Cornbread Casserole (Corn Pudding)

This sweet, yet savory, creamy corn casserole is beyond delicious. A classic side dish that couldn’t be easier to make, even without using a box of jiffy cornbread mix!

Ingredients:
½ cup unsalted butter (1 stick) plus additional butter for greasing pan
½ cup all-purpose flour
½ cup fine stone-ground yellow cornmeal
¾ teaspoon salt
1 teaspoon pepper
½ teaspoon baking soda
2 tablespoons granulated sugar
2 large eggs
1 cup sour cream
1 (15 oz) can creamed corn
1 (15 oz) can whole corn kernels, well drained

Instructions:
Preheat the oven to 350℉. Grease a 2-quart, 8×8-inch, or 11×7-inch baking dish with butter and set aside. In a microwave-safe dish or small quart-pan, melt 1 stick of butter. Allow the butter to cool while combining the other ingredients. In a medium mixing bowl, mix together ½ cup flour, ½ cup cornmeal, ¾ teaspoon salt, ½ teaspoon baking soda, and 2 tablespoons sugar. In a large mixing bowl, combine the melted butter, 2 eggs, 1 cup sour cream, 15-ounce can of creamed corn, and 15-ounce can of corn kernels that have been drained. Add the flour mixture to the wet ingredients and gently fold together until everything is JUST combined. Don’t overmix. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the center is fully set and the casserole is lightly browned.

Notes:
Flour: Use either all-purpose, white, or whole wheat flour. Even a 1:1 gluten-free flour blend will work with great results.
Cornmeal: Use fine stone-ground yellow cornmeal, not corn flour or masa.
Corn: Use canned corn or 1.5 cups of defrosted corn kernels. You can use fresh on the cob if desired as well, but you must cook the corn first. Once cooked, allow to cool, and cut off the corn kernels from the cob, and measure out 1.5 cups, this is about 2 cobs of corn.
Sour Cream: Use either full-fat or low-fat, NOT fat-free sour cream, as fat-free sour cream will alter the results.
Doubling the Recipe: Simply double the ingredients and use a 9×13 baking dish. You may need to add 5-10 minutes to the baking time as well.
Storage: Place cooled leftovers in an airtight container and store them in the refrigerator for up to 3 days.

Recipe Modifications:
– Gluten-Free Corn Casserole: Use 1:1 all-purpose gluten-free flour to replace the all-purpose flour and be sure your corn meal is certified gluten-free. I have done this many times with success.
– Egg-Free Corn Casserole: Omit the eggs and use an additional ¼ cup of sour cream or applesauce to help account for some of the moisture the eggs add. Alternatively, you can use a flax egg, but I find the flavor of the flax to compete with the delicate flavors of the corn.
– Reducing the Sugar: If you would like, you can cut the sugar in half, but I don’t recommend omitting it altogether, as a bit of sugar is needed to really enhance the sweetness of the corn.
– Using Fresh Corn Kernels: Feel free to replace the canned corn (not creamed corn) with either defrosted frozen corn kernels or fresh corn that you have blanched and cooled. You will need to use 1 ½ cups which is approximately 2 cobs of corn.
– Using Corn Muffin Mix: In place of the flour, cornmeal, sugar, salt, baking soda, and salt, use an 8.5-ounce box of Jiffy Corn Muffin Mix.
– Doubling the Recipe: Simply double the ingredients and use a 9×13 baking dish. You may need to add 5-10 minutes to the baking time as well.

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