CORN CASSEROLE
Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you've never had corn casserole before, you're really missing out: It's like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.
Provided by Ali Slagle
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
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gransbilly Magdalene
[email protected]This is my go-to corn casserole recipe. It's always a hit with my family and friends.
Fariha Tamanna
[email protected]I'm not a great cook, but even I could make this corn casserole. It's so easy to follow.
Abdullah Riaz
[email protected]I love that this recipe is so versatile. I've made it with different types of corn and cheese, and it always turns out great.
Chubb city
[email protected]This casserole is the perfect side dish for any holiday meal.
Maria Mokhonwana
[email protected]I've never been a big fan of corn casserole, but this recipe changed my mind. It's so flavorful and delicious.
Pukar
[email protected]This corn casserole is so creamy and cheesy. It's the perfect comfort food for a cold night.
Kevo kk Levin
[email protected]I made this casserole for a dinner party and everyone raved about it. It's definitely a new favorite.
Maria Vicenty
[email protected]This is the best corn casserole recipe I've ever tried. It's so easy to make and always comes out perfect.
Stephen Adjekota
[email protected]I've made this corn casserole several times and it always turns out great. It's a family favorite.
Md Eyasin Arafat
[email protected]This corn casserole is delicious! I love the combination of sweet corn, creamy cheese, and crunchy bread crumbs. It's the perfect side dish for any occasion.
Luke Boyer
[email protected]I made this casserole for a potluck and it was a huge success. I got so many compliments on it.
Pampos Antidorou
[email protected]This recipe is a keeper! The casserole was easy to make and turned out perfectly. Everyone loved it.
Krystell Bellille
[email protected]This corn casserole was a hit at our holiday dinner! It was creamy, cheesy, and had the perfect amount of sweetness. I will definitely be making this again.