Corn Casserole
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 9
Ingredients:
⅔ cup all-purpose flour
½ cup fine yellow cornmeal
3 Tablespoons granulated sugar
1 Tablespoon baking powder
¼ teaspoon salt
½ cup butter, melted
2 Tablespoons oil
2 large eggs
1 1/2 cups frozen corn, thawed, or one 14-oz can corn, drained
15 oz can creamed corn
1 cup sour cream
Optional Mix-Ins:
4 oz can diced green chiles, or 2 tablespoons diced jalapeño
1 cup freshly shredded cheddar cheese, or white cheddar
1/4 cup bacon, crumbled
Directions:
Preheat oven to 350°F. Grease an 8-inch square baking pan (or similar size casserole dish). Set aside.
Batter: In a bowl, mix together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, mix melted butter, oil, eggs, corn kernels, creamed corn, and sour cream. Fold dry ingredients into wet, just until combined. Stir in mix-ins, if desired.
Bake: Spread batter into prepared baking dish and bake for 45-60 minutes or until no longer overly jiggly in the center. We like it fairly soft, but cook it longer if you want a firmer texture.
Notes:
Storing Instructions: Keep any leftover corn casserole covered in the fridge.
Freezing Instructions: Let the corn casserole cool completely, then cover well and freeze for up to 3 months. Let it thaw overnight in the fridge, then let it rest at room temperature for an hour before rewarming at 325°F for 15 minutes, until warm.
Nutritional Facts:
Calories: 352kcal | Carbohydrates: 35g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 698mg | Potassium: 255mg | Fiber: 3g | Sugar: 6g | Vitamin A: 547IU | Vitamin C: 8mg | Calcium: 209mg | Iron: 2mg
Recipe courtesy of Tastes Better From Scratch.com