Creamy Corn Casserole

Name: Creamy Corn Casserole
Ingredients: 2/3 cup (100g) flour* (all purpose/plain); 1/2 cup (80g) yellow cornmeal* (Note 2); 1/4 cup (55g) white sugar*; 1 tbsp baking powder*; 1/4 tsp salt*; Pinch of cayenne pepper; 420 g / 14 oz creamed corn (Note 3 for sub); 420 g / 14 oz canned corn kernels - do not drain!!; 2 eggs (, beaten); 1 stick / 115 g unsalted butter (, melted); 1 cup (230g) sour cream; 2 tbsp vegetable oil

As seen on

RecipeTin Eats

Total Time

1 hour and 5 minutes

Prep Time

10 minutes

Cook Time

55 minutes

Rating

(52)

Ingredients

10 servings

2/3 cup (100g) flour* (all purpose/plain)
1/2 cup (80g) yellow cornmeal* (Note 2)
1/4 cup (55g) white sugar*
1 tbsp baking powder*
1/4 tsp salt*
Pinch of cayenne pepper
420 g / 14 oz creamed corn (Note 3 for sub)
420 g / 14 oz canned corn kernels - do not drain!!
2 eggs (, beaten)
1 stick / 115 g unsalted butter (, melted)
1 cup (230g) sour cream
2 tbsp vegetable oil

American Kid-Friendly Baking Beginner ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Preheat oven to 325F/165C.

Step 2

Whisk Dry ingredients in a bowl.

Step 3

Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.

Step 4

Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.

Step 5

Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.