Feeding the Farmer
Corn Casserole

August is when our sweet corn is ready to harvest at the farm, & this sweet corn recipe is one we look forward to all year! It's a great way to use fresh sweet corn & it is down home comfort food at its finest! A perfect side dish for some of those last summer bbqs!

Ingredients

10 T. butter melted + 2 T. Butter for sweet corn
1 (8 oz) container Sour cream room temperature
2 large eggs room temperature
2 tablespoons granulated sugar
2 cups fresh sweet corn
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 tsp. Salt

Directions

Step 1
Preheat oven to 350° & grease a 9x13 pan

Step 2
Sautee sweet corn in 2 T. Butter for about 5 minutes. Set aside.

Step 3
In a bowl, combine 10 T. Melted butter, sour cream & eggs.

Step 4
To the butter/sour cream mixture, add the cooled off sweet corn & 2 T. sugar.

Step 5
In a separate bowl, combine corn meal, flour, 1/4 c. Sugar, baking powder & salt.

Step 6
Combine dry & wet ingredients.

Step 7
Bake for 25-35 minutes. Back until center is almost all the way set.