Description
This Corn Casserole recipe offers a creamy and golden baked dish that blends sweet corn with a moist, tender crumb. Perfect as a comforting side dish, it combines simple pantry staples like cornmeal, eggs, and cheese for a delicious, crowd-pleasing addition to any meal.
Ingredients
Scale
Base 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
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, beaten eggs, and whole milk until the mixture is smooth and well blended.
- Add Dry Ingredients and Corn: Stir in the corn kernels, cornmeal, sugar, baking powder, and salt until just combined to maintain a light texture.
- Incorporate Cheese (Optional): If desired, fold in shredded cheddar cheese gently for extra flavor and a cheesy texture.
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking and pour the batter evenly into the dish.
- Bake the Casserole: Bake in the preheated oven for 45-50 minutes, or until the top turns a golden brown and a toothpick inserted into the center comes out clean.
- Cool to Set: Allow the casserole to cool for about 10 minutes before serving to help it firm up for easier slicing and serving.
Notes
- Using fresh corn kernels will provide the best texture, but frozen corn works well too—just thaw and drain before using.
- For a richer casserole, substitute whole milk with half-and-half or add extra cheese.
- To make this dish gluten-free, ensure your baking powder and cornmeal are certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to add diced jalapeños or chopped green chilies for a spicy variation.
