Description
This ultimate creamy sweet corn casserole is a quintessential southern-inspired side dish that perfectly balances sweet corn kernels with a rich, buttery, custard-like base. Using both whole kernel and creamed corn, this recipe achieves a signature golden crust and a soft, spoonable interior that pairs beautifully with savory roasts. It is the perfect comfort food for holidays, family gatherings, or casual weeknight dinners.
Ingredients
15 oz whole kernel corn, drained well
15 oz creamed corn
8.5 oz cornbread mix
1 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs, room temperature
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×13 inch baking dish with non-stick cooking spray.
Whisk the eggs in a large mixing bowl until fully combined.
Add the sour cream and melted butter to the beaten eggs.
Stir in the drained whole kernel corn and the entire can of creamed corn.
Fold the cornbread mix into the wet ingredients until just incorporated.
Pour the mixture evenly into the prepared baking dish.
Bake for 45 to 50 minutes until the edges turn golden brown.
Remove the dish from the oven and allow it to rest for ten minutes before serving.
Notes
Use room temperature eggs to ensure the batter emulsifies properly.
Drain the whole kernel corn thoroughly to avoid a mushy center.
Do not over-mix the batter to maintain a light, custard-like texture rather than a dense, bread-like consistency.
- Prep Time: 10
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg