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golden corn casserole with a moist cornbread-like crumb and visible corn kernels, one serving removed from a plain baking dish
Melissa Hart

Corn Casserole

This is the soft, spoonable cornbread side, with cornmeal in the batter and two forms of corn. It should have a browned rim and a moist center that holds together when scooped. Don't confuse a tender crumb with raw batter. Give the pan a short rest after baking, especially if the first spoonful needs to sit neatly beside mashed potatoes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 can creamed corn 14.75 oz
  • 1 can whole-kernel corn 15.25 oz, drained
  • 1 cup sour cream
  • 2 large eggs
  • 6 tbsp unsalted butter melted
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 350°F and grease a 2-quart baking dish with the teaspoon butter. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl.
  2. In a second bowl, stir together creamed corn, drained kernels, sour cream, eggs and melted butter until evenly mixed.
  3. Fold the dry ingredients into the corn mixture just until no dry flour remains. Pour into the dish and smooth the surface.
  4. Bake for 40 to 45 minutes until the edges are golden, the center is set and a thermometer in the middle reads 160°F.
  5. Let stand for 10 minutes before serving in soft squares or spoonfuls.