Creamy Corn Casserole
A delightful and creamy casserole perfect for family gatherings, holidays, or casual dinners, bursting with sweet corn flavor.
Ingrédients
Base ingredients
- 2 cans cans of corn (sweet corn or creamed corn) Use either sweet corn or creamed corn based on preference.
- 1 cup sour cream Can be substituted with non-dairy options for lactose intolerance.
- 1 cup cornmeal Almond flour or chickpea flour can be used for a lower-carb version.
- 1/2 cup milk Feel free to use non-dairy milk alternatives.
- 1/2 cup melted butter Can substitute with vegan butter for a dairy-free version.
- 1 cup shredded cheese (optional) Cheddar or Monterey Jack are great options.
- to taste Salt and pepper
- 1 tablespoon sugar (optional) Enhances sweetness.
- 1/2 teaspoon baking powder Helps the casserole rise.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) as you gather and prepare your ingredients.
- In a large mixing bowl, combine the two cans of corn with sour cream, cornmeal, milk, and melted butter. Stir well until everything is evenly incorporated.
- Add salt and pepper to taste. Optionally mix in the tablespoon of sugar to enhance the sweetness.
- Incorporate the baking powder and mix well.
- If using, fold in shredded cheese to the mixture.
- Pour the prepared mixture into a greased baking dish evenly.
Baking
- Place the baking dish in the preheated oven and bake for 45-50 minutes, watching for a golden brown top and firm center.
- Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
Store leftovers in the fridge for up to four days. It can also be frozen in an airtight container for up to 2-3 months. Reheat in the microwave or oven.