Creamed Corn Casserole

  • Serves

    serves 8


Creamed corn lends a dessert-like lusciousness to this baked brunch dish from home cook Christina Rafols of Tonganoxie, Kansas. This recipe first appeared in our August/September 2013 Heartland issue with the story No Place Like Home.


  • 11 tbsp. unsalted butter, plus more for greasing
  • 23 cup flour, plus more for dusting
  • 12 cup yellow cornmeal
  • 13 cup sugar
  • 1 tbsp. baking powder
  • 14 tsp. kosher salt
  • 2 eggs, lightly beaten
  • 1 (15-oz.) can corn kernels, drained, 1/4 cup liquid reserved
  • 1 (15-oz.) can cream-style corn


Step 1

Heat oven to 350°. Grease and flour a 7" x 11" baking dish; set aside. Whisk flour, cornmeal, sugar, baking powder, and salt in a bowl. Melt 8 tbsp. butter in a 1-qt. saucepan and transfer to bowl with eggs, corn kernels and reserved liquid, and cream-style corn; stir until combined. Whisk in dry ingredients and pour into prepared dish. Dot with remaining butter; bake until golden and a toothpick inserted in the middle comes out clean, about 35 minutes.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.