Description
This Corn Casserole recipe offers a creamy, golden, and comforting side dish perfect for family dinners or holiday meals. Made with sweet corn, eggs, milk, and a touch of cheddar cheese, it bakes into a moist, flavorful casserole that’s easy to prepare and sure to please.
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 prepare for baking the casserole evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, beaten eggs, and whole milk. Stir these together until well blended to create a smooth base.
- Add Dry Ingredients and Corn: Stir in the corn kernels, cornmeal, sugar, baking powder, and salt. Mix just until combined to maintain a tender texture.
- Add Cheese: If using, gently fold in the shredded cheddar cheese to add a rich, cheesy flavor to the casserole.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and pour the corn mixture evenly into it, spreading it out to fill the dish.
- Bake: Place the baking 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 into the center comes out clean.
- Cool and Serve: Remove from the oven and let the corn casserole cool for 10 minutes. This resting time helps it to set properly, making it easier to serve and enjoy.
Notes
- Use fresh corn during summer for the best flavor, or frozen corn any time of the year.
- To make this dish vegetarian, keep the cheddar cheese and omit any non-vegetarian additions.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Make sure not to overmix the batter to keep the casserole light and fluffy.
- If you prefer a spicier casserole, consider adding diced jalapeños or a pinch of chili powder.
