dry ingredients: Add the cornbread mix to the bowl and stir until just combined.
4. Whisk the wet ingredients: In a separate bowl, whisk together the egg, milk, and melted butter.
5. Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
6. Season to taste: Season the batter with salt and pepper to taste.
7. Pour into a baking dish: Pour the batter into a greased 9×13 inch baking dish.
8. Bake: Bake the corn casserole for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Tips for a Perfect Corn Casserole Without Sour Cream
- For a creamier texture, use a blend of whole kernel corn and creamed corn.
- To add sweetness, stir in 1/4 cup of sugar or honey to the batter.
- For a cheesy twist, sprinkle 1/2 cup of shredded cheddar cheese on top of the casserole before baking.
- If you don’t have milk, you can substitute it with plant-based milk, such as almond milk or soy milk.
- For a gluten-free option, use a gluten-free cornbread mix.
Variations and Substitutions
- Buttermilk: If you have buttermilk on hand, you can substitute it for the milk in the recipe.
- Sour cream substitute: If you want to add a hint of tanginess, you can use a sour cream substitute made with Greek yogurt and lemon juice.
- Vegetables: Add chopped bell peppers, onions, or jalapeños to the batter for extra flavor and texture.
- Meat: Stir in cooked ground beef or sausage to make a hearty corn casserole.
FAQs
Q: Can I use fresh corn instead of canned corn?
A: Yes, you can use fresh corn. Cut the kernels off the cob and add them to the recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the corn casserole ahead of time and reheat it when ready to serve.
Q: How do I store leftover corn casserole?
A: Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 3 days.
A Savory Side Dish for Any Occasion
Whether you’re hosting a family gathering or looking for a comforting side dish, this corn casserole without sour cream is sure to please. It’s a versatile recipe that can be customized to your taste preferences and dietary needs. So next time you crave a creamy and comforting corn casserole, give this dairy-free alternative a try.
