This easy corn casserole is made from scratch, without Jiffy mix. I love the flavors, texture, and consistency. It's the ultimate comfort food and side dish!
Preheat oven to 350 degrees F. Lightly grease a medium baking pan with oil spray.
Dry ingredients: In a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Set aside.
Wet ingredients: In another large bowl, mix creamed corn, corn kernels (drained), half-and-half or milk, eggs, melted butter, and sour cream until evenly combined.
Combine dry and wet ingredients until evenly combined. Do not overmix. Fold in the shredded cheese.
Transfer better to the prepared baking pan. Bake, uncovered, for 55-60 minutes, until golden brown and until a toothpick inserted in the middle comes out clean. Tip: avoid opening the oven while it bakes to allow it to rise properly and to prevent the heat from escaping.
Let it cool for 10 minutes. Serve warm. Enjoy!
Notes
I used a medium oval baking pan which is about 8x12 inches. Use any medium baking pan, as long as it the filling goes two-thirds of the way through. A 9x13 inch pan might be a bit too large (you'll get a thinner layer), but if you really must use it, just reduce the baking time by a few minutes and insert a toothpick in the center - if it comes out clean, it's done.
Try not to open the oven while it's baking. This will allow the corn casserole to rise properly.
Make ahead: Once it's done baking, it let cool completely. Cover and refrigerate for up to 2 days. You can reheat it in the microwave oven. You can also reheat in a 350 F degree oven for 15 minutes (covered) and then another 10 minutes uncovered.
Substitutions:
Canned corn kernels: Fresh or frozen corn kernels.
Half-and-half: Whole milk or heavy whipping cream.
Disclaimer: Nutritional values (per serving) are approximates only.