क्रीमी कॉर्न कैसरोल
This creamy corn casserole lands somewhere between spoonbread and corn pudding: a soft, custardy middle packed with sweet kernels under a golden, lightly crisp top. Whole kernels give it pop, creamed corn and sour cream keep it lush, and a simple from-scratch cornmeal base means you skip the boxed mix without losing the easy stir-and-bake method. Everything comes together in one bowl in about ten minutes, and a moderate 175°C (350°F) oven sets the custard gently so it stays tender instead of drying out.
Heat the oven to 175°C (350°F) and butter a 2-quart (20 cm / 8x8-inch) baking dish. Whisk 85 g (2/3 cup) flour, 70 g (1/2 cup) cornmeal, 40 g (3 tbsp) sugar, 1 tbsp baking powder, and 3/4 tsp salt in a small bowl. In a large bowl, whisk 2 eggs with 240 g (1 cup) sour cream and 115 g (8 tbsp) melted butter, then stir in one 425 g (15 oz) can of drained whole-kernel corn and one 415 g (14.75 oz) can of creamed corn. Fold the dry mix into the wet just until no dry streaks remain, scrape into the dish, and bake 45-50 minutes until the top is golden and the center jiggles only slightly when nudged. Rest 10 minutes so the custard finishes setting, then scoop and serve warm.
- Drain the whole-kernel corn well — extra can liquid is the number one cause of a wet, sunken center.
- Stop stirring as soon as the flour disappears; overmixing makes the casserole dense and rubbery instead of custardy.
- Pull it when the center barely jiggles and a knife 2.5 cm (1 inch) from the edge comes out clean — the 10-minute rest sets the middle.
Equipment
- 2-quart baking dish (20 cm / 8x8-inch)
- Large mixing bowl
- Small mixing bowl
- Whisk
- Flexible spatula
- Can opener
- Fine-mesh strainer (for draining corn)
सामग्री
Dry base
- 85 g all-purpose flour
- 70 g fine yellow cornmeal
- 40 g granulated sugar, use 2 tbsp for a less sweet casserole
- 12 g baking powder
- 4 g fine sea salt
Creamy corn mixture
- large eggs
- 240 g sour cream, full-fat, at room temperature
- 115 g unsalted butter, melted and slightly cooled, plus more for the dish
- 425 g whole-kernel corn, drained well
- 415 g creamed corn, do not drain
विधि
- स्टेप01
Set a rack in the middle of the oven and heat it to 175°C (350°F). Generously butter a 2-quart (20 cm / 8x8-inch) baking dish, getting into the corners so the edges release cleanly.
- स्टेप02
In a small bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined and no lumps of baking powder remain.
- स्टेप03
In a large bowl, whisk the eggs until smooth, then whisk in the sour cream followed by the melted butter. Adding the butter last, in a steady stream while whisking, keeps it from scrambling the eggs or seizing the sour cream.
- स्टेप04
Drain the whole-kernel corn thoroughly in a strainer, shaking off as much liquid as you can, then stir it into the wet mixture along with the entire can of creamed corn.
- स्टेप05
Scatter the dry mixture over the corn mixture and fold with a spatula just until no dry streaks remain. The batter will look loose and pourable — that is correct; it sets into a soft custard as it bakes.
- स्टेप06
Scrape the batter into the prepared dish and smooth the top. Bake for 45-50 minutes, until the top is golden brown, the edges pull slightly from the dish, and the center jiggles only a little when you nudge the pan. A knife inserted about 2.5 cm (1 inch) from the edge should come out clean.
- स्टेप07
Let the casserole rest on a wire rack for 10 minutes. The carryover heat finishes setting the center so it scoops in soft, creamy spoonfuls instead of running. Serve warm.
Make ahead
Whisk the dry base and store it at room temperature up to 3 days ahead, and combine the wet ingredients (without the dry mix) up to 1 day ahead in the fridge. Fold them together just before baking so the baking powder stays active. Alternatively, bake the whole casserole a day ahead, refrigerate, and reheat covered at 160°C (325°F) for about 20 minutes.
Storage
Cool completely, then cover the dish or transfer portions to an airtight container and refrigerate for up to 4 days. Reheat covered in a 160°C (325°F) oven for 15-20 minutes, or microwave individual portions in 45-second bursts. It can be frozen up to 2 months, though the texture turns slightly grainier after thawing; thaw overnight in the fridge before reheating.
Variations
Cheddar-Jalapeño
Fold 100 g (1 cup) shredded sharp cheddar and 1-2 finely chopped seeded jalapeños into the batter, and scatter another 50 g (1/2 cup) cheddar on top for the last 15 minutes of baking. The heat and salty cheese balance the sweet corn nicely.
Gluten-Free
Swap the all-purpose flour for an equal weight (85 g / 2/3 cup) of a 1:1 gluten-free baking blend that contains xanthan gum, and confirm your cornmeal and baking powder are certified gluten-free. The custardy texture is nearly identical since cornmeal does most of the work.
Bacon and Scallion
Stir 4 slices of cooked, crumbled bacon and 3 thinly sliced scallions into the batter, and cut the sugar to 2 tbsp. Finish with more scallion greens after baking for a smoky, savory version that pairs well with chili.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
अक्सर पूछे जाने वाले
What is the difference between corn casserole and corn pudding?
They are close cousins. Corn pudding leans custardy, with more eggs and dairy and little to no flour, while corn casserole includes a cornbread-style base that gives it more structure. This recipe sits in the middle: enough cornmeal and flour to slice at the edges, but a soft, spoonable center.
Can I make corn casserole without a boxed muffin mix?
Yes — a boxed mix is just pre-blended flour, cornmeal, sugar, and leavening. This recipe replaces it with 85 g (2/3 cup) flour, 70 g (1/2 cup) cornmeal, 3 tbsp sugar, and 1 tbsp baking powder, which gives you the same easy method plus control over sweetness and salt.
Why did my corn casserole turn out runny?
The usual culprits are underbaking or excess liquid. Drain the whole-kernel corn thoroughly (the creamed corn goes in undrained), bake until the center jiggles only slightly, and give it the full 10-minute rest — it firms noticeably as it cools. Ovens vary, so it may need an extra 5 minutes.
Can I use fresh or frozen corn instead of canned?
For the whole kernels, yes: use 250 g (1 1/2 cups) fresh-cut or thawed and well-drained frozen corn. Keep the canned creamed corn, though, since its starchy liquid is what makes the casserole creamy. To substitute it, pulse 250 g (1 1/2 cups) kernels with 120 ml (1/2 cup) milk and 2 tsp cornstarch until chunky.
Can I double this corn casserole for a crowd?
Double every ingredient and bake it in a 23x33 cm (9x13-inch) dish. Because the batter sits at a similar depth, the time only stretches to about 55-60 minutes — use the same doneness cues: golden top, slight jiggle in the center, and a clean knife near the edge.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.