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Corn Casserole...downsizing it


Home Cooking 17

Corn Casserole...downsizing it

michaeljc70 | Apr 9, 2013 05:34 PM

I've been making a corn casserole for company, and it is always a big hit and very easy. See recipe below (I usually add diced jalapeno). My question is, can this be downsized for 2 or 4 people? A 9x13 dish is way too much usually. Obviously, I don't want 1/2 cans of corn left (I don't think I ever bought canned anything except for this). If you just went with one, which would it be?

This just came to me. I could just use 1 regular can of corn and halve everything else. I could puree 1/2 of the regular can to simulate the creamed corn. I would think that would fit in maybe 4 ramekins or maybe an 8x8 cake pan. Any thoughts?

1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted

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