How to make Corn Casserole
Corn casserole is a must-have on the dinner table, but let’s skip the Jiffy recipe shall we. A savory and lightly sweetened side dish for the holidays.
Ingredients
▢3 cups corn kernels, fresh or canned
▢½ cup water
▢1 ½ teaspoons cornstarch
▢¾ cup yellow cornmeal
▢½ cup all-purpose flour
▢⅓ cup granulated sugar
▢2 teaspoons baking powder
▢1 ½ teaspoons kosher salt
▢1 cup sour cream
▢½ cup unsalted butter
▢1 tablespoon chopped chives, plus more for garnish
Instructions
– Set oven rack to the middle position, preheat to 350ºF (177ºC).
– Heat a medium-sized saute pan over medium heat, add corn and saute for 1 minute, longer if needed to cook fresh corn.
– Whisk together water and cornstarch in a small bowl, add to pan and stir frequently to combine.
– Bring to a boil, stirring to thicken water, about 30 to 60 seconds, turn off heat and set aside.
– Whisk together yellow cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add sour cream, melted butter, chives, and cooked corn mixture.
– Pour batter into a lightly greased 8 by 8-inch casserole dish. Use a spatula to evenly spread it out into the pan.
– Bake until the edges are lightly browned and the top is golden in color and set in the center, 45 to 55 minutes.
– Serve warm garnished with more chives if desired.
Equipment
. Saute Pan
. 8-Inch Baking Dish
Notes
. Honey, maple syrup, or coconut sugar can be substituted for granulated sugar.
. Olive oil, avocado oil, coconut oil, or ghee make good substitutes for butter.
. Plain Greek yogurt can be substituted for sour cream.
. For a cheesy corn casserole version, mix in 1 cup of cheddar cheese into the batter.
. MAKE IT GLUTEN-FREE: Substitute all-purpose flour with gluten-free flour.
. MAKE IT DAIRY-FREE: Substitute olive oil, vegetable oil, or coconut oil for butter. Substitute coconut cream for sour cream.