Description
This Easy Creamy Corn Casserole is a comforting and delicious dish perfect for a cozy weeknight dinner. Combining sweet corn with creamy ingredients and cheesy goodness, this casserole is simple to prepare and baked to golden perfection, delivering a warm, satisfying meal that serves six.
Ingredients
Scale
Main Ingredients
- 3 cups Sweet Corn (Fresh or canned, drained if canned)
- 1 cup Heavy Cream (Can substitute with half-and-half for a lighter version)
- 2 large Eggs (Whisked before adding)
- 4 tablespoons Unsalted Butter (Melted and slightly cooled)
- ½ cup Cornmeal (Helps thicken the casserole)
- 1 cup Shredded Cheddar Cheese (Reserve some for topping)
- 1 teaspoon Salt (Adjust to taste)
- ½ teaspoon Black Pepper (Adjust to taste)
- 1 teaspoon Garlic Powder (Adds savory flavor)
- 1 teaspoon Baking Powder (Helps the casserole rise)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Corn: In a large mixing bowl, add the sweet corn as the base ingredient for the dish.
- Add Cream: Pour in the heavy cream and mix thoroughly to blend with the corn.
- Incorporate Eggs: Whisk the eggs separately, then add them to the corn and cream mixture, stirring well to combine.
- Mix Butter: Add the melted and slightly cooled unsalted butter, stirring to fully integrate it into the mixture.
- Add Cornmeal: Gradually mix in the cornmeal until the batter reaches a smooth consistency.
- Add Cheese: Fold in the shredded cheddar cheese, reserving a portion to sprinkle on top later.
- Season: Season the mixture with salt, black pepper, and garlic powder, mixing well to distribute the flavors evenly.
- Add Baking Powder: Stir in the baking powder to help the casserole rise during baking.
- Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking, then pour in the casserole mixture, smoothing the top with a spatula.
- Add Cheese Topping: Sprinkle the reserved shredded cheddar cheese evenly over the top of the casserole.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes until the casserole is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for 10 minutes before serving to allow it to set.
Notes
- You can use fresh, frozen (thawed), or canned corn. If canned, make sure to drain well to avoid excess moisture.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though this may affect creaminess.
- The baking powder is essential for a fluffy texture; do not omit.
- Ensure the butter is melted and slightly cooled so it blends well without cooking the eggs prematurely.
- This casserole pairs beautifully with green salads or roasted vegetables for a complete meal.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
