Pioneer Woman Corn Casserole Recipe
This Pioneer Woman Corn Casserole Recipe uses corn, butter, sour cream, and eggs for a moist, fluffy dish that’s perfect for holidays or dinners.
Equipment
- Mixing bowl (medium to large)
- Wooden spoon or spatula
- Measuring cups and spoons.
- Baking dish (9x13 inch preferred)
- Oven
- Cooling rack (optional but helpful)
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz cream-style corn
- 1/2 cup milk
Optional additions (highly recommended for variation):
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped jalapeños
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F). Lightly grease your baking dish with butter or oil to prevent sticking.
Step 2: Mix dry ingredients
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well so everything is evenly distributed.
Step 3: Add wet ingredients
- Crack in the eggs, then add the sour cream, melted butter, and milk. Mix until smooth and creamy.
Step 4: Fold in corn
- Add the whole kernel corn and cream-style corn. Gently fold everything together. If you’re adding cheese or jalapeños, this is the time to mix them in.
Step 5: Transfer to baking dish
- Pour the batter into your prepared baking dish and spread it evenly.
Step 6: Bake
- Bake for 40–45 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out mostly clean.
Step 7: Cool and serve
- Let it cool for about 10 minutes before serving. This helps the casserole firm up slightly and makes it easier to scoop.