American
Classic Corn Casserole
Cream-style corn, whole kernels, eggs, and cornmeal baked into the sweet, spoonable side people expect on a holiday table.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 1 hr
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- Cream-style corn is the custard. Whole kernels are the texture.
- Eggs set it. Pull it at 175°F in the center.
- It should jiggle less than a pumpkin pie and more than cornbread.
- One bowl and one dish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 350°F. Butter an 8-inch or 9-inch baking dish.
- 2
Stir both corns, the sour cream, melted butter, and eggs together.
- 3
Stir in the cornmeal, baking powder, salt, and sugar until no dry meal remains.
- 4
Spread it in the dish. Bake 45 to 55 minutes, until the top is golden and the center reads 175°F. A knife should come out mostly clean.
- 5
Rest 10 minutes before serving.
Pro tips
- Drain the whole kernels. Extra liquid makes the center soggy.
- If the top browns early, tent it with foil.
- It firms up as it cools. Do not judge the center in the first five minutes.
Easy substitutions
- sour cream
- plain Greek yogurt
- cornmeal
- an equal amount of a plain corn muffin mix
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Warm covered at 325°F until hot in the center, about 20 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 260
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 13 g
- Fiber
- 2 g
Budget friendly · Oven
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A heavy 12-inch skillet
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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Dry cups and a liquid cup
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An instant-read thermometer
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