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–+ servings

Corn Casserole

Prep: 10 minutes
Cook: 50 minutes
Total Time: 1 hour
Yield: 8 servings
Course: Bread, Side
Cuisine: American
Calories: 326kcal
Author: Jessica Gavin
Corn casserole is a must-have on the dinner table, but let’s skip the Jiffy recipe shall we. A savory and lightly sweetened side dish for the holidays.

Ingredients

  • 3 cups (484 g) corn kernels, fresh or canned
  • ½ cup (120 ml) water
  • 1 ½ teaspoons (7 g) cornstarch
  • ¾ cup (120 g) yellow cornmeal
  • ½ cup (67 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 2 teaspoons (10 g) baking powder
  • 1 ½ teaspoons (10 g) kosher salt
  • 1 cup (244 g) sour cream
  • ½ cup (113 g) unsalted butter, melted
  • 1 tablespoon (3 g) chopped chives

Instructions

  • Heat the Oven - Set the oven rack to the middle position. Heat to 350ºF (177ºC).
  • Cook the Corn - Place a medium saute pan over medium heat. Add the corn and saute for 1 minute, longer if needed, to cook the fresh corn.
  • Add the Cornstarch Slurry - In a small bowl, whisk together water and cornstarch. Add to the pan with the corn and stir to combine. Bring to a boil, stirring to thicken water, about 30 to 60 seconds. Turn off the heat and set aside.
  • Make the Batter - In a large bowl, whisk together yellow cornmeal, flour, sugar, baking powder, and salt. Add sour cream, melted butter, chives, and cooked corn mixture. Pour batter into a lightly greased 8x8-inch casserole dish. Use a spatula to spread it out evenly into the pan.
  • Bake - Bake for 45 to 55 minutes, until the center is set, the edges are lightly browned, and the top is golden brown.
  • To Serve - Serve warm, garnish with chives if desired.

Notes

  • Sweetener Substitute: Use honey, maple syrup, or coconut sugar.
  • Butter Substitute: Use olive oil, avocado oil, coconut oil, or ghee.
  • Sour Cream Substitute: Use plain Greek yogurt.
  • Add Cheese: Mix 1 cup of cheddar cheese into the batter.
  • Make it Gluten-Free: Substitute all-purpose flour with gluten-free flour.
  • Make it Dairy-Free: Substitute olive oil, vegetable oil, or coconut oil for butter. Substitute coconut cream for sour cream.
  • Storing: Store in an airtight container for up to 5 days.
  • Reheat: Cover and bake at 325ºF (163ºC) until warmed. Microwave in 15 to 30-second increments until hot.

Nutrition

Calories: 326kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 577mg | Potassium: 282mg | Fiber: 2g | Sugar: 11g | Vitamin A: 560IU | Vitamin C: 1.2mg | Calcium: 81mg | Iron: 1.3mg
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