Clean recipe · cooking.nytimes.com
Christina Tosi’s Corn Bake
A one-bowl wonder (my family’s specialty is no muss, no fuss), corn bake is a celebration of an Ohio farm family’s love of corn, butter and deliciously simple food. Part cornbread, part corn pudding, it is so legendary in my mom’s family that if you shout “Corn bake!” the crowd of matriarchs will echo back in unison “1 box Jiffy! One half tub sour cream! 1 stick butter!…” and so on — knowing the recipe by heart is a rite of passage. There is never a potluck, family get-together and certainly never a Thanksgiving without it. The recipe easily doubles or triples depending on the size of your crowd.
Original recipe: cooking.nytimes.com
- Yield:
- 6 servings
- Prep:
- 5 min
- Cook:
- 50 min
- Total:
- 55 min
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Ingredients
- ½ cup/113 grams unsalted butter, softened, plus more for baking dish
- 1 (14-ounce/418-gram) can creamed corn
- 1 (15-ounce/432-gram) can whole kernel corn, drained
- 2 eggs, lightly beaten
- 1 (8-ounce/240-gram) box corn muffin mix
- 8 ounces/227 grams sour cream
Instructions
- Heat oven to 350 degrees. Butter an 8-by-8-inch (or 2 ½-quart) baking dish.
- In a large bowl, combine butter, creamed corn, whole kernel corn, eggs, corn muffin mix and sour cream.
- Transfer batter to prepared baking dish and smooth top. Bake until lightly browned, about 40 minutes. To serve, scoop out servings with a large spoon.