Corn Casserole
Sides
Ingredients
DRY INGREDIENTS
2/3 cup (100g) flour* (all purpose/plain)
1/2 cup (80g) yellow cornmeal* (Note 2)
1/4 cup (55g) white sugar*
1 tbsp baking powder*
1/4 tsp salt*
Pinch of cayenne pepper
WET INGREDIENTS
420 g / 14 oz creamed corn (Note 3 for sub)
420 g / 14 oz canned corn kernels - do not drain!!
2 eggs , beaten
1 stick / 115 g unsalted butter , melted
1 cup (230g) sour cream
2 tbsp vegetable oil
Directions
Preheat oven to 325F/165C.
Whisk Dry ingredients in a bowl.
Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
Serve warm or even at room temperature.
Nutrition
Saturated Fat 11g
Cholesterol 69mg
Sodium 271mg
Potassium 300mg
Carbohydrates 29g
Fiber 1g
Protein 4g
Calcium 87mg
Iron 1.2mg