Creamed Corn Casserole

Recipe source: Saveur No 158 - Aug/Sep 2013

Creamed Corn Casserole
Creamed Corn Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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.

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