Recipe for corn casserole with a spoonable center
This recipe for corn casserole is a spoonable baked side rather than firm cornbread. Whole kernels add texture, while creamed corn supplies moisture and body.
Use a 9-inch square baking dish or a similar 2-quart dish. Different depths change the baking time; check the center instead of taking a browned edge as proof of doneness.
This from-scratch version does not depend on a particular boxed corn-muffin mix. Do not replace the dry ingredients with a box without also adjusting the other ingredients.
Contains wheat, milk and eggs. Serve as a side alongside vegetables and a main dish. Refrigerate leftovers promptly and reheat thoroughly rather than leaving the baking dish on a warm counter.
Sources and cooking guidance
FoodSafety.gov: safe cooking temperatures and thermometer-based doneness checks.
Ingredients
Step 1
Heat oven to 350°F/175°C. Grease the dish. Drain whole-kernel corn thoroughly; do not drain creamed corn.
Step 2
Whisk cornmeal, flour, baking powder and salt. In another bowl beat eggs with sour cream and cooled melted butter.
Step 3
Fold both forms of corn into the wet mixture, then fold in dry ingredients just until evenly combined. Spread into the dish.
Step 4
Bake about 40–55 minutes until the center is set. Check an egg-based casserole reaches 160°F/71°C; a knife should not emerge with raw batter.
Step 5
Let stand for 10 minutes before spooning into portions. The center remains moist, but should not be liquid.
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