Illinois Sweet Corn Casserole
A creamy baked casserole of fresh sweet corn, eggs, and a touch of sugar, showcasing Illinois's position as one of the country's leading corn-growing states.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 14
- carbs
- 34
- protein
- 8
- calories
- 290
Instructions
- 1
Preheat your oven to 350°F. Grease a baking dish.
- 2
Whisk the eggs, milk, sugar, melted butter, and salt together in a bowl.
- 3
Stir in the fresh corn kernels and cornmeal. Mix everything well.
- 4
Pour the mixture into your greased baking dish.
- 5
Bake for 40-45 minutes. The center should be just set and the top lightly golden.
- 6
Let the casserole rest for 10 minutes before serving.
Chef's tips
Fresh, in-season sweet corn gives the best flavor, though frozen corn works off-season. Do not overbake, or the soft texture turns rubbery.
Storage
Refrigerate leftovers up to 4 days.
Reheating
Reheat individual portions in the microwave or covered in a 300°F oven.
Common mistakes to avoid
- •Baking too long until the eggs turn watery and split
- •Using canned corn, which is too mushy
Serving suggestions
Cooked Illinois Sweet Corn Casserole?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Illinois
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
