Corn Casserole From Scratch
These old time classic recipes are still the best. I love making a corn casserole from scratch anytime over using a mix. This easy recipe won’t disappoint. Always comes out perfect and we love it! Hope you do too.
Growing up, my mom Ruthie made this every Thanksgiving and for other family gatherings.
I think this recipe has to have been around since the seventies or longer.
So many of us have our own variety of this popular dish.
I took my moms delicious recipe and changed just a few ingredients around to make it my own.
If you haven’t made one of these corn casseroles in the past, check this one out. It’s so delicious.
My kids would be happy if I made this weekly. Well, it’ so easy, would be great for a weeknight side dish.
Corn Casserole From Scratch
Yields: 6 to 8 side servings
What you’ll need to make a corn casserole from scratch…
Ingredients:
- 1/2 cup corn meal, I used medium grind
- 1/2 cup all purpose flour, love this brand a lot. You can use a gluten free flour as well. I like the King Arthur Gluten Free Flour
- 2 1/2 tablespoons granulated sugar, you can use a no calorie sweetener but I have not tried that. However, I did use coconut sugar once and it came out good but not as sweet as granulated sugar
- 3/4 teaspoon sea or kosher salt
- 1/2 teaspoon baking soda
- 1 cup sour cream or you can use plain Greek yogurt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 14.75 ounce can creamed corn, any brand works for this recipe
- 1 1/2 cups frozen corn, make sure it’s thawed and drained if needed
Here’s how to make this recipe…
Directions:
- Preheat oven to 350 degrees. Spray a 7 x 11 or 9 x 9 baking dish with cooking spray or butter the dish. Set aside until ready to fill.
- Whisk together the dry ingredients in a large mixing bowl.
- Mix together the rest of the ingredients. Start with the melted butter, then the sour cream or yogurt. End with the canned corn and frozen corn. Mix gently until all is combined.
- Pour the wet mixture into the dry mixture. Combine with a rubber spatula. Dig down to the bottom to make sure all the dry is incorporated with the wet. Try not to over mix but, make sure the batter is well combined.
- Gently pour batter into baking dish and smooth out with the rubber spatula.
- Bake anywhere from 45 minutes to 60 minutes. Check after 45 minutes and then again at 50 minutes until done. A toothpick or wooden skewer should come out clean or with dry crumbs. The center should not move/jiggle either. The top of the casserole will be slightly golden brown. Let sit out on the counter for about 5 to 10 minutes before cutting into. Enjoy this wonderful corn casserole!
Print recipe below…
Corn Casserole From Scratch
These old time classic recipes are still the best. I love making a corn casserole from scratch anytime over using a mix. This easy recipe won’t disappoint. Always comes out perfect and we love it! Hope you do too.
Ingredients
- 1/2 cup corn meal, I used medium grind
- 1/2 cup all purpose flour, love this brand a lot. You can use a gluten free flour as well. I like the King Arthur Gluten Free Flour
- 2 1/2 tbsp granulated sugar, you can use a no calorie sweetener but I have not tried that. However, I did use coconut sugar once and it came out good but not as sweet as granulated sugar
- 3/4 tsp sea or kosher salt
- 1/2 tsp baking soda
- 1 cup sour cream or you can use plain Greek yogurt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 14.75 ounce can creamed corn, any brand works for this recipe
- 1 1/2 cups frozen corn, thawed and drained if needed
Instructions
-
Preheat oven to 350 degrees. Spray a 7 x 11 or 9 x 9 baking dish with cooking spray or butter the dish. Set aside until ready to fill.Whisk together the dry ingredients in a large mixing bowl. Mix together the rest of the ingredients. Start with the melted butter, then the sour cream or yogurt. End with the canned corn and frozen corn. Mix gently until all is combined. Pour the wet mixture into the dry mixture. Combine with a rubber spatula. Dig down to the bottom to make sure all the dry is incorporated with the wet. Try not to over mix but, make sure the batter is well combined.Gently pour batter into baking dish and smooth out with the rubber spatula. Bake anywhere from 45 minutes to 60 minutes. Check after 45 minutes and then again at 50 minutes until done. A toothpick or wooden skewer should come out clean or with dry crumbs. The center should not move/jiggle either. The top of the casserole will be slightly golden brown. Let sit out on the counter for about 5 to 10 minutes before cutting into. Enjoy this wonderful corn casserole!
Here’s a few more delicious recipes to see…
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