Description
A golden, custardy hug on a plate—perfect for holidays, weeknights, or potlucks!
This creamy, slightly sweet corn casserole blends the best of a Southern-style custard and a light, cornbread-like texture. Add cheese, bacon, or herbs for your personal twist.
Ingredients
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1 cup (2 sticks) unsalted butter, melted
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1 cup sour cream (or plain full-fat Greek yogurt)
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4 large eggs, room temperature
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1 can (15 oz) creamed corn
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1 can (15 oz) whole kernel corn, drained
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1 cup milk (whole or your choice)
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1 ½ cups cornmeal OR 1 box (8.5 oz) Jiffy corn muffin mix
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1 tsp baking powder (omit if using Jiffy mix)
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½ tsp salt & ¼ tsp black pepper
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1 cup shredded sharp cheddar cheese (optional)
Optional Add-Ins / Twists:
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½ cup cooked, crumbled bacon
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1 can diced green chiles + 1 tsp cumin + swap cheddar for pepper jack
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2 tbsp fresh herbs (chives, parsley, thyme)
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¼ cup crushed butter crackers or fried onions for a crunchy topping
Instructions
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Preheat Oven: 350°F (175°C). Grease a 9×13-inch baking dish.
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Mix Wet Ingredients: In a large bowl, whisk melted butter, sour cream, eggs, and milk until smooth.
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Add Corn & Dry Ingredients: Fold in creamed corn, drained whole corn, cornmeal + baking powder + salt/pepper OR Jiffy mix. Add cheese or other mix-ins if desired. Mix gently until just combined—some lumps are okay.
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Bake: Pour mixture into prepared dish. Bake 45–55 minutes until golden brown and set in the center. Tent with foil if top browns too quickly.
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Rest: Let casserole sit 5–10 minutes before serving for a perfect custardy texture.
Notes
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Make Ahead: Assemble and refrigerate overnight, then bake (add 5–10 min). Or bake, cool, and reheat at 300°F covered 20–30 min.
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Frozen: Possible but may separate slightly; best fresh or next-day.
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Cornmeal vs. Jiffy Mix: Cornmeal = savory, rustic, polenta-like; Jiffy = sweeter, lighter, cake-like.
Nutrition
- Calories: 280 cal Per Serving
- Fat: 16g
- Carbohydrates: 28g