Ingredients and Weight: - Corn kernels (fresh or canned): 1 pound (450 grams) - Cream-style corn: 1 can (14.5 ounces) - Sour cream: 1/2 cup (113 grams) - Milk: 1/2 cup (118 milliliters) - Butter, softened: 1/4 cup (56 grams) - Eggs: 2 large - Flour: 1/2 cup (62 grams) - Sugar: 1/4 cup (50 grams) - Baking powder: 1 teaspoon (5 grams) - Salt: 1 teaspoon (5 grams) - Black pepper: 1/4 teaspoon (1 gram)
Preparation Time: - 20 minutes
Cooking Time: - 35-40 minutes
Difficulty Level: - 2 (simple)
Preparation Method Steps: 1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13 inch casserole dish. 2. In a large bowl, combine the corn kernels, cream-style corn, sour cream, milk, melted butter, eggs, flour, sugar, baking powder, salt, and black pepper. Mix well until combined. 3. Pour the mixture into the prepared casserole dish. 4. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information: - Serving size: 1/8 of the recipe - Calories: ~180 - Carbohydrates: ~25 grams - Protein: ~5 grams - Fat: ~10 grams
Dish Characteristics: - Creamy and savory - Sweet and slightly tangy - Perfect for potlucks and gatherings
User Comments: - "A delicious and comforting dish that everyone loved at the potluck!" - "The perfect side dish to grilled chicken or pork." - "I made this the other night and it was a huge hit with my family!" - "I love the combination of corn flavors and the creamy texture." - "I highly recommend this dish for any corn lovers out there."
Special Precautions and Tips: - If using fresh corn kernels, cut the kernels off the cob and cook them before using in the casserole. - To make a vegetarian version, omit the butter and use olive oil instead. - For a sweeter casserole, add an additional 1/4 cup of sugar to the batter. - If the casserole is browning too quickly on top, cover it with aluminum foil for the remaining cooking time.