Corn Casserole from Scratch without Muffin Mix

Drain the corn carefully

Thawed kernels can carry quite a bit of water. Drain them in a strainer and blot the surface before measuring them into the batter. Extra water changes how long the center takes to set and can make the bottom wetter than the top.

Use plain corn rather than a seasoned frozen blend. Cream-style canned corn contains added liquid and sometimes starch, so replacing the kernels with it would change this recipe's balance. Check the package for thawing instructions.

Keep the two bowls separate at first

Whisk the dry ingredients together so the baking powder and salt are distributed through the cornmeal. In the second bowl, combine the dairy and eggs before adding flour. Melted butter should be cool enough that it does not scramble the eggs.

Use the center as your guide

A shallow 8-inch-square dish gives the batter room to cook evenly. A smaller, deeper dish can require a different baking time. Begin checking toward the early end of the range, especially if your dish is dark metal.

A golden surface alone does not show whether the egg mixture is cooked. The center should be set and reach 165°F on a food thermometer. Put the probe into the middle without touching the hot dish. A brief rest helps portions hold together.

Plan for softer leftovers

This casserole remains moist even when fully baked. If you want a crisp, dry cornbread texture, use a recipe designed for that result instead of trying to bake this one until all moisture disappears.

Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F, and store at 40°F or colder. Use within 3 days. Reheat portions to 165°F, adding no extra milk unless you intentionally want a looser texture. Ingredient brands and ovens vary, and this draft has not yet been kitchen-tested.

OUBELLA KITCHEN

Corn Casserole from Scratch without Muffin Mix

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TimeAbout 1 hr 10 min

Servings6

CategoryDinner

Ingredients

1×2×3×

Amounts scale; cooking times do not.

• 2 cups frozen corn kernels (about 300 g), thawed and drained
• ½ cup yellow cornmeal (75 g)
• ½ cup all-purpose flour (60 g)
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp fine salt
• ¼ tsp black pepper
• 2 large eggs
• ¾ cup whole milk (180 ml)
• ½ cup sour cream (120 g)
• 4 tbsp unsalted butter (56 g), melted and cooled, plus a little for the dish

Instructions

1. Heat the oven to 350°F (175°C). Butter an 8-inch-square baking dish. Thaw the corn according to its package, drain, and pat away surface moisture.
2. Whisk cornmeal, flour, sugar, baking powder, salt, and pepper in a bowl. In a separate large bowl, whisk eggs, milk, sour cream, and cooled melted butter until combined.
3. Stir the dry mixture into the wet just until moistened, then fold in the drained corn. Spread in the dish. Do not leave the mixed batter standing while the oven heats.
4. Bake on the middle rack for about 40–50 minutes, until lightly golden and set through the center. Check that the center reaches 165°F (74°C); continue baking if needed, loosely covering the top if it browns early. Rest 10 minutes, then spoon or cut into six portions.

Notes

Estimated preparation: 10 minutes; baking: 40–50 minutes; rest: 10 minutes. This recipe has not been kitchen-tested. Contains wheat, milk, and eggs. Texture is a soft corn bake, not a dry cornbread.

Times vary with equipment. Editorial approach.

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