Indigenous to the Americas, corn was one of the earliest cultivated crops on the continent. With a sweet flavor and a wide range of culinary applications, corn continues to be a popular ingredient throughout the United States. This corn casserole is made in the Midwest and South, a warm and hearty side dish that is often served at Thanksgiving tables. The recipe uses canned corn and canned cream-style corn, canning being a preservation technique that allows fresh corn flavor to be enjoyed during long winter seasons. Creamed corn casserole is very frequently made with Jiffy cornbread mix, which has been one of the Michigan company's most popular products since the 1930s. This recipe is from scratch, but it can be simplified with a box mix without sacrificing authenticity.
Recipe Servings: 8
⅔ cup all-purpose flour
½ cup yellow cornmeal
1 Tbsp baking powder
½ tsp salt
1 can (15.25 oz) sweet corn, drained
1 can (14.75 oz) cream-style golden corn
1 cup sour cream, plus extra for garnish
½ cup melted butter
3 Tbsp sugar
Non-stick cooking spray, as needed for greasing pan
Sour cream, as needed for serving (optional)
- Preheat the oven to 350ºF.
- Combine the flour, cornmeal, baking powder, and salt in a large mixing bowl.
- Combine the canned corn, cream-style corn, sour cream, eggs, butter, and sugar in a medium-size bowl.
- Add wet mixture to the cornmeal mixture, stirring to combine.
- Grease an 8 x 8-inch baking pan using nonstick cooking spray.
- Pour the batter into the pan and bake for 45–60 minutes, until the center is set and the top has just started to lightly brown.
- Serve warm with sour cream on the side, if using.
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