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.