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Corn Casserole

This dish celebrates the transition from sweet summer corn, to comforting and cozy cool weather cooking.

It’s officially fall! To celebrate the transition from summer to autumn, I’m so excited to share this Corn Casserole recipe. It’s a perfect dish to celebrate all of the farm fresh summer corn we’ve just enjoyed throughout the sweet summer months and the cozy energy as we enter fall, preparing for cooler weather comfort dishes and holiday meal planning that will be upon us in no time at all.

My mom makes the OG recipe for this dish for all of our fall and winter holiday meals, and we all look forward to it! This version is adapted from hers with additions like coconut oil, crème fraîche, and a bit of cane sugar. Like so many recipes I create, the methods and inspo for this recipe derive from cooking with my mom, family traditions and memories, holiday meals, and gathering around the table for a delicious meal with friends and family. I make this casserole now for my own family in the fall and winter months on special occasions, or whenever it feels like we need a cozy, warming, comforting meal. John, Cecily, and I all love it. It makes an awesome leftover meal, too!

The plump and pop of the sweet corn, the savory rich cornmeal, the tang of sour cream and crème fraîche, and a hint of heat from freshly ground black pepper gives this hearty and comforting Corn Casserole a beautiful balance of flavor and texture. I hope you’ll try this recipe this year and enjoy it with your own friends and family. Maybe it will become a traditional dish for you, as well, when you gather with loved ones around your very own table to enjoy a warm and comforting meal together!

Prep Time: 10 Minutes

Cook Time: 1 Hour

Yield: 8-10 Servings


⅔ cup gluten free or traditional AP flour

½ cup cornmeal

¼ cup granulated cane sugar

1 tablespoon baking powder

½ teaspoon kosher salt

Freshly ground black pepper, to taste

2 tablespoons coconut oil, melted

1 15-ounce can whole kernel corn, strained

1 15-ounce can creamed corn

½ cup sour cream

½ cup creme fraiche

1 egg

4 ounces unsalted butter, melted


Preheat the oven to 350 degrees F.

  1. Add flour, cornmeal, sugar, baking powder, salt, pepper, and coconut oil to a mixer. Mix on low until combined.

  2. Add remaining ingredients and mix until evenly combined.

  3. Butter a 9-inch oval casserole (1.5 quart) dish. Pour into the dish and bake for 1 hour.


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