Creamy Corn Casserole
A golden, spoonable corn side dish made with creamed corn, whole kernel corn, sour cream, cornmeal, and a pinch of cayenne.
Equipment
- 2 to 2 1/2 quart casserole dish
- Large mixing bowl
- Whisk
- Wooden spoon
Ingredients
Main Ingredients
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 pinch cayenne pepper
- 1 can creamed corn 14 3/4 oz
- 1 can no salt added whole kernel corn 15 oz, do not drain
- 2 large eggs beaten
- 8 tbsp unsalted butter 1 stick, melted
- 1 cup sour cream
- 2 tbsp vegetable oil
Instructions
Cooking
- Preheat. Heat the oven to 325 degrees F and grease the casserole dish.
- Dry mix. Whisk the flour, cornmeal, sugar, baking powder, salt, and cayenne.
- Wet mix. Add both cans of corn with their liquid, plus the eggs, butter, sour cream, and oil. Stir until combined.
- Fill. Scrape the batter into the dish and level the top.
- Bake. Bake 55 to 60 minutes, or about 50 in a convection oven, until the center is set with a slight jiggle and the top is deep golden.
- Rest. Let stand for 10 minutes before serving.
Notes
Substitutions: Use thawed frozen corn plus 1/4 cup milk if you do not have canned kernels.
Tips: Do not drain the canned corn, and start checking at 50 minutes in a convection oven.
Storage: Refrigerate for 3 to 4 days or freeze portions for up to 2 months.