Description
This Corn Fritter Casserole is a comforting Southern-inspired side dish that combines whole kernel corn, cream-style corn, cheddar cheese, and a blend of flours to create a moist, cheesy bake with a golden crust. Perfect for holiday meals or barbecue sides, it’s easy to prepare and loved by all ages.
Ingredients
Scale
Main Ingredients
- 2 cans whole kernel corn, drained
- 1 can cream-style corn (15 ounces)
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Combine Ingredients: In a large mixing bowl, add the drained whole kernel corn, cream-style corn, shredded cheddar cheese, all-purpose flour, cornmeal, eggs, milk, melted unsalted butter, sugar, baking powder, salt, black pepper, and sliced green onions. Stir all ingredients until the mixture is well combined and uniform.
- Transfer Mixture to Baking Dish: Pour the combined batter into the prepared baking dish and spread it evenly to ensure consistent baking.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set when gently shaken.
- Cool and Serve: Remove from the oven and allow the casserole to cool slightly before slicing and serving to enhance the flavors and texture.
Notes
- Add diced jalapeños for a spicy kick or cooked crumbled bacon to boost the flavor.
- This casserole pairs wonderfully with barbecue, roasted chicken, or as part of a holiday meal spread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
