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!
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 8x8” 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!
Notes
Please see blog post for all kinds of helpful tips and storage information. You can double this recipe as many times as you’d like.
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!