Craving a side dish that's both effortless and unforgettable? Get ready to fall in love with Dorothy's creamy corn casserole – a Tennessee treasure guaranteed to vanish in minutes.
Prepare for a flavor explosion that's perfect for holidays, weeknights, or any occasion that calls for pure, creamy comfort.
Ingredients
To whip up this creamy corn casserole, you'll need a mix of dry and wet ingredients – don't worry, it's easier than it sounds!
For the dry stuff, grab 2/3 cup of flour, 1/2 cup of yellow cornmeal – not polenta, promise! – 1/4 cup of sugar, 1 tablespoon of baking powder, 1/4 teaspoon of salt, and a pinch of cayenne.
Now, for the wet goodies: You're gonna need 14 ounces of creamed corn – if you can't find it, I've got a hack!, 14 ounces of canned corn– don't drain it!, 2 beaten eggs, a melted stick of butter – yum, and 1 cup of sour cream. For a soup-like variation, vegetable broth could be added to the wet mixture! Oh, and 2 tablespoons of vegetable oil!
Got it all? Great! Let's get cooking– it's gonna be delicious!
Instructions
Now that we've gathered all our ingredients, I will walk you through how to make this creamy corn casserole. First, preheat your oven to 325F/165C. We don't want a cold oven, do we?
Next, whisk together all the dry ingredients – flour, cornmeal, sugar, baking powder, salt, and a pinch of cayenne pepper – in a bowl. Get those arms working!
Then, add all the wet ingredients. Creamed corn, corn kernels, eggs, melted butter, sour cream, and vegetable oil goes in. Don't drain the canned corn—we want that liquid gold! Mix everything until it's well combined. It should look nice and creamy! For a hearty twist, consider adding bacon, similar to the delightful flavor found in corn chowder.
Pour this mixture into a 2 to 2.5-quart casserole dish. Bake for 55-60 minutes (standard oven) or 50 minutes (fan-forced). It's ready when set but still jiggles a bit in the center. Let's get baking!
Recipe Notes
One thing I should mention is that if you're missing corn muffin mix—like me here in Australia—don't sweat it; I make this delish casserole from scratch 'cause corn bread mix is MIA down under!
Also, heads up for my Aussie mates: what's labeled "polenta" here is actually cornmeal. Sneaky, right?
Can't find creamed corn? No prob! Just blitz a can of corn kernels with a bit of its liquid and a tablespoon of flour 'til it's chunky-smooth. Boom—creamed corn sorted!
Dorothy from Tennessee—the Sassy Lady from the South—gets the credit for this recipe. She's a legend, and this casserole is an oldie but a goodie. It's perfect for Thanksgiving or anytime!
Wanna make this ahead? Awesome! Reheats like a dream in the oven — just cover it for 15, then uncover for 10 to get that crispy top. You can freeze it, too!
Nutrition Information
Let's peek at the nutrition facts, shall we? I've got all the details for you – so you know exactly what you're dishing up.
A single serving, about 150 grams, clocks in at 297 calories. Not too shabby for something so yummy! There's 18 grams of fat (28% of your daily value), with 11 grams of saturated fat – that's 69%. Whoa!
You'll also find 29 grams of carbs (10% DV), 4 grams of protein (8% DV), and a bit of fiber – 1 gram, which is 4% DV. Sugar comes in at 5 grams, which is 6% DV. I know, it sounds complicated, but it's really just numbers!
Plus, it has vitamins! Vitamin A, Vitamin C, Calcium, and Iron! Okay, now that you know, time to dig in!
Short Recipe Version
Creamy Corn Casserole – Short Version
Prep Time: 10 minutes
Cook Time: 50 minutes
Serving Size: 8
Ingredients:
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
1 cup sour cream
1/2 cup melted butter
1 (8.5 ounce) box corn muffin mix
1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine creamed corn, whole kernel corn, sour cream, and melted butter.
- Stir in corn muffin mix and cheddar cheese.
- Pour mixture into a greased 8×8 inch baking dish.
- Bake for 50 minutes, or until golden brown.
- Let cool slightly before serving.
Nutrition Information (per serving, approximate):
Calories: 350
Protein: 8g
Fat: 20g
Carbohydrates: 35g