Southern Corn Casserole

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When fall arrives, I start thinking about the corn casserole I used to make for the holidays. It had corn muffin mix, cream, and plenty of butter—and it was delicious! This version keeps the sweet corn flavor and tender texture I remember, with no-salt-added corn and just a little butter. I still finish it with a light sprinkle of cheddar. 🌽🍂

RosemaryThyme Lighter Southern Corn Casserole
Makes about 8 side dish servings

Ingredients

• 1 cup plain yellow cornmeal
• ½ cup all-purpose flour
• 2 tablespoons sugar, or less to taste
• 1½ teaspoons Rumford Reduced Sodium Baking Powder
• 1 can (15.25 oz) Del Monte Golden Sweet Whole Kernel Corn, No Salt Added, drained
• 1 can (14.75 oz) Del Monte Golden Sweet Corn Cream Style, No Salt Added, undrained
• 2 large eggs
• ½ cup 1% milk
• 2 tablespoons unsalted butter, melted
• ¼ cup shredded cheddar cheese, for a light sprinkle on top

Directions

1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish.
2. Whisk together the cornmeal, flour, sugar, and Rumford Reduced Sodium Baking Powder.
3. In a separate bowl, whisk the eggs, milk, and melted butter. Stir in both cans of corn.
4. Add the wet ingredients to the dry ingredients and stir gently, just until combined. Spread the mixture in the baking dish.
5. Sprinkle the cheddar lightly over the top.
6. Bake for 40–50 minutes, until the top is golden and the center is set. Let it rest for 10 minutes before serving.

A little RosemaryThyme note: Use plain cornmeal, rather than a corn muffin mix, so you can choose the baking powder and leave out added salt. The casserole should be moist and spoonable, even after the center has set.

A warm spoonful beside a holiday dinner tastes like home to me. 💛

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