The perfect balance of savory, sweet, rich, creamy, and buttery. This Corn Casserole recipe is incredibly easy to put together, super customizable, and essential for your holiday table! Made with a short list of simple ingredients, this casserole can be made in advance and is the ultimate comfort food side dish.
This corn casserole recipe is the perfect side dish! I’m not only talking about for Thanksgiving and Christmas, but year round! My corn casserole recipe is made with a buttery cornbread base, mixed with sour cream, eggs, creamed corn, corn kernels and a little bit of sugar to create an incredibly moist, creamy casserole with a fluffy golden crust.
Why Make This Corn Casserole
- Versatile & Customizable
- Simple Ingredient List
- Easy To Make
- Can Be Made In Advance
- Perfect Holiday Side Dish
- Made Complete From Scratch
This dish is so simple and versatile. If you haven’t had homemade corn casserole before, you are going to love it! The sweetness of the corn in this buttery golden casserole creates a side dish recipe that you will want to make again and again.
This recipe has an almost creamy consistency from the creamed corn, butter and sour cream, mixed with a light, fluffy texture from the addition of eggs and a hint of sugar to enhance the natural sweetness of the corn. After it’s baked until golden, this dish is truly the ultimate comfort food side dish.
Ingredient Notes
- Flour – I used trusty all-purpose flour!
- Cornmeal – This is what is going to give us our “cornbread” base.
- Sugar – For a hint of sweetness. The sugar is going to enhance the natural sweetness of the corn.
- Baking Powder – This will be our leavening agent and will help puff up our casserole.
- Salt – Salt is important to balance out the sweetness in the dish.
- Eggs – The eggs are going to add a light, fluffy texture to our casserole!
- Butter – Unsalted, melted. You can also use salted butter, you’ll just have to adjust the salt you add to the casserole.
- Corn – We are using both creamed corn and corn kernels, a can of each.
- Sour Cream – Substitute with plain greek yogurt.
How To Make Corn Casserole
- Preheat Oven: Preheat the oven to 350°F.
- Combine Ingredients: In a large bowl mix all the dry ingredients together. To them, add the eggs, butter, creamed corn, corn kernels and sour cream. Stir everything well until combined.
- Bake: Pour the mixture into a casserole dish and transfer to the preheated oven. Bake for 45 minutes or until golden brown.
- Serve: Garnish with green onions or chives and serve.
FAQs & Expert Tips
FAQs
This corn casserole is a simple, comfort food classic! While similar to corn pudding, corn casserole has more of a cornbread texture, whereas corn pudding has more of a custard type texture.
Feel free to add anything you see fit! I like to keep it simple, with that creamy buttery flavor, but you can include your favourite spices, fresh herbs, cheese, bacon or jalapenos! Cheese and bacon make everything better in my opinion.
Yes! You can make your casserole up to 2 days in advance. Combine the ingredients as directed, place the mixture in your casserole dish, and cover it well with plastic wrap. When you are ready, remove it from the fridge about 30 minutes prior to putting it in the oven and bake as instructed!
This corn casserole is one of my favorite side dishes for just about any dinner, but you’ll always find it on my holiday table! This casserole is a staple for Thanksgiving or Christmas, alongside some mashed potatoes and of course, a gorgeous turkey.
Tips
- You can use fresh or frozen corn kernels for this recipe, just make sure if using frozen, they are thawed and drained of any liquid. If you’re using canned corn kernels, make sure to also fully drain them.
- Don’t overmix! Over-mixing can cause your corn casserole to be dry.
- Room temperature eggs will be easier to mix than cold eggs, therefore aiding in not over-mixing the batter.
- I like to add a little butter on top as it comes out of the oven, and some green onions or chives for added color.
Storing Leftovers
Let the casserole cool to room temperature, wrap well in plastic wrap or transfer to an airtight container and store in the fridge. Your leftovers will keep in the refrigerator for 5-7 days.
Reheating
Reheat in the microwave or back in the oven until heated through.
Freezing
You can either freeze your casserole whole or freeze individual slices!
If freezing whole, let your corn casserole cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to 3 months! If you want to save space, let the casserole cool completely, then cut it into squares and place pieces in a freezer size bag with parchment paper in between each slice.
Let thaw overnight in the refrigerator or for a few hours on the counter before reheating.
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Corn Casserole
Ingredients
- ⅔ cup all-purpose flour
- ½ cup cornmeal
- ⅓ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup butter unsalted, melted
- 14 ounce creamed corn 1 can
- 14 ounce corn kernels 1 can, drained
- 1 cup sour cream
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Combine Ingredients: In a large bowl mix all the dry ingredients together. To them, add the eggs, butter, creamed corn, corn kernels and sour cream. Stir everything well until combined.
- Bake: Pour the mixture into a casserole dish and transfer to the preheated oven. Bake for 45 minutes or until golden brown.
- Serve: Garnish with green onions or chives and serve.
Video
Recipe Notes
- You can use fresh or frozen corn kernels for this recipe, just make sure if using frozen, they are thawed and drained of any liquid. If you’re using canned corn kernels, make sure to also fully drain them.
- Don’t overmix! Over-mixing can cause your corn casserole to be dry.
- Room temperature eggs will be easier to mix than cold eggs, therefore aiding in not over-mixing the batter.
- I like to add a little butter on top as it comes out of the oven, and some green onions or chives for added color.
- Let the casserole cool to room temperature, wrap well in plastic wrap or transfer to an airtight container and store in the fridge. Your leftovers will keep in the refrigerator for 5-7 days.
- If freezing whole, let your corn casserole cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to 3 months! If you want to save space, let the casserole cool completely, then cut it into squares and place pieces in a freezer size bag with parchment paper in between each slice.
I’m making this for Thanksgiving! Can you double the recipe? Do I double the eggs and the butter as well?
Yes, I would double everything.
I tried this recipe on Thanksgiving and instead of doubling it I made two – one unadorned and the other with a finely diced jalapeno. Both turned out fabulous and they were big hits. I lost track of the time and just left them in until they looked done. Thank you Jo! I found your site one day while Googling for a Romanian mamaliga my mother used to make. Your recipes are so well explained and delicious that I have used one after the other ever since. Happy Thanksgiving and thank you for the food joy!
Thank you, Doina! I’m so glad you’re enjoying my recipes. 🙂
I skip the first three ingredients and use a box of Jiffy corn muffin mix. Makes it even simpler.
Hi. Can you please tell me how many this serves and what size casserole dish. Also, can I make in square baking dish as well as casserole dish?
Use a 9×13-inch casserole dish. The number of servings is in the recipe card, 8. A square baking dish would work as well if it were big enough, like a 9″.
Sub for creamed corn?
The only sub there is, is to make your own. Basically take another can of corn kernels and puree half of them in a blender with a bit of milk or water. Empty this into a bowl then add the remaining corn kernels to the blender and coarsely, then combine the two.