Yield: 6 – 8 servings
Preparation time: 10 minutes
Cook Time: 50 – 55 minutes
Living in Columbus, Ohio surrounded by cornfields brought upon a whole new appreciation for corn. Fresh corn may be hard to find during certain times of the year so use frozen instead! Just make sure you completely defrost the corn to remove any excess water. Regardless of whether your corn is fresh or not, this casserole is a huge hit among kids and adults alike and makes for a great potluck item as well.
2 tablespoons olive oil
1 small onion roughly chopped, approximately 1 cup
1/4 cup unsalted butter, melted
2 eggs, lightly whisked to combine yolks
1 cup sour cream
1, 8.5-ounce box cornbread mix, like Jiffy
2 cups fresh corn kerns (if using frozen, allow to fully defrost before use)
1, 14.75-ounce can creamed corn
3/4 teaspoon kosher salt
olive or vegetable oil, to grease the baking dish
1. Preheat oven to 350ºF.
2. In a medium size fry pan over medium – high heat, add olive oil and allow to heat for 1 minute. Add onions and allow to cook while occasionally stirring for 4 – 5 minutes until translucent. Remove from heat and set to the side to cool.
3. In a medium size bowl, add butter and eggs. Using a whisk, gently whisk to combine being careful to not over-mix. Add the sour cream, and gently whisk until just incorporated.
4. Using a spatula, gently fold in the cornbread mix, fresh corn kernels and creamed corn until incorporated. Season with salt and set to the side. Add cooked onion, gently mixing until just combined.
5. Using a pastry brush dipped in olive or vegetable oil, lightly grease the bottom and sides of a 9x9-inch baking dish. Add corn mixture and place in preheated 350ºF oven. Cook until lightly golden on top and set, approximately 50 – 55 minutes.
6. Remove from oven and allow to cool at room temperature before serving.
Kitchen Note: It’s really important that the corn is fresh, or if frozen, defrosted with excess water removed.