Corn casserole is a must-have on the dinner table, but let’s skip the Jiffy recipe shall we. A savory and lightly sweetened side dish for the holidays.
ingredient
- 3 cups corn kernels, fresh or canned
- ½ cup water
- 1 ½ teaspoons cornstarch
- ¾ cup yellow cornmeal
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 cup sour cream
- ½ cup unsalted butter
- 1 tablespoon chopped chives, plus more for garnish
Directions
- Set oven rack to the middle position, preheat to 350ºF (177ºC).
- Heat a medium-sized saute pan over medium heat, add corn and saute for 1 minute, longer if needed to cook fresh corn.
- Whisk together water and cornstarch in a small bowl, add to pan and stir frequently to combine.
- Bring to a boil, stirring to thicken water, about 30 to 60 seconds, turn off heat and set aside.
- Whisk together yellow cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add sour cream, melted butter, chives, and cooked corn mixture.
- Pour batter into a lightly greased 8 by 8-inch casserole dish. Use a spatula to evenly spread it out into the pan.
- Bake until the edges are lightly browned and the top is golden in color and set in the center, 45 to 55 minutes.
- Serve warm garnished with more chives if desired.
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