Corn Casserole

Print Recipe

No ratings yet

Corn Casserole is rich, hearty, and the perfect sweet-savory side for your holiday table!

Prep Time30

Cook Time1 5

Total Time1 35

Course: Side Dish

Cuisine: American

Keyword: corn casserole

Servings: servings

Author: Chelsea Lords

Cost: $5.62

Equipment

9 x 13-inch baking pan

Ingredients

8 tablespoons unsalted butter 1 stick, melted
1 cup low-fat buttermilk
2 tablespoons honey
1/4 cup light brown sugar firmly packed
2 tablespoons granulated sugar
1 (14-ounce) can creamed corn
1-1/2 cups frozen corn
2 large eggs whisked with a fork
1 cup sour cream full fat
2 tablespoons vegetable oil
1 cup all-purpose flour
3/4 cup yellow cornmeal enriched and degermed; I use Albers
1 teaspoon baking powder
1-1/4 teaspoons salt
1 tablespoon cornstarch
3 to 4 tablespoons fresh chives optional

US - Metric

Instructions

Preheat oven to 325°F. Lightly grease a 9x13-inch baking pan with cooking spray.
Place the butter in a microwave-safe bowl and melt. Set melted butter aside to cool to room temperature before using. Remove the wet ingredients from the refrigerator so they reach room temperature.
In a large bowl, combine the flour, cornmeal, baking powder, salt, and cornstarch. Stir to combine.
In a large bowl, add the eggs and whisk with a fork until smooth. Add the buttermilk, honey, brown sugar, granulated sugar, creamed corn, frozen corn kernels, sour cream, and vegetable oil. While whisking constantly, slowly drizzle in the melted and cooled butter until smooth and combined. (If the wet ingredients are cold and butter is warm, it will clump.)
Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not overmix.
Transfer batter to the greased pan and smooth the top with a spatula. Bake for 55–65 mins or until set in the center (an ever-so-slight jiggle) and a toothpick comes out clean. Remove from the oven. Sprinkle fresh chives on top and enjoy immediately!

Video

Notes

Storage: Store leftovers covered tightly in the fridge for up to 1 week. Reheat in a 300°F oven for 10–20 minutes or until warmed through. To freeze, let it cool, then wrap tightly and freeze up to 2–3 months. Thaw in the fridge overnight. Reheat at 325°F until warm.

Nutrition