Creamy Corn Casserole

Corn Pudding with Crispy Onions and Herbs - perfect quick and easy side dish for Thanksgiving! |

  • ⅔ cup yellow cornmeal
  • ⅔ cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 cup light sour cream or Greek yogurt (I used a half cup of each)
  • ½ cup salted butter, melted
  • 1 egg
  • 1 15-ounce can regular corn, drained
  • 1 15-ounce can cream style corn
  • ½ teaspoon salt
  • 1½ cups crispy onions (I buy the ones in the salad section)
  • ½ cup fresh chopped parsley or other herb of choice
Preparation Instructions
  • Preheat the oven to 350. Combine the cornmeal, flour, baking powder, sugar, salt, and oil in a bowl. Work the mixture with a fork until no longer clumpy.
  • In a separate bowl, whisk the Greek yogurt, sour cream, butter, and egg until smooth. Add the corn, cream corn, and dry mix from step one, and stir until just combined.
  • Pour into a greased 9×13 baking dish and bake for 30 minutes. Remove from oven, top with crispy onions, and return to oven for 5 minutes. Remove from oven and let stand for 10 minutes. Sprinkle with herbs before serving.


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