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Corn Casserole is the perfect side dish for any grilled or barbequed meat or really just about anything. It has a lovely texture and sweetness to it. Drizzle with some honey, but it is totally sweet enough without it!
Why You’ll Love This Recipe!
On one of our trips to NYC we went to a Met’s game. My husband went with me on this trip and that was pretty much the one and only thing he wanted to do when we were in New York so how could I say no. We took the train over to Queens and went to the game. Fortunately for me, it was a quick game because I was looking forward to what we were going to do after the game – eat! Our daughter, who lives in NYC, had heard about a delicious BBQ place in Queens that was just off the train line so we were going to check it out.
The place had delicious BBQ but the highlight of the visit was the corn casserole. It was amazing!! We all raved on it and fought each other for the last bite. I knew I was going to have to figure out how to make it at home. Well, after about six or seven tries I think I’ve got it!!
We had our neighbors over for dinner this week and I served it. When their eight year old son said it was better than his birthday cake, I knew I had a winner!
What is Masa Harina?
Masa Harina can be found in the baking aisle of the grocery store. Is is dried corn dough (what they use to make corn tortillas). After it is dried it is ground up into flour. It is also called corn flour. It is NOT the same as corn meal or corn starch.
Ingredients Needed
- Butter
- Masa harina
- Corn. I used both creamed corn and whole kernel corn for great texture.
- Cornmeal
- Sugar
- Shipping cream
- Salt
- Baking powder
How to Make Corn Casserole
- Preheat oven to 350 degrees F.
- Beat butter until creamy and then add in masa harina and water and mix until combined.
- Add in corn, cornmeal, sugar, cream, salt and baking powder. Stir until combined.
- Pour into a greased 9 x 9 baking dish or 9 inch cast iron pan.
- Bake for 25 -30 minutes or until set and beginning to brown around edges.
- Serve by scooping out with a spoon.
This corn cake is the perfect side dish for your next BBQ or cookout. You may have a hard time deciding if it is a side dish or dessert!
How to Serve Corn Cake:
It is delicious warm, straight out of the pan but we love to add a little extra sweetness to it and drizzle it with honey!
To rewarm, just put in the microwave for 30-40 seconds or until warm.
Frequently Asked Questions
Can I use a muffin mix instead for this recipe?
I have only made the recipe as written but I’m pretty sure it would work to substitute an 8 oz. Cornbread muffin mix for the flour, masa, baking powder, salt and cornmeal.
How do you store leftover corn casserole?
You can either wrap the baking dish tightly with plastic wrap or transfer the corn cake to an airtight container and store in the refrigerator for up to three days.
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Corn Casserole
Ingredients
- 1/2 cup butter
- 1/3 cup masa harina
- 1/4 cup water
- 1 cup creamed corn
- 1/2 cup whole corn
- 1/4 cup cornmeal
- 1/3 cup sugar
- 2 Tbsp whipping cream
- 1/4 tsp salt
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350 degrees F.
- Beat butter until creamy and then add in masa harina and water and mix until combined.
- Add in corn, cornmeal, sugar, cream, salt and baking powder. Stir until combined
- Pour into a 9 x 9 baking dish or 9 inch cast iron pan.
- Bake for 25 minutes or until set and beginning to brown around edges.
- Serve by scooping out with a spoon.
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Nutrition Facts:
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