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.
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.
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.