Corn Casserole
Serves 9
This corn casserole recipe is a delicious side dish, with a creamy center and sweet and savory corn flavor. I love this from-scratch version with fresh corn, flour, and cornmeal, but see the notes below for instructions for making it with Jiffy mix, canned corn, or frozen corn.
Ingredients
- ⅔ cup all-purpose flour, spooned and leveled
- ½ cup cornmeal, spooned and leveled
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¾ teaspoon sea salt
- 4½ cups fresh corn kernels, from about 6 ears
- ½ cup unsalted butter, melted, use some for the pan
- 2 large eggs
- ¾ cup sour cream
Instructions
- Preheat the oven to 350°F and brush a 9x9-inch baking dish with a little of the melted butter.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a food processor, place 3 cups of the corn kernels and pulse until creamy.
- In a large bowl, whisk together the melted butter and eggs, then add the sour cream and pureed corn and whisk again to combine. Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the remaining corn kernels.
- Pour the batter into the prepared baking dish and use a spatula to smooth the top. Bake for 45 to 50 minutes, or until the edges are golden brown and the middle is almost set.
- Let cool for at least 10 minutes before serving.
Notes
Ingredient Substitutions
- Dry ingredients: You can replace the flour, cornmeal, sugar, baking powder, and salt with 1 (8.5-ounce) box vegetarian Jiffy corn muffin mix.
- Corn: Thawed frozen corn kernels work in place of fresh. Follow the recipe as written. Alternatively, replace the pureed corn with 1 (14.75-ounce) can creamed corn. Replace the whole corn kernels with 1 (15-ounce) can whole kernel corn, drained.