Looking for more side dishes, try Homemade Dinner Rolls, Twice Baked Potatoes, or Whipped Feta Dip with Roasted Vegetables.
How to make Corn Casserole:
Combine: Mix together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, mix melted butter, oil, eggs, corn kernels, creamed corn, and sour cream. Gently fold dry ingredients into the wet ingredients, mixing just until combined. Stir in any mix-ins, if desired. The best part about my recipe is we’re making Corn Casserole from scratch (rather than using a packaged cornbread mix like many people do). It’s just as easy and inexpensive, but tastes so much better and is better for you. Bake: Preheat oven to 350°F. Grease an 8inch square baking pan (or similar size casserole dish). Spread batter into prepared baking dish and bake this easy corn casserole recipe for 45-60 minutes, just until no longer overly jiggly in the center.
Storage and Freezing Instructions:
To Store: Keep any leftover corn casserole covered in the fridge. To Freeze: Let the baked corn casserole cool completely then cover well and freeze for up to 3 months. Let thaw overnight in the fridge then let it rest at room temperature for an hour before rewarming at 325°F for 15 minutes, until warm.
More Recipes With Cornmeal:
Jalapeño Cornbread Skillet Cornbread Chess Pie Buttermilk Cornbread Cornbread Dressing
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