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Sweet Corn Casserole
A classic corn pudding made from scratch, with a cheesy topping. No cornbread mix needed.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Side Dish
Cuisine:
American
Keyword:
corn casserole
Servings:
6
people
Calories:
503
kcal
Author:
Anna
Ingredients
½
cup
all-purpose flour
½
cup
cornmeal
2
teaspoons
granulated sugar
1
teaspoon
baking powder
½
teaspoon
salt
15
oz
can whole kernel corn
drained and rinsed
15
oz
can creamed corn
1
cup
sour cream
8
tablespoon
butter
melted
1
cup
shredded cheddar cheese
2
large eggs
US Customary
-
Metric
Instructions
Grease 13" x 9" casserole dish or 2 qt baking dish. Set aside.
Preheat oven to 350 degrees F.
In a medium mixing bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Set aside.
In a large mixing bowl, mix whole kernel corn and creamed corn. Add eggs and whisk in.
Add sour cream and mix in.
Add melted butter and mix in.
Add cornmeal mix and stir in well.
Pour the batter into casserole dish.
Bake for 45 to 50 minutes on the center rack of your oven.
Remove from oven, sprinkle with shredded cheese and cover lightly with aluminum foil or a lid.
Let stand for 5 to 10 minutes, to let the cheese melt.
Serve.
Notes
If you are using a store-bought cornbread mix, skip the first 4 ingredients.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Nutrition
Calories:
503
kcal
|
Carbohydrates:
43
g
|
Protein:
13
g
|
Fat:
33
g
|
Saturated Fat:
19
g
|
Cholesterol:
134
mg
|
Sodium:
814
mg
|
Potassium:
391
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1026
IU
|
Vitamin C:
5
mg
|
Calcium:
222
mg
|
Iron:
2
mg