Cajun Corn Casserole with Cornflake Crust

Experience the comforting flavors of this Cajun corn casserole with cornflake crust, a delightful side dish combining sweet corn, zesty spices, and a crispy topping. It's a perfect addition to any meal or holiday gathering.

Ingredients

• All-purpose flour: Acts as a binding agent in the casserole, helping to create a cohesive texture. It contributes to the structure of the dish, ensuring that it holds together when baked and served.
• Yellow cornmeal: Adds a distinct corn flavor and contributes to the texture of the casserole. It gives the dish a hearty, slightly grainy quality, distinguishing it from more custard-like casseroles.
• Cajun spices: These spices infuse the casserole with bold flavors and a touch of heat. The paprika adds smokiness, while garlic and onion powders provide depth. Cayenne brings spiciness, and oregano adds an herbal note.
• Canned creamed corn: Essential for adding moisture and creaminess to the casserole. It provides a rich, sweet base, making the dish tender.
• Diced green chilies: Diced green chilies introduce a mild heat and tangy flavor to the casserole.
• Buttermilk: Adds moisture and richness while also contributing a slight tanginess that balances the sweetness of the corn.
• Greek yogurt: Serves as an additional source of creaminess and tanginess.
• Cornflakes: Cornflakes form a crunchy topping for the casserole, adding texture and contrast to the creamy interior. 

Substitutions and variations

• Vegetables: You can add other vegetables or replace the canned diced chilies with diced jalapenos or bell peppers.
• Spicy: Adjust the spice level by adjusting the amount of cayenne. This recipe yields a medium heat level.
• Gluten-free: Use gluten-free all-purpose flour instead of regular all-purpose.

Step-by-step instructions

Step 1: Prepare batter

Luckily, this Cajun corn casserole with cornflake crust is as easy to make as the traditional corn casserole. Yes, we're skipping the boxed Jiffy mix and using our own blend. But it only takes a couple of extra minutes to throw it together and ensures that the end result will be spectacular. Ready to get started?

In a large bowl, combine all-purpose flour, yellow cornmeal, granulated sugar, baking powder, paprika, garlic powder, onion powder, cayenne, salt, and oregano. You can use a premade Cajun spice blend but I prefer to make my own since I can control the heat and slat level.

Mix the dry ingredients thoroughly to ensure even distribution of the spices. Next, add canned creamed corn, drained canned corn, and drained diced green chilies to the dry mixture, stirring until everything is well combined.

In a separate bowl, whisk together buttermilk, plain Greek yogurt, melted butter, and eggs until smooth. Pour this wet mixture into the corn mixture and stir until just combined. Once the batter is ready, pour it into the prepared baking dish.

I used an 8x8-inch baking dish but you can also use a 9x9-inch baking dish. Keep in mind, the corn casserole will be thinner which means it will bake quicker.

Step 2: Bake

For the cornflake topping, combine crushed cornflakes with melted butter in a small bowl, tossing until the flakes are evenly coated. You can crush cornflakes using a mallet, rolling pin, or food processor. Just be sure not to pulse the cornflakes too fine - you still want some texture.

Sprinkle the cereal mixture over the top of the casserole batter in an even layer. Then, place the baking dish in the oven and bake for 45-50 minutes or until the casserole is deeply golden brown on top.

The center should still be slightly jiggly while the edges are set. Once baked, remove the casserole from the oven and allow it to cool slightly before serving warm or at room temperature. 

Boy oh boy, I cannot tell you how delicious this corn casserole smelled as it was baking. Fortunately, it tasted as good as it smelled.

This corn casserole is different from corn pudding because it is firmer. Think of it as a cross between corn pudding and cornbread, combining the best of the two dishes into one. My favorite part? The Cajun spices, or perhaps the cornflake crust, or perhaps the sweet corn paired with the peppers...what can I say? I love it all!

Make-ahead and storage tips

• Make-ahead: You can make the batter earlier in the day and bake it later. Top the casserole with the cereal crust right before baking. You can also bake the casserole and reheat it in the oven before serving.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently asked questions

More corn recipes

Looking for more dishes featuring corn? Try these:

Recipe

Print Recipe

5 from 1 vote

Cajun Corn Casserole with Cornflake Crust

Total Time1 hour hr 20 minutes mins

Course: Side Dish

Cuisine: American

Keyword: holidays, vegetarian

Servings: 10

Author: Christine Ma

Ingredients

• ⅔ cup all-purpose flour (90 grams)
• ⅔ cup yellow cornmeal (87 grams)
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne
• ½ teaspoon oregano
• ½ teaspoon salt
• 14 ounces canned creamed corn
• 14 ounces canned corn drained
• 4 ounces canned diced green chilies drained
• ½ cup buttermilk (125 ml)
• ½ cup plain Greek yogurt (113 grams)
• ½ cup melted butter plus 3 tablespoons (155 grams)
• 2 large eggs
• 2 cups crushed cornflakes

Instructions

• Preheat oven to 350 degrees F. Grease 8x8-inch baking dish with cooking spray.
• Combine dry ingredients in a large bowl including flour, cornmeal, sugar, baking powder, paprika, garlic powder, onion powder, cayenne, salt, and oregano.
• Add creamed corn, canned corn, and green chilies, stirring until combined.
• Whisk together buttermilk, yogurt, ½ cup melted butter, and eggs until well combined. Add wet ingredients with corn mixture, stirring until combined. Pour batter into prepared baking dish.
• Combine crushed cornflakes with 3 tablespoons melted butter, tossing until cornflakes are well coated. Sprinkle cereal on corn casserole in an even layer. Bake casserole for 45-50 minutes or until deeply golden brown. The center should still be a little jiggly but the edges should be set.
• Remove casserole from oven and serve warm or at room temperature.

Notes

You can also bake the casserole in a 9x9-inch baking dish. Adjust the baking time, checking the casserole at 35-40 minutes.