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Generated four-panel process illustration for corn casserole for two without jiffy

Corn Casserole for Two Without Jiffy

This corn casserole for two uses cornmeal, flour and baking powder instead of a boxed muffin mix. Sweet corn kernels sit in a soft, lightly sweet batter made with sour cream, milk and a whole egg. It is a spoonable side with a tender center, rather than a dry square of cornbread.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 2 side servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup yellow cornmeal about 35 g; fine or medium grind
  • 1/4 cup all-purpose flour about 30 g
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine salt
  • 1 large egg
  • 1/4 cup sour cream 60 g
  • 1/4 cup milk 60 ml
  • 1 tablespoon butter 14 g; melted and cooled slightly, plus a little for greasing
  • 3/4 cup corn kernels about 120 g; cooked, thawed or canned, drained well

Equipment

  • 1 5-inch square baking dish, at least 2 inches deep
  • 1 Two mixing bowls
  • 1 Whisk
  • 1 Food thermometer

Method
 

  1. Heat the oven to 350°F (175°C). Lightly grease a 5-inch square baking dish. In a bowl, whisk the cornmeal, flour, sugar, baking powder and salt until evenly combined. Set the prepared dish on a rimmed baking tray to make it easier to move.
  2. In a second bowl, whisk the egg, sour cream and milk until smooth. Whisk in the melted, slightly cooled butter. Stir in the drained corn kernels. Check that there is no pool of corn water at the bottom of the bowl before combining the mixtures.
  3. Add the dry mixture to the wet mixture. Fold gently with a spoon until no dry flour remains, scraping the bottom of the bowl. Stop stirring once combined. Spoon the batter into the greased dish and level it gently; leave room above the batter for expansion.
  4. Bake for about 30–35 minutes, until the edges are lightly golden and the middle is set rather than flowing when the dish moves. Check the center with a food thermometer; it should reach 165°F (74°C). If the top colors early, loosely cover with foil and continue baking. Rest for ten minutes before serving.

Notes

Recipe development note: This formulation has not been kitchen-tested. Preparation times are estimates; follow the texture checks and product instructions.
Use a 5-inch square baking dish for this short batch. A wider dish makes a thinner casserole and can shorten the bake. The estimated total time includes a ten-minute rest, which helps the center settle before you scoop it. This version has no bacon, cheese or canned creamed corn.
A soft center is expected, but a liquid center needs more time. A toothpick may pick up moist crumbs or corn, so use the temperature and movement of the center together. Do not rely only on the color at the edge of the dish.
If the casserole seems unusually wet, check how the corn was drained and whether you used creamed corn by mistake. Extra flour stirred into a partially baked casserole will not fix the mixture evenly. Keep to the listed ingredients for the first batch and record any changes.
Transfer leftovers to a shallow container and refrigerate within two hours, or within one hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within three to four days. Reheat until the center reaches 165°F (74°C). Cover during oven reheating if the surface is drying before the middle is hot.