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What is Baked Corn Casserole?
Why this Baked Corn Casserole Recipe Works
Too often, Chipa Guazu (Paraguayan Baked Corn Casserole) is weighed down by high-caloric ingredients; we sought a lighter alternative: low-fat ricotta, low-fat mozzarella cheese, skim milk, and egg whites, all of which are low in fat. In addition, we use avocado oil instead of butter because, unlike butter, it provides vitamins and is much less caloric, it makes the Baked Corn Casserole much more moist and tender.
Baked Corn Casserole Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Onion: Adds flavor and texture to the casserole.
- Avocado oil, melted butter, or canola oil: Used to sauté the onions and add moisture to the casserole.
- Low-fat ricotta cheese: Adds creaminess to the casserole.
- Low-fat mozzarella cheese shredded: Adds cheesy flavor and texture to the casserole.
- Skimmed milk at room temperature: Used to make the casserole creamy and moist.
- Large egg whites, at room temperature: Adds structure and helps bind the casserole together.
- Kosher salt: Enhances the flavor of the casserole.
- Fresh corn, steamed fresh corn, canned corn, or thawed frozen corn: The main ingredient of the casserole adds sweetness and texture to the dish.
Tools You'll Need
- Food Processor or Blender
- Large Skillet
- Measuring cups & Measuring Spoons
- Large Bowl
- 2-quart baking dish
- Whisk
- Rubber Spatula
- Liquid measuring cup
How to Make Baked Corn Casserole
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and dust it with cornmeal; set aside. In a 12-inch skillet over medium heat, heat the oil. Add the chopped onions and salt, and cook until softened, about 8 to 10 minutes. Remove the skillet from heat, add half of the milk, and set aside to cool off. Place the egg whites and remaining milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 10 to 15 seconds, just enough to break up the corn kernels, do not over-blend! Add the onion and corn mixture to a large bowl; stir until well combined.
Stir in both types of Cheese. Transfer the corn casserole batter to the prepared baking dish. Bake until golden brown, about 50 to 60 minutes, or a cake tester comes out clean. Cool the Corn Casserole in the pan for 10 to 15 minutes, then cut it into squares and serve warm.
Substitutions
- Oil: We used avocado oil, but you can use neutral-flavored oil or butter.
- Cheese: We opt for a combination of low-fat ricotta and low-fat mozzarella cheese for this Healthy Chipa Guazu recipe, but you can use your favorite low-fat cheese.
- Skim Milk: It provides about the same amount of protein and calcium as whole milk but contains fewer calories, but 2 % works too.
- Egg Whites: This easy corn casserole recipe calls for egg whites because they have almost no fat and are significantly lower in calories than whole eggs; however, you can use a whole egg if you prefer.
- Fresh Corn: You can substitute the fresh corn with canned or frozen (thawed).
Variations
- Add spice: If you like a little heat, add diced jalapeños or red pepper flakes to the corn mixture before baking.
- Swap out the cheese: While the recipe calls for low-fat ricotta and mozzarella cheese, you can also experiment with other types of cheese. Try adding some feta or grated Parmesan for a different flavor.
- Add some herbs: Fresh herbs like thyme, oregano, or basil can add a fragrant aroma and flavor. You can also try adding some chopped green onions or chives.
- Add some veggies: You can add other veggies to the corn mixture, such as diced bell peppers, zucchini, or spinach.
- Make it gluten-free: To make the recipe gluten-free, swap out the cornmeal for a gluten-free alternative, such as almond flour or corn flour.
If you're a fan of Corn Casserole, you will want to check out these Authentic Chipa Guazú, Sopa So'o, Chipa So'o, and Chipa Guazu Muffins.
How to Serve
Baked Corn Casserole is a comforting and delicious dish that could be served as a side or a main course. It pairs well with various dishes, including roasted chicken, grilled steak, or a simple green salad. To serve the casserole, you can scoop it out onto individual plates or bowls or serve it family-style in a large baking dish. You can garnish the casserole with chopped fresh herbs, such as parsley or cilantro, to add color and flavor. Leftovers could be stored in a container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.
How to Store & Reheat
- To store: Corn Casserole tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
- To reheat: Wrap in aluminum foil and warm in a 325°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
Make Ahead
To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow the Corn Casserole to cool completely before wrapping it in plastic wrap, and it will keep in the fridge for up to 5 days. When ready to serve, warm the casserole in a 325-degree oven for about 15 minutes until warmed.
How to Freeze
Baked Corn Casserole can be frozen in a freezer-safe airtight container for up to 3 months—thaw overnight in the refrigerator. When you're ready to eat, warm it up in the microwave for 5 to 8 minutes or until heated.
Tips for The Best Healthy Corn Casserole
- Room-temperature eggs will get the best results: Pull eggs out of the refrigerator an hour before making the Chipa Guazú. Cold eggs don’t get the same peaks as warmer eggs.
- Room temperature Ingredients: Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification.
- Experiment with additions: This Corn Casserole recipe can serve as a canvas for several additions. Add more diced vegetables, such as peppers and scallions, for added flavor and texture. Swap out the frying cheese for cheddar cheese, pepper jack, mozzarella, or whatever semi-soft cheese you prefer. Add a little spice to the dish with a pinch of cayenne, chopped jalapenos, or green chilies. Add a touch of herbs to create different seasonal interpretations of Chipa Guazú.
- Consistency: When making Corn Casserole, it's all about getting the right consistency; you want the corn batter to be loose rather than dense.
- Check for doneness: To check if it's done, prick the corn casserole with a wooden skewer or knife; if the stick comes out dry, it's time to remove it from the oven.
- Measurements: To achieve a good result, follow the recipe exactly and use the correct amount of each ingredient.
FAQ
What's another name for corn casserole?
Corn casserole is also known as creamed corn, corn pudding, spoon corn, spoonbread, and corn souffle. All of these names are variations of the same dish.
Can I use full-fat cheese instead of low-fat cheese?
You can use full-fat cheese instead of low-fat cheese. However, keep in mind that it will increase the fat and calorie content of the dish.
Can I use whole eggs instead of egg whites?
You can use whole eggs instead of egg whites. However, keep in mind that it will increase the fat and cholesterol content of the dish.
Can I use a different type of oil instead of avocado, melted butter, or canola oil?
You can use a different type of oil instead of avocado oil, melted butter, or canola oil. However, remember that it may affect the flavor and texture of the dish.
Can I use a different type of milk instead of skimmed milk?
You can use a different type of milk instead of skimmed milk. However, keep in mind that it may affect the texture and nutritional content of the dish.
Can I add other ingredients to the casserole?
While this recipe is delicious, you can add other ingredients to the casserole. Some ideas include diced bell peppers, sliced jalapeños, chopped bacon, or ham. Just be sure to adjust the cooking time as needed.
What pairs well with corn casserole?
Enjoy Corn Casserole as a side dish or accompaniment to many dishes, including:
- Chili and corn casserole pair well together.
- A square of corn casserole complements most steaming Tomato Soup or bean soup bowls.
- Barbecue Dishes.
- Braised Short Ribs.
- Sausages.
- Stew.
- Asado con Chorizo!
- Barbecue Dish.
- Beef Stew with Carrots and Sweet Potatoes.
Related Recipes:
- Authentic Chipa Guazu
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
Recipe
Corn Casserole
Ingredients
- 1 large onion , chopped
- ¼ cup avocado oil, butter (melted), or canola oil
- 100 g low-fat ricotta cheese
- 200 g low-fat mozzarella, shredded
- 500 ml skimmed milk , room temperature
- 4 large egg whites , room temperature
- 1 teaspoon kosher salt (to taste)
- 1000 g Fresh corn , steamed fresh corn, canned corn, or thawed frozen corn
Instructions
- Preheat the oven to 350 degrees F. Generously butter a 2-quart baking dish and dust with cornmeal. Set aside.
- In a medium skillet over medium-high heat, melt the butter. Add the chopped onions and salt, cook until soft and transparent, about 5 to 10 minutes. Remove skillet from heat and set aside to cool off.
- Place the eggs, sugar, and milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 30 seconds, just enough to break up the corn kernels, do not over-blend!
- In a large bowl, combine the corn mixture, cheeses, and cook onions until well combined. Transfer the batter to the prepared baking dish. Bake the Chipa Guazu until golden brown, about 50 to 60 minutes, or a cake tester comes out clean.
- Let the Corn Casserole cool in the pan for at least 15 minutes before cutting. Serve warm or at room temperature. Let it cool, then cut into square pieces. Healthy Corn Casserole can be kept at room temperature for up to 1 day or refrigerated for up to 5 days in an airtight container, or wrapped in plastic wrap once completely cooled. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.