Corn Casserole
User Reviews
5.0
9 reviews
Excellent
Corn Casserole
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This Corn Casserole is loaded with golden sweet corn, savory bits of bacon, and plenty of cheese for a satisfying side dish ready for any holiday or dinner table!
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Ingredients
corn casserole
- 2/3 cup all purpose flour
- 1/2 cup fine yellow cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 14 ounce can cream corn
- 1 1/3 cups fresh corn kernels (from about 2 ears)
- 2 large eggs beaten
- 1/2 cup unsalted butter melted
- 1 cup sour cream
- 1/2 cup water
- 2 tablespoons vegetable oil
mix-ins
- 1 cup shredded cheddar (about 4 ounces)
- 4 trips cooked bacon crumbled
- 2 tablespoons thinly sliced chives
serving suggestions
- honey
Instructions
- Preheat oven to 325˚F.
- In a large mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- Add remaining corn casserole ingredients and whisk together until completely combined (making sure not to over-whisk).
- Fold in cheese, bacon, and chives (optional step: leave a little to the side to sprinkle on top).
- Pour mixture into a 9”x 9” or 3 quart baking dish (and sprinkle top with remaining mix-ins, optional) and bake for 50 minutes to 1 hour or until top has browned and casserole has set, with the center still jiggly (it will set as it cools). Allow casserole to cool for 10 minutes before scooping and serving.
- Top each serving with a drizzle of honey.
Notes
- **Nutritional Information Does Not Include Honey Serving Suggestion**
- Tips and Tricks for Success
- Variations
- Make Ahead, Storing and Freezing Instructions
- Make Ahead
- You can make this casserole a full 24 hours before baking. Just assemble the casserole in the dish and cover it tightly with plastic wrap. Store in the refrigerator until you're ready to bake. Let it sit on the counter while the oven pre-heats and bake as directed.
- Storing Leftovers
- Store any leftovers in the baking dish, covered, in the refrigerator for up to 3 days. To reheat, cover the baking dish in foil and bake for 10-15 minutes at 325˚F or until warmed through. You can also reheat in the microwave for 30-90 seconds until warm.
- Freezing
- You can make this casserole ahead of time and freeze it to enjoy it later! Store an uncooked corn casserole in an airtight container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.
- You can also freeze cooked corn casserole in the freezer for up to three months, thawing
- For the most flavor, choose fresh corn when it's in season and frozen corn if you're making this during the off-season.
- Whisk all of your dry ingredients together before mixing in the wet.
- Avoid over-mixing the batter. Just whisk long enough so that everything is moistened.
- Instead of leaving larger chunks of bacon, crumble it into tiny pieces so a little bit is in every bite.
- Let the pan rest for 10 minutes after taking it out of the oven. This will help the casserole set and stay more structured when serving.
- Make it gluten-free. Use gluten-free all-purpose flour.
- Swap the bacon. Use diced ham, sausage, or shredded chicken. You can even leave the bacon out for a vegetarian corn casserole.
- Swap the cheese. Instead of cheddar cheese, use Swiss, pepper jack, smoked gouda, or mozzarella.
- Add vegetables. Add diced mushrooms, peppers, onions, or spinach for more flavor and nutrition.
- Make it spicy. Add a pinch of cayenne, chili powder, or a diced jalapeno pepper to the mix for a spicy kick.
- Add a breadcrumb topping. Mix breadcrumbs with melted butter and sprinkle on top for a golden, crispy top.
Nutrition Information
Show Details
Calories
442kcal
(22%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
554mg
(23%)
Potassium
269mg
(8%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
862IU
(17%)
Vitamin C
4mg
(4%)
Calcium
233mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 554mg | 23% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 233mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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