Creamy Corn Casserole Magic in Your Dutch Oven
This creamy corn casserole is the ultimate comfort food, blending sweet corn with a cheesy topping, perfect for any gathering.
Equipment
- - Dutch oven
- - Mixing bowl
- - Measuring cups
- - Spoon
Ingredients
Casserole Base
- 1 box Jiffy Cornbread Mix Can substitute with another cornbread mix
- 1 can Creamed Corn Can substitute with whole kernel corn
- 1 can Whole Kernel Corn Drained and thawed frozen corn can be a substitute
- 2 large Eggs Acts as binding agents
- ½ cup Butter Melted for smoother integration
Topping
- 1.5 cups Shredded Taco Blend Cheese Can replace with sharp cheddar
Instructions
Cooking Instructions
- Preheat your fire pit by lighting 23 self-lighting briquettes and letting them warm up for about 20 minutes.
- Grease the inside of your Dutch oven and its lid with vegetable oil.
- Combine in a large mixing bowl the Jiffy mix, creamed corn, drained whole kernel corn, eggs, 1 cup of the shredded cheese, and the melted butter.
- Pour the mixture into your greased Dutch oven.
- Arrange 16 briquettes on top of the lid of the Dutch oven and 7 briquettes in a ring below it.
- Cook for about 1 hour, rotating the oven and lid every 15 minutes.
- Remove the lid in the last 15 minutes of cooking and sprinkle the reserved cheese over the top.
- Let the casserole rest for several minutes after cooking.
Notes
Serve with fresh herbs or a dollop of sour cream for extra flavor. Store leftovers in an airtight container for up to 4 days.