This corn casserole is a warm and yummy dish that everyone will love. With sweet corn and creamy goodness baked together, it’s comfort food at its best!
Trust me, it disappears fast at family gatherings! I like to serve it with some crispy bacon sprinkled on top. It adds a fun crunch that everyone enjoys. 🥓
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal is what gives this dish its classic texture and flavor. If you need a gluten-free option, you can try using corn flour, just be mindful that the texture might change slightly.
Sugar: You can adjust the sweetness by using less sugar or opt for alternatives like honey or maple syrup. I usually stick with granulated sugar, but brown sugar can add a nice depth.
Whole Kernel and Creamed Corn: These canned corns are essential for flavor. You can substitute fresh or frozen corn if you prefer. Just thaw the frozen corn first or cook fresh corn until tender.
Butter: Unsalted butter is best, but you can swap it out for olive oil or coconut oil if you want a dairy-free option. The flavor might change a bit, but it will still be delicious!
How Do I Ensure My Corn Casserole is Perfectly Baked?
Baking corn casserole is all about achieving the right texture — moist but not soggy. Here are some tips to help you out:
- Mix the dry ingredients well before adding the wet ingredients to avoid lumps.
- Don’t overmix once you combine wet and dry. Just stir until it’s combined to keep the texture nice and fluffy.
- Use a toothpick to test for doneness. If it comes out clean, your casserole is ready!
- Let it cool for a few minutes before serving. This allows it to set just a bit more!
Corn Casserole Recipe
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
How Much Time Will You Need?
This corn casserole will take about 15 minutes to get ready for the oven, with another 45 to 50 minutes needed to bake. So, set aside about an hour for prep and baking, plus a little time to cool before serving.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×9 inch baking dish so that your casserole doesn’t stick.
2. Mix the Dry Ingredients:
In a large bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk or a spoon to mix everything well!
3. Whisk the Wet Ingredients:
In another bowl, pour in the milk, melted butter, and crack in the two eggs. Whisk these together until everything is smooth and creamy.
4. Combine the Mixtures:
Now, take your wet mixture and add it to the dry ingredients. Stir gently with a spoon until just combined. Be careful not to overmix; just stir until you see no dry flour.
5. Add the Corn:
Next, fold in the drained whole kernel corn and the creamed corn until everything is evenly mixed. This adds lots of delicious flavor and texture!
6. Pour and Bake:
Pour the mixture into your greased baking dish and smooth the top with a spatula. Bake in your preheated oven for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve:
Once baked, let the casserole cool for a few minutes. If you like, you can garnish it with a sprinkle of chopped parsley for a cute touch. Now, dig in and enjoy your creamy, slightly sweet corn casserole!
Can I Use Frozen Corn Instead of Canned?
Absolutely! If you prefer using frozen corn, just make sure to thaw it first. You can quickly thaw it in the microwave or place the frozen corn in a bowl of cold water for about 15-20 minutes. Drain any excess water before adding it to the mixture.
What If I Don’t Have Baking Powder?
If you find yourself without baking powder, you can make a substitute by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of white vinegar or lemon juice for each teaspoon of baking powder needed. This will help your casserole rise properly.
Can I Make This Corn Casserole Ahead of Time?
Yes! You can prepare the mixture and assemble it in the baking dish up to a day in advance. Cover it tightly and refrigerate until you’re ready to bake it. Just add a few extra minutes to the baking time if it’s coming straight out of the fridge.
How Do I Store Leftovers?
To store any leftover corn casserole, make sure to let it cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through!
