Name: Corn Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 9
Ingredients: 2/3 cup all-purpose flour; 1/2 cup cornmeal; 3 tablespoons sugar; 1 tablespoon baking powder; 3/4 teaspoon sea salt; 4 1/2 cups corn kernels divided; 1/2 cup unsalted butter melted; 2 eggs; 3/4 cup sour cream

01

Overview

Prep15 min

Cook50 min

Total65 min

Servings9

DifficultyEasy

02

Ingredients

03

Equipment

9x9-inch baking dish
Blender
Mixing bowls

04

Method

01

Make the batter

Heat the oven to 350°F and butter a 9x9-inch dish. Whisk the flour, cornmeal, sugar, baking powder, and salt. Purée 3 cups of the corn until creamy.

02

Bring it together

Whisk the butter and eggs, then add the sour cream and corn purée. Fold in the dry ingredients and the remaining whole corn.

03

Bake and rest

Bake 45 to 50 minutes until golden at the edges and almost set in the center. Cool at least 10 minutes before serving.

✦

Tips

NoteA slightly soft center at the oven door is correct — it sets as it cools.

NoteFrozen corn works fine; thaw and pat it dry first.

NoteRefrigerate up to 4 days or freeze up to 3 months.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorRefrigerate up to 4 days.

FreezerFreeze up to 3 months.

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Frequently asked

Can I use canned corn?+

Yes — drain it well; you need about three 15-ounce cans for 4 1/2 cups.

Can I make it in a 9x13 dish?+

Yes, but it bakes thinner and faster — start checking around 35 minutes.

Is it sweet?+

Gently — three tablespoons across the whole dish reads as corn flavor, not dessert.

Corn Casserole

Overview

Ingredients

Equipment