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Ingredients
Scale
- 2/3 cup all purpose flour
- 1/2 cup fine yellow cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 14 ounce can cream corn
- 1 1/3 cups fresh corn kernels (from about 2 ears)
- 2 large eggs beaten
- 1/2 cup unsalted butter melted
- 1 cup sour cream
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1 cup shredded cheddar (about 4 ounces)
- 4 strips cooked bacon crumbled
- 2 tablespoons thinly sliced chives
- honey
Instructions
- Preheat the oven to 325˚F.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the remaining casserole ingredients and whisk until fully combined, being careful not to over-whisk.
- Fold in the cheese, cooked bacon, and chives, reserving some for topping if desired.
- Pour the mixture into a 9"x 9" or 3-quart baking dish. If desired, sprinkle the reserved mix-ins on top.
- Bake for 50 minutes to 1 hour, or until the top is browned and the casserole is set, with the center slightly jiggly. It will firm up as it cools.
- Allow the casserole to cool for 10 minutes before serving.
- Drizzle honey over each serving before enjoying.
Notes
Feel free to customize by adding your favorite herbs or vegetables.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 298
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg