Description
Creamy Corn Casserole is a comforting Southern side dish that combines the sweetness of creamed corn and corn kernels with a tender, golden-baked cornbread-like base. This casserole is rich, creamy, and slightly sweet with a hint of cayenne pepper for a subtle kick. Perfect for holiday meals or family dinners, it can be served warm or at room temperature and is easy to make from scratch using pantry staples.
Ingredients
Scale
Dry Ingredients
- 2/3 cup (100g) all-purpose flour
- 1/2 cup (80g) yellow cornmeal
- 1/4 cup (55g) white sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- Pinch of cayenne pepper
Wet Ingredients
- 420 g / 14 oz creamed corn (or substitute with blended creamed corn mixture as described)
- 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
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) to prepare for baking the casserole evenly at a moderate temperature.
- Mix dry ingredients: In a large bowl, whisk together the flour, cornmeal, white sugar, baking powder, salt, and a pinch of cayenne pepper until fully combined and aerated.
- Add wet ingredients: Add the creamed corn, canned corn kernels with all their liquid, beaten eggs, melted unsalted butter, sour cream, and vegetable oil to the dry mixture. Stir thoroughly until the mixture is smooth and uniform in texture.
- Prepare casserole dish: Pour the batter into a 2 to 2.5 quart/litre (8-cup) casserole dish, spreading it out evenly.
- Bake the casserole: Bake for 55 to 60 minutes in a standard oven or 50 minutes in a fan-forced/convection oven. The casserole should be set but still slightly jiggly in the center, with a deep golden brown top.
- Cool and serve: Let the casserole cool slightly so it can fully set before serving. Serve warm or at room temperature as a delicious side dish.
Notes
- This recipe can be substituted with one 8.5 oz packet of Jiffy corn muffin mix if available.
- Cornmeal used here is often labeled as ‘polenta’ in Australia, though polenta is typically cooked differently.
- For creamed corn substitute: blend one can of corn kernels with 1/3 of its liquid and 1 tbsp flour until mostly smooth with some chunks remaining.
- This traditional recipe originates from community cookbooks and has been shared by Dorothy from Tennessee.
- The casserole reheats well: cover and warm in an oven at 180°C (350°F) for 15 minutes then 10 minutes uncovered to crisp the top, or microwave for convenience.
- It also freezes well, making it great for meal prepping or leftovers.
- Nutrition info is based on 10 servings.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of casserole)
- Calories: 260
- Sugar: 6g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
