CT LIVE!: Skillet Sage Corn Casserole - NBC Connecticut
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CT LIVE!: Skillet Sage Corn Casserole

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    NEWSLETTERS

    CT LIVE!: Skillet Sage Corn Casserole

    Food Writer and Cook Kelly Vaughan showed us how to make this Thanksgiving side option. (Published Friday, Nov. 16, 2018)

    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.