Mrs. Branstad’s Corn Casserole Recipe

Ambassador:  Dà Jiā Hăo!  The holiday season is here.

Mrs. Branstad:  This is a time for friends, family, and special traditions.

Ambassador:  One of our family holiday traditions is enjoying a special dish – corn casserole.

Mrs. Branstad:  To find a recipe for this corn casserole, click the link below.

Family:  Jiérì kuàilè! Happy Holidays!

Scan this to see the corn casserole recipe:

Scalloped Corn Casserole

Delicious country style creamed corn casserole, a family favorite!

Ingredient list:

  • 2 cans of corn (14 or 16 oz)
  • 2 sticks of butter (8 oz total, 220g)
  • 1/2 tsp seasoning salt
  • 1/2 tsp ground pepper
  • 2/3 cup all-purpose flour
  • 1/2 cup yellow corn meal
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt or seasoning salt
  • 2 Tbsp vegetable oil
  • 1 egg
  • 1/3 cup milk

Combine two cans (16 oz each) of canned corn, drained

(Chef’s tip:  fresh or frozen corn can be substituted)

Stir in melted butter – 2 sticks (8 oz total, 220g), then add the seasoning salt and pepper

(Chef’s tip:  you can also add 1/2 cup cheese or sour cream or finely chopped green pepper for a twist on the original!)

In separate bowl combine and mix well:

  • 2/3 cup all-purpose flour
  • 1/2 cup yellow corn meal
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp vegetable oil
  • 1 egg
  • 1/3 cup milk

After mixed together combine with the corn mixture.

Place the combined mixture in a greased 9 by 13 inch casserole dish

(Chef’s tip:  any high sided oven safe dish will work)

Bake at 350 degrees for one hour