Sourdough Corn Casserole

5 from 2 votes

This rich and creamy corn casserole combines buttery creamed corn with a savory sourdough cornbread for a delicious side dish.

Prep Time25

Cook Time50

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Pyrex Deep 9x13-Inch Glass Baking Dish with Lid

Ingredients

Creamed Corn

55 grams butter ¼ cup
20 grams all-purpose flour 2 Tablespoons
480 grams half and half 2 cups
5 grams salt 1 teaspoon
925 grams corn, fresh or frozen 6 cups

Corn Casserole

113 grams butter, melted ½ cup
230 grams sour cream scant 1 cup
75 grams sourdough discard ⅓ cup
2 eggs 100 grams
50 grams granulated sugar ¼ cup
120 grams cornmeal 1 cup
140 grams all purpose flour 1 cup
14 grams baking powder 1 Tablespoon
5 grams salt 1 teaspoon

Instructions

Start by making the creamed corn. In a large saucepan, melt the butter. Add the flour and cook for 1-2 minutes, continuously stirring.
55 grams butter, 20 grams all-purpose flour
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.
480 grams half and half, 5 grams salt, 925 grams corn, fresh or frozen
Preheat the oven to 350ºF.
In a large bowl mix together melted butter, sour cream, sourdough discard, and eggs until combined.
113 grams butter, melted, 230 grams sour cream, 75 grams sourdough discard, 2 eggs
Add in the dry ingredients including sugar, cornmeal, all purpose flour, baking powder, and salt. Mix until the dry ingredients are incorporated.
50 grams granulated sugar, 120 grams cornmeal, 140 grams all purpose flour, 14 grams baking powder, 5 grams salt
Fold the creamed corn into the batter.
Pour the mixture into a greased 9x13 baking dish and bake for about 45-50 minutes or until the edges are browning and the middle is set.

Notes

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.

To freeze: Add the Corn Casserole 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.

Optional long ferment: 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.

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