Corn Casserole from Scratch

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

⅔ cup all-purpose flour

½ cup yellow cornmeal

3 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon Kosher salt

14 ounces creamed corn

14 ounces sweet corn kernels, drained

¼ cup half-and-half

2 large eggs

½ cup unsalted butter, melted

1 cup sour cream (equivalent to 8 ounces)

1 cup shredded cheddar cheese

Oil spray (to grease the pan)

Directions

Preheat oven to 350 degrees F. Lightly grease a medium baking pan with oil spray.

Dry ingredients: In a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Set aside.

Wet ingredients: In another large bowl, mix creamed corn, corn kernels (drained), half-and-half or milk, eggs, melted butter, and sour cream until evenly combined.

Combine dry and wet ingredients until evenly combined. Do not overmix. Fold in the shredded cheese.

Transfer better to the prepared baking pan. Bake, uncovered, for 55-60 minutes, until golden brown and until a toothpick inserted in the middle comes out clean. Tip: avoid opening the oven while it bakes to allow it to rise properly and to prevent the heat from escaping.

Let it cool for 10 minutes. Serve warm. Enjoy!

Nutrition

• Calories: 327 kcal
• Total Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 83 mg
• Sodium: 536 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 8 g