Cornbread is a classic American side dish, perfect for serving with chicken or turkey, but this creamed corn casserole is a little bit different. The recipe that follows still boasts all the corn flavor of cornbread. Instead of the crumbly texture typical of the side dish, however, this casserole is both creamier (thanks to two cans of creamed corn) and more toothsome (thanks to the presence of whole corn kernels). It's sure to become a household favorite.
This casserole is best served as a spoon bread rather than sliced. It serves as a foil for rich gravies, so consider serving it on the Thanksgiving table – or even with a Sunday roast chicken – so all of that gravy goes to good use. Garnish it with fresh herbs, or enjoy it simply as is!
Old-fashioned creamed corn casserole
6
5 minutes
1 hour 15 minutes
1 hour 20 minutes
1/4 cup all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup butter, melted
2 large eggs
2 (15-ounce) cans creamed corn
1 (15-ounce) can sweet corn, drained
Heat oven to 350 F.
Whisk the flour and sugar together in a bowl.
Add the salt, paprika and pepper.
Form a well in the dry ingredients.
Pour the butter into the well, and whisk to combine.
Add the eggs one by one, whisking well after each addition, until fully combined.
Fold in the creamed corn and the sweet corn.
Pour the mixture into a greased 8-inch baking dish.
Bake for 1 hour 15 minutes, until it's bubbly and browned on top and set in the middle.
