This Blueberry Corn Casserole is easy to whip up and guaranteed
to impress. The combination of golden cornmeal, creamy corn, and juicy
blueberries creates a harmonious balance that’s satisfying yet won’t weigh you
down. Ready to bring a crowd-pleasing side to your table? I cut the recipe in
half, and as you can see, it turned out beautifully. Blueberry Corn Casserole
1½ c. cornmeal
1 t. baking powder
½ t. baking soda
1 t. salt
4 large eggs, beaten
1 c. whole milk
2 14.75-oz. cans creamed corn
1 stick butter, melted
1½ c. fresh blueberries (divided)
Preheat your oven to 350°F and lightly spray an 8” x11” baking dish with PAM.
In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Stir in the beaten eggs and milk until well combined, then add the creamed corn and mix thoroughly. Pour in the melted butter and stir until fully incorporated. Gently fold in 1 cup of fresh blueberries, reserving the remaining ½ cup for garnish.
Pour the mixture into the prepared baking dish and bake for 1 hour, or until golden and set. Let the casserole rest for a few minutes before serving. Garnish with the remaining blueberries and fresh mint for a vibrant finish.
This Blueberry Corn Casserole is more than a side dish—it’s a
celebration of simple ingredients and bold flavors. Serve it at your next
gathering and watch it become a new tradition!
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This looks amazing! I love blueberries so much, and corn casserole is one of my favorites.
ReplyDeleteHave never thought of the pairing corn and blueberries...I love how it turned out.
ReplyDeleteIt looks delicious as always. I rarely use cornmeal so this recipe would be an adventure!
ReplyDeleteI love blueberry cornbread, so this looks delicious to me!
ReplyDeleteI've been on a blueberry kick lately, so this is a fun new way for me to enjoy them!
ReplyDeleteThis looks and sounds delicious, and you write about it so beautifully. 🌽💙
ReplyDelete