Description
A delicious and easy corn casserole recipe, perfect as a side dish for any meal.
Ingredients
Scale
- 2/3 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 14 ounces canned creamed corn
- 14 ounces canned corn (drained)
- 4 ounces canned diced green chilies (drained)
- 1/2 cup buttermilk
- 1/2 cup plain Greek yogurt
- 1/2 cup plus 3 tablespoons melted butter
- 2 large eggs
- 2 cups crushed cornflakes
Instructions
- Preheat oven to 350 degrees F. Grease 8×8-inch baking dish with cooking spray.
- Combine dry ingredients in a large bowl including flour, cornmeal, sugar, baking powder, paprika, garlic powder, onion powder, cayenne, salt, and oregano.
- Add creamed corn, canned corn, and green chilies, stirring until combined.
- Whisk together buttermilk, yogurt, 1/2 cup melted butter, and eggs until well combined. Add wet ingredients with corn mixture, stirring until combined. Pour batter into prepared baking dish.
- Combine crushed cornflakes with 3 tablespoons melted butter, tossing until cornflakes are well coated. Sprinkle cereal on corn casserole in an even layer.
- Bake casserole for 45-50 minutes or until deeply golden brown. The center should still be a little jiggly but the edges should be set.
- Remove casserole from oven and serve warm or at room temperature.
Notes
- This casserole can be made ahead of time and stored in the refrigerator until ready to bake.
- Serve as a side dish for holidays or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 270
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg