Golden, fragrant, and wonderfully tender, this corn casserole with stretchy cheese and a creamy finish is just the kind of dish you want for a family dinner or a satisfying snack. Made with simple pantry ingredients, it holds together beautifully, stays moist in the center, and bakes into a crisp, golden crust on top.
Ingredients
- Canned corn kernels, drained — 400 g (14 oz)
- Eggs — 2
- 20% cream — 150 ml (2/3 cup)
- Milk — 100 ml (7 tbsp)
- Hard cheese, such as Gouda or cheddar — 120 g (4 1/4 oz)
- All-purpose flour — 70 g (1/2 cup + 1 tbsp)
- Baking powder — 1 tsp
- Butter — 30 g (2 tbsp), plus a little for greasing the dish
- Garlic — 1 clove (optional)
- Fresh dill or parsley, finely chopped — 10 g (about 1/4 cup)
- Sweet paprika — 1 tsp (optional)
- Salt — to taste
- Ground black pepper — to taste
Step-by-Step Recipe
- Preheat the oven to 180°C (356°F). Lightly butter a baking dish, about 20×20 cm (8×8 in) or 22 cm (9 in) round.
- Grate the cheese on the coarse side of a grater. Finely chop the garlic or press it. Chop the herbs.
- In a bowl, whisk the eggs with a pinch of salt until lightly foamy. Pour in the cream and milk, then mix until smooth.
- In a separate bowl, combine the flour, baking powder, paprika, a little salt, and pepper. Sift the dry mixture into the wet ingredients and whisk until you have a smooth batter with no lumps.
- Add the corn kernels, 2/3 of the grated cheese, the garlic, and the herbs. Stir to combine. Fold in the melted butter, making sure it is warm, not hot.
- Pour the mixture into the prepared dish and smooth the top. Sprinkle with the remaining cheese.
- Bake for 30–35 minutes, until the top is golden and a skewer inserted into the center comes out clean. Let the casserole rest for 10 minutes, then cut into portions.
Nutritional Value (per serving)
| Nutrition | Amount |
|---|---|
| Calories | ≈ 280 kcal |
| Protein | ≈ 10 g |
| Fat | ≈ 16 g |
| Carbohydrates | ≈ 24 g |
| Fiber | ≈ 3 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 520 mg |
Serving and Storage
- Serve warm with sour cream, yogurt sauce, or a fresh salad.
- It pairs especially well with tomato salsa or tkemali-style plum sauce for a bright contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 160°C (320°F) for 10–12 minutes or in the microwave.
- For freezing, cool completely, cut into portions, wrap well, and freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven.
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Tips and Variations
- Gluten-free: replace the all-purpose flour with corn flour or rice flour (70 g / 1/2 cup), and add a pinch of xanthan gum if you have it.
- For extra tenderness: replace part of the milk with more cream, or add 1–2 tbsp sour cream.
- Add-ins: sautéed onion, diced bell pepper, green peas, bacon, or ham (50–80 g / 2–3 oz) all work well.
- Cheese: use a blend — cheddar for flavor, mozzarella for stretch, Parmesan for a sharper edge.
- For heat: add a pinch of chili flakes or hot pepper to taste.
- For a lighter version: replace part of the cream with milk and some of the cheese with well-drained cottage cheese.
FAQ
Can I use frozen corn?
Yes. Thaw it, pat it dry with paper towels, and use 350–400 g (12 1/2–14 oz) kernels.
What can I use instead of cream?
Mix milk with 1–2 tbsp sour cream, or use 10% cream and add a little extra cheese for a richer texture.
Can I make it without eggs?
Yes. Replace 2 eggs with 2 tbsp cornstarch + 2 tsp baking powder and add 2–3 tbsp plain yogurt to help bind the mixture. The texture will be a bit denser.
What kind of pan is best?
A ceramic or metal baking dish, 20×20 cm (8×8 in), or a 20–22 cm (8–9 in) springform pan works well. Be sure to butter the bottom and sides thoroughly.
Why did the casserole sink?
The usual reasons are underbaking the center or slicing too soon. Let it rest for 10 minutes after baking so the structure can set.