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–+ servings
Corn Casserole

Creamy Corn Casserole

This creamy Corn Casserole is a sensational side dish that tastes like a cross between corn bread and soufflé, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Sides
Cuisine Southern
Servings 10 servings
Calories 297 kcal

Equipment

  • Casserole Dish

Ingredients
  

Dry Ingredients

  • ⅔ cup flour (all purpose/plain)
  • ½ cup yellow cornmeal
  • ¼ cup white sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • cayenne pepper Pinch

Wet Ingredients

  • 420 g creamed corn
  • 420 g canned corn kernels do not drain
  • 2 eggs beaten
  • 1 stick unsalted butter melted
  • 1 cup sour cream
  • 2 tablespoon vegetable oil

Instructions
 

  • 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.

Notes

These ingredients can be substituted with 1 x 8.5 oz packet of Jiffy corn muffin mix (not available in Australia).

Nutrition

Serving: 150gCalories: 297kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 69mgSodium: 271mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 510IUVitamin C: 2.7mgCalcium: 87mgIron: 1.2mg
Keyword corn bread, Corn Casserole, creamy, sides, soufflé, thanksgiving
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