Creamed Corn Casserole

Name: Creamed Corn Casserole
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 11 tbsp. unsalted butter, plus more for greasing; 2 ⁄ 3 cup flour, plus more for dusting; 1 ⁄ 2 cup yellow cornmeal; 1 ⁄ 3 cup sugar; 1 tbsp. baking powder; 1 ⁄ 4 tsp. kosher salt; 2 eggs, lightly beaten; 1 (15-oz.) can corn kernels, drained, 1/4 cup liquid reserved; 1 (15-oz.) can cream-style corn

Serves
serves 8

JAMES ROPER

Creamed corn lends a dessert-like lusciousness to this baked brunch dish from home cook Christina Rafols of Tonganoxie, Kansas. This recipe first appeared in our August/September 2013 Heartland issue with the story No Place Like Home.

Ingredients

11 tbsp. unsalted butter, plus more for greasing
²⁄₃ cup flour, plus more for dusting
¹⁄₂ cup yellow cornmeal
¹⁄₃ cup sugar
1 tbsp. baking powder
¹⁄₄ tsp. kosher salt
2 eggs, lightly beaten
1 (15-oz.) can corn kernels, drained, 1/4 cup liquid reserved
1 (15-oz.) can cream-style corn

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Instructions

Step 1

Heat oven to 350°. Grease and flour a 7" x 11" baking dish; set aside. Whisk flour, cornmeal, sugar, baking powder, and salt in a bowl. Melt 8 tbsp. butter in a 1-qt. saucepan and transfer to bowl with eggs, corn kernels and reserved liquid, and cream-style corn; stir until combined. Whisk in dry ingredients and pour into prepared dish. Dot with remaining butter; bake until golden and a toothpick inserted in the middle comes out clean, about 35 minutes.