This Small Batch Corn Casserole is the perfect blend of sweet corn, creamy texture, and golden, cheesy comfort. Made with simple pantry ingredients and baked until fluffy inside and lightly crisp around the edges, it's a cozy side dish that right at home on any table.
Whether you are cooking for one or two, or just want a smaller, fuss-free version of a classic favorite, this easy corn casserole delivers big flavour in a perfectly sized dish.
I was looking for a simple side dish to cook today that would use up some of the things I had in my refrigerator that needed using up. I am all about using everything I have and reducing the size of the things I do make these days. Where there is only one of me, I just don't need large sizes of anything, and I really hate waste, so I am in a use it up, cut it down phase of my life.
This is a lovely little casserole, which comes out as a bit of a cross between a savory corn bread and a rich corn custard casserole. It falls somewhere in between the two. Its very simple to make, going together very quickly and easily and it uses simple ingredients that most of us will have in our kitchens most of the time.
Today I had some corn which needed using up and a bit of sour cream. This used both of them. Many corn casseroles will employ a corn bread mix. This recipe does not. Everything is made from scratch, which also appeals to me and might appeal to you as well.
The original recipe used some chopped spring onions on top. I didn't have any of those so I used parsley, for just a pop of color. In the original recipe all of the cheese was piled on top as well. I chose to add a bit of it in with the corn because, well . . . when is it ever a bad idea to have cheese in a casserole rather than just on top! Never! That's when!
This was rich, delicious and very moreish. I only wanted to take a taste of it but found myself picking at it all night. Yes. I am that person. If you are a small family and are looking for a fabulous side that is perfectly sized for two, and you like corn and you like cornbread and you love cheese, this is for you!
INGREDIENTS NEEDED
TO MAKE
🌽CORN CASSEROLE, SMALL BATCH🌽
There is nothing outlandish required to make this. Simple store cupboard ingredients.
- 2 rashers of streaky bacon
- 1/4 cup (28g) finely chopped onion
- 1 clove of garlic, minced
- 1/4 cup (43g) cornmeal
- 1/4 cup (30g) plain all-purpose flour
- 2 TBS (24g) sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 large egg yolk (freeze the white for another use)
- 1/4 cup (57g) sour cream
- 1/4 cup (60ml) milk
- 2 TBS (28g) butter, melted
- 1 cup (154g) corn kernels
- 1/2 cup (40g) shredded white cheddar
- 2 TBS chopped green onions, optional
🌽INGREDIENTS NOTES🌽
Cornmeal
A medium grind cornmeal gives the casserole its soft, tender cornbread-like texture. A finger grind makes it cakier and a coarse polenta will create a grainier bite.
Flour, Sugar & Baking Powder
These replace boxed corn bread mix, giving lift, structure, and a touch of sweetness. The small amount of sugar in the recipe keeps the casserole lightly sweet without overpowering it.
Corn (Fresh, Frozen or Canned)
Any type works, but it must be well drained so as to keep the center from being over wet and not setting properly. Fresh corn can be blanched briefly before using and frozen corn must be thawed.
Egg Yolk
Only the yolk is used, adding richness and helping to bind the batter into a soft, custardy cornbread texture.. The white can be frozen for another use.
Bacon
Two strips of streaky bacon add smoky, savoury depth, adding a lovely contrast to the sweet corn.
Sour Cream
Adds moisture along with a gentle tang, keeping the casserole tender and preventing dryness. It also helps to balance the sweetness of the corn and the sugar.
Milk & Melted Butter
These combine with the richness of the egg and sour cream to create a rich, creamy base that keeps the casserole soft inside while helping it to brown beautifully on top.
Cheddar Cheese
Shredded white cheddar adds a golden savory crust. I used a rich sharp cheddar for plenty of flavor.
Spring (Green) Onions
Add a pop of color and a mild onion brightness which lifts the whole dish.
🌽HOW TO MAKE CORN CASSEROLE🌽
This is really simple and goes together just like a quick bread would, with the wet and the dry ingredients being folded together.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 5 by 5 inch glass casserole dish and set aside. (You could use a cooking spray, but I prefer to use butter.)
- Fry the bacon in a skillet over medium heat until crisp. Remove to a piece of paper towel to drain and then crumble. (Draining it well helps to keep your casserole from being too greasy.)
- Add the onions to the bacon drippings and cook, for about 2 minutes, until soft. Stir in the garlic and remove the pan from the heat. Leave to cool. (Cooling it makes sure that your eggs don't start to cook when you add it to them.)
- Whisk the cornmeal, flour, sugar, baking powder and salt together in a bowl. (I use a small wire whisk.)
- Whisk the egg yolk, sour cream, milk and melted butter together in a beaker until smooth. Fold in the crumbled bacon, onion/garlic mixture, corn and 2 TBS of the cheese. (I whisk the egg bit with a whisk and then fold in the solid ingredients with a spoon.)
- Add this mixture to the dry ingredients and fold together just until combined. (Do not overmix.)
- Spoon this mixture into the prepared baking dish. Set on a rimmed baking sheet. (Just in case you have a spill-over.)
- Bake for 30 minutes until the tip of a knife inserted near the center comes out clean and the edges are golden brown. (It will not be completely set, but close.)
- Mix the remainder of the cheese together with the spring onions (if using) and sprinkle over top of the casserole. Return to the oven and bake for 5 minutes longer until the center is set. (A toothpick inserted in the center will come out clean.)
- Serve warm. (Spoon out and enjoy!)
This makes a fabulous holiday side dish, but goes well with just about anything!
🌽HINTS AND TIPS FOR SUCCESS🌽
MIX JUST TO COMBINE
Overmixing runs the risk of a tougher and denser result.
USE THE RECOMMENDED DISH TO BAKE
Using a larger dish spreads the mixture out and you may not get perfect results. It will bake faster and dry out if you don't keep an eye on it.
MAKE SURE YOUR INGREDIENTS ARE AT ROOM TEMPERATURE
Making sure your ingredients at room temperature insures the perfect results. Using cold milk and eggs can cause the melted butter to solidify into clumps.
DRAIN THE CORN WELL AND PAT DRY
Whether you use tinned or frozen corn, make sure you drain it well and pat it dry, otherwise you risk adding too much liquid into the mix. (If using frozen corn, thaw it out first.)
CHECK YOUR BAKING POWDER TO MAKE SURE IT IS FRESH
Drop a bit of baking powder into some warm water, about 1/2 tsp to 1/2 cup of warm water. If it fizzes, it's good to go. This is especially important if your baking powder has been open a while.
🌽FREQUENTLY ASKED QUESTIONS🌽
DON'T YOU NEED A CORN BREAD MIX TO MAKE CORN CASSEROLE?
Not at all. This delicious casserole is completely made from scratch. No mix needed.
WHAT SIZED BAKING DISH DO I NEED FOR THIS SMALLER CASSEROLE?
I used a 5 inch square casserole dish that is about 3 inches deep. You can also use a 4 by 7 inch dish. I bought my dish on Amazon. It was very reasonably priced and two came together.
CAN THIS BE MADE AHEAD OF TIME?
You can make it ahead and bake it, then reheat it in a moderate oven when you wish to serve it. I do not recommend making the batter and letting it sit, as it may not rise as much.
HOW CAN YOU TELL WHEN IT IS DONE?
It will be golden brown around the edges and set in the middle. A toothpick inserted in the center should come out clean.
IS THIS THE SAME AS CORN PUDDING?
No, it is not. Corn pudding is more custardy. This is more cakey with a cornbread-like texture.
CAN THIS BE FROZEN?
Yes, it freezes very well. Wrap tightly with some plastic cling film, then a layer of aluminum foil. Label, date and freeze. use within 3 months. Thaw overnight in the refrigerator and then reheat in the oven to serve.
HOW CAN YOU REHEAT THIS?
Reheat in a 325*F/160*C/ gas mark 3 oven, covered, until warmed through. Alternately you can reheat it in the microwave as individual portions, for 30 seconds each.
🌽A FEW OTHER CORN CASSEROLES TO ENJOY🌽
Here are a few other Corn Casserole recipes that we enjoy that I think you might also like!
CHEESY SWEET CORN CASSEROLE - This four serving sized casserole is very similar to this one but makes enough for a larger family. It is light, fluffy and irresistibly packed with sweet kernels, rich creamed corn, and plenty of strong cheddar, folded in and melted on top. It bakes up golden, moist and just sweet enough - the perfect balance of savory comfort and gentle sweetness. Simple ingredients, minimal effort and a cozy side everyone will love.
CREAMY CORN & MACARONI CASSEROLE - A cozy, old-fashioned casserole that brings together tender macaroni, sweet corn, and a velvety cheese sauce that bakes up golden around the edges and perfectly creamy in the center. It's pantry-friendly, budget-friendly, and wonderfully nostalgic. The kind of dish that tastes like it came straight from a church supper or your grandmother's kitchen. Simple ingredients, big flavours, and quick to disappear!
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Yield: two servings
Corn Casserole, The Small Batch
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A cheesy corn casserole that doesn't use creamed corn. No waste here. Rich and delicious! Quick and easy to make as well. This makes a wonderful side.
Ingredients
- 2 rashers of streaky bacon
- 1/4 cup (28g) finely chopped onion
- 1 clove of garlic, minced
- 1/4 cup (43g) cornmeal
- 1/4 cup (30g) plain all-purpose flour
- 2 TBS (24g) sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 large egg yolk (freeze the white for another use)
- 1/4 cup (57g) sour cream
- 1/4 cup (60ml) milk
- 2 TBS (28g) butter, melted
- 1 cup (154g) corn kernels
- 1/2 cup (40g) shredded white cheddar
- 2 TBS chopped green onions, optional
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 5 by 5 inch glass casserole dish and set aside.
- Fry the bacon in a skillet over medium heat until crisp. Remove to a piece of paper towel to drain and then crumble.
- Add the onions to the bacon drippings and cook, for about 2 minutes, until soft. Stir in the garlic and remove the pan from the heat. Leave to cool.
- Whisk the cornmeal, flour, sugar, baking powder and salt together in a bowl.
- Whisk the egg yolk, sour cream, milk and melted butter together in a beaker until smooth. Fold in the crumbled bacon, onion/garlic mixture, corn and 2 TBS of the cheese.
- Add this mixture to the dry ingredients and fold together just until combined. Do not overmix.
- Spoon this mixture into the prepared baking dish. Set on a rimmed baking sheet.
- Bake for 30 minutes until the tip of a knife inserted near the center comes out clean and the edges are golden brown.
- Mix the remainder of the cheese together with the spring onions (if using) and sprinkle over top of the casserole. Return to the oven and bake for 5 minutes longer until the center is set.
- Serve warm.
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This Roasted Root Vegetable Soup is the perfect cozy bowl for autumn, made with a colorful mix of carrots, parsnips, sweet potatoes, rutabaga, onions, and shallots, all roasted to perfection. Naturally sweet and caramelized. Blended with warm stock and seasoned simply with thyme, it creates a hearty, yet light, soup that's rich in flavor without being heavy.
Easy to prepare, budget friendly, packed with fiber and vitamins, and easy to freeze, it's an ideal way to enjoy seasonal vegetables and a comforting meal on cooler days. Simply serve hot with homemade croutons or crusty bread for a nourishing, satisfying dish that your whole family will love!
One thing which I really love about autumn is that we start to want to eat soups, stews and casseroles and to move away from lighter eating. Our bodies begin to crave heartier! Heartier doesn't always have to equate with heavier, or calorie laden however! This soup is a great example of hearty sustenance, yet light!
A simple mix of root vegetables are cut up and roasted in the oven with just a touch of oil to help to caramelize them a bit. Roasting and caramelising vegetables really brings out their natural sweetness and earthiness in some cases . . . Carrots and parsnips are especially suited to roasting.
Today I roasted parsnips, carrots, sweet potatoes, swede (rutabaga), red onions and shallots. But you could use any combination of vegetables you like. Butternut squash would also be lovely. I scattered some herbs and seasoning over the veg before roasting.
Once the vegetables have nicely roasted you simply combine them in a pot with vegetable or chicken stock and simmer them until they are very, very soft . . . Once that happens I use my stick/immersion blender and blitz them util they are smooth. You could also put the soup through a sieve to make the mixture really smooth. I'm rather lazy so I just use the immersion blender.
You an add a bit of extra hot stock to make sure that you have a nice soup consistency. You don't want it to end up like a vegetable puree. I like my soups a bit thick, but I don't want to be eating baby food, if you know what I mean!
This really is a lovely soup. Quick and easy to make and loaded with bags of flavor. A hot bowl of this goes very nicely with some crusty bread or even a sandwich. Its so tasty that you might want to double the recipe and freeze some for a future date!
Low in fat, high in fibre and vitamins, and easy on the pocketbook, this soup spells winner all round! This delicious soup is a really tasty way to get in some of your five a day!
INGREDIENTS NEEDED
TO MAKE
🥕ROASTED ROOT VEGETABLE SOUP 🥕
There is nothing too out of the ordinary here and you can vary the vegetables according to what you enjoy and what you have on hand.
- 4 pounds assorted root vegetables, peeled and cut into 1 inch chunks (I like to use a mix of carrots, sweet potatoes, parsnips, rutabaga, onions, and shallots)
- 2 - 3 TBS olive oil
- sea salt and freshly ground black pepper
- 1/2 tsp thyme leaves (you could use a couple sprigs of fresh thyme if you have it)
- 6 to 8 cups (1 1/2 to 2 litres) of good chicken stock.
🥕INGREDIENTS NOTES🥕
Assorted Root Vegetables (4 lbs)
A hearty mix of carrots, sweet potatoes, parsnips, rutabaga (swede), onions and shallots gives the soup its deep autumn flavor. Roasting them caramelizes them and brings out their natural sweetness and earthiness, especially the carrots and the parsnips. You can swap in butternut squash for some if you like - it roasts beautifully as well. Well, any winter squash does.
Olive oil (2-3 TBS)
Just enough to help the vegetables roast and brown without become greasy. The oil encourages caramelization which is key to this soup's rich flavor.
Sea Salt & Black Pepper
Essential for seasoning the vegetables prior to roasting. A good sprinkle helps draw out moisture and intensify flavor as they cook.
Thyme (1/2 tsp dried or a couple sprigs of fresh)
Thyme adds a gentle herbal note that complements earthy vegetables. Fresh thyme works just as well if you have it on hand.
Chicken Stock (6 to 8 cups/1 1/2 to 2 liters)
The stock thins the roasted vegetables into a proper soup consistency. The exact amount depends on how starchy your vegetables are. Keep extra on hand so that you can adjust the thickness of the soup after blending.
HOW TO MAKE
🥕ROASTED ROOT VEGETABLE SOUP 🥕
This is really a very simple soup to make and has a fabulous flavor when done!
- Preheat the oven to 220*C/425*F/ gas mark 7. (Have ready a large baking sheet. I like to line with foil and butter it.)
- Prepare all of your vegetables and then toss the vegetables in a bowl along with the oil, sea salt, black pepper and thyme. (I like to cut the vegetables into fairly like sized pieces, or as close to it as I can, so that they all roast in about the same amount of time.)
- Spread out on a lightly buttered baking sheet in a single layer. Roast for 25 to 30 minutes until tender, giving them a stir a couple of times. (Stirring them makes sure that they will caramelize evenly.)
- Heat 6 1/2 cups (1.5 liter) of the chicken stock in a saucepan until hot. (I used reconstituted Better Than Bouillon.)
- Add the roasted vegetables and heat through. (Make sure everything is hot. You could simmer it for a few minutes just to make sure that the vegetables are thoroughly cooked through as well. You actually want them to be quite soft.)
- Remove from the heat and, using an immersion blender, blitz until smooth. Taste and adjust seasoning as necessary. (If the soup is too thick, thin with the remaining chicken stock until you have the consistency you want.)
- Heat through again and serve hot, ladled into heated bowls or mugs.
I always toast some bread croutons to float on top. Because it is pretty much autumn now, I cut some buttered whole wheat/rye bread out with an oak leaf cutter, sprinkled it with some herbs/seasonings and toasted in a hot oven until they were crisp and golden. Seriously tasty on top of soup and they look really nice too!
🥕HINTS AND TIPS FOR MAKING THE BEST SOUPS🥕
1. There are a lot of really great ready made stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
- Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown). Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt. You can also add some fresh herbs if you have them like parsley and thyme. Bring to the boil.
- Skim off any foam and discard. Simmer over low heat for an hour or so. Obviously the longer you simmer it the more flavor filled it will be. Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.
2. An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish. It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve. Passing it through a sieve will remove any solids and make for a creamier soup.
3. If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard. Alternately you can pass several layers of paper towel across the top, just skimming it. The paper towel will soak up the fat very easily.
4. Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.
5. Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups. There are also certain vegetables whose textures alter a bit when frozen, such as potatoes. You may, or may not, like the texture of them afterwards.
6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.
7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it. You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.
8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.
9. I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven. You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.
🥕FREQUENTLY ASKED QUESTIONS🥕
WHAT VEGETABLES WORK BEST IN THIS SOUP?
I used a mix of carrots, parsnips, sweet potatoes, rutabaga, onions, and shallots. They work wonderfully and roast well, developing a deep sweetness and earthiness. You can also swap in butternut squash if you wanted to.
WHY ROAST THE VEGETABLES INSTEAD OF BOILING THEM?
Roasting caramelizes the vegetables, intensifying their natural sweetness and flavor, giving the soup a richer more complex taste.
CAN USE FRESH HERBS INSTEAD OF DRIED?
Yes, you can use a couple of sprigs of fresh thyme in place of the dried thyme. Be sure to fish the stems out before you puree the soup.
HOW DO I KEEP THE SOUP FROM TURNING INTO A VEGETABLE PUREE?
Make sure you use enough stock to thin the mixture to soup consistency if you think your soup is too thick. The exact amount depends on the vegetables you use, starchier veggies will be thicker, so judge and adjust accordingly.
WHAT IS THE SAFEST WAY TO BLEND HOT SOUP?
If using a blender or food processor, vent it by removing the cap and covering the opening with a towel to prevent possible pressure build-up and splattering. Hot liquids can expand and cause dangerous spills if sealed tightly. I prefer to use an immersion blender, right in the sauce pan. There is no need to risk a burn or scald by having to move the hot soup around.
WHAT CAN I SERVE ON TOP OF THIS SOUP AS A GARNISH?
Homemade croutons are perfect. I toasted buttered whole wheat bread (cut into attractive shapes) in a hot oven, seasoning them before baking them. They add crunch and look really pretty on top of the bowl. You could also use crispy fried onions, chopped fresh herbs, or boxed croutons.
IS THIS SOUP HEALTHY?
It certainly is! Low in fat, high in fiber and vitamins, as well as being very budget friendly.
🥕A FEW OTHER SOUPS YOU MIGHT ENJOY 🥕
We are starting to come into soup season now with the temperatures beginning to drop. Here are a few other soups that we really enjoy in the autumn, well any time of year to be honest!
LEMON & CHICKEN SOUP - A bright, comforting bowl of soup. This soup blends tender chicken, sweet carrots, and delicate spaghetti pieces in a rich homemade stock. A squeeze of fresh lemon lifts the whole pot, adding a sunny layer of flavour that's never overpowering -- just clean, fresh, and pleasantly surprising. Finished with plenty of Parmesan and a handful of fresh parsley, it's hearty, healthy, and wonderfully satisfying, especially when served piping hot with crusty bread and an extra sprinkle of cheese on top.
HAM & WHITE BEAN SOUP - A cozy bowl that tastes like pure homemade comfort - tender white beans simmered in a fragrant ham broth, enriched with a blend of herbs inspired by my own mother's kitchen. The vegetables soften into the broth, creating a hearty, rustic texture, while the smoky ham infuses every spoonful with deep, satisfying flavour. Finished with a splash of hot sauce and served piping hot with crusty bread, this is the kind of simple, wholesome soup that everyone loves.
Pin this delicious recipe to your Soups or Vegetable recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serve 4 (generously)
Roasted Root Vegetable Soup
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
One of my favourite soups to make in the autumn when all of the root vegetables are ripe for the pulling and the days are becoming cooler. Delicious. Its a balance to end up with soup instead of vegetable puree, so make sure you add enough stock so this doesn't happen. The amount will largely depend on the vegetables you use!
Ingredients
- 4 pounds assorted root vegetables, peeled and cut into 1 inch chunks (I like to use a mix of carrots, sweet potatoes, parsnips, rutabaga, onions, and shallots)
- 2 - 3 TBS olive oil
- sea salt and freshly ground black pepper
- 1/2 tsp thyme leaves (you could use a couple sprigs of fresh thyme if you have it)
- 6 to 8 cups (1 1/2 to 2 litres) of good chicken stock.
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7.
- Prepare all of your vegetables and then toss the vegetables in a bowl along with the oil, sea salt, black pepper and thyme.
- Spread out on a lightly buttered baking sheet in a single layer. Roast for 25 to 30 minutes until tender, giving them a stir a couple of times.
- Heat 6 1/2 cups (1.5 liter) of the chicken stock in a saucepan until hot.
- Add the roasted vegetables and heat through.
- Remove from the heat and, using an immersion blender, blitz until smooth. Taste and adjust seasoning as necessary. If the soup is too thick, thin with the remaining chicken stock until you have the consistency you want.
- Heat through again and serve hot, ladled into heated bowls or mugs.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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