Easy Corn Casserole Recipe
Corn Casserole has only 7 ingredients and is super fluffy, rich, and creamy. It’s the perfect side dish for all your holiday meals!
This southern dish has only a handful of ingredients and takes less than an hour to cook, making it the perfect comfort food. It is also a one-pan meal that can serve up to eight people, so it is easy to clean up after. What’s more, it is moist, sweet, savory, and a little tangy, with just a tiny bit of spiciness to give it a kick. This feel-good casserole can be a side dish or a main entrée because it is so hearty and tasty.
Table of contents
This Easy Corn Casserole is hands down my favorite side dishes for holiday dinners. It is also known as creamed corn casserole or spoon bread casserole. But no matter how you call it, this is a pure classic and comforting food that is moist, creamy, perfectly sweet, and buttery.
With a buttery, creamy center and chunks of corn, this is like corn pudding and cornbread mixed together with rich sour cream to give it a sweet and tangy taste. The chopped jalapenos add a little spicy bite but that can be left out if you do not like it. Another great thing about this recipe is that anything can be added to make it a full meal, from meat to more vegetables.
Since I can remember, this dish was always on our Thanksgiving menu. It has the perfect texture and balance – a little sweet, yet rich and creamy. Also, it can be served as is, or alongside the roasted turkey or honey butter ham. When it comes to Thanksgiving dishes, you will always spot on my holiday table this green bean casserole and sweet potato casserole.
Usually, we make it as a side dish for our Thanksgiving and Christmas dinner, and despite all of the delicious food we have for the holiday meal, this creamy casserole is always a favorite! This recipe also calls for creamed corn, which can also be made at home.
However, for simplicity reasons, I used a store-bought version of it, and it works well. But if you prefer to give it a try, feel free to use my homemade version of creamed corn. Another great benefit of this recipe is that you can prepare it a day ahead, and refrigerate it. The next day, simply put it in the oven for about 50 minutes and happily enjoy it!
Why you will love this recipe
- One pan: This makes it so easy to clean up after.
- Only a few ingredients: Simple to make and shop for with just seven ingredients.
- Make it a meal: Toss in some meat or veggies to make it a whole meal.
- It goes with anything: From turkey to duck, serve it with any meat or vegetables.
What you’ll need to make easy corn casserole
Special items:
- Baking dish – Be sure to use the right size. I use a 9×13 casserole dish.
- Bowls
- Cooking utensils
Ingredients:
- Whole kernel corn – Be sure to drain them well so the casserole does not end up runny.
- Creamed corn – Make creamed corn from scratch with my easy recipe I shared above. 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 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 has salt in it.
- 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 corn casserole with Jiffy mix?
- Preheat the oven: First, preheat the oven to 350 degrees F.
- Oil a baking dish: Meanwhile, use some cooking spray to grease the casserole dish.
- Combine the ingredients: In a large bowl, combine all the ingredients along with melted butter, until well combined.
- Bake: Next, transfer the mixture to the greased casserole dish. Then, pop it in the oven and bake uncovered at 350 degrees F for 45 minutes, until golden brown.
- Serve: Enjoy it warm with your favorite meal.
Expert tip
Making cornbread from scratch
In this recipe, I call for Jiffy cornbread because it is faster and easier. However, there is no reason why you cannot make cornbread from scratch. I have several cornbread recipes on my blog, but they are for actually making cornbread and will not work in this recipe because they are for a whole different type of food. They have more ingredients like honey, eggs, and brown sugar.
For my copycat Jiffy cornbread recipe, 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 flour, cornmeal, sugar, baking powder, and salt, mix well.
- Add the vegetable oil and mix until the dry mixture is smooth and with no lumps.
- Use this to replace the Jiffy corn muffin mix in this recipe.
Recipe variations and add-ins:
- Mexican corn casserole: Use southwest corn (like Mexicorn) instead of regular whole-kernel corn and toss in some green chiles, chopped avocados, onions, and cilantro for 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 like mozzarella, cheddar, or pepper jack cheese.
- Make it hearty: To turn this into a heartier meal, add some chopped ham. It goes so well with the corn; it seems like it was made for this dish.
- Cajun corn casserole: 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 would be adding cream cheeses into the mixture.
- Veggies: Such as red peppers, green onions, green chiles.
- 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:
Here are some of my favorite serving suggestions for this corn casserole.
- Pairs perfectly with chili. I have a lot of recipes for chili on my blog. My favorite is this classic chili made with beans, beef, and crushed tomatoes.
- Corn casserole goes great with any kind of soup too. Try it with my creamy butternut squash soup.
- I like to serve it buffet-style with a large spoon so everyone can just take what they want.
- It can also be served as a delicious side dish for roasted chicken or tender red wine pot roast.
Frequently asked questions
How do I keep my corn casserole from being dry?
If the casserole comes out dry, it may have been cooked too long, or the measuring was off. First, make sure the oven temperature is set right. Check the oven temperature with an oven thermometer if that has never been done. Also, be sure to keep an eye on it. If it is starting to turn brown, it is overcooked. If you made your own cornbread, 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.
Why is my corn casserole runny in the middle?
It could be from the extra moisture from the corn kernels. Be sure to drain the corn completely in a colander and press them gently 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 out and pat it dry completely before using it as well. Also, it could be that the pan is too small. I recommend a 9×13-inch baking pan or dish to be sure it gets done all the way.
Can I make this ahead of time?
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 to 50 minutes at 350 degrees F.
What is the difference between corn casserole and cornbread?
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 something people pick up and eat with their hands while casserole has to be eaten with a spoon.
How to store:
- Refrigerate: Refrigerate for up to three days in an airtight container.
- Freezing: To keep the casserole even longer, place it in a freezer-safe container and it will keep for up to three months.
- Defrost: For the best taste and texture, thaw overnight in the fridge.
- Reheating: Bake at 375 degrees F for 15 to 20 minutes.
More side dishes to try:
Recipe tips:
- 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 the right size casserole dish. 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.
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 blog post 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.