Ingredients
Scale
- 4 cups fresh or frozen corn kernels (if frozen, thaw and drain)
- 1/2 cup unsalted butter, melted
- 1/3 cup honey (preferably wildflower or clover for a delicate sweetness)
- 1 cup whole milk
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1/2 cup shredded sharp cheddar cheese for a subtle tang
If you want to make it a bit lighter, you can substitute Greek yogurt for the sour cream or use almond milk instead of whole milk. I’ve also swapped honey for maple syrup when we ran out; the flavor is a little different but still delicious and just as comforting.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the melted butter and honey. Stir gently until well blended, releasing that wonderful floral aroma that always takes me back to Mama Lou’s kitchen.
- Add the milk, sour cream, and beaten eggs to the honey-butter mixture. Whisk thoroughly until the mixture is smooth and creamy.
- In a separate bowl, sift together the flour, cornmeal, baking powder, salt, and pepper. This step was always my favorite as a kid—I loved the dusty, sweet smell of the cornmeal.
- Slowly fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix; you want the casserole to stay tender and soft.
- Gently fold in the corn kernels and, if using, the shredded cheddar cheese. The cheese adds a lovely depth that Ouma swore by during our last holiday meal.
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Mama Lou always said, “Make it look as good as it tastes,” which I believe adds to the magic of the meal.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. You’ll know it’s ready when the edges start to pull away from the sides of the pan.
- Remove from the oven and let it cool for 10 minutes before serving. This resting time allows all those wonderful flavors to settle, just like the stories Mama Lou shared while the casserole baked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
