Summary
- 10 servings; preparation 15 minutes; cooking 50 minutes.
- Using both whole kernels and creamed corn gives the casserole texture without drying it out.
- The recipe includes make-ahead, substitution and safe-storage guidance.
What makes this classic corn casserole work?
Classic Corn Casserole serves 10 and takes 1 hour 5 minutes. Using both whole kernels and creamed corn gives the casserole texture without drying it out. Sour cream softens the crumb, while a small amount of cheddar adds savory balance rather than turning the dish into macaroni-style cheese sauce. [1]
Ingredients
For 10 servings: 1 can (15 ounces) whole-kernel corn, drained; 1 can (14.75 ounces) cream-style corn; 1 cup fine yellow cornmeal; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 2 tablespoons granulated sugar; 2 large eggs; 1 cup sour cream; 1/2 cup unsalted butter, melted and cooled; 1 cup shredded sharp cheddar; 2 tablespoons sliced scallions. Measure and prepare every ingredient before cooking so the method moves cleanly and the final seasoning remains controlled. [1]
Step-by-step method
1. Heat the oven to 350°F and butter a 2-quart baking dish. Whisk cornmeal, flour, baking powder, salt and sugar in a large bowl. [1]
2. In another bowl, whisk eggs, sour cream and melted butter until smooth. Stir in whole-kernel corn and cream-style corn. [1]
3. Fold the wet mixture into the dry ingredients just until no flour pockets remain. Stir in three-quarters of the cheddar. [1]
4. Spread in the prepared dish, top with the remaining cheddar and bake 45 to 50 minutes, until the edges are browned and the center is set but still moist. [1]
5. Rest 10 minutes, scatter with scallions and serve by the spoonful. [1]
Make ahead, substitutions and storage
Assemble up to one day ahead, cover and refrigerate; let the dish stand at room temperature while the oven heats and add 5 to 10 minutes to baking. Use gluten-free all-purpose blend for a gluten-free version. Refrigerate leftovers within two hours for three to four days and reheat to 165°F. [1] [2]
Corn casserole is dense, so divide leftovers into shallow portions within two hours rather than refrigerating a deep, hot baking dish. Use within three to four days and reheat to 165°F. Cover while warming to retain moisture, then uncover briefly if you want the top browned again. [2]
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