Main dishes, Recipes
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Corn Casserole – Because I Rewatched “Interstellar” The Other Day

Well, you would know what I mean if you watched the movie. I won’t give any spoilers just in case, I’ll just say: corn everywhere!



I like corn. When I was a kid, I loved eating fire grilled corn on the cob, which was (and still is) one of the best street foods in Sinop. There were also people who sold boiled corn on the cob, but my mother never let us eat from those. She would never trust the cleanliness of the water that they used. So instead, we would buy raw corn and do the boiled version at home.




I ate boiled corn quite a lot this summer. Not when I was in Sinop, no, but when I came back to Helsinki in July after holidays. And every time I ate it, I thought of my childhood memories.



This corn dish though is not at all like anything from my childhood memories. Well, but this is a proper corn dish you can eat even all by itself, though you can also eat it as a side dish – or, you can keep this casserole as the main dish and just have a light salad along with it.



The original recipe of this casserole is by Martha Stewart. However, I made some changes to suit my own taste, I also decreased the amount of butter. My version is not very hot because the amount of chipotle is quite small, but you can add more if you want yours hotter. The casserole is most delicious when it’s fresh and warm, but leftovers are not that bad either. Enjoy!




Difficulty: Easy
(made in 20x30cm baking dish, serves 4-6 if as main course, 8-10 as side)


Printable PDF-recipe (no photos)


2 tbsp olive oil, plus a little more to grease the baking dish
3 small or 2 medium onion, chopped small or diced
1 large green bell pepper, diced
3 garlic cloves, mashed
1 tbsp chipotle in adobo, chopped small (put more if you like the dish hotter)
1 + 1 tsp salt, divided
a generous pinch of ground black pepper
7.5 + 2.5 dl (or 3 + 1 cups) frozen and thawed, or canned and drained corn, divided
4 tsp corn flour (some people may know this as corn meal, “maissijauho” in Finnish)
5 dl (or 2 cups) grated cheddar
75 gr butter, melted and slightly cooled
1 dl + 5 tsp (or 1/2 cup) cooking cream
6 eggs



1. Preheat the oven to 180C. Lightly grease a 20x30cm baking dish.


2. In a medium pan, put olive oil and warm for about 20 seconds on medium high heat. Add onions and bell pepper and saute for about 6-7 minutes, until both are well cooked.





3. Add garlic and continue to cook for 1 more minute.




4. Add chipotle, 1 tsp salt and black pepper, give it a good stir and then take away from the heat.






5. Transfer the mixture to a large mixing bowl and let it cool down for about 15 minutes.



6. In a food processor, blitz 7.5 dl (or 3 cups) of corn into a paste – or as close to a paste as possible. It’s ok if there are some pieces left in between. Add this corn to the onion mixture.




7. Add remaining salt and mix them well.




8. Add corn flour (cornmeal) and mix again.




9. Add remaining corn and grated cheddar, mix again.





10. In another bowl, whisk melted butter, cream and eggs.






11. Add the egg mixture to the corn mixture and fold until all ingredients are well mixed.




12. Pour the mixture into prepared baking dish. Smoothen the surface with a spatula. Put in the oven, in medium rack, and bake for about 45-50 minutes, until golden. Let it cool only slightly after baking and serve fresh. Enjoy!





  1. Pingback: Corn Casserole – Because I Rewatched “Interstellar” The Other Day — My Dear Kitchen in Helsinki – yazım'yazgısı (typography)

  2. This is a fantastic recipe! It gave my home a delicious smell. Super nice comfort food and quite practical, as once you do it, it is easy to warm afterward.

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