Classic Corn Casserole

This recipe is inspired by very traditional, southern corn casserole. We love it as a side on the holiday table and as well a vegetarian main course for non-meat eating guests.

Serves 8-10

Active Time: 18 minutes

Total Time: 1 hour 18 minutes

Ingredients

  • Cooking spray
  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 (13 oz.) jar S&F Chipotle Corn & Chili Salsa, divided
  • 1 (14.75 oz.) can creamed corn
  • 1 cup sour cream
  • 1 cup frozen corn, thawed
  • 1 egg, beaten
  • 6 Tbsp. butter, melted

Directions

  1. Preheat oven to 350° F. Grease a 9×13-inch baking pan with cooking spray and set aside.
  2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda and set aside.
  3. In a separate bowl, stir together 1 cup S&F Chipotle Corn Salsa, creamed corn, sour cream, corn, egg and butter until evenly blended.
  4. Add the dry ingredients to the wet ingredients and stir until just blended. Transfer the mixture to the prepared pan. Use a spatula to smooth the casserole into an even layer.
  5. Bake for 45 – 50 minutes until the casserole is set and the edges are golden brown.
  6. Allow the casserole to rest for 10 minutes before slicing and serving. Garnish the slices with the remaining S&F Chipotle Corn Salsa. This casserole is perfect for the Thanksgiving table and for neighborhood cookouts.