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!

⏱️ 65 min 🔪 Prep: 10 min 🔥 Cook: 55 min 📊 Medium ⭐ 4.9 (59) 👁️ 18 views
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Creamy Corn CasseroleFoto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

10 servings
  • 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

  1. Preheat oven to 325F/165C.

  2. Whisk Dry ingredients in a bowl.

  3. Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.

  4. Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.

  5. 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.

  6. Serve warm or even at room temperature.

Nutrition Facts

Macronutrients

Calories297
Protein4g
Carbs29g
Fat18g
#top rated#corn casserole#southern
Source: RecipeTin Eats by Nagi | RecipeTin Eats

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