This is an easy and quick way to make a corn casserole--and without a "Jiffy Mix." The casserole relies on a can of creamed corn and a few other ingredients that you probably have on hand or are easy to find. You can mix up the casserole in about five minutes, and it cooks in your air fryer in 20 minutes. The casserole is incredibly good--not quite a corn custard or a cornbread, either. Think of a souffle with a hearty attitude, and you'll come close. The casserole does puff up and deflate a bit once you remove it from the air fryer, which doesn't affect the taste. You get the creaminess from the corn, a slight nubby texture from the cornmeal, and a touch of sweetness from honey. The casserole is great served alongside a simple meat. I like the casserole alongside ham or pork chops, but it's equally happy accompanying tilapia. You can serve the casserole plain--I do--or brush the top with butter and drizzle on additional honey. It's all good.
Air Fryer Corn Casserole -- Serves 4+
1 14-15-ounce can of creamed corn
2 large eggs
1/3 cup of milk
2 tablespoons of melted butter
1 tablespoon of honey
1/2 cup of ground cornmeal
1/2 teaspoon of baking powder
Spritz two small dishes or pans (I use two 5-inch square pans, but 5-6-inch round pans with two-inch deep sides will do) with non-stick cooking spray. In a medium bowl, stir together well the corn, eggs, milk, butter, and honey. Stir in the cornmeal and baking powder until just blended. Divide the mixture between the two dishes. Place one dish in the air fryer basket, put the basket in the air fryer, an air fry the casserole for about 20 minutes or until the casserole has puffed and is a deep golden color. Remove the casserole from the air fryer basket and repeat the cooking process with the remaining dish.