Easy Corn Casserole Recipe
This homemade Corn Casserole is one of my effortless, no-fail side dishes, I usually make for Christmas and Thanksgiivng. It’s creamy, cozy, made with just seven ingredients, and everything is mixed in one bowl. It’s perfect for big family gatherings, it has that homey touch and nostalgic flavors that everyone loves.
Since I can remember, this dish was always on our holiday menu. It has the perfect texture and balance – a little sweet, yet rich and creamy. When it comes to Thanksgiving dishes, you’ll always find this corn casserole and sweet potato casserole on my holiday table. This simple dish never fails to impress everyone, and the best part, is that it takes only 10 minutes to prep.
Table of contents
With a buttery, creamy center and chunks of corn, this is a blend of corn pudding and cornbread, enhanced with rich sour cream to create a sweet and tangy taste. The chopped jalapenos add a little spicy bite, but they can be left out if you prefer not to have them. The texture of the casserole is rich, tender, and slightly floffy, with the perfect balance of sweet and savory.
There are no fancy prep steps or ingredients; literally, all it takes is to stir, dump, and bake! I often prep it in advance and pop it in the oven before dinner. It’s such a lifesaver during family gatherings or busy days. This is one of those recipes that proves classic comfort food doesn’t have to be complicated to taste good.
Why you will love this recipe
- One bowl: I mix the ingredients in one bowl and after that transfer them to the baking dish. This makes cleanup after easy.
- Only a few ingredients: Simple to make and shop for with just seven ingredients.
- Versatile: Add some meat or veggies, or toss in your favorite cheese!
- It pairs well with anything: from roasted turkey to duck; serve it with any meat or vegetable.
What you will need
- Whole kernel corn – Be sure to drain them well so the casserole does not end up runny.
- Creamed corn – Make homemade creamed corn with my easy recipe. It may not be as easy as opening a can, but it will be the best-creamed corn you’ve ever had!
- Corn muffin mix – I use Jiffy, but you can also make it homemade or buy a favorite brand.
- Sour cream – Full fat is best for a thick and creamy casserole.
- Melted butter – I use unsalted because the corn and muffin mix already contain salt.
- Large egg – To act as a binder and to add body to the casserole.
- Jalapeno (optional) – Make sure it is seeded and finely diced, I like the spicy kick it adds.
How to make it
Prep: First, I preheat the oven to 350°F. I use some cooking spray to grease the casserole dish.
Combine: In a large bowl, I mix all the ingredients until well combined.
Bake: Next, I transfer the mixture to the greased casserole dish. Then, pop it in the oven and bake it uncovered at 350°F for 45 minutes, until it’s golden brown.
Enjoy: I serve it warm along traditional main dishes, like this cranberry orange turkey.
Expert tip
Making cornbread mix from scratch
In this recipe, I use Jiffy cornbread mix because it’s faster and easier to use. However, there is no reason why you cannot make it from scratch. Here are the ingredients and instructions:
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well.
- Add the vegetable oil and mix until the dry mixture is smooth and lump-free.
- Use this to replace the Jiffy corn muffin mix in this recipe.
More tips to consider:
- When the casserole is done, a toothpick inserted in the middle should come out clean.
- The casserole can become dry if it cooks too long or if at least one can of creamed corn is not used.
- Also, make sure it is cooked in a casserole dish of the correct size. A 9×13-inch dish is best for this recipe.
- Drain the corn kernels completely before using them to prevent a runny casserole.
- It can be made ahead of time and stored in the fridge for up to two days before cooking, if necessary.
- Make extra and freeze it for up to three months to serve it anytime you want.
Recipe variations and add-ins:
- Mexican corn casserole: I use southwest corn (like Mexicorn) instead of regular whole-kernel corn and add some green chiles, chopped avocados, onions, and cilantro for a Mexican-style corn casserole. Don’t forget to add salsa on the side.
- Add cheese: Any cheese would be delicious melted on top of this dish, such as mozzarella, cheddar, or pepper jack cheese.
- Make it hearty: To turn this into a heartier meal, I add some chopped ham. It goes so well with the corn; it seems like it was made for this dish.
- Cajun corn casserole: I stir in a tablespoon of Cajun seasoning and add some andouille sausage, red beans, and rice to make a Cajun corn casserole.
- Toss in more vegetables: I like to add chopped bell peppers, peas, celery, and carrots.
- Add bacon: Because everything tastes better with bacon.
- Cream cheese: Another great alternative is adding 1/2 cup of cream cheese to the mixture.
- Brown sugar: This is already a sweet dish. However, feel free to tweak it even more and add 1/4 cup of brown sugar for a rich molasses flavor.
Serving suggestions:
This homemade corn casserole pairs perfectly with a thick and hearty classic chili made with beans, beef, and crushed tomatoes. I also like to serve it with my creamy butternut squash soup. It can also be served as a delicious side dish for roasted chicken or tender red wine pot roast.
For the holidays, I serve side dishes buffet-style, and along with this corn casserole, I include my green bean casserole, cheesy pumpkin gratin, pineapple casserole, and apple butternut squash casserole.
How to store:
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: To keep the casserole even longer, place it in a freezer-safe container, and it will stay fresh for up to three months.
- Defrost: For the best taste and texture, thaw in the fridge overnight.
- Reheating: Bake at 375°F for 15-20 minutes.
Frequently asked questions
If the casserole comes out dry, it may have been cooked for too long or the measurements were off. First, ensure the oven temperature is set correctly. Check the oven temperature with an oven thermometer if you’ve never done so before. Also, be sure to keep an eye on it. If it starts to turn brown, it’s overcooked. If you made your cornbread mix, the measuring may have been off. Try it with Jiffy. Again, make sure one can of corn is creamed. Otherwise, it may cause the casserole to be dry.
It could be from the extra moisture from the corn kernels. Be sure to drain the corn completely in a colander and gently press it with a paper towel to remove any remaining moisture. Don’t worry. It should not make the casserole dry with all the butter, sour cream, and creamed corn. If using frozen corn, be sure to thaw it thoroughly and pat it dry before using. Also, the pan may be too small. I recommend using a 9×13-inch baking pan or dish to ensure it cooks all the way through.
This casserole can easily be made ahead of time. Just mix up the ingredients and place them in the prepared baking dish. Then, cover it with plastic wrap and chill it for up to 48 hours in advance. I would not go any longer than that because of the moisture that would build up inside the plastic. Before cooking, let the dish sit out until it comes to room temperature. This should take about 45 minutes to an hour. Then, bake for 45-50 minutes at 350°F.
Corn casserole is a creamy dish made with corn and a type of cornbread mixture as well as cream, butter, eggs, and other ingredients to make a meal. On the other hand, cornbread is a bread made from cornmeal that has a solid texture usually served as a side dish. The main difference is the texture as cornbread is more like a muffin, while corn casserole is creamier.
More side dishes to try:
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Corn Casserole
Ingredients
- 2 cans (15 1/4oz each) whole kernel corn drained
- 1 can (14 3/4oz) cream-style corn
- 1 package (8.5 oz) Jiffy corn muffin mix see Notes for how to make your own
- 1 cup sour cream or plain yogurt
- 1 large egg beaten
- 1 stick (1/2 cup) unsalted butter melted
- 1 jalapeño seeded and finely diced, optional
Instructions
- Preheat oven to 350 degrees F. Set up an oven rack in the middle of the oven.
- Lightly grease with butter or cooking spray a 12.25×2.5 baking dish or a baking dish that will hold at least 7 cups of batter.
- In a large bowl, stir and combine all the ingredients until well incorporated. Transfer the batter to the prepared baking dish and level the top with a spatula.
- Bake for 45-50 minutes. The casserole is done when the edges are golden brown, the center is settled, and it looks puffy, light, and overall done. A toothpick inserted into the center of the casserole should come clean or have just a few crumbs attached but no raw batter.
- Serve warm, garnished with chopped fresh green onion or diced chives.
Video
Notes
Making cornbread mix from scratch
In this recipe, I use Jiffy cornbread mix because it’s faster and easier to use. However, there is no reason why you cannot make it from scratch. Here are the ingredients and instructions:- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well.
- Add the vegetable oil and mix until the dry mixture is smooth and lump-free.
- Use this to replace the Jiffy corn muffin mix in this recipe.
More tips to consider:
- When the casserole is done, a toothpick inserted in the middle should come out clean.
- The casserole can become dry if it cooks too long or if at least one can of creamed corn is not used.
- Also, make sure it is cooked in a casserole dish of the correct size. A 9×13-inch dish is best for this recipe.
- Drain the corn kernels completely before using them to prevent a runny casserole.
- It can be made ahead of time and stored in the fridge for up to two days before cooking, if necessary.
- Make extra and freeze it for up to three months to serve it anytime you want.
this is one of my favorite dish to make during holidays, really love it, and it will be on my list next!
Thank you for the recipe! I am going to make it with coconut milk, as you suggested, as I can’t have dairy!
what a delicious casserole so much better than the ordinary corn in a dish. Everyone would love this one!
Yum! My family calls this baked corn and I haven’t had it in years. Such a comforting dish to serve at the holidays that everybody loves!
This is pretty much comfort food where I’m from. I love that it’s quick and easy to get together. I should make it this week!
This looks fabulous! Such a comfort food side for the holidays! I’m sure this will make an appearance on many holiday menus!
This will quickly become a favorite in my house! So delish! I love how easy to make this side dish, so simple and absolutely delicious!
Mmmm, I bet this is a hit whenever you serve it. I am bookmarking this to use for next Sunday dinner. SO delish.
This looks so good! I’m going to add this to the menu for Christmas. I know my family is going to love it!
My family requests this at every get together! It’s so delicious!
Darn it – where was this when I was looking for this kind of side last week?! So bummed!! saving for next year.
YUM! This looks so good! Saving!
I’ve made something similar to this, but it comes out very dry – I think I’ll have to try your recipe as it sounds much better! I love making big portions and saving the leftovers for easy meals.
Corn casserole is a family favorite at holidays. I didn’t know how easy it was to make.
I love this recipe! I bet the addition of the jalapeno puts this recipe over the top!
My husband always makes this every year for the holidays and we always devour it. Your recipe seem very easy to follow. I cant wait to try it.
What a great comfort food! I have to make this over Christmas I think!
Yum!! one of my favorite holiday sides! Looks perfect!
Is there a way to convert this to a pressure cooker recipe? My oven doesn’t work and I’m living from the pressure cooker 🙂
oh sorry I haven’t tried this in the pressure cooker yet, maybe soon I will get a chance.
Must I say it’s a co-incidence?! I just shot my corn casserole recipe today and I plan to it soon. And my goodness your corn casserole photos are so amazing. It made me drool
This looks absolutely comforting. I am going to add some extra hot chilis and serve it with eggs and sausage for breakfast. Yum.
This looks SO delicious! The perfect side dish!
I love a good corn casserole! I have to make this!
What a pretty dish!! But beyond its prettiness it sounds like it’s just the type of corn casserole we love. The addition of the jalapeño is right on. You have to have that kick with the corn. The recipe is a keeper.
Oh my goodness I didn’t even know that corn casserole was a thing! This sounds divine, perfect comfort food!
I love casseroles. They are so versatile. They are great for a family dinner or to take to a pot luck.
Yes, they are perfect for potlucks!
This looks super delicious and yummy! Will be trying for the holidays!
You will see, everyone will ask for seconds!
I love it! Looks really easy to make!
very easy!
I can’t wait to try this. I’ve never met a corn dish I didn’t like. I’ve even made corncob jelly before.
I love corn too, even in desserts. I juts had some sweet corn popsicles and they were amazing!
Can someone help…… I have a large pkg of corn muffin mix ……when they ask for 8oz pkg of corn muffin mix… is that 8oz weight or 1 cup…..??? Thanks :/
please use 1 1/2 cups.
Where do I find Jiffy corn muffin mix? We live in Canadian and do not think I have seen it .
Is there something else I could use to make this yummy side dish?
Thank you
Hi Paddy, its very popular in US, its in every supermarket and also on Amazon. Please check my post, I have updated it with details on how to make your own.
Mmm! What a fabulous side dish! This needs to be a dish added to my holiday meals!
Its always a success!
Just made this as a test and will be making again for Christmas. I have skipped the jalapenos and the end result was amazing! This will be my go to corn casserole recipe!
Definitely easy and delicious!
One word – super delicious casserole!!! made it already twice and can’t be happier, just perfect texture and balance!
I just made this with my fiance and we love it! We topped it with mozzarella because that’s what we had in the fridge.
I would like to make this using your homemade cream style corn recipe. Would I use the full recipe of cream style corn as written to equal the 2 cans of cream style corn called for in the casserole recipe?
The recipe makes more than 2 cans, but you can serve the leftovers as a side dish or freeze for later.
I would like to make the corn casserole using your homemade cream style corn recipe. Would I use the full recipe of cream style corn as written to equal the 2 cans of cream style corn called for in the casserole recipe?
The recipe makes more, you can make it and either serve the leftovers on the side or freeze for later.
Oh my! I love how different and easy this recipe is. I am all about stir, dump, and bake because momlife! My son loves corn by itself and this is a nice alternative to change things up. He is quite picky but I have no doubt that he would enjoy this. I know I will!
Maureen | http://www.littlemisscasual.com
You can’t beat a good corn casserole! I made this last night to go with our pork chops. DEE-licious.
Thanks for sharing! It had never occurred to me to use corn in this way. It’s a creative recipe and looks tasty! I shall bookmark this recipe
We love a corn casserole and this recipe is amazing! I will be making it again on our next family BBQ get together!
Okay wow, this corn casserole looks like pure comfort in a dish. Something about that golden, slightly crispy top and soft, creamy center just screams cozy family dinner. I can already picture this on the table during the holidays—or honestly, any chilly night when you just want something warm and filling. Definitely saving this one to try soon (might even double it for leftovers!).