Corn Casserole
This creamed Corn Casserole recipe is a Southern classic and transforms just a handful of pantry staples into a savory, delicious side dish.
Servings: 9
Calories: 352kcal
Cost: $8
Ingredients
- ⅔ cup all-purpose flour
- ½ cup fine yellow cornmeal
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter , melted
- 2 Tablespoons oil
- 2 large eggs
- 1 1/2 cups frozen corn thawed, or one 14oz can corn, drained
- 15 oz can creamed corn
- 1 cup sour cream
Optional Mix-Ins:
- 4 oz can diced green chiles , or 2 tablespoons diced jalapeño
- 1 cup freshly shredded cheddar cheese , or white cheddar
- 1/4 cup bacon , crumbled
Instructions
- Preheat oven to 350°F. Grease an 8-inch square baking pan (or similar size casserole dish). Set aside.
- Batter: In a bowl, mix together flour, cornmeal, sugar, baking powder and salt. In a separate bowl, mix melted butter, oil, eggs, corn kernels, creamed corn, and sour cream. Fold dry ingredients into wet, just until combined. Stir in mix-ins, if desired.
- Bake: Spread batter into prepared baking dish and bake for 45-60 minutes or until no longer overly jiggly in the center. We like it fairly soft, but cook it longer if you want a firmer texture.
Video
Notes
Storing Instructions: Keep any leftover corn casserole covered in the fridge.
Freezing Instructions: Let the corn casserole cool completely then cover well and freeze for up to 3 months. Let thaw overnight in the fridge then let it rest at room temperature for an hour before rewarming at 325°F for 15 minutes, until warm.
Nutrition
Calories: 352kcal | Carbohydrates: 35g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 698mg | Potassium: 255mg | Fiber: 3g | Sugar: 6g | Vitamin A: 547IU | Vitamin C: 8mg | Calcium: 209mg | Iron: 2mg
Recipe Link
Recipe Video
