Midwestern Corn Casserole

Ingredients

Equipment Needed

• •9x13-inch baking dish (glass or ceramic)
• •Large mixing bowl
• •Sturdy spatula or wooden spoon
• •Whisk

Instructions

1. 1

   Prepare baking dish

   Position a rack in the center of your oven and heat to 350°F. Butter a 9x13-inch baking dish generously, getting into the corners where casseroles like to stick. Glass or ceramic both work, though ceramic holds heat better for that final browning.

2. 2

   Combine wet ingredients

   In a large mixing bowl, stir together the drained whole kernel corn, cream-style corn, sour cream, melted butter, and beaten eggs. The mixture will look thick and slightly lumpy from the corn. That's exactly right. The sour cream adds tang and tenderness that balances the sweetness.

   Let your melted butter cool for five minutes before adding it to the eggs. Hot butter will scramble them.
3. 3

   Mix dry ingredients

   In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper until uniformly combined. This takes thirty seconds but ensures no pockets of baking powder mar your finished casserole with bitter spots.

4. 4

   Combine wet and dry

   Add the dry ingredients to the wet mixture and fold together with a sturdy spatula. Mix only until the flour disappears. The batter should be thick and slightly pourable, studded with corn kernels throughout. Resist the urge to beat it smooth. Overmixed batter makes tough casserole.

5. 5

   Transfer to baking dish

   Pour the batter into your prepared dish and spread it evenly with your spatula. The surface doesn't need to be perfectly smooth. Rustic is honest. Cut the cold butter into small pieces and dot them across the top. These will melt and create golden pockets as it bakes.

6. 6

   Bake until golden

   Bake for 50 to 55 minutes, until the top is deeply golden and the edges pull slightly away from the pan. The center should be set but still have a gentle wobble when you tap the pan. Insert a toothpick near the center. It should come out with moist crumbs attached, not wet batter.

   If the top browns too quickly, tent loosely with foil for the final fifteen minutes.
7. 7

   Rest before serving

   Let the casserole rest for ten to fifteen minutes before serving. This allows the custardy center to set fully while remaining tender. The texture should be somewhere between cornbread and spoon bread, soft enough to eat with a fork but sturdy enough to hold its shape on the plate.

Chef Tips

• •Full-fat sour cream is essential. Reduced-fat versions contain stabilizers that affect both texture and browning. Your casserole will be pale and gummy. Don't economize here.
• •For a Southwestern variation, fold in a small can of drained, diced green chiles and a cup of shredded pepper jack cheese. The heat plays beautifully against the sweet corn.
• •This casserole reheats beautifully. Cover with foil and warm at 325°F for 20 to 25 minutes. Add a few pats of butter on top before reheating to restore the golden sheen.
• •Fresh corn in summer is a worthy upgrade. Cut kernels from four ears and simmer half of them with a little cream and butter to make your own cream-style corn. The flavor is remarkable.

Advance Preparation

• •The casserole can be assembled up to 24 hours ahead, covered tightly, and refrigerated. Add 10 to 15 minutes to the baking time since it's going into the oven cold.
• •Baked casserole keeps refrigerated for 4 days. Individual portions reheat well in the microwave for 90 seconds.
• •This casserole does not freeze well. The sour cream breaks down and the texture becomes grainy upon thawing.

Frequently Asked Questions

Nutrition Information

1 serving (about 128g)