Corn Casserole (from scratch)

4.34 from 6 votes

This corn casserole is like a cross between cornbread, creamed corn, and sweet corn kernels. It's a great side dish addition to Thanksgiving.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American, Universal

Keyword: casserole, corn, corn pudding, gluten free, gluten free option, side dish, spoonbread, Thanksgiving, vegetarian

Servings:

Calories: 290kcal

Author: Carissa Serink

Ingredients

½ cup all-purpose flour use your favorite Gluten Free flour blend to make this recipe Gluten Free
½ cup cornmeal
2 Tablespoons granulated sugar
1 teaspoon kosher salt
½ teaspoon baking soda
½ cup unsalted butter
1 cup plain Greek yogurt
2 large eggs
1 ½ cups frozen corn thawed
15 ounce canned creamed corn

US Customary - Metric

Instructions

Grease a 9x9" or 7x11" baking dish or similar sized casserole dish (I used a 2.8L Corningware). Heat oven to 350°F.
Whisk together ½ cup all-purpose flour, ½ cup cornmeal, 2 Tablespoons granulated sugar, 1 teaspoon kosher salt, and ½ teaspoon baking soda in a medium bowl. Set aside.
Place ½ cup unsalted butter in a large microwave save bowl and melt at high power for about 30-35 seconds. Stir in 1 cup plain Greek yogurt and 2 large eggs until combined. Add 1 ½ cups frozen corn and 15 ounce canned creamed corn and mix. Gently fold in the flour mixture until no dry bits remain.
Pour corn batter into the prepared baking dish and spread gently. Bake for 50-60 minutes until the casserole no longer jiggles when gently shaken, and a toothpick comes out clean. Serve warm.

Notes

To make ahead:

After cooking, cool completely to room temperature. Once cool, cover with plastic and/or a tightly fitting lid. Refrigerate for up to 2 days, or freeze for up to a month.

If freezing, thaw completely in the fridge (plan on 24-48 hours to thaw), then warm in a 350°F oven until heated through to 165°F on an instant-read thermometer (about 20-30 minutes).

Nutrition