The Pioneer Woman Tasty Kitchen
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Corn Casserole, From Scratch

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

If you’re like me and you can’t buy creamed corn or Jiffy corn muffin mix where you live, or if you just like making things from scratch, this recipe is for you. This is pure Southern comfort food!

Ingredients

  • 2 whole Eggs, Whisked
  • 1 cup Sour Cream
  • 1 cup Heavy Whipping Cream
  • 2 Tablespoons Vegetable Oil
  • ½ cups Butter, Melted (Or Liquid Margarine)
  • 2 cans 15 Oz Sweet Whole Kernel Corn, Undrained
  • ⅔ cups All-purpose Flour
  • ½ cups Yellow Corn Meal
  • 3 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Extra Salt And Pepper, To Taste

Preparation

1. Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add fresh cracked pepper and more salt to taste.

2. Pour into a greased baking dish. Top with small dabs of butter (about 2-3T).

3. Bake at 350 (180 C) for 50-55 minutes, or until golden brown and set in the middle (give it a shake – it shouldn’t jiggle too much in the middle when it’s ready)

44 Comments

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jackie on 12.2.2013

Shut the front door, this was so delicious. It tasted more like souffle than a casserole dish that’s how light and fluffy it was and my guests loved it… Thanks for sharing.

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lalalana on 10.6.2010

I made this last weekend with pork chops–delicious. Thanks for sharing!

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Colleen on 2.7.2010

Just finished a bowl of this and boy is it tasty!

my casserole didn’t quite set up as well as I’d hoped which could have been my fault, I might try draining a bit of the liquid from the corn next time. Also, I used sour cream with chives instead of plain which I thought added some nice color to the dish.

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Whitney on 1.7.2010

This was delicious even when I substituted the heavy cream for milk, sour cream for plain yogurt and white flour with whole wheat flour. And it’s ridiculously easy to make. I love it!

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jennedc on 11.30.2009

I LOVED this recipe. I cheated a little and used Jiffy Corn Muffin Mix and just added a 1/4 cup flour and a tablespoon of sugar after the mix. It turned out GREAT! Everyone at Thanksgiving asked for seconds.

3 Reviews

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jeannie hurley on 6.4.2014

Absolutely WONDERFUL!!!!

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feetofclay1678 on 11.1.2010

This was alright, just lacking a little zip. I kept the recipe the same as written.

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lorelei on 5.19.2010

So yummy, I’ve made this at least 3 times now and everyone loves it. I did accidentally leave out the butter on this last time but it was still really tasty. I think for the heck of it, I’ll just put back only half the butter the next time and see what happens!

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