Southern Baked Corn Casserole
Here is a recipe that is perfect for summer barbecues. Southern Baked Corn Casserole is a great dish, filled with corn and creamy goodness. If you have leftovers from grilling corn on the cob, just cut them up and use them in this casserole. Add this to your list of recipes for vegetarians and it is sure to be a crowd-pleaser. Serve it as a side at a potluck or dinner party, or as a main dish at any meal. Either way, this dish is great for everyone. Anyone who loves cornbread will enjoy this cream corn casserole. This easy casserole recipe requires simple ingredients that are easy to keep on hand all summer long so that you can whip this up as a side dish. We guarantee that the zesty flavor of this Southern casserole would also be a great addition to your holiday table. Try this recipe for Southern Baked Corn Casserole today!
You can use plain corn kernels and add 2 tablespoons chopped green or red bell pepper, or chopped pimento. If you like it spicy, add up to 2 tablespoons finely chopped jalapeno.
Find more recipes like this one in our collection of 10 Baked Corn Casserole Recipes.
Cooking Time30 min
- 1 1/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup (one 8.2-ounce can) creamed corn
- 1 cup Mexican-style corn kernels (frozen or canned, well drained)
- 2 green onions
- 1 cup sour cream or plain yogurt
- 1 stick butter, melted
- 1 egg
Preheat the oven to 400 degrees F. Spray an 8 x 8 inch baking dish with cooking spray.
Mix the flour, cornmeal, sugar, baking powder, cumin, and salt together in a large bowl. Mix all remaining ingredients in another bowl until well combined, then stir the two mixtures together just until no dry particles remain.
Spoon the batter evenly into prepared baking dish and bake for 45 minutes, or until the center tests dry when a toothpick is inserted. Let cool about 10 minutes before serving.