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Creamed Corn Casserole


Recipe source: Saveur No 158 - Aug/Sep 2013

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  • 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


Servings 8


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.

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