This corn casserole recipe skips the boxed mix and builds its own cornbread base from cornmeal, flour, and a little sugar, so the center bakes up creamy and the edges turn golden and firm. Two kinds of corn do the heavy lifting here: creamed corn for moisture and drained whole kernels for bite. I bake it with sour cream and melted butter, then set it on the table next to homemade chili or a holiday plate of scalloped potatoes.

Ingredients

• 1 (15 oz / 425 g) can creamed corn
• 1 (15 oz / 425 g) can whole kernel corn, drained
• ⅔ cup (85 g) all-purpose flour
• ⅔ cup (100 g) yellow cornmeal
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 cup (240 g) sour cream, at room temperature
• ½ cup (1 stick / 113 g) unsalted butter, melted and cooled slightly
• 2 large eggs, at room temperature
• 1 cup (113 g) shredded sharp cheddar, optional
• 2 tablespoons thinly sliced green onion, for serving (optional)

Instructions

1. Heat the oven and prep the dish: Set a rack in the center of the oven and preheat to 350°F (175°C). Grease an 8×8 inch baking dish with butter or cooking spray and get into the corners, where the custard is most likely to stick and scorch. Leave the dish on the counter while you mix so it is not cold when the batter goes in.
2. Mix the dry base: Whisk the flour, cornmeal, sugar, baking powder, and salt in a small bowl for about 20 seconds, until the leaveners are spread evenly through the meal. Skipping this leaves a pocket of baking powder that lands in one bite and tastes metallic. If you would rather use a box, one 8.5 ounce box of corn muffin mix replaces all five of these dry ingredients.
3. Whisk the wet ingredients: In a large bowl, whisk the melted butter, sour cream, and eggs until the mixture is smooth with no streaks of egg left. The butter should be warm but not hot, because butter straight off the stove cooks the eggs on contact and leaves little flecks in the batter. Room temperature sour cream and eggs blend far smoother than cold ones pulled straight from the fridge.
4. Fold in the corn and dry mix: Add both cans of corn and the dry base to the wet bowl. Drain the whole kernel corn first, but pour in all of the creamed corn, liquid and all, because that moisture is what makes the middle creamy. Stir with a spatula just until no dry streaks remain, since overmixing develops the gluten and turns the center rubbery instead of soft.
5. Bake until the center sets: Pour the batter into the greased dish and spread it level with the back of the spatula. Bake 40 to 45 minutes, until the edges are golden and the center reads 165°F and barely jiggles when you nudge the pan. If the top browns before the center sets, tent it loosely with foil and keep going.
6. Rest, then serve: Move the dish to a rack and let it stand 10 minutes before the first scoop. The custard finishes setting as it cools, so a short rest is the difference between a clean serving and one that runs across the plate. Scatter the green onion over the top, and serve it warm while the edges are still crisp.

What to Serve With Corn Casserole

• A bowl of homemade chili, where the sweet corn softens the heat and both dishes hold up on a potluck table.
• Dutch oven pot roast or beef stew, with a spoon of the gravy poured right over the corn.
• Chicken fried steak on a Sunday plate, since the creamy side soaks up the pan drippings.
• A holiday spread with scalloped potatoes and creamy mashed potatoes.

Make It Ahead Without Losing the Texture

• Mix the batter and pour it into the greased dish, then cover and refrigerate it for up to 24 hours. Let the dish sit on the counter 30 minutes before baking, because a cold center stretches the bake time and the edges dry out waiting for it.
• Short on time, swap the from-scratch base for one 8.5 ounce box of corn muffin mix and leave out the flour, cornmeal, sugar, baking powder, and salt.
• To reheat, cover the dish with foil and warm it at 325°F for about 20 minutes, or microwave single servings. A hot uncovered reheat pulls the moisture out and the slices turn spongy.

Cool leftovers within 2 hours, then refrigerate them in an airtight container for 3 to 4 days, since the eggs and sour cream put this in the same window as other cooked custard dishes. It firms up cold and reheats cleanly: warm single servings in the microwave, or cover the whole dish with foil and bake at 325°F for about 20 minutes. I don’t freeze this one, because the custard weeps and turns grainy once it thaws. USDA leftover food safety guidance covers the 3-to-4-day window I follow.

This broccoli cheddar soup recipe builds a quick roux, simmers the broccoli and carrot until just tender, then melts sharp cheddar off the heat so the base comes out thick and glossy instead of stringy. The cheese goes in last for a reason, and that timing is the difference between a smooth bowl and one dotted with grainy clumps. I keep a loaf of golden garlic bread next to the pot for dipping.

If your last pot went grainy or thin, the fault was almost always heat rather than the cheddar itself. Cheddar above a bare simmer clumps instead of melting smooth, so I pull the pot off the burner for a full 30 seconds before the first handful goes in. The troubleshooting list below covers the other ways this soup goes wrong and how to pull it back.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth or vegetable broth
• 2 cups half-and-half
• 1 teaspoon Dijon mustard
• 3 cups small broccoli florets (from about 1 large head)
• 1 large carrot, julienned or shredded (about 1 cup)
• 8 ounces sharp or extra-sharp cheddar, freshly grated (about 2 cups)
• ½ teaspoon freshly grated nutmeg (optional)
• ½ teaspoon kosher salt, plus more after the cheese melts
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper (optional)

Instructions

1. Sweat the onion: Melt the butter in a Dutch oven or heavy pot over medium heat. Add the onion and ¼ teaspoon of the salt and cook 5 to 6 minutes, stirring now and then, until the onion is soft and translucent but not browned. Stir in the garlic and cook about 1 minute, just until it smells sweet instead of sharp.
2. Cook the roux: Sprinkle the flour over the butter and onions and whisk constantly for 1 to 2 minutes. The roux is ready when it smells toasted, looks a shade darker, and pulls away from the sides of the pot. Cooking it this long is what removes the raw flour taste and thickens the soup later.
3. Whisk in the liquids: Pour in the broth in a slow, steady stream while whisking, then add the half-and-half the same way. Keep whisking until the base is smooth with no flour lumps. Bring it to a gentle simmer with small bubbles at the edge only, and let it cook 3 to 4 minutes until it coats the back of a spoon.
4. Simmer the vegetables: Add the broccoli, carrot, Dijon mustard, black pepper, nutmeg, and cayenne if you’re using them. Simmer on medium-low 12 to 15 minutes, until a carrot shred breaks under light pressure and the broccoli stems pierce easily but the florets are still bright green. Don’t let it boil hard or the dairy can curdle.
5. Check the thickness: If the soup looks thin, simmer it uncovered 3 to 5 minutes to reduce, keeping it at a lazy simmer. If it looks too thick, stir in a splash of broth. Decide now, because the soup can’t be boiled once the cheese is in without breaking.
6. Melt in the cheese off the heat: Take the pot off the burner and wait 30 seconds so the base stops bubbling. Stir in the cheddar one small handful at a time, letting each addition melt fully before the next, until the soup is smooth and glossy. Taste, then add the rest of the salt only if it needs it, since both the cheddar and the broth carry salt.

If the soup turns grainy or stringy

• Grainy or stringy cheese means the pot was too hot. Cheddar breaks above a bare simmer, so pull the pot off the heat and let it sit 30 seconds before the first handful goes in.
• Dull olive-green broccoli comes from simmering past tender at a hard boil. Pull it when the stems give under a fork but the florets still look green.
• Curdled or separated soup means the half-and-half boiled. Keep the pot at a lazy simmer from the moment the dairy goes in.
• A chalky texture comes from bagged pre-shredded cheddar, which is dusted with starch that won’t melt smooth. Grate a block on the large holes just before it goes in.
• Too salty happens fast because cheddar and broth both carry salt. Hold back the salt until the cheese has melted, then taste before adding more.

What I serve with it

• A bowl of classic coleslaw when I want something cold and crunchy against the cheese.
• A square of buttermilk cornbread to dunk if the soup is the whole meal.
• A pot of New England clam chowder for the other cold night when I want a second creamy bowl in rotation.

Storage

Cool the soup, then refrigerate it in an airtight container within 2 hours. It keeps 3 to 4 days in the fridge. Reheat it on the stove over medium-low heat, stirring now and then, and never let it boil or it will separate; a splash of broth loosens it if it tightened up overnight. I don’t freeze this one because the half-and-half and cheddar turn grainy after thawing. USDA leftover food safety guidance covers the 3-to-4-day window I follow for creamy soups.

FAQ

Can I use frozen broccoli?

Frozen broccoli works in this soup, so add it straight from the freezer in step 4 and give it 3 to 4 extra minutes because it drops the pot temperature. The florets are already blanched, so they turn tender without a long simmer.

Can I thicken it without flour?

You can skip the roux and thicken the finished soup with a cornstarch slurry instead, using about 1 tablespoon of cornstarch whisked into 2 tablespoons of cold water and stirred in off the heat. Check that the broth is gluten-free too if that matters for your kitchen.

Can I make it ahead?

You can build the soup through step 5 a day ahead, cool it, and refrigerate it. Reheat it gently on the stove, then melt the cheddar in off the heat just before serving, because the texture is smoothest the first time the cheese goes in.

I make these chicken enchiladas by frying corn tortillas for a few seconds, then dipping them in warm homemade red sauce so they roll without splitting and don’t soak into a soggy layer on the bottom of the pan. The filling is shredded chicken mixed with a little of that same sauce and cheese. I set the pan next to skillet Mexican street corn when I want a full plate.

Ingredients

Homemade Red Enchilada Sauce

• 2 tablespoons (30 ml) vegetable oil
• 2 tablespoons (16 g) all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• 2 tablespoons (32 g) tomato paste
• 2 cups (480 ml) chicken broth
• ¾ teaspoon kosher salt
• ½ teaspoon sugar

Chicken Enchiladas

• 2 cups (about 280 g) shredded cooked chicken
• 2 cups (226 g) shredded cheddar-jack cheese, divided
• 8 corn tortillas (6-inch / 15 cm)
• ¼ cup (60 ml) vegetable oil, for frying
• Kosher salt, to taste

For Serving

• Chopped cilantro
• Diced white onion
• Sour cream

Instructions

1. Cook the red sauce: Heat 2 tablespoons oil in a medium saucepan over medium heat, then whisk in the flour and chili powder and cook 1 to 2 minutes, stirring, until the mix darkens a shade and smells toasty instead of dusty and raw. Whisk in the tomato paste, cumin, garlic powder, and oregano until it looks like a thick paste, then stream in the broth and simmer 5 to 8 minutes, stirring often, until the sauce coats a spoon and looks like thin gravy, not watery. Stir in the salt and sugar and keep the pan on low so the sauce stays warm; cold sauce slides off the tortillas instead of clinging.
2. Heat the oven and mix the filling: Heat the oven to 350°F (175°C) and spread ½ cup of the warm sauce over the bottom of a 9-by-13-inch (23-by-33 cm) baking dish so the rolls have something to sit in besides a dry pan. Mix the chicken with ½ cup of the remaining sauce, 1 cup of the cheese, and a pinch of salt in a bowl. The mix should look moist and hold together on a spoon, not sit in a puddle, because extra sauce leaks and the rolls go soggy.
3. Flash-fry the tortillas: Pour the ¼ cup frying oil into a skillet over medium-high heat until a tortilla edge sizzles on contact. Fry one tortilla 3 to 5 seconds per side, until it puffs and turns flexible, then move it to paper towels and do the same with the remaining tortillas. If a tortilla turns rigid and blistered like a tostada, the oil is too hot or you left it in too long, and it will crack when you roll it.
4. Dip, fill, and roll: Pass each fried tortilla through the remaining warm sauce so both sides are coated, not dripping. Spoon about ⅓ cup of filling down the center, roll it tight, and set it seam-side down in the dish. Repeat with the remaining tortillas, nestling them in a single layer so they don’t unroll.
5. Sauce, cheese, and bake: Spoon whatever sauce is left over the rolls so the tops are coated and the ends aren’t dry, then scatter the remaining 1 cup cheese over the pan. Bake 18 to 22 minutes, until the sauce bubbles at the edges and the cheese is melted with a few light brown spots. Pull them before the tortilla edges look fried and dry.
6. Rest, then serve: Let the pan sit 10 minutes so the sauce thickens and the rolls hold when you lift them. Serve 2 enchiladas per plate with cilantro, diced onion, and sour cream.

If you swap the sauce or the tortillas

• Canned red enchilada sauce works if you skip the skillet sauce. Warm it first so the dip coats instead of sitting in a cold puddle.
• Green chile enchilada sauce uses the same fry-and-dip method. Don’t mix red and green in one pan; the sauces split and look muddy.
• If you’re using flour tortillas, skip the fry and warm them 20 seconds in a dry skillet so they bend, then dip lightly. They go gummy under red sauce if they sit in it more than a few seconds.
• A drained can of black beans folded into the chicken stretches the filling to 10 tortillas. Wet beans make the rolls leak, so drain them hard.

Storage

Cool leftovers and refrigerate in an airtight container within 2 hours. They keep 3 to 4 days in the fridge. Reheat, covered, at 350°F (175°C) for 15 to 20 minutes, until the filling is hot in the center. The tortillas soften more on day two; that’s normal. Freeze the assembled, unbaked pan tightly wrapped for up to 2 months, thaw overnight in the fridge, and bake as written, adding a few minutes if the center is still cool. USDA leftover food safety guidance is the 3-to-4-day fridge window I follow for cooked chicken.

FAQ

Why do corn tortillas crack when I roll them?

The tortillas are cold or dry, so they split down the fold. A 3-to-5-second fry in hot oil makes them flexible, and the warm sauce dip keeps them that way while you fill them. Microwaving under a damp towel helps a little, but without the thin oil film they still split.

Can I assemble chicken enchiladas ahead of time?

Roll them, cover the dish tightly, and refrigerate up to 1 day. Pull the pan out 20 minutes before baking so the chill comes off, then bake as written. Don’t sauce and cheese the tops until you’re ready to bake, or the tortillas soak overnight and fall apart on the spatula.

Can I use leftover rotisserie chicken?

Pull the meat off the bones and shred it small enough that a chunk won’t tear a tortilla when you roll. Two cups packed is enough for 8 enchiladas. Taste the filling after you mix in the sauce, because rotisserie chicken is already salted.