Sweet Creamed Corn Casserole

This casserole is mixed from scratch rather than from a box: cornmeal, flour, a little sugar and baking powder in one bowl, eggs, sour cream and melted butter in the other.

A can of cream-style corn makes it moist, and a can of whole kernels gives it texture. It bakes firm enough to slice into squares while staying soft inside.

Ingredient Notes

Whole-kernel and cream-style corn

One drained 15-ounce can of kernels and one 14.75-ounce can of cream-style corn.

Cornmeal

One cup, with half a cup of flour, forms the tender base.

Sour cream

One cup, whisked with the eggs and melted butter.

How to Make It

1. Oven to 350°F, dish buttered

   Heat the oven to 350°F and butter an 8-inch square baking dish.

2. Dry ingredients whisked

   Whisk the cornmeal, flour, sugar, baking powder and salt.

3. Eggs, sour cream, butter and both corns

   In a second bowl whisk the eggs, sour cream and melted butter, then stir in the whole-kernel corn and cream-style corn.

4. Combined and spread in the dish

   Fold the wet mixture into the dry mixture and spread it in the dish.

5. Baked until set, rested, cut, chives

   Bake 40 to 45 minutes, until browned on top and set in the centre. Rest 10 minutes, cut into squares and finish with chopped chives.

Why This Recipe Works

• Cream-style corn keeps the crumb moist and pudding-like without making it runny.
• Two eggs set the casserole so it can be cut and served in neat squares.
• Sour cream adds tang that balances the sugar and sweet corn.
• A 10-minute rest after baking lets the centre firm up before cutting.

Success Tips

• Drain the whole-kernel corn well; extra liquid can keep the centre from setting.
• Fold the two mixtures together just until no dry streaks remain.
• Check the centre with a knife; it should come out without wet batter.

Storage and Reheating

Serving Ideas

Cut into nine squares and serve warm straight from the dish, with chives scattered over.