Small Batch Corn Casserole
This small batch corn casserole is made from scratch with easy-to-find ingredients and sized much smaller than the standard version, so it's just right for one or two.
Servings: 2 servings
Equipment
- 5-inch baking dish or use a 4x6-inch baking dish
Ingredients
- 2 slices bacon
- ¼ cup chopped onions
- 1 clove garlic - minced
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg yolk
- ¼ cup sour cream (4 tablespoons), at room temperature
- ¼ cup milk - at room temperature
- 2 tablespoons butter - melted
- 1 cup corn kernels
- ½ cup shredded white cheddar cheese
- 2 tablespoons chopped green onions
Instructions
- Heat the oven to 350°F and butter a 5x5-inch baking dish.
- Fry the bacon in a skillet over medium heat until crisp, then drain it on a paper towel and crumble.
- Cook the onions in the bacon drippings until soft, about 2 minutes.
- Stir in the garlic and cook 30 seconds, then take the pan off the heat.
- In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg yolk, sour cream, milk, and melted butter until smooth.
- Stir the corn, crumbled bacon, and onion-garlic mixture into the wet ingredients.
- Add the dry ingredients and stir just until combined.
- Pour the batter into the buttered dish and set it on a rimmed baking sheet.
- Bake for 30 minutes.
- Sprinkle the cheddar over the top and bake 5 minutes more, until the top is golden and the center is set.
- Top with green onions and serve warm.
Video
Notes
Mix just until combined: Once the dry ingredients go in, stir only until you no longer see dry flour. Overmixing works the flour and bakes up denser and tougher instead of soft.
Match the dish size: The 5x5-inch dish gives you the right thickness and a 35-minute bake time. A wider dish spreads the batter thinner, so it bakes faster and can dry out if you don't check it early.
Drain the corn well: Pat thawed or canned corn dry before it goes in. Extra liquid thins the batter and can leave the center wet.
Check your baking powder: Since this is made from scratch, the ½ teaspoon of baking powder is what gives the casserole its lift. If yours has been open a while, stir ¼ teaspoon into ½ cup of hot water. If it bubbles, it's still good.
Take the chill off the dairy: Let the sour cream and milk sit out for a few minutes first. Cold dairy can seize the melted butter into small lumps when you whisk them together.
Cornbread mix shortcut: To save time, replace the cornmeal, flour, sugar, baking powder, and salt with ⅔ cup of boxed cornbread mix.
If doubling this recipe, bake either in a 6.5x6.5-inch, 6x8-inch square dish, 8x2-inch round pan or a 8x4-inch loaf pan.
Nutrition
Serving: 1serving | Calories: 531kcal | Carbohydrates: 54g | Protein: 17g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 615mg | Potassium: 362mg | Fiber: 4g | Sugar: 19g | Vitamin A: 759IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg
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