Corn Casserole
from kristineskitchenblog.com
This Corn Casserole is sweet, creamy, and made with two kinds of canned corn. It's a quick and easy side dish that's perfect for your holiday table.
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Servings: 9 servings
Calories: 298kcal
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- 1 cup sour cream
- 1 large egg
- 15 ounce can corn drained
- 15 ounce can cream-style corn
Preheat oven to 350° F. Lightly grease an 8x8 or 9x9-inch baking dish with cooking spray.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a large bowl, whisk together the melted butter, sour cream and egg until well combined.
Pour the dry ingredients into the wet and mix with a rubber spatula until almost combined. Add both cans of corn (be sure to drain the canned corn but not the cream-style corn) and fold them in with the rubber spatula until everything is just combined.
Pour the mixture into the greased baking dish. Bake for 50-60 minutes, until the center is set (a toothpick should come out clean) and the casserole is golden brown on the edges. Let cool 5 minutes and then serve.
Calories: 298kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 347mg | Potassium: 286mg | Fiber: 2g | Sugar: 8g | Vitamin A: 536IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg
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