A delightful and comforting dish that is creamy, cheesy, and bursting with sweetness. This casserole is loved for its rich texture and ease of preparation, making it an excellent side dish for holidays, potlucks, or casual dinners.
Ingredients
Scale:
1 cup cornmeal
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 (15-ounce) can of sweet corn, drained
1 (15-ounce) can of cream-style corn
1 cup sour cream
8 ounces cream cheese, softened
½ cup unsalted butter, melted
2 large eggs
1 cup shredded cheddar cheese (optional)
Chopped green onions or parsley for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cornmeal, sugar, baking powder, and salt. Whisk until well mixed.
Add the drained sweet corn and cream-style corn to the dry mixture. Stir until evenly coated.
In another bowl, blend the softened cream cheese and melted butter until smooth.
Mix in the sour cream and then add the eggs, beating until fully combined.
Pour the wet mixture into the dry mixture and stir until just combined.
Grease a 9x13-inch baking dish and pour the corn mixture into it.
If using, sprinkle the shredded cheddar cheese on top of the casserole.
Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let it cool for a few minutes before serving, and sprinkle with chopped green onions or parsley for garnish.
