Recipe video above. A sensational side dish for anytime, but especially for Thanksgiving, this creamy Corn Casserole tastes like a cross between corn bread and soufflé. It tastes very corn-y, it's sweet yet savoury, very moist and soft inside. Make this using corn bread mix OR from scratch!
Keyword: Corn Casserole
Author: Nagi | RecipeTin Eats
2/3 cup (100g)flour*(all purpose/plain)
1/2 cup (80g)yellow cornmeal*(Note 2)
1/4 cup (55g)white sugar*
Pinch of cayenne pepper
420 g / 14 oz creamed corn(Note 3 for sub)
420 g / 14 oz canned corn kernels - do not drain!!
1 stick / 115 g unsalted butter, melted
1 cup (230g)sour cream
Preheat oven to 325F/165C.
Whisk Dry ingredients in a bowl.
Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
Serve warm or even at room temperature.
* These ingredients can be substituted with 1 x 8.5 oz packet of Jiffy corn muffin mix (not available in Australia).1. I make this from scratch instead of using a corn bread mix because corn bread or corn muffin mix is not available here in Australia.2. CORNMEAL is sold in packets labelled as "polenta" here in Australia, which is wrong because Polenta is made from cornmeal (it's like yellow mash, used as a side in Italian cooking). Here is a link to the product sold at Woolworths. It is ground dried maize and it is yellow.3. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (we tried it and it's near perfect) - use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.4. RECIPE CREDIT This recipe is from a reader - Dorothy from Tennessee. Affectionally referred to as the Sassy Lady from the South to whom a number of recipes on my blog are credited. This recipe is a side for a Cajun Thanksgiving Menu that centres around recipes shared by Dorothy, cooked, eaten and photographed by me. You can find the whole menu in this post: Cajun Baked Turkey Breast.Dorothy's email credited this recipe as follows: "This is an old time recipe that has appeared in numerous community cookbooks over the years. I suspect it originated from the Jiffy mix."5. MAKE AHEAD: Reheats great! Reheat covered in the oven at 180C/350F for 15 minutes, then 10 minutes uncovered (to make the top a bit crispy). OR microwave. Also freezes great!6. NUTRITION Serves 8 - 12 as a side as part of a larger menu. Nutrition per serving assuming this serves 10.
Creamy Corn Casserole
Amount Per Serving (150 g)
Calories 297Calories from Fat 162
% Daily Value*
Saturated Fat 11g69%
Vitamin A 510IU10%
Vitamin C 2.7mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published November 2016. Updated with new photos, recipe video and post writing tidied up. No change to recipe - I wouldn't dare! It's perfect as is!