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Corn casserole

Corn casserole

By Khaled Al Masri
10’ Prep time
45’ Cook time
55’ Total time
352 Calories
9 Serving

Summary

This creamed corn casserole recipe is made from scratch (no processed cornbread mix!) and transforms just a handful of pantry staples into a savory, delicious side dish.
Khaled Al Masri 0 Followers

Step by Step

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Step 1

Preheat oven to 350°F. Grease an 8-inch square baking pan (or similar size casserole dish). Set aside.
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Step 2

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.
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Step 3

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.

Ingredient

  • Eggs
    Eggs
    2 large
  • Oil
    Oil
    2 tablespoons
  • Salt
    Salt
    0.25 teaspoon
  • Granulated sugar
    Granulated sugar
    3 tablespoons
  • Diced green chiles
    Diced green chiles
    4 oz can
  • Butter
    Butter
    0.5 cup
  • Sour cream
    Sour cream
    1 cup
  • All-purpose flour
    All-purpose flour
    0.67 cup
  • Fine yellow cornmeal
    Fine yellow cornmeal
    0.5 cup
  • Baking powder
    Baking powder
    1 tablespoon
  • Frozen corn
    Frozen corn
    1.5 cups
  • Creamed corn
    Creamed corn
    15 oz can
  • Freshly shredded cheddar cheese
    Freshly shredded cheddar cheese
    1 cup
  • Bacon
    Bacon
    0.25 cup
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