Easy Corn Casserole Recipe

One of our favourite things about winter is sitting down together around the dinner table for a hot, home-cooked meal. It’s the time of year for big, comforting flavours and old family favourites. Think pot roast, meatloaf, grilled chicken or pork chops, and of course, no family dinner would be complete without a generous helping of your favourite sides.

If you’re looking for a side that goes with everything, from a weeknight dinner to a holiday meal, try this fully-loaded take on a classic Southern corn casserole. Packed with veggies, herbs, spices, and tasty corn kernels, this creamy bake is perfect as a side dish for Thanksgiving or Christmas, and can even stand alone as a vegetarian main course.

This simple, no-fuss recipe is prepared in the same pot from start to finish, and if you use a cast-iron skillet, it will stay warm for up to an hour, so you can make it a little early if you need to. It’s also super adaptable, so you can switch the herbs and veggies for your favourites or whatever you happen to have in the fridge, so long as you keep the quantities the same.

Recipe

Ingredients

Unsalted butter,
2 tbsp

Onion,
1, diced

Bell pepper,
1, diced

Granulated sugar,
2 tbsp

Fresh sage,
¼ cup, chopped

Salt,
½ tbsp

Sweet paprika,
1 tsp

Cayenne pepper,
⅛ tsp

Corn, fresh or frozen,
3 cups

Cornmeal,
½ cup

Eggs,
3, large

Milk,
1 ¼ cups

Heavy cream,
½ cup

Shredded cheese,
1 cup

Preparation

Step 01

Move your oven rack to the lower middle position and preheat the oven to 350°F (180°C).

Step 02

In a cast-iron skillet, melt the butter over a medium heat, then add the onion, bell pepper, sugar, sage, salt, sweet paprika, and cayenne pepper.

Step 03

Cook for around 10 minutes, stirring throughout, until the onions become translucent and start to brown.

Step 04

Add the corn and continue cooking for a further 8 to 10 minutes, until all of the liquid has evaporated, then add the cornmeal, stir and remove from the heat.