Corn Casserole

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 A sensational side dish for anytime, but especially for Christmas, 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!


Overhead photo of Corn Casserole in a white dish, fresh out of the oven

Ingredients:


DRY INGREDIENTS:


  • 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


WET INGREDIENTS:


  • 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

Instructions:


  • Preheat oven to 325F/165C.
  • Whisk Dry ingredients in a bowl.
  • Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
  • Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
  • 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.
  • Serve warm or even at room temperature.

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