Easy Small Batch Corn Casserole - Sweet, Savory & Comforting

 

 

 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.

1. 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.)
2. 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.)
3. 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.)
4. Whisk the cornmeal, flour, sugar, baking powder and salt together in a bowl. (I use a small wire whisk.)
5. 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.)
6. Add this mixture to the dry ingredients and fold together just until combined. (Do not overmix.)
7. Spoon this mixture into the prepared baking dish. Set on a rimmed baking sheet. (Just in case you have a spill-over.)
8. 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.)
9. 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.)
10. 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

Author: Marie Rayner

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

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 5 by 5 inch glass casserole dish and set aside.
2. Fry the bacon in a skillet over medium heat until crisp. Remove to a piece of paper towel to drain and then crumble.
3. 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.
4. Whisk the cornmeal, flour, sugar, baking powder and salt together in a bowl.
5. 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.
6. Add this mixture to the dry ingredients and fold together just until combined. Do not overmix.
7. Spoon this mixture into the prepared baking dish. Set on a rimmed baking sheet.
8. Bake for 30 minutes until the tip of a knife inserted near the center comes out clean and the edges are golden brown.
9. 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.
10. Serve warm.

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