Classic Southern Creamed Corn Casserole
This comforting Classic Southern Creamed Corn Casserole features a rich blend of sweet corn, heavy cream, and sour cream, baked until golden brown with a cheesy topping. It's a perfect hearty side dish for any gathering.
Equipment
- 9x13 inch casserole dish
- Large Bowl
- Small bowl
- Whisk
Ingredients
Wet Ingredients
- 3 cups Whole Kernel Corn (fresh or frozen, thawed)
- 1 (15-ounce) can Creamed Corn (canned)
- 1/2 cup Heavy Cream
- 1/4 cup Milk (whole or 2%)
- 1/4 cup Melted Butter
- 1/2 cup Sour Cream (softened)
Dry Ingredients
- 1/2 cup Cornmeal (fine or medium ground)
- 2 tablespoons All-Purpose Flour
- 1 teaspoon Sugar (granulated)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- a pinch Cayenne Pepper (optional)
Toppings & Garnish
- 1 cup Shredded Cheddar Cheese (sharp or mild)
- 2 tablespoons Chopped Fresh Chives
Instructions
Prep Your Ingredients
- Thaw frozen corn, preheat oven to 350°F (175°C), and grease a 9x13 inch casserole dish.
Mix Wet Ingredients
- In a large bowl, combine and whisk together the whole kernel corn, creamed corn, heavy cream, milk, melted butter, and softened sour cream until well combined.
Combine Dry Ingredients
- In a separate small bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, salt, black pepper, and optional cayenne pepper.
Combine Wet and Dry
- Gently whisk the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix.
Pour and Bake (Initial)
- Pour the mixture into the prepared casserole dish and bake for 30 minutes.
Add Cheese and Finish Baking
- Remove the casserole, sprinkle with shredded cheddar cheese, and bake for an additional 15-20 minutes until golden brown and bubbly.
Rest and Serve
- Let the casserole rest for a few minutes before serving, then garnish with chopped fresh chives if desired.
Notes
For an extra crispy topping, you can add a sprinkle of crushed crackers or breadcrumbs along with the cheese before the final bake.