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Ingredients
Scale
- 2 large eggs
- 1 (14.75-ounce) can creamed corn
- 1 (15-ounce) can whole corn (do not drain)
- 8 tablespoons unsalted butter, melted (but not hot)
- 1 cup sour cream (at room temperature)
- 2 tablespoons olive oil (or vegetable oil)
- 2/3 cup all-purpose flour
- 2/3 cup cornmeal
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cooked bacon, diced
- 2 tablespoons green onions or chives, diced
- Finely grated Parmesan cheese for topping
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, whisk the eggs until smooth.
- Stir in creamed corn, whole corn, melted butter, sour cream, and olive oil until combined.
- In a separate bowl, mix flour, cornmeal, sugar, salt, and baking powder.
- Gently add dry ingredients to the wet mixture until just combined.
- Pour the mixture into the prepared pan and spread evenly.
- Bake for 50–55 minutes until golden brown and slightly jiggly.
- Let cool slightly and top with Parmesan, bacon, and chives.
Notes
Ensure melted butter is not hot to avoid cooking the eggs.
Allowing the casserole to cool helps in cutting and serving.
Try using Greek yogurt instead of sour cream for a tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 80