Creamy Corn Casserole
User Reviews
4.9
Creamy Corn Casserole
Description
The casserole begins by whisking together dry ingredients: all-purpose flour, cornmeal, sugar, baking powder, salt, and a pinch of cayenne pepper. Wet ingredients including canned creamed corn, canned corn kernels with their liquid, beaten eggs, melted unsalted butter, sour cream, and vegetable oil are then added and mixed until well combined. This batter is poured into a generously sized casserole dish.
Baked at 325°F (165°C) for about 55-60 minutes, the casserole sets firm with a rich, deep golden brown crust and remains a bit soft in the center until fully cooled. This dish highlights the natural sweetness of corn balanced by subtle savory and spicy notes.
The casserole serves well as a side dish for large meals and pairs traditionally with a Cajun-style Thanksgiving menu. It reheats effectively both in the oven and microwave, and freezes well for later use.
Ingredient substitutions include using Jiffy corn muffin mix where available or making creamed corn from blending kernels and some liquid with flour as a substitute. The recipe credits a regional source and shares nutritional information for typical servings.
Ingredients
Dry Ingredients
- 2/3 cup (100g) all-purpose flour all purpose/plain
- 1/2 cup (80g) cornmeal Note 2, yellow variety
- 1/4 cup (55g) sugar white
- 1 tbsp baking powder
- 1/4 tsp salt
- Pinch of cayenne pepper
Wet Ingredients
- 420 g / 14 oz creamed corn (Note 3 for sub)
- 420 g / 14 oz corn kernels canned, do not drain
- 2 egg beaten
- 1 stick / 115 g butter melted, unsalted
- 1 cup (230g) sour cream
- 2 tbsp vegetable oil
Instructions
- Preheat oven to 325F/165C.
- Whisk Dry ingredients in a bowl.
- Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
- Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
- Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
- Serve warm or even at room temperature.
Notes
- Cornmeal is often labeled as "polenta" in some regions but genuine cornmeal is preferred for this recipe to ensure proper texture.
- If canned creamed corn is unavailable, blend corn kernels with some liquid and flour to approximate creamed corn texture.
- This casserole is traditionally served as a side dish for large meals such as Cajun Thanksgiving menus.
- Reheat covered in the oven at 350°F (180°C) for 15 minutes plus 10 minutes uncovered to crisp the top, or reheat in the microwave.
- Freezes well, making it suitable for make-ahead preparations.
User Reviews
Overall Rating
4.9
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