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Cheesy Corn Casserole
Serves 6-8
4.50
from
4
votes
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Course
Main Course
Servings
6
people
Equipment
8x8 baking dish
or similar
Medium sauté pan
Food processor
or blender
Large Bowl
Ingredients
1x
2x
3x
Creamed Corn
2
Tbsp
unsalted butter
plus more for greasing the baking dish
2
cups
fresh or frozen corn kernels
1
Tbsp
flour
½
cup
whole milk
½
cup
heavy cream
Kosher salt
to taste
Batter
½
cup
all purpose flour
½
cup
yellow cornmeal
¼
cup
sugar
1
Tbsp
baking powder
1
tsp
kosher salt
1
cup
sour cream
1
stick
4oz, unsalted butter
melted
1
egg
1
cup
shredded cheddar cheese
plus 1/2 cup more for topping
1 ½
cups
fresh or frozen corn kernels
Sliced scallions
for serving
Softened salted butter
for serving
Hot honey
for serving, optional
Instructions
Preheat oven to 350ºF. Grease an 8x8 baking dish, or similar, with butter.
Begin by preparing the creamed corn. Heat butter in a medium saute pan over medium heat. Add in corn and saute until tender, about 3 minutes.
Sprinkle in flour and stir to incorporate flour with the butter and corn. Cook for about 1 minute.
Add in milk and cream and stir.
Cook corn, stirring, until mixture is thick and creamy, about 5 minutes. Season to taste with salt.
Using a food processor or blender, blend briefly until smooth, but still a little chunky. Set aside to cool a bit.
In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt until combined.
Pour in creamed corn (its ok if it is slightly warm). Add in sour cream, melted butter and egg. Mix until just incorporated.
Fold in cheese and corn kernels.
Pour mixture into the prepared baking dish. Top with the extra 1/2 cup cheese.
Bake for 50-60 minutes until puffed and a toothpick inserted in the center comes out clean.
Garnish the top with scallions.
Serve with softened butter and drizzled with hot honey, if desired.
Notes
If you can’t find good fresh sweet corn, frozen corn tastes/works great!
** You can make the creamed corn ahead of time to cut the prep time in half day of :)
Keyword
Baked Dishes
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