Description
A rich and creamy corn casserole, combining sweet creamed corn, corn kernels, and a blend of dry ingredients to create a comforting Southern side dish. Perfectly baked until golden brown and set with a slight jiggle in the center, this casserole is great served warm or at room temperature, ideal for holiday meals or everyday dinners.
Ingredients
Scale
Dry Ingredients
- 2/3 cup (100g) all purpose/plain flour
- 1/2 cup (80g) yellow cornmeal (sometimes labeled as polenta)
- 1/4 cup (55g) white sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- Pinch of cayenne pepper
Wet Ingredients
- 420 g / 14 oz creamed corn (see sub instructions)
- 420 g / 14 oz canned corn kernels (do not drain)
- 2 eggs, beaten
- 1 stick / 115 g unsalted butter, melted
- 1 cup (230g) sour cream
- 2 tbsp vegetable oil
Instructions
- Preheat Oven: Set your oven to 325°F (165°C) to ensure it’s ready for baking your casserole.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, white sugar, baking powder, salt, and cayenne pepper until evenly combined.
- Add Wet Ingredients: Pour in the creamed corn, canned corn kernels including all their liquid, beaten eggs, melted butter, sour cream, and vegetable oil. Mix thoroughly until well incorporated.
- Prepare Baking Dish: Transfer the mixture into a 2 to 2.5 quart (2-2.5 litre or 8 cup) casserole dish, spreading it evenly.
- Bake: Place the dish in the oven and bake for 55 to 60 minutes if using a standard oven or about 50 minutes for a fan-forced/convection oven. Bake until the casserole is set but still slightly jiggly in the center and the top is deep golden brown. It will firm up as it cools.
- Serve: Allow to cool slightly and serve warm or at room temperature as a delicious side dish.
Notes
- You can substitute the dry ingredients with one 8.5 oz packet of Jiffy corn muffin mix if available.
- Cornmeal sold as polenta in Australia is suitable as it is ground dried maize.
- If canned creamed corn is unavailable, blend one can of corn kernels (including 1/3 of the liquid) with 1 tbsp flour until mostly smooth but still chunky to replicate creamed corn.
- This recipe is credited to Dorothy from Tennessee and is a classic Southern side dish often featured at Thanksgiving.
- Make ahead and reheat covered at 350°F (180°C) for 15 minutes, then uncovered for 10 minutes to crisp the top, or use a microwave. It also freezes well.
- Serves 8 to 12 as a side; nutrition information assumes 10 servings.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 240
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
