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A few weeks ago I was making Jalapeno Popper Chicken for dinner but I was at a total loss of what to serve with it. I knew we would have a side salad but I felt like I still wanted something else. Suddenly corn casserole popped into my head and it seemed like the perfect fit. So I did a little searching but I was a disappointed with what I found. Pretty much every recipe called for a canned corn and Jiffy cornbread. I don't love canned corn and I knew a box of Jiffy would be a difficult find in Suzhou (and probably expensive if I found it!).
At that point I had my heart set on corn casserole, so I continued on the hunt for a from-scratch recipe. I never did find one that was everything I was looking for, but I did find one that looked like a good starting point. I made a few adjustments and cut the recipe in half so we wouldn't have leftovers for a week. I'm really happy with how it turned and happy to have another side dish to add to the rotation.
Corn Casserole, From Scratch
Ingredients
1 egg, lightly beaten
1/4 cup cream cheese, softened
1/2 cup sour cream
1/2 cup milk
1/4 cup butter, melted
1 1/2 cups fresh corn cut of the cob, cobs scraped to release all of the juices, or frozen corn
1/3 cup flour
1/4 cup yellow corn meal
1 1/2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
Directions
In a medium bowl whisk together the sour cream, milk, butter, corn and any corn juices you were able to scrape from the cob. In a separate bowl, whisk together the flour, corn meal, sugar, baking powder, salt and pepper. Add the dry ingredients to the wet ingredients and stir to combine.
Pour into a greased pie pan. Bake for 50-55 minutes or until it is set and the edges are golden brown. It's OK if the center jiggles just a tiny bit.
Allow to cool for 5 minutes then serve.