Baked Corn Casserole
Corn casserole is a classic dish that will never go out of style. It's the perfect side dish to any meal. Our recipe is a twist on this classic favorite. This version has a savory, creamy corn filling with a touch of honey for sweetness and bits of sun-dried tomatoes mixed throughout.
Servings: 10 -12 Servings
Ingredients
Dry Ingredients:
- ⅔ cup 100 grams flour or gluten-free flour such as Cup4Cup
- ½ cup 80 grams cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 can (14 oz.) creamed corn
- 1 can (14 oz.) whole kernel corn - Drained
- 1 cup 8 oz. whole milk
- 2 eggs lightly whisked
- 1 stick butter Melted
- 2 tablespoons vegetable oil
- ⅓ cup honey
- 1 cup sour cream
- ½ cup sun-dried tomatoes drained of oil, blotted and chopped
Instructions
- Preheat oven to 325 and coat a 2-1/2 quart casserole dish with oil spray
- Add the flour, cornmeal baking powder, and salt to a small bowl, whisk to combine and reserve.
- In a large mixing bowl, add the cream corn, drained whole kernel corn, milk, eggs melted butter, oil, honey and sour cream. Stir to combine thoroughly.
- Add the reserved dry ingredients and mix until well blended and no flour streaks show.
- Fold in the chopped sun-dried tomatoes.
- Tip the mixture into the prepared casserole dish and transfer to the oven.
- Bake for 50 to 55 minutes until golden brown and set but a little jiggly in the center. (it will firm up as it cools).
- Remove from the oven and cool for 10 minutes, garnish with chopped chives before serving.
Notes
- For a gluten free corn casserole simply substitute the all-purpose flour with a gluten free flour. I recommend the Cup4Cup brand.
- Here is a tip to remove more of that excess oil: After straining the oil off, run warm tap water over the tomatoes while still in the strainer, tossing gently with a fork. Next, press down to strain off the water, place the strained tomatoes on a paper towel-lined plate and blot well.
- This casserole can be served hot or room temperature.
- Leftovers will keep 2-3 days, covered and refrigerated. You can also freeze leftovers for 3 months.
- To reheat, place uncovered, in a 300°F oven for 10-15 minutes until heated through.
Nutrition
Serving: 1 | Calories: 209kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 301mg | Fiber: 1g | Sugar: 11g
