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CT LIVE!: Skillet Sage Corn Casserole

Skillet Sage Corn Casserole

  • 1 (15oz.) can creamed sweet corn
  • 1 (15oz.) can whole kernel corn, with liquid
  • 2 large eggs, beaten
  • 1 8oz. package creme fraiche
  • 6 Tbsp. unsalted butter, melted and cooled
  • 3 Tbsp. honey
  • 1/2 cup all purpose flour
  • 1/2 cup cornmeal
  • 3 Tbsp. fresh sage, julienned
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, mix creamed corn, whole kernel corn, and creme fraiche together with a spatula. Add two beaten eggs and honey and stir to incorporate.

3. Add dry ingredients and gently incorporate. Fold in sage.

4. Grease a 12" cast iron skillet with butter. Pour in corn casserole. Bake in oven for 50-55 minutes until golden brown.

5. Garnish with fresh sage. Serve warm.

Notes:

*You can also use a 9x11" glass baking pan in place of a cast iron skillet, though the skillet adds a nice crust and looks beautiful on the table.

*Because the casserole is creamy, it will never fully set in the middle. Therefore, sticking a toothpick in the center to see if it's fully cooked isn't the best method. Know your oven and adjust the cooking time, if necessary.

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