Homemade Corn Casserole from Scratch

Name: Homemade Corn Casserole from Scratch
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter (melted); 1 cup milk; 3 large eggs (beaten); 1 cup sour cream; 2 cups corn kernels (fresh or canned, drained); 1 cup shredded cheddar cheese

75 min 8 servings Medium

All Recipes

Homemade Corn Casserole from Scratch

Savour the comforting delight of a homemade corn casserole, prepared entirely from scratch without any boxed mixes.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Corn casserole is a beloved dish at potlucks and family gatherings, known for its creamy texture and rich flavour. Traditionally made with a boxed muffin mix, this recipe creates a delicious version entirely from scratch, allowing you to savour the natural sweetness of corn without any additives. Making corn casserole from scratch means you can control the ingredients and tailor the flavours to your liking. The result is a spoonbread-style casserole that's moist, slightly sweet, and irresistibly comforting. With just a bit of effort, you can bring this classic to your table, impressing family and friends alike.

Ingredients

Servings

Corn Casserole Ingredients

Instructions

Preheat and prepare baking dish

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray.

Pro tip: Using a glass baking dish allows you to monitor the doneness of the casserole more easily.

Mix dry ingredients

In a medium bowl, combine the flour, cornmeal, baking powder, and salt. Stir until well mixed.

Pro tip: Whisk the dry ingredients to aerate them, which will help the casserole rise better.

Combine wet ingredients

In a large bowl, whisk together the melted butter, milk, beaten eggs, and sour cream until smooth.

Pro tip: Ensure the melted butter is not too hot to avoid cooking the eggs prematurely.

Incorporate corn and cheese

Fold in the corn kernels and shredded cheddar cheese into the wet mixture until evenly distributed.

Pro tip: Fresh corn will give the casserole a crisp texture, while canned is softer.

Combine wet and dry mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Pro tip: Overmixing can result in a denser casserole, so mix gently.

Bake the casserole

Pour the batter into the prepared baking dish. Bake in the preheated oven for 45 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.

Pro tip: The casserole should be set but not dry; it will firm up slightly as it cools.

Cool before serving

Allow the casserole to cool for at least 10 minutes before serving. This helps it set further and makes slicing easier.

Pro tip: Cooling slightly helps to enhance the flavours and makes it easier to handle.

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Tips & Tricks

<ul><li>Use fresh corn for the best flavour, or canned if out of season.</li><li>Ensure the casserole is just set for a moist texture.</li><li>Leave it to cool slightly before serving for easier slicing.</li><li>Garnish with fresh herbs for added colour and aroma.</li></ul>

Serving Suggestions

Serve this corn casserole warm as a delightful side dish alongside roasted meats or a hearty stew. It pairs beautifully with grilled chicken or a fresh garden salad. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving to maintain its soft texture.