Corn Casserole
Ingredients
- 6 tablespoons unsalted butter
- 2 pounds frozen or fresh corn kernels
about 6 1/2 cups
- 4 scallions
thinly sliced crosswise, optional
- 1 fresh rosemary sprig
optional
- Kosher salt and black pepper
- 1/2 cup all-purpose flour
- 1/2 cup fine or coarse yellow cornmeal
- 2 teaspoons baking powder
- 1 cup sour cream
- 2 large eggs
- 1 1/2 cups freshly grated Cheddar or Parmesan
Directions
- 1
Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
- 2
In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
- 3
Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
- 4
In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
- 5
Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
Corn Casserole
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About this Recipe
Craving that comforting, creamy corn casserole from scratch, reminiscent of the beloved holiday classic? This recipe delivers a wonderfully moist, cheesy side dish perfect for any gathering.
Unlike versions relying on a mix, this recipe builds a simple batter using everyday pantry staples like flour, cornmeal, and baking powder, ensuring a superior texture and flavor. The generous addition of two pounds of corn kernels creates an incredibly moist, sweet, and savory experience that's far from dry. It’s a from-scratch take on a popular holiday side dish in the southeastern United States, providing a truly authentic taste.
Prepare for a truly indulgent side dish that tastes like the most comforting, moist cornbread you've ever had, generously studded with sweet corn kernels. Each bite offers a delightful balance of sweet corn, tangy sour cream, and sharp Cheddar cheese, baked until beautifully bubbly and golden. It's a rich, hearty side that brings warmth and flavor to any meal, promising an incredibly moist texture.
While delicious on its own, you can easily customize this corn casserole. Fresh rosemary and thinly sliced scallions are optional additions that introduce fragrant, savory notes to balance the corn's sweetness—feel free to include one or both. For a different cheesy profile, consider swapping out Cheddar for Parmesan, or even a mix of both.
This from-scratch corn casserole shines as a perfect companion to holiday roasts, potlucks, or any family dinner where a hearty, comforting side is welcome. Serve it warm directly from the baking dish for a truly inviting presentation.