The BEST Creamy Corn Casserole
This classic Creamy Corn Casserole is the ultimate holiday side dish! Sweet, custardy, and golden brown, it's easy to make from scratch and always a crowd favorite.
Ingredients
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Pinch of cayenne pepper
- 1 14 oz can creamed corn
- 1 14 oz can whole kernel corn, undrained
- 2 large eggs beaten
- ½ cup 1 stick unsalted butter, melted
- 1 cup sour cream
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 325°F (165°C). Grease a 2 quart or 9x9 baking dish.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cayenne.
- Add creamed corn, kernel corn with liquid, eggs, melted butter, sour cream, and oil. Stir until just combined.
- Pour batter into prepared dish.
- Bake for 55-60 minutes, until top is deep golden brown and center is just set.
- Let cool for 15-20 minutes before serving warm.
Notes
- Corn Liquid: Do NOT drain the can of whole kernel corn. The starchy liquid is essential for the perfect texture.
- Make Ahead: Bake, cool, cover, and refrigerate for up to 2 days. Reheat covered at 350°F for 15 mins, then uncovered for 10 mins.
- Spice Tip: The pinch of cayenne pepper doesn't make it spicy; it just balances the sweetness and adds depth of flavor.