Creamy Corn Casserole
A delightful dish combining sweetness and savory flavors, perfect for family gatherings or cozy dinners. Its creamy texture and rich taste make it a hit with kids and adults alike.
Ingredients
Dry Ingredients
- ⅔ cup flour (all purpose/plain)
- ½ cup yellow cornmeal
- ¼ cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- pinch cayenne pepper
Wet Ingredients
- 420 grams creamed corn
- 420 grams canned corn kernels (do not drain)
- 2 eggs (beaten)
- 1 stick unsalted butter (melted) approximately 115 grams
- 1 cup sour cream
- 2 tablespoons vegetable oil
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and cayenne pepper.
- Add the wet ingredients, including all the liquid from the canned corn. Mix everything well until it’s combined.
Baking
- Pour the mixture into a 2-2.5 quart (2-2.5 liter / 8 cup) casserole dish.
- Bake for 55-60 minutes for standard ovens, or 50 minutes for fan-forced/convection ovens. It is done when the center is set but still has a slight jiggle, and the top should look deep golden brown.
Serving
- Serve warm as a side dish or enjoy it on its own with a fresh salad.
Notes
If you have leftovers, let the casserole cool completely and store it in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving. For extra creaminess, consider adding more sour cream or a dash of heavy cream. Increase cayenne pepper for spice or experiment with toppings like shredded cheese or crispy bacon.