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Corn Casserole from Scratch

by on November 17, 2017 in Breads, Cornbreads November 17, 2017 BreadsCornbreads
See post on Steph | Flavor From Scratch’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Traditional corn casserole from scratch! Ditch the cornbread muffin mix. You won’t be disappointed!

Ingredients

  • ⅔ cups All-purpose Flour
  • ½ cups Yellow Cornmeal
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 15-¼ ounces, weight Canned Sweet Corn, Drained
  • 14-¾ ounces, weight Canned Cream Style Golden Corn
  • 1 cup Sour Cream (plus Extra For Garnish)
  • 2  Eggs
  • ½ cups Melted Butter
  • 3 Tablespoons Sugar

Preparation

Preheat oven to 350ºF.

Combine dry ingredients in a medium-sized bowl (flour, cornmeal, baking powder, and salt).

Mix together wet ingredients in a small bowl (corn, cream style corn, sour cream, eggs, butter, and sugar). Add wet ingredients to dry ingredients and stir until combined.

Pour mixture into an 8×8 greased baking pan. Bake for 45 minutes to 1 hour, or until center is set and the top just starts to lightly brown.

Serve warm with sour cream on top.

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