Cheesy corn goodness that would go well with any kind of barbecue, but the best part is that leftovers with eggs make for a brilliant breakfast. This was sent to my inbox by the New York Times…most likely as a Thanksgiving recipe, but I whipped it up on a random Monday night – enjoy!

Corn Casserole

6 T. butter

2 lbs. fresh or frozen corn kernels – I used 4 cans (341 mL/12 oz), drained

1/2 c. chopped green onion (or scallions) AND 1 fresh rosemary sprig

1 t. kosher salt AND freshly ground black pepper

1/2 c. EACH flour AND coarse yellow cornmeal (I used Bob’s Red Mill, medium)

2 t. baking powder AND 1 t. kosher salt

1 c. sour cream AND 2 eggs

1 1/2 c. grated old cheddar (or Parmesan)

Preheat the oven to 350 and drop 4 tablespoons of the butter into a 9 x 13 baking dish or a casserole of a similar size. Pop your chosen dish into the oven until the butter melts, then take the pan out and carefully swirl the melted butter across the bottom so that it’s evenly distributed. Set the casserole aside, it’s totally fine if it cools off completely.

In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat and add in the corn, green onion, rosemary, salt and a good grinding of pepper. Cook, stirring regularly until the corn gives off some liquid and softens a bit – this should take about 5 minutes. Remove the skillet from the heat and discard the rosemary sprig.

Stir in the flour, cornmeal, baking powder and second teaspoon of salt, then in a small separate bowl whisk together the sour cream and eggs. Add this also to the corn mix, along with half of the grated cheese and stir well to combine. Scrape all into your prepared casserole and sprinkle with the remaining cheese. Bake for about 30 minutes until golden on top and bubbling throughout. Serve straight away!

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