Corn Casserole Without Jiffy
265kcal
Ingredients
Dry mix
- 3/4 cup yellow cornmeal (105 g)
- 1/2 cup all-purpose flour (63 g)
- 1/4 cup granulated sugar (50 g)
- 2 tsp baking powder
- 3/4 tsp kosher salt
Casserole
- 2 large eggs room temperature
- 1 cup full-fat sour cream (240 g)
- 1/2 cup unsalted butter (113 g), melted and cooled 5 minutes
- 1 can whole kernel corn (15.25 oz / 432 g), well drained
- 1 can cream-style corn (14.75 oz / 418 g), not drained
- butter or nonstick spray for the dish
Equipment
- 8x8-inch (20 cm) baking dish or 2-quart dish
- Large mixing bowl
- Whisk
- Strainer
- Instant-read thermometer
Method
- Heat the oven to 350°F (175°C) with a rack in the center. Butter an 8x8-inch or 2-quart baking dish.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.
- Add the eggs and whisk lightly, then add the sour cream and cooled melted butter.
- Stir in the drained whole kernel corn and the cream-style corn just until no dry streaks remain.
- Pour the batter into the dish and smooth the top.
- Bake 45–55 minutes, until the edges are deep golden, the center barely jiggles and it reaches 165°F (74°C).
- Let rest 10–15 minutes before serving so the center finishes setting.
Notes
- Bigger crowd: double it and bake in a 9x13-inch pan for 50–60 minutes.
- Make ahead: refrigerate unbaked up to 24 hours; add 5–10 minutes to the bake.
- Swaps: Greek yogurt for sour cream; 1 1/2 cups thawed, dried frozen corn for the canned whole kernel corn.
- Leftovers keep 3–4 days in the fridge or 3 months frozen.
- Nutrition is an estimate.