Corn Casserole

By lorik

Ingredients

• Baked Corn Pudding Casserole Variation from The Kitchn:
• 1 15 1/4 ounce can whole kernel corn, drained
• 1 14 3/4 ounce can cream style corn
• 1 8 ounce package corn muffin mix
• 1 cup sour cream
• 1 stick butter, melted
• 1 to 1/2 cups shredded cheddar
• Unsalted butter, for greasing the baking dish
• 3 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 6 large eggs
• 2 cups half-and-half
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 1 cup shredded sharp cheddar cheese
• 5 cups corn kernels, thawed if frozen (about 20 ounces)
• 2 medium scallions (green parts only), thinly sliced

Preparation

Step 1

Preheat oven to 350 degrees.

In a large bowl, stir together corn, muffin mix, sour cream and melted butter. Pour into greased casserole and bake for 45 minutes or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5 to 10 minutes to melt the cheese. Let stand 5 minutes.

Variation:
Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9x13-inch baking dish with butter.

Whisk the flour, cornmeal, baking powder, salt, garlic powder, and cayenne pepper together in a small bowl.

Beat the eggs in a large bowl, then whisk in the half-and-half, butter, and cheese. Add the flour mixture and stir until completely combined and smooth. Add the corn and fold to combine. Transfer the batter to the prepared baking dish and smooth into an even layer.

Bake until lightly browned around the edges, the pudding is set, and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 5 minutes before topping with the scallions, slicing, and serving warm.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Per serving, based on 10 servings. (% daily value)
Calories 329 Fat 22.3 g (34.4%) Saturated 12.5 g (62.6%) Trans 0.5 g Carbs 21.8 g (7.3%) Fiber 1.8 g (7%) Sugars 4.3 g Protein 10.6 g (21.2%) Cholesterol 165.5 mg (55.2%) Sodium 388.7 mg (16.2%)