Description
A delicious creamy corn casserole made with whole kernel corn, cream-style corn, and a blend of rich ingredients.
Ingredients
Scale
- 2 (15 oz) cans whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted (for base)
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract (for base)
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup (1/2 stick) unsalted butter, melted (for glaze)
- 1/4 cup high-quality honey
- 1 tbsp light brown sugar, packed
- 1/2 tsp vanilla extract (for glaze)
- Fresh chopped chives or parsley (optional garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the whole kernel corn, cream-style corn, cream cheese, melted unsalted butter, sour cream, whole milk, granulated sugar, all-purpose flour, baking powder, and vanilla extract. Mix until well combined.
- Add in the fine sea salt and freshly ground black pepper, and stir until incorporated.
- Pour the mixture into a greased baking dish.
- In a separate bowl, mix together the melted unsalted butter for glaze, honey, light brown sugar, and vanilla extract for glaze. Drizzle this mixture over the corn mixture in the baking dish.
- Bake in the preheated oven for 45-50 minutes until the top is golden and set.
- Garnish with fresh chopped chives or parsley before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator prior to baking.
- Feel free to experiment with different types of cheese for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg