Sourdough Corn Casserole

Tender, moist, and savory-sweet, this sourdough corn casserole is like cornbread crossed with a corn custard crossed with a souffle! Rich with cornmeal and studded with corn kernels, it’s a phenomenal side dish for holidays like Thanksgiving or any night of the year.

Course Side Dish

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 45

Total Time 1

Servings serves

Calories 306kcal

Author Kate Freebairn

Equipment

Baking Dish (9 x 13")

Ingredients

120 g Cornmeal (Polenta)
30 g Granulated Sugar
10 g Baking Powder
5 g Salt
220 g Sour Cream
120 g Sourdough Starter (or sourdough discard)
115 g Butter (melted)
3 Eggs
500 g Corn Kernals (fresh, frozen or canned, must be drained)
425 g Creamed Corn (15 oz can)

Instructions

Preheat the oven to 350ºF/180ºC and grease a 9x13 baking dish generously with butter.
Combine the cornmeal, sugar, baking powder, and salt in a medium bowl and whisk thoroughly.
Put the sour cream, sourdough starter, melted butter, and eggs in a large mixing bowl and whisk to combine. Stir in the cornmeal mixture, the corn kernels and the creamed corn, including the liquid from the can. Stir until just combined.
Pour the mixture into the prepared baking dish and bake at 350ºF/180ºC for about 45 minutes, or until the casserole is set and the top is golden brown. Serve hot, warm, or even at room temperature.

Nutrition