Corn Casserole

By Ali Slagle

Corn Casserole
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
50 minutes
Rating
4(2,517)
Comments
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Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you’ve never had corn casserole before, you’re really missing out: It’s like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.

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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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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
2,517 user ratings
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Comments

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!

Malia

The recipe as is needs a touch of sweetness in my opinion. I drizzled a bit of hot honey and it was good, but next go around I plan to add 1-2 tablespoons of brown sugar.

Alison Elgart

I followed the recipe as is using frozen corn and it came out too dry and rather tasteless. I won’t make it next Thanksgiving

Kim P.

Other than using frozen corn from our garden, I made this according to the recipe. It was delicious. The scallions and hint of rosemary gave an added dimension. After reading comments regarding dryness, I was prepared to add an additional 1/2 c. sour cream and an extra egg, but after mixing the recipe amts seemed perfect, and they were. Perhaps the frozen corn added moisture. I found this to hit the perfect texture between custard/pudding and crumbly. Definitely making this again next year.

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