This corn casserole is a warm and cozy dish that brings everyone together. It’s made with sweet corn, creamy ingredients, and a little bit of cheese for extra yum!
I always say, the more cheese, the better! This casserole is super easy to whip up and perfect for family gatherings. Plus, it makes your kitchen smell amazing!
Key Ingredients & Substitutions
Corn: Both whole kernel and cream-style corn add a lovely sweetness. You can swap canned corn for frozen corn; just thaw it first. If you prefer fresh corn, about 3 cups of kernels would work well.
Cornmeal: This is essential for the right texture. For a gluten-free option, use a gluten-free cornmeal blend. You can also try substituting half the cornmeal with polenta for a slightly different texture.
Sour Cream: This adds creaminess and a slight tang. If you want a lighter version, plain Greek yogurt is a great substitute. It works well and adds protein.
Butter: Unsalted butter gives the best flavor balance. If you want to reduce dairy, consider using olive oil or coconut oil instead. It may change the flavor slightly, but it still tastes great!
Sugar: While sugar enhances the sweetness, you can use honey or maple syrup. Just reduce the liquid slightly to maintain the right consistency.
How Do I Ensure My Corn Casserole is Perfectly Cooked?
To get the best texture in your corn casserole, watch the baking time closely. Here’s how to do it:
- Preheat the oven correctly and don’t rush this step. A well-heated oven helps the casserole rise nicely.
- Use a toothpick to check doneness around the 50-minute mark. Insert it in the center; if it comes out clean, it’s ready.
- If the top is browning too fast, loosely cover it with aluminum foil to prevent burning as it bakes.
After baking, allow the casserole to cool for at least 10 minutes. This helps the texture set. Serve it warm and enjoy its delightful sweetness with any meal!
How to Make Corn Casserole
Ingredients You’ll Need:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
Time Needed:
This corn casserole will take about 15 minutes to prepare and 50-60 minutes to bake. So, you’re looking at about 1 hour and 15 minutes from start to finish. It’s worth every minute for that warm, gooey goodness!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab your 9×9-inch baking dish and grease it with a little butter or cooking spray to prevent sticking.
2. Mix the Corn:
In a large bowl, combine the whole kernel corn and cream-style corn. Give it a good stir so that it’s all mixed together and ready for the next steps.
3. Combine All Ingredients:
Now, it’s time to add in the fun stuff! Pour in the cornmeal, flour, sour cream, melted butter, sugar, baking powder, salt, and eggs. Stir everything together until you have a smooth, well-combined mixture. It’s okay if some lumps remain; they will bake out.
4. Pour and Bake:
Take your batter and pour it evenly into the greased baking dish. Spread it out a bit with a spatula, if needed, to ensure even baking. Pop it in the oven and bake for about 50-60 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted into the center comes out clean.
5. Cool and Serve:
Once it’s nice and golden, pull the casserole out of the oven and let it cool for about 10 minutes. This step helps it to set perfectly. Serve it warm as a delightful side dish for your family dinners or holiday gatherings. Enjoy every bite!
Can I Use Frozen Corn Instead of Canned?
Yes, you can absolutely use frozen corn! Just make sure to thaw and drain it before adding it to the mixture. About 2-3 cups of thawed frozen corn will work well in place of the canned corn.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the mixture a day in advance and store it covered in the refrigerator. When you’re ready to bake, just pour it into the greased dish and bake as directed. You might need to add an extra few minutes to the baking time.
What Is the Best Way to Store Leftovers?
Store any leftover corn casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop it in the microwave or warm it in the oven at 350°F until heated through.
Can I Add Cheese to This Casserole?
Absolutely! Feel free to mix in 1-2 cups of shredded cheese (like cheddar or Monterey Jack) into the batter before baking for a delicious cheesy twist. You can also sprinkle some on top in the last 10 minutes of baking for extra melty goodness!