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Photo of Corn Casserole in a bowl.
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5 from 1 vote

Corn Casserole

This Corn Casserole is made completely from scratch and is epically delicious. This cornbread casserole is made from my popular, moist cornbread recipe and is a side dish you don’t want to pass up.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Author: Lisa Longley

Ingredients

  • 1 cup all purpose flour
  • 3/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 8 tablespoons unsalted butter melted and cooled
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 8.5 ounces whole kernel corn drained
  • 8.5 ounces cream style corn
  • 1/2 cup buttermilk

Instructions

  • Preheat your oven to 350 degrees.  Spray a 9 by 13 inch baking dish with cooking spray and set aside.
  • In a large bowl, whisk together the all purpose flour, cornmeal, baking powder, baking soda, and table salt. Set aside.
    1 cup all purpose flour, 3/4 cup cornmeal, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon table salt
  • In a large bowl beat together the cooled butter, sugar, and eggs. Beat in the sour cream, both cans of corn (making sure the whole kernels are drained), and buttermilk.
    8 tablespoons unsalted butter, 2 eggs, 1 cup sour cream, 8.5 ounces whole kernel corn, 8.5 ounces cream style corn, 1/2 cup buttermilk, 1/2 cup sugar
  • Whisk in the dry ingredients, mixing until just combined.
  • Pour the mixture into the prepared baking dish and bake uncovered for one hour or until the sides turn golden brown and the middle has set.  Serve warm.

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