Description
This homemade corn casserole is a comforting and delicious side dish made with a blend of cornmeal, flour, sweet corn kernels, and a creamy batter. Baked to golden perfection, it offers a moist, tender texture with a slightly sweet flavor. Perfect served warm or at room temperature, it pairs wonderfully with a variety of main courses.
Ingredients
Dry Ingredients
- 6 tablespoons all-purpose flour
- 3 tablespoons cornmeal (corn flour)
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup sour cream
- 3 tablespoons butter, melted
- 2 large eggs
- 1 1/2 cups corn kernels (fresh, frozen, or canned - drained)
Instructions
- Preheat and prepare baking dish. Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish with butter or cooking spray to prevent sticking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients. In a separate bowl, beat the sour cream, melted butter, and eggs together until the mixture is smooth and well blended.
- Combine wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients and gently stir just until combined, being careful not to overmix to ensure a tender casserole.
- Fold in corn kernels. Gently fold the corn kernels into the batter, distributing them evenly throughout for a consistent texture.
- Pour and smooth batter. Transfer the batter to the prepared baking dish, spreading it out evenly with a spatula.
- Bake the casserole. Bake in the preheated oven for 40 to 45 minutes until the top is golden brown and firm to the touch. The center might remain slightly moist, which is normal.
- Cool slightly before serving. Remove the casserole from the oven and let it stand for 5 minutes to set before serving.
- Serve. Serve warm or at room temperature. Optionally, garnish with a dollop of sour cream and fresh herbs like chives or parsley for enhanced flavor.
Notes
- Do not overmix the batter to keep the casserole light and fluffy.
- Use fresh, frozen, or canned corn as preferred; if using canned, ensure it is well drained.
- Leftovers can be refrigerated and gently reheated.
- This casserole makes a great side dish for holiday meals or weeknight dinners.
- Feel free to add shredded cheese or diced jalapeños for extra flavor.
