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corn casserole

Corn Casserole Without Jiffy

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup  yellow cornmeal
  • 1/2 cup  all-purpose flour
  • 1/4 cup  sugar
  • 1 tablespoon  baking powder
  • 1/2 teaspoon  salt
  • 2 large  eggs
  • 1/2 cup  sour cream
  • 1/2 cup  melted butter
  • 1 (15 ounce) can creamed corn
  • 1 (15 ounce) can whole kernel corn drained
  • 1 1/2 cups  shredded cheddar cheese divided

Method
 

  1. Preheat the oven to 350°F and grease a 9-by-9-inch baking dish. Whisk together the cornmeal, flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the eggs, then stir in the sour cream and melted butter. Add the creamed corn and drained whole kernel corn.
  3. Combine the wet and dry ingredients, stirring just until no dry streaks remain. Fold in half the cheddar.
  4. Pour into the prepared dish and top with the remaining cheddar.
  5. Bake 40 to 45 minutes, until golden and a toothpick comes out mostly clean. Tent with foil if browning too quickly.
  6. Let rest 10 minutes before cutting and serving.

Notes

Store leftovers in the fridge up to 4 days, or freeze up to 2 months. Reheat covered in a low oven to keep the top from drying out.