Corn Casserole

Corn Casserole

How to make corn casserole

Corn casserole is a staple on the dinner table, but let’s skip the Jiffy recipe shall we. A savory and slightly sweet accompaniment for the holidays.

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▢3 cups corn kernels, fresh or canned

▢½ cup of water

▢1 ½ teaspoons cornstarch

▢¾ cup yellow cornmeal

▢½ cup all-purpose flour

▢⅓ cup granulated sugar

▢2 teaspoons baking powder

▢1 ½ teaspoons kosher salt

▢1 cup sour cream

▢½ cup unsalted butter

▢1 tbsp chopped chives, plus more for garnish


– Place the oven rack in the middle position, preheat to 350ºF (177ºC).

– Heat a medium sized sauté pan over medium heat, add corn and sauté for 1 minute, longer if needed to cook fresh corn.

– Whisk together water and cornstarch in a small bowl, add to pot and stir frequently to combine.

– Bring to a boil, stirring to thicken the water, about 30 to 60 seconds, turn off the heat and set aside.

– Whisk together the yellow cornmeal, flour, sugar, baking powder and salt in a large bowl. Add sour cream, melted butter, chives and cooked corn mixture.

– Pour the batter into a lightly greased 8 x 8 inch baking dish. Use a spatula to spread it evenly in the pan.

– Bake until the edges are lightly browned and the top is golden and set in the center, 45 to 55 minutes.

– Serve hot garnished with more chives if desired.


. Skip Pan

. 8 inch baking dish


. Honey, maple syrup or coconut sugar can replace granulated sugar.

. Olive oil, avocado oil, coconut oil or ghee are good substitutes for butter.

. Plain Greek yogurt can be substituted for sour cream.

. For a cheesy corn casserole version, stir 1 cup of cheddar cheese into the batter.

. MAKE IT GLUTEN-FREE: Replace all-purpose flour with gluten-free flour.

. DO IT DAIRY-FREE: Replace butter with olive oil, vegetable oil, or coconut oil. Replace coconut cream with sour cream.

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