Corn Casserole

Corn Casserole is a creamy, buttery, and slightly sweet side dish that’s a perfect complement to any meal. With a soft, pudding-like texture and golden edges, it’s a crowd-pleaser that works just as well for holiday feasts as it does for casual weeknight dinners.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make and always disappears fast at the table. It uses a handful of pantry staples, takes just minutes to mix together, and bakes into a soft, comforting dish that pairs well with everything from roast turkey to barbecue ribs. It’s one of those sides that people always ask for seconds—and the recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned whole kernel corn (drained)

• Canned cream-style corn

• Corn muffin mix (like Jiffy)

• Sour cream

• Unsalted butter (melted)

• Eggs (optional, for a firmer texture)

Directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. In a large mixing bowl, I combine the whole corn, cream-style corn, corn muffin mix, sour cream, and melted butter. I stir everything until well mixed.

3. If I’m using eggs for a more set texture, I beat them in at this stage.

4. I pour the mixture into the prepared baking dish and spread it evenly.

5. I bake for 45–55 minutes, or until the top is golden brown and the center is set but still slightly soft.

6. I let it cool for a few minutes before serving warm.

Servings and timing

This recipe serves 8–10. It takes about 5 minutes to prep and 50 minutes to bake, so it’s ready in under an hour.

Variations

Sometimes I add shredded cheddar cheese or diced jalapeños for a cheesy or spicy twist. I’ve also mixed in crumbled bacon, chopped green onions, or a pinch of garlic powder for more savory depth. For a sweeter version, I add a tablespoon of sugar or a drizzle of honey.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven. To freeze, I let it cool completely, wrap it tightly, and freeze for up to 2 months. I reheat from frozen at 350°F until warmed through.

FAQs

Can I make this ahead of time?

Yes, I often mix the batter ahead and store it in the fridge for up to 24 hours. I bake it just before serving for the best texture.

Do I need to use both types of corn?

Yes, the combination of whole kernel corn and cream-style corn gives it the perfect texture—chunky yet creamy.

What can I use instead of sour cream?

I use plain Greek yogurt as a substitute when I want a lighter version. It keeps the same tang and moisture.

Is it supposed to be soft in the center?

Yes, it should be soft and slightly pudding-like. If I prefer a firmer texture, I add eggs to the batter.

Can I make this in a different dish size?

Absolutely. I use a square dish for thicker casserole slices or double the recipe for a crowd and bake it in a larger pan.

Conclusion

Corn Casserole is a simple, comforting side dish that I keep coming back to—whether it’s for a holiday meal, a potluck, or an easy weeknight dinner. It’s rich, creamy, and full of classic corn flavor with almost no effort. Once I made it the first time, it became a staple on my table.

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