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Corn Casserole, From Scratch

by on August 1, 2009 in Sides, Vegetables

See this recipe post on lizzygoesdutch’s site!

August 1, 2009 SidesVegetables
4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Difficulty Easy

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Recipe 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!

Preparation Instructions

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)

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

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