Sides
Corn Casserole
Description
This creamy Corn Casserole from scratch is made in a jiffy…without Jiffy!
Ingredients
- ¾ cup unsalted butter (1 1/2 sticks )
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme
- 3 large eggs
- 2 tablespoons honey
- 2 cans whole kernel corn drained (15 ounces)
- 2 can creamed corn (15 ounces)
- 2 cups full-fat plain Greek yogurt
- 4 ounces sharp cheddar cheese shredded (about 1 cup), divided
- 3 tablespoons chopped chives optional
Directions
- In a medium, microwave-safe bowl in the microwave or in small saucepan on the stove, melt the butter. Set aside to cool to room temperature. Place a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and thyme.
- In a large bowl, whisk together the eggs, honey, drained whole kernel corn, creamed corn, Greek yogurt, and melted, cooled butter. Stir in 3/4 cup of the shredded cheese and the chives.
- Add the dry ingredients to the wet ingredients and with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
- Pour batter into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ¼ cup cheese evenly over the top .
- Bake the corn casserole for 50 minutes. Increase the oven temperature to 400 degrees F and continue baking until the cheese is a gorgeous golden brown, about 5 to 8 minutes more. Let rest 10 minutes prior to serving.
