Corn Casserole

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.

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▢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


– 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.


. Saute Pan

. 8-Inch Baking Dish


. 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.

See also  Goulash

. 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.