I’m pretty sure any blog is incomplete without the obligatory corn casserole recipe around this time of year. Sometimes, if I’m feeling fancy I call it a corn souffle. Because, you know, casseroles get a bad rap a lot of times (they really deserve more, if you ask me). And maybe sometimes I call it spoon bread. Just because. Who knows?! Regardless of whatever I decide to call it at the moment, I have to admit that I find myself drooling a little bit every time I see corn casserole/souffle/spoon bread. SO, SO GOOD! Most recipes use a corn muffin mix as a base, which is scrumptious. BUT this one is just as amazing and made completely from scratch! YAY!
I haven’t made this recipe more than like one other time in our marriage because I was SURE that Travis wasn’t a fan. It’s funny how notions like that get stuck in our heads because as it turns out he really does like it. He even asked why I haven’t made it more. At that point I wasn’t sure if I should cry a tear for all the missed corn casserole opportunities or jump for joy for the many corn casseroles in our future. I just played it cool in reality. Didn’t want to seem like a total food dork, even if I am one.
The real test was on our 1-year-old son, who has decided corn is on the “do not eat” list. He literally finds every piece of food he doesn’t like (a.k.a. almost every vegetable) and promptly drops them on the floor. I like to tell myself he’s a future scientist and is testing the laws of gravity, but I think I have to accept that he just likes dropping food he thinks is disgusting on the ground. We ate this casserole 3 times during different meals. The 1st two times the corn casserole ended up on the floor. BUT, 3rd time is a charm because….SUCCESS! My child actually ate corn! Without any sort of manipulation or begging on my part. Major win.
So I’ve learned a few lessons here. First, make sure to ask your husband/significant other/whoever you cook for if they like or dislike something before assuming one way or another. Next, persistence is key with a 1-year-old. Finally, I’ve learned that my love of corn casseroles is for reals and I will be making many more variations in my near future.
Side note…We ate a random helping of sides with this including orange pomegranate coleslaw and my recently posted Thanksgiving dinner rolls. Sometimes side dishes are where it’s at! I just realized my “side note” talked about sides. HA! I crack myself up sometimes.
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 15.25 ounce can sweet corn, drained
- 14.75 ounce can cream style golden corn
- 1 cup sour cream (plus extra for garnish)
- 2 eggs
- 1/2 cup melted butter (1 stick)
- 3 tablespoons sugar
- Preheat oven to 350 degrees Fahrenheit.
- Combine dry ingredients in a medium-sized bowl (flour, cornmeal, baking powder, and salt).
- Mix together wet ingredients in a small bowl (corn, cream style corn, sour cream, eggs, butter, and sugar).
- Add wet ingredients to dry ingredients and stir until combined.
- Pour mixture into an 8x8" greased baking pan. Bake for 45 minutes, or until the center is set and the top just starts to lightly brown.
- Serve warm with sour cream on top.