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easy baked corn casserole in an oval baking dish
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5 from 2 votes

Corn Casserole

This easy corn casserole is made from scratch, without Jiffy mix. I love the flavors, texture, and consistency. It's the ultimate comfort food for Thanksgiving!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 10 people
Calories: 327kcal
Author: Tania

Ingredients

  • cup all-purpose flour
  • ½ cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 14 oz creamed corn
  • 14 oz sweet corn kernels, drained
  • ¼ cup half-and-half or whole milk
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup sour cream equivalent to 8 ounces
  • 1 cup shredded cheddar cheese
  • Oil spray to grease the pan

Instructions

  • 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.
 
Recommended equipment: medium baking pan, mixing bowls, whisk, 
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 31g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 536mg | Potassium: 209mg | Fiber: 2g | Sugar: 7g | Vitamin A: 656IU | Vitamin C: 3mg | Calcium: 196mg | Iron: 1mg