Sourdough Corn Casserole

If you love cornbread, you are going to absolutely love this Sourdough Corn Casserole! It is creamy, buttery, and full of fresh corn. The recipe starts by making a homemade buttery creamed corn that is later added to a savory sourdough cornbread, giving this side dish a soft, creamy texture.

Corn casserole is a family favorite and my aunt has been making a similar version of this side dish to bring to Thanksgiving and Christmas for years. I’ve been wanting to make a version with homemade sourdough corn bread, in place of a Jiffy Mix, and it turned out even better than I hoped! This easy Corn Casserole recipe is made from scratch with simple ingredients and is really easy to throw together.

Why you will love this corn casserole recipe

• This recipe makes a great addition to your holiday or Thanksgiving meal.
• It is a great way to use your sourdough discard.
• The batter can be made ahead of time to cut down on prep time when making a big meal. Plus, you will get long fermentation benefits too!  
• This recipe is made from scratch but is well worth the effort of skipping the Jiffy cornbread mix and canned cream style corn. 
• It is a creamy, sweet, and savory comfort food the whole family will love!

Ideas to serve this Sourdough Corn Casserole with 

This Sourdough Corn Casserole would go so well with a variety of dishes! It can pair with any food that goes well with cornbread such as a pot of hearty chili. It also is great to serve as a Thanksgiving side dish or with a Christmas ham.  

What is sourdough discard?

Sourdough discard is a leftover sourdough starter that is no longer active and ideal to use as a leavening agent in recipes like sourdough bread and cinnamon rolls. However, it can be added to recipes to add the signature sourdough tang and also it helps add moisture. You can learn more about sourdough discard and its uses here.

New to sourdough? You’ve come to the right place! I have an Online Sourdough Course that will teach you everything you need to know. Or, make your own sourdough starter from scratch with my Easy Sourdough Starter recipe. 

Can this recipe be long fermented?

Allowing dough or batter to ferment for a long period of time breaks down the gluten and neutralizes the phytic acid which makes it easier to digest. If you would like the long fermentation benefits for this Sourdough Corn Casserole, make the batter, and before adding in the creamed corn store it in the refrigerator overnight. Remove the batter when you are ready to bake and let it sit for about 30 minutes at room temperature. Then fold in the creamed corn and add to your casserole dish to bake. 

Tools to make Sourdough Corn Casserole

9×13 pan– You can use a glass or metal pan or any other casserole dish that you have.

Measuring cups and spoons or a Kitchen scale – you will need a variety of sizes to measure out the ingredients or you can use a scale. A scale can help ensure that you are getting accurate measurements for the ingredients.  

Ingredients for the Sourdough Corn Casserole 

For the batter

• Butter, melted – You can use salted or unsalted butter. However, if you are using salted butter reduce the added salt by half. 
• Sour cream – This adds richness, creaminess, and a little tang to the batter. 
• Sourdough discard – Discard adds moisture and added tang.
• Eggs- This is used as a binder.
• Granulated sugar – Sugar adds sweetness and compliments the flavor of the corn.
• Cornmeal – This is the base of cornbread recipes and gives the signature cornbread flavor and texture. 
• Flour – I always use unbleached all-purpose flour.
• Baking powder – Especially if you are long fermenting the batter be sure to use double acting baking powder.
• Salt – Any type works for this recipe. 

For the creamed corn

• Butter – You can use salted or unsalted butter. However, if you are using salted butter reduce the added salt by half. 
• All-purpose flour – This is used to thicken the creamed corn.
• Half and half – Using half and half instead of regular milk makes the creamed corn super rich and creamy but milk works in a pinch.
• Salt – Any type will work 
• Corn- fresh or frozen whole kernel corn. If you are using fresh, remove the corn kernels off the cob with a sharp knife. 

Instructions to make Sourdough Corn Casserole 

Start by making the creamed corn. In a large saucepan, melt the butter. Create a roux by adding flour and cooking for 1-2 minutes, continuously stirring.

Remove the corn from the cob if using fresh. Add in the half and half, salt, and corn. Cook on medium-high stirring occasionally until it begins to lightly boil. Reduce heat to low and simmer for 15-20 minutes. Set aside to cool slightly.

Preheat the oven to 350ºF. In a large bowl mix together melted butter, sour cream, sourdough discard, and eggs until combined.

Add in the dry ingredients including sugar, cornmeal, all-purpose flour, baking powder, and salt. Stir until the dry ingredients are incorporated. 

Fold in the creamed corn to the batter. 

Pour the mixture into a greased 9×13 baking dish and bake for about 45-50 minutes or until the edges are golden brown and the middle is set.

If you’d like, you can also top with cheddar cheese or garnish with green onions to make a pretty presentation for a holiday side dish.

How to store Sourdough Corn Casserole

To store the leftovers of the corn casserole, add it to an airtight container and store it in the fridge. It will keep for 3-4 days after baking. If you would like to freeze it, add it to a freezer-safe dish and tightly cover it. It will stay good in the freezer for three months. Then to reheat, let it thaw then add to a 350F degree oven until it is warmed through or pop it in the microwave.