Sourdough Cheesy Corn Casserole (made from scratch!)
My sourdough cheesy corn casserole is made completely from scratch with cheese mixed throughout! No canned creamed corn or pre-made cornbread mix, just simple wholesome ingredients. This recipe is a mix between the corn casserole my mom has always made and my husband’s family’s version with cheese covering the top. All with my twist of adding sourdough and making it from scratch! It’s such a delicious holiday side dish. I hope you love it just as much as we do!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Cheesy Corn Casserole Recipe
Like I said above, my mom made corn casserole every year for Thanksgiving when I was growing up. Which is how I fell in love with this holiday side. It was one of the first things I’d put on my plate when our meal was ready.
Then when I met my husband, I went to his family’s holiday gathering, and they had corn casserole with cheese on top. I couldn’t wait to give it a try. After one bite, I knew cheese on top of corn casserole was a must!
So as I was developing my recipe, I wanted to bring a piece of both memories into the dish. I wanted the base to taste like Mom’s, and I wanted to add cheese like my husband’s family. All with my twist of making it completely from scratch with the addition of sourdough discard.
It’s a recipe filled with memories of the people I love. I can’t wait to share it with you!
Why We Love My Cheesy Corn Casserole Recipe and So Will You!
- Best Corn Casserole Recipe Ingredients: The ingredients are simple and wholesome. No canned creamed corn or Jiffy cornbread mix!
- Made Completely From Scratch: This allows you to make the dish more wholesome!
- Simple Instructions: The steps are beginner-friendly and so simple!
- Light and Fluffy Texture: Each bite is light and fluffy. No dense corn casserole here.
- Perfect Holiday Side Dish: It’s the perfect side for Thanksgiving, Christmas, and Easter.
- Easy to Make Ahead: You can easily make the batter 1-2 days ahead and stick it in the fridge until you’re ready to bake it.
- Fermentation Benefits: From adding sourdough discard, we’re adding cultures that bring fermentation benefits, especially if you do the refrigeration to allow them to ferment all the other ingredients!
Why Make Corn Casserole with Sourdough Discard?
When you make cheesy corn casserole with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you long ferment the dough in the fridge for 12-48 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!
Tips for Making Corn Casserole From Scratch
- Avoid Over-Mixing the Batter: For light and fluffy corn casserole, stir quickly to combine or it’ll get dense.
- Use Frozen Corn: Instead of using canned corn, I recommend frozen corn. It holds texture and flavor better.
- Shred the Cheese at Home: When you shred a block of cheese at home instead of buying it at the store pre-shredded, it not only eliminates anti-caking agents but melts so much better.
- Avoid Over-Baking: It’s always best to start checking at the earliest bake time and add a few minutes than over-bake and dry out your casserole.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- milk: I like to use whole milk but you can use any
- sour cream: you can substitute this for plain, unsweetened yogurt
- melted salted butter: I like to use Kirkland’s organic grass-fed butter at Costco
- sourdough discard: if all you have is fed starter that works too
- raw honey: you can substitute this for pure maple syrup if desired
- egg: a large egg works great
- sea salt: I always use sea salt
- frozen corn: frozen corn is way better than canned for flavor and texture, I get organic
- shredded mild cheddar cheese: you can also use medium cheddar if desired
- cornmeal: use medium ground or fine, white or yellow both work
- all-purpose flour: this is a great base for the casserole
- baking powder: I like to use an aluminum-free version
- baking soda: this helps with the light and fluffy texture
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Cheesy Corn Casserole with Sourdough
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Grease and flour a 8×8” stainless steel pan and preheat oven to 350 degrees Fahrenheit.
Add milk, sour cream, melted butter, sourdough discard, honey, egg, and salt to a mixing bowl. Stir to combine.
IMPORTANT: if you want to make the batter ahead or cold ferment it for more fermentation benefits, wait to add baking powder and baking soda in the next step!
Add corn, shredded cheese, cornmeal, flour, baking powder, and baking soda. Stir just until combined, don’t over mix.
OPTIONAL: At this point you can add an airtight lid to the mixing bowl or Saran Wrap and place it in the fridge for up to 48 hours until you’re ready to bake. This allows the starter’s cultures to ferment the other ingredients adding more fermentation benefits. If you do this step, add baking powder and baking soda right before baking.
To continued the recipe, pour batter into the prepared pan and evenly smooth out into an even layer.
Bake in the 350 degree preheated oven, uncovered, for 38-40 minutes or until fully baked. Test the center with a toothpick, if it comes out clean it’s ready. Remove from oven and enjoy!
What to Serve with Sourdough Cheesy Corn Casserole
This casserole is a wonderful holiday side dish, but you can also serve it as a regular supper side. It’s a great dish to take to potlucks and family gatherings! Here are a few ideas for main dishes to serve alongside corn casserole:
- Grilled Chicken Bites with Creamy Garlic Sauce
- Oven-Baked Buttermilk Fried Chicken Tenders
- Mini Meatloaf Recipe From Scratch
- Baked Mexican Chicken Skewers
- Strawberry Balsamic Chicken Breast
- Skillet Pomegranate Chicken Breast Recipe
Storing Leftover Corn Casserole Instructions
After cooled down, store leftovers in an airtight container, preferably glass, in the fridge for 3-4 days.
Freezing Instructions
After you bake and cool the corn casserole, place it in a glass, freezer-safe container. It’ll last for up to 3 months in the freezer. When you’re ready to enjoy, thaw in the fridge overnight.
My Favorite Way to Reheat Cheesy Corn Casserole
My favorite way to reheat corn casserole is in a 350-degree oven until it’s warm, about 10 minutes. This is the best way to reheat without losing the flavor or texture. If you’d like to freshen it up, you can add a little extra butter in with it.
Frequently Asked Questions
They’re basically the same thing except cornbread casserole can sometimes be a bit more dense.
It’s a sourdough, made from scratch version!
Yes! You can leave it out while making the batter.
More Sourdough Holiday Side Dishes You’ll Love
If you’re looking for more holiday sourdough side dish recipes, try a few of these:
- Sourdough Angel Biscuit Recipe
- Honey Sourdough Cornbread (better than store-bought mix!)
- Sourdough Garlic Knots (Better Than Frozen Store Brands)
- Sourdough Parker House Rolls
- Sourdough Texas Toast
- Sourdough Steakhouse Rolls (Inspired by Texas Roadhouse!)
- Sourdough Honey Butter Dinner Rolls
- Beginner-Friendly Sourdough Crescent Rolls
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Recipe
Sourdough Cheesy Corn Casserole (made from scratch!)
Ingredients
- 3/4 cups milk
- 1/4 cup sour cream
- 2 Tbsp melted salted butter
- 1 Tbsp sourdough discard
- 3 Tbsp raw honey
- 1 egg
- 1 tsp sea salt
- 1/2 cup frozen corn (I use organic)
- 1 cup shredded mild cheddar cheese
- 1/4 cup medium ground or finely ground cornmeal (white or yellow)
- 2/3 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
Instructions
- Grease and flour a 8×8” stainless steel pan and preheat oven to 350 degrees Fahrenheit.
- Add milk, sour cream, melted butter, sourdough discard, honey, egg, and salt to a mixing bowl. Stir to combine.
- IMPORTANT: if you want to make the batter ahead or cold ferment it for more fermentation benefits, wait to add baking powder and baking soda in the next step!
- Add corn, shredded cheese, cornmeal, flour, baking powder, and baking soda. Stir just until combined, don’t over mix.
- OPTIONAL: At this point you can add an airtight lid to the mixing bowl or Saran Wrap and place it in the fridge for up to 48 hours until you’re ready to bake. This allows the starter’s cultures to ferment the other ingredients adding more fermentation benefits. If you do this step, add baking powder and baking soda right before baking.
- To continued the recipe, pour batter into the prepared pan and evenly smooth out into an even layer.
- Bake in the 350 degree preheated oven, uncovered, for 38-40 minutes or until fully baked. Test the center with a toothpick, if it comes out clean it’s ready. Remove from oven and enjoy!