Description
This Corn Casserole recipe is a creamy, comforting dish made from fresh or frozen corn kernels, blended with eggs, milk, and cornmeal, then baked to golden perfection. Enhanced optionally with shredded cheddar cheese, it offers a perfect balance of sweetness and savoriness that makes it a delicious side or a hearty snack.
Ingredients
Scale
Primary Ingredients
- 2 cups fresh or frozen corn kernels
- 2 large eggs, beaten
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Optional Ingredients
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, beaten eggs, and whole milk, stirring them together until the mixture is smooth and well blended.
- Add Dry Ingredients: To the wet mixture, add the corn, cornmeal, sugar, baking powder, and salt. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
- Incorporate Cheese: If desired, fold in the shredded cheddar cheese to add a rich and creamy flavor dimension to the casserole.
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking, then pour the prepared batter evenly into the dish.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes. The casserole is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the casserole to cool in the dish for about 10 minutes before serving. This resting time helps it set and makes for easier slicing and serving.
Notes
- You can use fresh or frozen corn depending on availability; no need to thaw frozen corn before mixing.
- For a dairy-free alternative, substitute milk and butter with plant-based options, but keep in mind the texture and flavor may vary.
- Adding cheddar cheese is optional but enhances the flavor and creaminess of the casserole.
- Ensure not to overmix the batter to keep the casserole light and tender.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
