Description
A creamy and cheesy cornbread casserole that combines the sweetness of corn with a tender, golden crust. Perfect as a comforting side dish or a hearty vegetarian main, this casserole is easy to prepare and bakes to a delightful golden brown.
Ingredients
Scale
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 15 ounce can whole kernel corn, drained (or 1 1/2 cups fresh or frozen thawed corn)
- 15 ounce can cream style corn
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/2 cup freshly shredded sharp cheddar cheese (or more to taste)
Instructions
- Preheat and Prepare: Preheat your oven to 350℉. Grease a 2-quart baking dish to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined. Set aside.
- Combine Wet and Dry: In a large bowl, combine the drained whole kernel corn, cream style corn, sour cream, melted butter, shredded sharp cheddar cheese, and the dry flour mixture. Stir gently until all ingredients are fully incorporated. For extra cheesiness, you may add more cheddar cheese at this stage.
- Transfer and Bake: Pour the mixture evenly into the prepared baking dish. Bake in the preheated oven for 50 minutes, or until the casserole is golden brown on top and set in the middle.
- Serve: Remove from oven and let it cool slightly before serving warm.
Notes
- Storing Leftovers: Cover the cooled casserole tightly and refrigerate for 3-4 days. Reheat in the microwave or enjoy cold.
- Freezer Storage: Allow the casserole to cool completely, then store in an airtight freezer container for up to 6 months. Thaw overnight in the refrigerator and reheat in the microwave before serving.
- Make Ahead: You can bake the casserole up to 2 days in advance and reheat at 350℉ for 15-20 minutes. Alternatively, prepare the batter up to 24 hours ahead, refrigerate it, then bake as directed.
- Scaling Up: Double the recipe for a 9×13 inch casserole dish. Increase baking time by at least 10 minutes or until set.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
