Corn Casserole
1h 5m·Southern
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Ingredients
Dry Ingredients
- 2/3 cup (100g) flour
- 1/2 cup (80g) yellow cornmeal
- 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
- 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
6 steps
- 1
Preheat oven to 325F/165C.
- 2
Whisk Dry ingredients in a bowl.
- 3
Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
- 4
Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
- 5
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.
55 min - 6
Serve warm or even at room temperature.
Progress
0 / 6 steps
Nutrition
Per serving (based on 8 servings)
Calories
297cal
