Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts
This Small Batch Corn Casserole is the perfect blend of sweet corn, creamy texture, and golden, cheesy comfort. Made with simple pantry ingredients and baked until fluffy inside and lightly crisp around the edges, it's a cozy side dish that right at home on any table.
Whether you are cooking for one or two, or just want a smaller, fuss-free version of a classic favorite, this easy corn casserole delivers big flavour in a perfectly sized dish.
I was looking for a simple side dish to cook today that would use up some of the things I had in my refrigerator that needed using up. I am all about using everything I have and reducing the size of the things I do make these days. Where there is only one of me, I just don't need large sizes of anything, and I really hate waste, so I am in a use it up, cut it down phase of my life.
This is a lovely little casserole, which comes out as a bit of a cross between a savory corn bread and a rich corn custard casserole. It falls somewhere in between the two. Its very simple to make, going together very quickly and easily and it uses simple ingredients that most of us will have in our kitchens most of the time.
Today I had some corn which needed using up and a bit of sour cream. This used both of them. Many corn casseroles will employ a corn bread mix. This recipe does not. Everything is made from scratch, which also appeals to me and might appeal to you as well.
The original recipe used some chopped spring onions on top. I didn't have any of those so I used parsley, for just a pop of color. In the original recipe all of the cheese was piled on top as well. I chose to add a bit of it in with the corn because, well . . . when is it ever a bad idea to have cheese in a casserole rather than just on top! Never! That's when!
This was rich, delicious and very moreish. I only wanted to take a taste of it but found myself picking at it all night. Yes. I am that person. If you are a small family and are looking for a fabulous side that is perfectly sized for two, and you like corn and you like cornbread and you love cheese, this is for you!
INGREDIENTS NEEDED
TO MAKE
🌽CORN CASSEROLE, SMALL BATCH🌽
There is nothing outlandish required to make this. Simple store cupboard ingredients.
- 2 rashers of streaky bacon
- 1/4 cup (28g) finely chopped onion
- 1 clove of garlic, minced
- 1/4 cup (43g) cornmeal
- 1/4 cup (30g) plain all-purpose flour
- 2 TBS (24g) sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 large egg yolk (freeze the white for another use)
- 1/4 cup (57g) sour cream
- 1/4 cup (60ml) milk
- 2 TBS (28g) butter, melted
- 1 cup (154g) corn kernels
- 1/2 cup (40g) shredded white cheddar
- 2 TBS chopped green onions, optional
🌽INGREDIENTS NOTES🌽
Cornmeal
A medium grind cornmeal gives the casserole its soft, tender cornbread-like texture. A finger grind makes it cakier and a coarse polenta will create a grainier bite.
Flour, Sugar & Baking Powder
These replace boxed corn bread mix, giving lift, structure, and a touch of sweetness. The small amount of sugar in the recipe keeps the casserole lightly sweet without overpowering it.
Corn (Fresh, Frozen or Canned)
Any type works, but it must be well drained so as to keep the center from being over wet and not setting properly. Fresh corn can be blanched briefly before using and frozen corn must be thawed.
Egg Yolk
Only the yolk is used, adding richness and helping to bind the batter into a soft, custardy cornbread texture.. The white can be frozen for another use.
Bacon
Two strips of streaky bacon add smoky, savoury depth, adding a lovely contrast to the sweet corn.
Sour Cream
Adds moisture along with a gentle tang, keeping the casserole tender and preventing dryness. It also helps to balance the sweetness of the corn and the sugar.
Milk & Melted Butter
These combine with the richness of the egg and sour cream to create a rich, creamy base that keeps the casserole soft inside while helping it to brown beautifully on top.
Cheddar Cheese
Shredded white cheddar adds a golden savory crust. I used a rich sharp cheddar for plenty of flavor.
Spring (Green) Onions
Add a pop of color and a mild onion brightness which lifts the whole dish.
🌽HOW TO MAKE CORN CASSEROLE🌽
This is really simple and goes together just like a quick bread would, with the wet and the dry ingredients being folded together.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 5 by 5 inch glass casserole dish and set aside. (You could use a cooking spray, but I prefer to use butter.)
- Fry the bacon in a skillet over medium heat until crisp. Remove to a piece of paper towel to drain and then crumble. (Draining it well helps to keep your casserole from being too greasy.)
- Add the onions to the bacon drippings and cook, for about 2 minutes, until soft. Stir in the garlic and remove the pan from the heat. Leave to cool. (Cooling it makes sure that your eggs don't start to cook when you add it to them.)
- Whisk the cornmeal, flour, sugar, baking powder and salt together in a bowl. (I use a small wire whisk.)
- Whisk the egg yolk, sour cream, milk and melted butter together in a beaker until smooth. Fold in the crumbled bacon, onion/garlic mixture, corn and 2 TBS of the cheese. (I whisk the egg bit with a whisk and then fold in the solid ingredients with a spoon.)
- Add this mixture to the dry ingredients and fold together just until combined. (Do not overmix.)
- Spoon this mixture into the prepared baking dish. Set on a rimmed baking sheet. (Just in case you have a spill-over.)
- Bake for 30 minutes until the tip of a knife inserted near the center comes out clean and the edges are golden brown. (It will not be completely set, but close.)
- Mix the remainder of the cheese together with the spring onions (if using) and sprinkle over top of the casserole. Return to the oven and bake for 5 minutes longer until the center is set. (A toothpick inserted in the center will come out clean.)
- Serve warm. (Spoon out and enjoy!)
This makes a fabulous holiday side dish, but goes well with just about anything!
🌽HINTS AND TIPS FOR SUCCESS🌽
MIX JUST TO COMBINE
Overmixing runs the risk of a tougher and denser result.
USE THE RECOMMENDED DISH TO BAKE
Using a larger dish spreads the mixture out and you may not get perfect results. It will bake faster and dry out if you don't keep an eye on it.
MAKE SURE YOUR INGREDIENTS ARE AT ROOM TEMPERATURE
Making sure your ingredients at room temperature insures the perfect results. Using cold milk and eggs can cause the melted butter to solidify into clumps.
DRAIN THE CORN WELL AND PAT DRY
Whether you use tinned or frozen corn, make sure you drain it well and pat it dry, otherwise you risk adding too much liquid into the mix. (If using frozen corn, thaw it out first.)
CHECK YOUR BAKING POWDER TO MAKE SURE IT IS FRESH
Drop a bit of baking powder into some warm water, about 1/2 tsp to 1/2 cup of warm water. If it fizzes, it's good to go. This is especially important if your baking powder has been open a while.
🌽FREQUENTLY ASKED QUESTIONS🌽
DON'T YOU NEED A CORN BREAD MIX TO MAKE CORN CASSEROLE?
Not at all. This delicious casserole is completely made from scratch. No mix needed.
WHAT SIZED BAKING DISH DO I NEED FOR THIS SMALLER CASSEROLE?
I used a 5 inch square casserole dish that is about 3 inches deep. You can also use a 4 by 7 inch dish. I bought my dish on Amazon. It was very reasonably priced and two came together.
CAN THIS BE MADE AHEAD OF TIME?
You can make it ahead and bake it, then reheat it in a moderate oven when you wish to serve it. I do not recommend making the batter and letting it sit, as it may not rise as much.
HOW CAN YOU TELL WHEN IT IS DONE?
It will be golden brown around the edges and set in the middle. A toothpick inserted in the center should come out clean.
IS THIS THE SAME AS CORN PUDDING?
No, it is not. Corn pudding is more custardy. This is more cakey with a cornbread-like texture.
CAN THIS BE FROZEN?
Yes, it freezes very well. Wrap tightly with some plastic cling film, then a layer of aluminum foil. Label, date and freeze. use within 3 months. Thaw overnight in the refrigerator and then reheat in the oven to serve.
HOW CAN YOU REHEAT THIS?
Reheat in a 325*F/160*C/ gas mark 3 oven, covered, until warmed through. Alternately you can reheat it in the microwave as individual portions, for 30 seconds each.
🌽A FEW OTHER CORN CASSEROLES TO ENJOY🌽
Here are a few other Corn Casserole recipes that we enjoy that I think you might also like!
CHEESY SWEET CORN CASSEROLE - This four serving sized casserole is very similar to this one but makes enough for a larger family. It is light, fluffy and irresistibly packed with sweet kernels, rich creamed corn, and plenty of strong cheddar, folded in and melted on top. It bakes up golden, moist and just sweet enough - the perfect balance of savory comfort and gentle sweetness. Simple ingredients, minimal effort and a cozy side everyone will love.
CREAMY CORN & MACARONI CASSEROLE - A cozy, old-fashioned casserole that brings together tender macaroni, sweet corn, and a velvety cheese sauce that bakes up golden around the edges and perfectly creamy in the center. It's pantry-friendly, budget-friendly, and wonderfully nostalgic. The kind of dish that tastes like it came straight from a church supper or your grandmother's kitchen. Simple ingredients, big flavours, and quick to disappear!
Pin this delicious recipe to your Side Dish, Holiday Sides, Casserole, or Cooking for Two recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: two servings
Corn Casserole, The Small Batch
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A cheesy corn casserole that doesn't use creamed corn. No waste here. Rich and delicious! Quick and easy to make as well. This makes a wonderful side.
Ingredients
- 2 rashers of streaky bacon
- 1/4 cup (28g) finely chopped onion
- 1 clove of garlic, minced
- 1/4 cup (43g) cornmeal
- 1/4 cup (30g) plain all-purpose flour
- 2 TBS (24g) sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 large egg yolk (freeze the white for another use)
- 1/4 cup (57g) sour cream
- 1/4 cup (60ml) milk
- 2 TBS (28g) butter, melted
- 1 cup (154g) corn kernels
- 1/2 cup (40g) shredded white cheddar
- 2 TBS chopped green onions, optional
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 5 by 5 inch glass casserole dish and set aside.
- Fry the bacon in a skillet over medium heat until crisp. Remove to a piece of paper towel to drain and then crumble.
- Add the onions to the bacon drippings and cook, for about 2 minutes, until soft. Stir in the garlic and remove the pan from the heat. Leave to cool.
- Whisk the cornmeal, flour, sugar, baking powder and salt together in a bowl.
- Whisk the egg yolk, sour cream, milk and melted butter together in a beaker until smooth. Fold in the crumbled bacon, onion/garlic mixture, corn and 2 TBS of the cheese.
- Add this mixture to the dry ingredients and fold together just until combined. Do not overmix.
- Spoon this mixture into the prepared baking dish. Set on a rimmed baking sheet.
- Bake for 30 minutes until the tip of a knife inserted near the center comes out clean and the edges are golden brown.
- Mix the remainder of the cheese together with the spring onions (if using) and sprinkle over top of the casserole. Return to the oven and bake for 5 minutes longer until the center is set.
- Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I've made no secret of the fact that I just love mincemeat. I just can't get enough of it and each year at Christmas time, I go through copious amounts of it, so you best be prepared . . . I have more than a few mincemeat goodies left in me yet.
I have had this split-second cookie recipe for years and years. A buttery crisp cookie, filled with a sweet jam filling that you bake in logs and then cut into diagonals.
This recipe was a real Godsend when my kids were growing up, because I could have several dozen cookies cooled and waiting in the cookie jar in about half an hour's time! I used to fill them with raspberry jam most of the time, and at Christmas time I would fill them with mint jelly and raspberry jam, not together . . . but separately so that I'd have red and green filled ones.
One day a few years ago, I had some mincemeat that I needed to use up, and the light went on. I thought why not! So I added some cinnamon to the cookie dough and used the leftover mincemeat to fill the centres . . . and then I thought . . .
Why not add a tasty nutty streusel topping and then glaze them???
Why not indeed!
These are fabulous if I don't say so myself. Guaranteed to become a favourite.
Move over Mince Pies. There's some strong competition here! Todd and I just love these tasty little babies!
Pin this recipe to your Holiday or Baking or Cookie recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 dozen cookies
Holiday Split Seconds
Prep time: 15 MinCook time: 18 MinTotal time: 33 Min
Called split seconds because they can be thrown together quickly and baked just as quick as a wink. These are lovely additions to your holiday cookie trays. Great keepers and very tasty.
Ingredients
For the cookies:
- 2 cups (249g) plain all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 cup (182g) butter, softened
- 2/3 cup (127g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 to 3/4 small jar of purchased mincemeat
For the streusel:
- 1/3 cup (73g) soft light brown sugar, packed
- 1/3 cup (42g) plain all-purpose flour
- 2 tsp water
- 1 tsp cinnamon
- 2 TBS softened butter
- scant half cup (50g) chopped toasted pecans
For the glaze:
- 1 cup (130g) icing sugar, sifted
- Milk as needed to create a runny drizzle icing
Instructions
- Pre-heat the oven to 350*F/180*C/ gas mark 4. Line two shallow baking trays with parchment paper. Set aside.
- Sift together the baking powder, flour and cinnamon. Set aside.
- In a large bowl, cream together the butter and the caster sugar until light and fluffy.
- Beat in the egg and vanilla, beating until smooth. Beat in the flour mixture until the dough is well mixed. Divide into quarters.
- Shape each quarter into a long thick sausage shape on the parchment paper, each about 13 inches long and about 3/4 of an inch wide.
- Place the logs, 2 inches from the edges of the pan and at least four to five inches apart from each other.
- Press it a bit flat with your gingers and square it off at the ends.
- Taking the handle of a wooden spoon make a depression down the center of each log lengthwise about 1/4 of an inch deep.
- Spoon the mincemeat carefully down the center of each, filling in the depression.
- Make the streusel by rubbing all the ingredients together to make a crumbly mixture. Sprinkle some of this over each log. You will not need it all.
- Place in the oven and bake for 15 to 18 minutes, or until they start to color and firm up a bit.
- Remove from the pan and while they are still warm, using a sharp knife, cut each log into 12 diagonal slices.
- Slide the paper onto wire racks to allow them to cool completely before separating them.
- Once they are completely cold, make a glaze by whisking the icing sugar together with enough milk to make a smooth drizzle. Drizzle some of this over each cookie.
- Allow the glaze to harden before storing in airtight containers. Will keep at least a week, if you have them that long! They also freeze very well.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
I was going through the blog the other day and realized that I had never shared my method with you for cooking a Classic Baked Ham. For shame on me! I have shared how to cook Gammon of course, but that is what they use in the U.K. but here in North America there is no gammon, just ham and so I thought with Easter being just in a little over a week I would share with you how to cook a Classic Baked Ham.
Ham was what we always had for Easter dinner when I was growing up. Mom always used to favor a smoked picnic ham, bone in. She loved to make a big batch of homemade pea soup afterwards. We also enjoyed the pea soup. It was a real favorite. She made the old-fashioned Quebec style pea soup, using the whole yellow peas.
The side dishes for our ham were always very simple. Mashed potatoes, carrots, maybe peas. My father always liked mustard with his or we would have mustard pickle. Mom never glazed it. She simply heated the ham through.
Myself, I like a bit of sweet with my ham and so I always like to add a glaze of some sort. Some people like their hams studded with cloves. We do not. A nice pineapple sauce goes very well with the finished ham. There is a really delicious looking one here which uses canned pineapple crush.
In any case, here today is my way to make a classic baked ham, cross-hatched, sweetly glazed and perfectly cooked without being dried out. Because it is cooked at a lower temperature the ham cooks slowly and thoroughly. The temperature is increased briefly for glazing. If you follow my instructions your glaze should not burn, but if you think it looks like it might you can always tent it lightly with some foil before that happens.
WHAT YOU NEED TO MAKE A CLASSIC BAKED HAM
A ham of course and just a few other ingredients.
- 1 (5-pound/2 1/4 KG) smoked or cured, bone-in ham
- 1/2 cup (100g) soft light or dark brown sugar, packed
- 1/4 cup (63g) Dijon mustard
- 2 TBS maple syrup
Dijon mustard is not neon yellow and gives a much nicer color to the glaze. It is not quite as sharp with vinegar flavor as traditional yellow mustard and is better suited for this purpose.
Do not be tempted to use pancake syrup. Real maple syrup is the only way to go. If you cannot get maple syrup you can also use orange marmalade or even peach jam, bearing in mind that they may burn quicker than maple syrup would.
ALL ABOUT HAM
Most hams in this country are sold already cooked and cured. Uncooked ham is known as a green ham and requires cooking before eating. Fresh (green) ham is usually slow roasted like any other cut of meat until the right interior temperature is achieved. Then it can be glazed if desired. YOU DO NOT want to eat this kind of ham without cooking it first. It is simply not safe to do so.
Cooked and cured hams, which is normally what we find in the shops these days, usually only require heating through if you are serving them as a roast, although they are also perfectly safe to eat cold and unheated.
A spiral ham may carve easier than a whole ham, but in all truth it is much easier to dry out a spiral ham. I really prefer to cook my hams whole and cut/carve them myself.
Leftover cooked ham should be refrigerated within 2 hours of cooking it. Properly wrapped it will keep in the refrigerator for up to 4 days.
For best quality do not freeze ham either before or after cooking. The texture is just not the same and it is not enjoyable sliced after freezing although it is still good for use in casseroles and the like.
HOW TO COOK A CLASSIC BAKED HAM
This really is very simple. There is nothing complicated about this. If you follow the instructions completely you will be rewarded with a delicious Ham at the end.
Preheat the oven to 300*F/150*C/gas mark 3. Have a roaster ready that is large enough to hold the ham with plenty of room for air to circulate around the ham.
Remove your ham from its packaging. Trim off any tough outer skin and trim back any excess fat, disposing of it.
Score the ham all over in crosshatch cuts, 1-inch apart and 1/2 inch deep. Moving first in one direction and then in the other so you have diamond shaped cuts in the surface of the ham. Place into the roasting tin.
Roast for one and a half hours.
While it is roasting whisk together all of the ingredients for the glaze.
Take the ham out of the oven at the end of 1 1/2 hours. Increase the oven temperature to 375*F/190*C/ gas mark 5.
Brush the ham all over with the glaze. Return to the oven. (Make sure you get some of that delicious glaze down into the cuts and crevices.)
Roast for a further 40 to 45 minutes, brushing with the glaze every 15 minutes. When it is done its internal temperature will measure 165*F/74*C. Remove from the oven and let stand for 20 minutes before serving.
Cut the ham into slices using a sharp knife, AGAINST the grain. The pan juices are delicious spooned over top of the sliced ham.
I was really pleased with how this baked ham came out. It was deliciously tender and juicy. Not dried out in the least. The glaze did not burn and the juices in the bottom the pan are lovely spooned over the ham when you serve it. Because most of the fat has been trimmed off, the juices are not greasy or fat laden either!
I served it simply with some mashed potatoes, carrots, corn and diced beetroot. This made for a delicious meal!
Here are a few tasty suggestions for delicious side dishes that you might enjoy with your baked ham!
SIMPLE DOUBLE SCALLOPED POTATOES - This version of scalloped potatoes uses two kinds of potatoes, sweet and white potatoes. There is also no requirement to make a sauce. Simple, simple, simple with just cream, the potatoes, some seasoning and some cheese. Delicious!
HONEY DILL GLAZED TURNIPS AND CARROTS - Lightly glazed with some butter and honey, then flavoured with dill . . . these arrive at the table glistening like jewels.
CHEESY GARLIC GREEN BEANS -Roasted Green Beans are a delicious holiday side dish, roasted in olive oil, garlic and parmesan, then baked with cheese until melted and bubbling!
THE BEST LION HOUSE ROLLS (small batch) -These are undoubtedly the lightest, fluffiest, tastiest rolls you could ever want to eat. Very easy to make as well. If you are looking for a great holiday roll, look no further! This recipe makes an even dozen rolls.
Yield: 10 servings
Classic Baked Ham
Prep time: 15 MinCook time: 2 H & 15 MTotal time: 2 H & 30 M
This classic recipe results in a juicy and tender ham each and every time. Nicely glazed, crosshatched and perfect for any holiday or celebratory meal
Ingredients
- 1 (5-pound/2 1/4 KG) smoked or cured, bone-in ham
- 1/2 cup (100g) soft light or dark brown sugar, packed
- 1/4 cup (63g) Dijon mustard
- 2 TBS maple syrup
Instructions
- Preheat the oven to 300*F/150*C/gas mark 3. Have a roaster ready that is large enough to hold the ham with plenty of room for air to circulate around the ham.
- Remove your ham from its packaging. Trim off any tough outer skin and trim back any excess fat, disposing of it.
- Score the ham all over in crosshatch cuts, 1-inch apart and 1/2 inch deep. Moving first in one direction and then in the other so you have diamond shaped cuts in the surface of the ham. Place into the roasting tin.
- Roast for one and a half hours.
- While it is roasting whisk together all of the ingredients for the glaze.
- Take the ham out of the oven at the end of 1 1/2 hours. Increase the oven temperature to 375*F/190*C/ gas mark 5.
- Brush the ham all over with the glaze. Return to the oven.
- Roast for a further 40 to 45 minutes, brushing with the glaze every 15 minutes. When it is done its internal temperature will measure 165*F/74*C. Remove from the oven and let stand for 20 minutes before serving.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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