Creamy Corn Casserole
Recipe video above. A sensational side dish for anytime, but especially for Thanksgiving, this creamy Corn Casserole tastes like a cross between corn bread and soufflé. It tastes very corn-y, it's sweet yet savoury, very moist and soft inside. Make this using corn bread mix OR from scratch!
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 2/3 cup (100g) flour* ((all purpose/plain))
- 1/2 cup (80g) yellow cornmeal* ((Note 2))
- 1/4 cup (55g) white sugar*
- 1 tbsp baking powder*
- 1/4 tsp salt*
- Pinch of cayenne pepper
- 420 g / 14 oz creamed corn ((Note 3 for sub))
- 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
Steps
-
Preheat oven to 325F/165C.
-
Whisk Dry ingredients in a bowl.
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Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
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Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 0.6666666666666666 cup | - | - | |
| 0.5 cup | - | - | |
| 0.25 cup | - | - | |
| baking powder* | 1 tbsp | Rp 8.000/100g | Rp 1.200 |
| salt* | 0.25 tsp | - | - |
| Pinch of cayenne pepper | - | - | - |
| / 14 oz creamed corn | 420 g | - | - |
| / 14 oz canned corn kernels - do not drain!! | 420 g | - | - |
| eggs | 2 | - | - |
| stick / 115 g unsalted butter | 1 | - | - |
| 1 cup | - | - | |
| vegetable oil | 2 tbsp | - | - |
*Estimated market prices, may vary by region
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