BAKED CREAMY CORN CASSEROLE
This baked creamy corn casserole blends sweet corn, creamed corn, sour cream and a tender corn-bread-like batter for a comforting side dish that browns on top and stays moist inside.
Ingredients
Main Ingredients
- 2 cup frozen corn, thawed
- 14.75 ounce creamed corn (one can)
- 1 cup sour cream
- 2 large eggs
- 4 tablespoon unsalted butter, melted
- 0.25 cup granulated sugar
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup shredded cheddar cheese optional for topping
- 0.25 cup chopped green onions optional garnish
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together the eggs, sour cream, melted butter and granulated sugar until smooth.
- Add the creamed corn and thawed corn kernels to the wet mixture and stir to combine.
- In a small bowl, mix the flour, baking powder and salt. Fold the dry ingredients into the corn mixture until just combined.
- Pour the batter into the prepared baking dish and smooth the top. Sprinkle shredded cheddar evenly over the surface if using.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and let rest 10 minutes. Garnish with chopped green onions, slice into squares, and serve warm.
Notes
For a richer version, fold in a half cup of cream cheese. Leftovers keep covered in the refrigerator for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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