American
Fresh Corn Casserole
Fresh corn kernels, a quick corn purée, sour cream, cheddar, and fine cornmeal bake into a moist, sliceable casserole with a golden top and distinct bursts of corn.
8 servings · 20 minutes prep · 45 minutes cook
Ingredients
Corn Base
- 4 1/2 cups fresh corn kernels, from about 8 to 9 medium ears, divided
- 1/2 cup whole milk, divided
- 1 cup sour cream
- 3 large eggs
- 5 tablespoons unsalted butter, melted
Dry Ingredients and Cheese
- 3/4 cup fine yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces sharp cheddar, grated, for a vegetarian preparation, choose sharp cheddar labeled as made with microbial or vegetarian rennet
- 2 tablespoons thinly sliced chives
Directions
Make the Corn Base
- Heat the oven to 350°F (175°C). Butter a 2-quart baking dish. Cut the kernels from the corn; blend half with 1/4 cup of the milk until coarse and creamy, not completely smooth.
- Whisk the corn purée with the sour cream, eggs, and melted butter. Fold in the remaining kernels.
Mix and Rest
- Whisk the cornmeal, flour, baking powder, salt, and pepper separately. Fold them into the wet mixture, followed by the cheddar and chives.
- Rest for 10 minutes. If the batter no longer pours slowly from a spatula, fold in the reserved 1/4 cup milk.
Bake and Settle
- Spread the batter in the dish and bake for 40 to 45 minutes, until golden at the edges, steady rather than rippling in the center, and at least 165°F (74°C). Rest for 10 minutes before scooping. Refrigerate leftovers within 2 hours in a shallow covered container for up to 4 days. Reheat covered to 165°F (74°C).
Verify Vegetarian Cheese
- For the Vegetarian tag, use cheddar made with microbial or vegetarian rennet and verify the package label; animal-rennet cheese does not meet this variation.
