Description
Enjoy a creamy and golden Corn Casserole that combines sweet corn with a moist, cheesy cornmeal base. This comforting dish is easy to prepare and perfect as a side for family dinners or holiday gatherings.
Ingredients
Scale
Corn Casserole Ingredients
- 2 cups fresh or frozen corn kernels
- 2 large eggs, beaten
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, beaten eggs, and milk until the mixture is smooth and well blended.
- Add Dry Ingredients and Corn: Stir in the corn kernels, cornmeal, sugar, baking powder, and salt. Mix gently until all ingredients are just combined to avoid overmixing, which can make the casserole tough.
- Incorporate Cheese (Optional): Fold in the shredded cheddar cheese if using. This adds a rich, cheesy flavor and creamy texture to the casserole.
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking and pour the mixture evenly into the dish.
- Bake the Casserole: Place the dish in the preheated oven and bake for 45-50 minutes. The casserole is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the casserole to cool for 10 minutes before serving. This rest time helps it set and makes it easier to slice and serve.
Notes
- You can use either fresh or frozen corn kernels; if frozen, thaw them before use.
- For a richer flavor, use whole milk, but you can substitute with 2% if preferred.
- Cheddar cheese is optional but highly recommended for a creamy, cheesy taste.
- Make sure not to overmix batter once the dry ingredients are added to maintain a tender texture.
- This casserole pairs wonderfully with grilled meats, roasted vegetables, or a fresh green salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
