Creamed Corn Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy corn casserole with a texture between soufflé and cornbread. Slightly gooey and firm, it's a popular side dish for holiday meals like Thanksgiving and Christmas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 15- ounce can whole kernel corn (drained)
- 15- ounce can creamed corn (do not drain)
- 1 cup heavy cream
- 2 large eggs (lightly beaten)
- 1/2 cup unsalted butter (melted)
- 1 cup shredded white cheddar cheese* (divided)
- Chives (optional for garnishing)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 470mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 160mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 470MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.