Ingredients
Scale
- 3 cups fresh or frozen corn kernels (thawed if frozen)
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon smoked paprika for a subtle smoky depth
Substitution tip: If you prefer a lighter version, Greek yogurt can replace the sour cream, and you can swap mayonnaise for a lighter mayo or even a bit of olive oil for richness without heaviness. For cheese, Monterey Jack or a mild Colby cheese works beautifully too.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. This step always reminds me of Mama Lou’s slow, deliberate hands—she never rushed, making sure every corner was perfect.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, and eggs until smooth. This creamy base is the heart of the casserole, just like the love Mama Lou stirred into every meal.
- Add the melted butter and sugar, mixing well. The sugar may seem unexpected, but it beautifully enhances the corn’s natural sweetness—Ouma swears by it!
- Stir in the corn kernels and shredded cheddar cheese, folding gently to combine without breaking up the corn.
- In a separate bowl, sift together the cornmeal, flour, baking powder, salt, pepper, and smoked paprika if using. This dry mixture gives the casserole its tender crumb and subtle rise.
- Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix; I remember Mama Lou always said, “Let the batter rest easy,” and her casseroles turned out just right.
- Pour the batter into your prepared baking dish and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the casserole is set in the center and golden brown on top. You’ll know it’s ready when a toothpick inserted in the middle comes out clean and the edges are bubbling softly.
- Allow it to cool for about 10 minutes before serving. This wait is the hardest part—Ouma and I would always sneak quick tastes, but Mama Lou gently reminded us to be patient.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
