Corn Casserole
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Corn Casserole
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This cheesy, creamy Corn Casserole is made without Jiffy but is still super easy! Ditch the mix for this delicious homemade version.
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Ingredients
- ¾ cup unsalted butter (1 1/2 sticks )
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme
- 3 large eggs
- 2 tablespoons honey
- 2 cans whole kernel corn drained (15 ounces)
- 2 can creamed corn (15 ounces)
- 2 cups full-fat plain Greek yogurt
- 4 ounces sharp cheddar cheese shredded (about 1 cup), divided
- 3 tablespoons chopped chives optional
Instructions
- In a medium, microwave-safe bowl in the microwave or in small saucepan on the stove, melt the butter. Set aside to cool to room temperature. Place a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and thyme.
- In a large bowl, whisk together the eggs, honey, drained whole kernel corn, creamed corn, Greek yogurt, and melted, cooled butter. Stir in 3/4 cup of the shredded cheese and the chives.
- Add the dry ingredients to the wet ingredients and with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
- Pour batter into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ¼ cup cheese evenly over the top .
- Bake the corn casserole for 50 minutes. Increase the oven temperature to 400 degrees F and continue baking until the cheese is a gorgeous golden brown, about 5 to 8 minutes more. Let rest 10 minutes prior to serving.
Notes
- TO STORE: Let the corn casserole come to room temperature, and place in an airtight storage container in the refrigerator for up to five days.
- TO REHEAT: Rewarm leftovers in oven at 350 degrees F until warmed through, or rewarm gently in the microwave.
- TO FREEZE: To freeze entire casserole, double wrap with plastic wrap and then foil. Or freeze leftovers in a freezer-safe, airtight container. Let thaw overnight in fridge before reheating.
Nutrition Information
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Calories
243kcal
(12%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
62mg
(21%)
Potassium
251mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
473IU
(9%)
Vitamin C
4mg
(4%)
Calcium
113mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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