A vegetarian creamed corn casserole at last! fantastic for the holidays.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 casserole |
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
- ½ cup butter, melted
- 2 eggs, beaten
- ⅔ cup all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
- Combine whole corn, creamed corn, sour cream, melted butter, and eggs in a medium bowl.
- Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Stir cornbread mixture into the corn mixture. Spoon into the prepared dish.
- Bake in the preheated oven until the top is golden brown, about 45 minutes.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 617 mg |
| Sugars | 8 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this simple and easy recipe! I make it mostly at Thanksgiving, but living in the Midwest it’s a nice comfort food in January as well!!!
I made the recipe as written but subbing gluten-free all-purpose flour. Overall, it is corn casserole, the downside is that is was very bland. It needs more salt than 1/4 tsp plus cheese like many corn casseroles have would help and it would still be vegetarian.