Creamed Corn Casserole

By mirelsonp

Recipe source: Saveur No 158 - Aug/Sep 2013

Ingredients

• 11 tbsp. unsalted butter, plus more for greasing
• 2/3 cup flour, plus more for dusting
• 1/2 cup yellow cornmeal
• 1/3 cup sugar
• 1 tbsp. baking powder
• 1/4 tsp. kosher salt
• 2 eggs, lightly beaten
• 1 (15-oz.) can corn kernels, drained, 1/4 cup liquid reserved
• 1 (15-oz.) can cream-style corn

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350°. Grease and flour a 7" x 11" baking dish; set aside. Whisk flour, cornmeal, sugar, baking powder, and salt in a bowl. Melt 8 tbsp. butter in a 1-qt. saucepan and transfer to bowl with eggs, corn kernels and reserved liquid, and cream-style corn; stir until combined. Whisk in dry ingredients and pour into prepared dish. Dot with remaining butter; bake until golden and a toothpick inserted in the middle comes out clean, about 35 minutes.