Open Umay
United States
Corn casserole (soft baked corn pudding)
An American holiday table classic: a casserole halfway between corn pudding and spoonbread, made with creamed corn, sweet corn kernels, and sour cream, golden on top and meltingly tender in the center.
8 servings
Ingredients
fine cornmeal80 g (2.8 oz)base
all-purpose flour T5580 g (2.8 oz)base
granulated sugar50 g (1/4 cup)base
baking powder2 tsppantry
fine salt1/2 tsppantry
canned cream-style corn420 g (14.8 oz)base
canned whole kernel sweet corn, drained300 g (10.6 oz)base
sour cream 20% fat240 g (8.5 oz)base
unsalted butter, melted115 g (1/2 cup)base
ground black pepper1/4 tsppantry
Steps
- Preheat the oven to 175 °C (350 °F) and butter a 23 x 23 cm (9 x 9 in) square baking dish or an approximately 2-liter (2 quarts) baking dish.
- In a bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt: this is the homemade equivalent of boxed American cornbread mix.
- In a large mixing bowl, combine the cream-style corn, drained sweet corn kernels, sour cream, melted butter, and black pepper.
- Add the dry mixture and stir with a spatula, just until no dry pockets remain. Do not overmix: the batter should stay thick and slightly lumpy.
- Pour into the dish and smooth the top. Bake for 45 to 55 minutes at 175 °C (350 °F), until the top and edges are deep golden and the center is set, with a slight jiggle when you shake the dish. A tester inserted halfway to the center should come out moist but without raw batter.
- Let rest for 10 minutes: the casserole finishes setting and is served with a large spoon.
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