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Corn Casserole from Scratch
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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.
More Recipes from Steph | Flavor From Scratch
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