Southern Creamed Corn Casserole
A comforting and rich Southern Creamed Corn Casserole, perfect as a side dish, featuring a blend of whole kernel and cream-style corn baked with a creamy, cheesy sauce until bubbly and golden brown.
Equipment
- 2-quart baking dish
- Large bowl
- Medium saucepan
- Whisk
Ingredients
Main Ingredients
- 2 (15-ounce) cans whole kernel corn drained
- 1 (15-ounce) can cream-style corn
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup all-purpose flour
- 1 tablespoon sugar (optional, to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup whole milk
- 1/2 cup sour cream (full-fat recommended)
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
Instructions
Instructions
- Preheat oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a large bowl, combine both types of corn, sour cream, milk, sugar (if using), salt, and pepper; mix thoroughly.
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes until a light golden roux forms.
- Gradually whisk in milk, cooking for 3-5 minutes until the mixture thickens.
- Pour the thickened butter and flour mixture into the corn mixture and stir until well combined.
- Transfer the mixture to the prepared baking dish.
- If desired, sprinkle shredded cheese evenly over the casserole.
- Bake for 30-40 minutes, until bubbly around the edges and golden brown on top.
Notes
This casserole can be prepared ahead of time and baked just before serving. For an extra crispy topping, you can add crushed crackers or breadcrumbs mixed with a little melted butter.