Corn Casserole
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 6tablespoons unsalted butter
- 2pounds frozen or fresh corn kernels (about 6½ cups)
- 4scallions, thinly sliced crosswise (optional)
- 1fresh rosemary sprig (optional)
- Kosher salt and black pepper
- ½cup all-purpose flour
- ½cup fine or coarse yellow cornmeal
- 2teaspoons baking powder
- 1cup sour cream
- 2large eggs
- 1½cups freshly grated Cheddar or Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
360 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 11 grams protein; 406 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
- Step 2
In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
- Step 3
Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
- Step 4
In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with ½ cup grated cheese and stir just until combined, taking care not to overmix.
- Step 5
Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
Private Notes
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Cooking Notes
Susan
can you make this ahead and warm?
Kristin Snow
Replace the flour, corn meal and baking powder with two boxes of jiffy mix.
elliecooks
Delicious. Made this for a small dinner party last night, and it's gone. Seconds and thirds were had by all. Halved the recipe and made it with all parmesan. Scallions and rosemary, which should not be regarded as optional, round out the flavor profile nicely. Had 3/4 c. more corn than needed so threw it in. Still held together and made for a less pudding-like consistency. Baked it in a pyrex dish that created a chewy, cheesy brown crust around the edge. Yum!
Mary Place
Can this be made ahead and frozen? I am thinking ahead to Thanksgiving! Mary
Stephen
I am from Georgia and we call this corn soufflé. I’ve never had one made from Jiffy. I make a Mexi version by adding rajas (roasted, peeled, seeded strips of Poblano peppers.
CM
Do you thaw the frozen corn first? Asking as it has a fair bit of water which would drain off if thawed first but would go into the dish if you used the corn in its frozen state
Anna
Very, very good - used two bags of frozen corn (so a little less than two pounds), a full bunch of scallions, and just used cooking spray on the baking dish rather than the fussy butter melting situation. Came out perfectly and delicious.
Nancy
I added 1/3 extra cup of sour cream after reading others’ notes about how the original recipe sometimes yielded a dry result. The extra sour cream yielded a delicious result it was not at all dry!
Hope Trachtenberg-Fifer
Veganize: --Use "Earth Balance" or, "I Can't Believe It's Not Butter" (vegan variety, only) margarine in place of butter; --Use "Tofutti Sour Supreme" in place of dairy sour cream; --Use "JUST Egg" egg substitute, or, aquafaba, in place of egg in recipe. Note helpful links, below, to ingredients mentioned, above: https://www.earthbalancenatural.com/baking-sticks/vegan-buttery-sticks https://www.icantbelieveitsnotbutter.com/products/vegan-spread/ https://tofutti.com/frozen-desserts/sour-cream
Donna
Only sub Jiffy if you like it very sweet. The third ingredient in the mix, after flour and cornmeal, is sugar. If you're using fresh, sweet corn to make this, the additional sugar in the mix turns it into something closer to a dessert.
Susan
I am from Chelsea, MI, where Jiffy Mix is made. It is awesome to see them mentioned in this recipes. I have made corn casseroles, souffles for years, but never incorporated Jiffy MIX CORNBREAD. Thanks for this recipe, it looks good.
Lemmonee
Frozen would be the better choice than canned.
Minkas54
I have made the Jiffy Cornbread mix recipe for years, then stopped as it is made with lard and a lot of artificial ingredients. This is so fresh-tasting and delicious! We all loved it! Definitely recommend frozen corn, not canned. I might use a little less butter, just for less calories, and I used light sour cream. It was great!
DLEB
Add peppers as others have noted or ground ancho pepper from your slice drawer. Gives it that smoky / sweet thing...
Dan
Follow-on to my previous note. Use White Lily white corn meal. Sweet is not good for this.
Dotty
I think this is lovely mix of savory and sweet. As I made it in the summer, I just used all fresh corn cut off the cob and then scraped the cob for the lovely sweet corn milk. I'd personally skip the salt. The cheese provides all the salt you'd need.
JessMess
This cake will get you drunk. 10 stars.
James M.
I did add extra egg and sour cream. My crew woofed it down and wanted more! Will be adding this to my repertoire for sure.
MF
I sautéed the corn in 4T butter and just sprayed the baking dish before transferring the batter in. I made up for the missing fat with more cheese on top. This was fairly tasty, but the texture wasn’t exactly what I expected; it was more crumbly than soft, not what I’d call “incredibly moist cornbread studded with corn kernels.” I suspect I may have cooked the frozen corn for too long and so there wasn’t enough liquid left for the batter. Clearer instructions please!
Kathy B
Served this alongside a pot of turkey chili for a group of hungry skiers. Everyone went back for seconds, topping their bowls of chili with a raft of corn casserole. Added the 1/3 cup additional sour cream to the casserole batter as suggested by another reader. Next time I make this, I’ll add a small can of diced green chilis. Wonderful casserole; great with chili!
Candace Gallagher
I found this very dry. I used a 2 lb bag of frozen corn (unthawed) and light sour cream (which is all I had). It was tasty but very very dry - like mostly corn with some crumbs around it. Not sure if that was due to using light sour cream. If I made it again I would increase the sour cream and butter and maybe add another egg.
Violet
Fantastic recipe! It turned out great, though a tad too dry. More sour cream might help.
Brett
No one seems to have answered the question: can this dish be made ahead of time and reheated?
Lp
Too buttery and cheesy for my taste. As leftovers just tastes like cheesy corn. Won’t make again.
ahf
Needs more moisture.....very dry.
Mimi
I love corn and was enthusiastic about making this recipe. However, we ended up not liking it. I thought it was too salty, I did not taste the rosemary at all, and I didn't like the consistency (the flour or cornmeal clumped together). I forgot to add the scallions, so maybe that would have made a difference.
AM
This worked great with Bob's Red Mill 1-1 gluten-free baking flour substituted for the AP flour.
Dave G
added a few crushed cornflakes on the top
lee
I found this very dry. Next time I’ll omit sour cream, and instead add 1 can creamed corn, 1 more egg and 3/4 C milk or half and half, and see what happens :)
A.Baker
My mother made this for many years with the addition of small fresh oysters. It was delicious. Coming from the PNW, it was as important as the smoked salmon on the appetizer plate.
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