This deliciously easy corn casserole made with fresh corn kernels, butter, heavy cream and eggs is the perfect side dish.
No need to use Jiffy corn mix or cans of creamed corn in this Corn Casserole. Instead this recipe uses either defrosted frozen corn kernels or pre-cooked corn on the cob. It's a tasty way to utilized those leftovers!
Summer and corn on the cob go hand in hand; especially here in NJ where the crops are plentiful. You can get so many special deals on corn on the cob whether at a local farmers market or in the grocery store.
This corn casserole is easy to assemble and makes a delicious side dish all year long.
Suggested Equipment
- Corn Stripper
- Small and Medium Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- 1-Quart Oven Safe Baking Dish (9-inch)
Ingredients Needed
To make this corn casserole you're going to need the following ingredients:
Corn Kernels: You'll want to use corn kernels; not cans of creamed corn in this recipe. Here are some options:
- pre-cooked corn on the cob; then remove the kernels from the cob
- frozen corn kernels that have beed defrosted and drained
- canned corn kernels that have been drained and rinsed
Melted Butter: I use salted butter, but you can use unsalted.
All Purpose Flour
Granulated Sugar
Baking Powder
Salt
Chives: Fresh chopped or dried chives add a nice flavor to this recipe
Eggs
Heavy Cream
Cooking Spray
How do you make Corn Casserole?
Preheat the oven to 350 degrees F and spray the cooking spray on the baking dish.
Combine the flour, sugar, baking powder, salt and chives in the medium mixing bowl. In a small bowl, whisk together the eggs, heavy cream and melted butter.
Add the liquid ingredients to the dry ingredients along with the corn kernels; then mix until combined and pour into the baking dish.
Place the dish in the oven and cook 35-40 minutes or until the top bounces back when touched and the casserole is firm.
Serving Suggestions
This corn casserole makes a delicious vegetable side dish and would go perfectly with Horseradish, Garlic and Rosemary Roast Beef, Chimichurri Whole Roasted Chicken, or Parmesan Crusted Pork Chops.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
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- Corn & Cheddar Mashed Potato Fritters
- Garlic and Herb Creamed Corn
- Grilled Corn with Cajun Lime Crema
- Savory Bacon Corn Risotto
- Basil Corn Chowder
- Italian Style Grilled Street Corn
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Corn Casserole
Equipment
Ingredients
- 4 cups corn kernels
- 3 tablespoons all purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon chives (freshly chopped or dried)
- 2 large eggs
- ½ cup heavy cream
- 4 tablespoons melted butter
- cooking spray
Instructions
- Preheat the oven to 350 degrees F and spray the cooking spray on the baking dish.
- Combine the flour, sugar, baking powder, salt and chives in the medium mixing bowl.
- In a small bowl, whisk together the eggs, heavy cream and melted butter.
- Add the liquid ingredients to the dry ingredients along with the corn kernels; then mix until combined and pour into the baking dish.
- Place the dish in the oven and cook 35-40 minutes or until the top bounces back when touched and the casserole is firm.
Notes
Nutrition
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