When I was planning the menu for the first Thanksgiving Lane and I would host together in our home, I asked if there are any “must-have” items for holiday meals on his side. Most families have these items. Maybe it isn’t Thanksgiving without someone’s pecan pie, or it isn’t Easter without someone else’s scalloped potatoes, or it isn’t Christmas without the Swiss Colony beef log (thank you, Eric Cartman). For Lane, and especially for O, it isn’t Thanksgiving without corn casserole. Or Christmas, apparently. So it stands to reason that with Easter coming up (which we do not celebrate but have friends and family who do), I should plan on making some corn casserole. An entire meme has been inspired in this house by corn casserole (upon O having loudly declared “Oh, corn casserole, thank you, I love that!”), it’s that good.
I like to make the cornbread mix for this instead of using Jiffy corn bread mix, mainly because I always have plenty of cornmeal on hand but rarely think to grab a box of corn bread mix. Jiffy mix does have lard in it and I don’t care for that, but we are going to dump a melted stick of butter into this casserole so the lard may or may not be of importance to you. The first five ingredients below can be replaced with one box of Jiffy corn bread mix if you so desire. Canned creamed corn was another point of contention for me seeing as how I have yet to find a can of the stuff that actually lists cream as an ingredient. Ultimately I conceded because I love Lane and I love O and they were asking for corn casserole and looking at the canned creamed corn ingredients the only real offender is the amount of sodium. Again, we are dumping a melted stick of butter into this, and plenty of cheese, so this seemed like a good time to overlook the high sodium content of canned corn and canned creamed corn (though when it’s in season, I think real corn would be the way to go). This is comfort food, and I’m not going to even pretend it’s healthy, but it is delicious and I think everything has a place at a holiday table where it can be shared with a crowd and enjoyed in moderation.
- 2/3 C. all-purpose flour
- 1/2 C. yellow cornmeal
- 3 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1 (15 1/4 oz.) can whole kernel corn, drained
- 1 (14 3/4 oz.) can cream-style corn
- 1 C. sour cream
- 1/2 C. (1 stick) butter, melted
- 1 1/2 C. shredded cheddar cheese, divided
Heat the oven to 350 degrees.
Lightly butter (or spray with non-stick cooking spray) a glass 9×13 inch baking dish.
In a large bowl, stir together the canned corn, the creamed corn, sour cream, and melted butter.
Fold in 1/2 C. of the shredded cheddar cheese.
Pour the mixture into the prepared baking dish and bake for 40-45 minutes until golden brown.
Top with the remaining cheese and return the baking dish to the oven for another 5 minutes, until cheese has melted.
Makes 8 (very generous for a side dish) servings.