Corn Casserole
An easy, creamy, buttery side dish that brings a touch of Southern comfort to your table in under an hour. Perfect for holiday feasts, weeknight comfort dinners, or a festive potluck.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup chopped green onions or chives for garnish
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9x13-inch baking dish.
- Whisk together eggs and sour cream until smooth in a large mixing bowl.
- Stir in drained whole kernel corn and creamed corn in the bowl.
- Slowly pour melted butter into the bowl while stirring gently.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- Fold the dry ingredients into the wet mixture in two batches until just incorporated.
- Fold in the shredded cheddar cheese into the mixture.
- Transfer the batter to the prepared dish, tap to release air pockets, and bake for 35-40 minutes until golden.
- Let the casserole rest before slicing and serving.
Notes
For best results, avoid overmixing the batter and let the casserole rest before slicing. Substitutions like Greek yogurt and gluten-free flour blend are possible.
Nutrition
Calories: 280kcalProtein: 8gFat: 15g
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