Corn Casserole with Cornmeal
Corn casserole with cornmeal: a homemade dry mix of flour, cornmeal, sugar, baking powder and salt stirred into whole kernel corn, cream style corn, sour cream, melted butter and cheddar, baked at 350F until golden and set. Serves 6.
Want This Recipe Later?
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 can whole kernel corn 15 ounces, drained
- 1 can cream style corn 15 ounces
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1/2 cup sharp cheddar cheese freshly shredded; optional, or more to taste
Instructions
- Heat the oven to 350°F. Grease an 8x8-inch or 2-quart baking dish.
- In a small bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Set aside.
- In a large bowl, stir together the drained corn, cream style corn, sour cream, melted butter and cheddar cheese.
- Add the dry mix and stir just until no dry streaks remain. Do not overmix.
- Spread the batter into the prepared dish. Bake uncovered for 45 to 50 minutes, until the top is golden brown and the center is set and does not jiggle. The center should reach 165°F on a food thermometer.
- Let the casserole rest for 10 minutes before serving warm.
Notes
No eggs in this version. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 46.6gProtein: 7.3gFat: 15.5gSodium: 729mgFiber: 2.4gSugar: 11.6g
Made this recipe? Tap a star to rate it.