Cajun Corn Casserole with Cornflake Crust
Servings 10
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.