Corn casserole
Corn casserole, from above
Non vegEggAmerican Midwest

Corn casserole

Sweet corn baked into a creamy, spoonable cornbread pudding. The potluck dish that empties first.

65 minTime
8 gProtein each
mildSpice
Potluck royalty2 chapters · 1 min read

Make it your way

Grandma's wayCreamy baked corn pudding with cornmeal and sour cream.
The original
358kcalsame
8 gproteinsame
3 gfibresame
65minutessame

Corn casserole.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Sweet corn kernels (corn kernels)4 cups kernels, half blended to creamed corn
Maize flour (fine yellow cornmeal)1 cup cornmeal
Maida (all-purpose flour, plain flour)¼ cup
Baking powder1½ tsp
Sugar2 tbsp
Sour cream1 cup
Butter½ cup, melted
Egg2
Cheddar cheese½ cup grated, optional
Salt¾ tsp

Method

4 steps
  1. 1Blend half the corn with a splash of the sour cream until creamy.
  2. 2Mix cornmeal, flour, baking powder, sugar and salt.
  3. 3Stir in the creamed corn, whole kernels, sour cream, butter and eggs.
  4. 4Pour into a buttered dish, scatter cheese and bake at 180°C for 50 minutes.
Serve it like this

Scoop warm from the baking dish onto plates beside turkey or ham.

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Make it a meal

What goes with Corn casserole: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Jeera rice30 min
With a main Roast turkey with gravy240 min
With a main Honey glazed ham150 min
On the side Green bean casserole50 min
On the side Thanksgiving stuffing75 min
To drink Classic lemonade15 min
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