Corn Casserole

5 from 11 votes

Buttery, creamy, and perfectly sweet, this corn casserole couldn't be easier to make, even when made without using a box of Jiffy!

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Preheat the oven to 350℉ (175℃). Grease a 2-quart, 8x8-inch, or 11x7-inch baking dish with butter and set aside.
In a small saucepan over low heat, melt ½ cup unsalted butter . Remove from the heat and set aside to cool slightly while combining the dry ingredients. Alternatively, melt the butter in a heat-safe bowl in the microwave.
In a medium mixing bowl, mix together ½ cup all-purpose flour, ½ cup fine stone ground yellow cornmeal, ¾ teaspoon table salt, ½ teaspoon baking soda, and 2 tablespoons granulated sugar.
In a large mixing bowl, add 1 cup sour cream, 2 large eggs, 1 (15-ounce) can creamed corn, and 1 (15-ounce) can whole corn kernels (drained), and the melted butter. Mix until well combined.
Add the flour mixture to the wet ingredients and gently fold together, using a wooden spoon or spatula, until everything is JUST combined. Don't overmix.
Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the center is fully set and the casserole is lightly browned.

Cornmeal: Use fine stone-ground yellow cornmeal, not corn flour or masa.

Sour Cream: Use either full-fat or low-fat, NOT fat-free sour cream, as fat-free sour cream will alter the results.

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend and double-check your cornmeal is certified gluten-free.

Egg-Free: Skip the eggs and add an extra ¼ cup sour cream or applesauce.

Using Frozen Corn: Swap the canned corn for 1½ cups frozen corn kernels.

Double the Recipe: Double the ingredients and bake in an 9x13-inch pan for 5-10 minutes longer than the suggested time.

Storage: Store in airtight container in the refrigerator for up to 3 days and reheat on a heat-safe plate until warmed through or enjoy cold.