Corn Casserole

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Corn Casserole
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If you’re looking for a cozy, crowd-pleasing side dish that’s creamy, golden, and full of sweet corn flavor, this Corn Casserole is your new favorite recipe. It’s the perfect blend of soft cornbread and savory pudding — rich, buttery, and comforting in every bite.
Whether you’re serving it at Thanksgiving, a backyard BBQ, or a cozy family dinner, this dish always gets rave reviews. Best of all, it’s made in one bowl with simple pantry ingredients, making it as easy as it is delicious!

Table of Contents

Why You’ll Love This Recipe

  • Quick & Easy: Comes together in minutes with just one bowl and a few simple ingredients.
  • Comforting Texture: Soft, creamy center with a lightly golden crust.
  • Perfect for Any Occasion: Great for holidays, potlucks, or weeknight dinners.
  • Crowd-Pleaser: Loved by both kids and adults — it always disappears fast!
  • No-Fail Recipe: Simple steps and forgiving measurements make this foolproof even for beginners.

This version stands out because it strikes the perfect balance between sweet and savory, giving you that irresistible “just one more bite” effect.

Ingredients Needed

Corn Casserole

Dry Ingredients

  • ⅔ cup (100g) all-purpose flour – gives structure to the casserole.
  • ½ cup (80g) yellow cornmeal – adds that classic cornbread flavor.
  • ¼ cup (55g) white sugar – balances the savory notes.
  • 1 tablespoon baking powder – helps the casserole rise and stay fluffy.
  • ¼ teaspoon salt – enhances the flavors.
  • A pinch of cayenne pepper – optional, for a tiny kick of warmth.

Wet Ingredients

  • 14 oz (420g) creamed corn – adds creaminess and flavor depth.
  • 14 oz (420g) canned corn kernels, undrained – keeps the texture moist.
  • 2 large eggs, lightly beaten – binds everything together.
  • 1 stick (115g) unsalted butter, melted – for richness.
  • 1 cup (230g) sour cream – adds tang and a creamy texture.
  • 2 tablespoons vegetable oil – keeps the casserole soft and moist.

How to Make Corn Casserole

Step 1: Preheat the Oven

Set your oven to 325°F (165°C) so it’s ready to go once the batter is mixed. Lightly grease a 2–2.5 quart (8-cup) casserole dish with butter or cooking spray.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. This ensures even distribution of leavening and spices.

Corn Casserole

Step 3: Add the Wet Ingredients

Pour in the creamed corn, canned corn (with liquid), beaten eggs, melted butter, sour cream, and vegetable oil.
Stir gently until everything is combined — don’t overmix; a few small lumps are fine.

Step 4: Pour into the Dish

Transfer the mixture to your prepared casserole dish, spreading it evenly with a spatula. The batter should be thick but pourable.

Step 5: Bake Until Golden

Bake for 55–60 minutes (or about 50 minutes in a fan-forced oven), until the top is beautifully golden and the center is mostly set with a slight jiggle.
Tip: The casserole will continue to set as it cools — so don’t overbake!

Step 6: Cool and Serve

Let it rest for 10–15 minutes before serving. Enjoy it warm, or at room temperature — it’s delicious either way!

Corn Casserole

Serving and Storage Tips

Serving:

  • Serve warm straight from the casserole dish, topped with a pat of butter or a sprinkle of chives.
  • It pairs beautifully with roast turkey, grilled chicken, BBQ ribs, or ham.
  • For a fun twist, add shredded cheddar or chopped jalapeños before baking.

Storage:

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm in the oven at 300°F (150°C) for about 10–15 minutes or microwave individual portions for 30–60 seconds.
  • Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Notes

  • For a lighter texture: Use half sour cream and half Greek yogurt.
  • To make it spicy: Stir in chopped jalapeños or a dash of hot sauce.
  • Gluten-free option: Swap all-purpose flour for a gluten-free 1:1 baking mix.
  • Cheesy version: Mix in 1 cup of shredded cheddar or pepper jack cheese before baking.
  • Make ahead: Prepare the batter, cover, and refrigerate for up to 12 hours before baking.
Corn Casserole

Creamy Corn Casserole

This Creamy Corn Casserole is the perfect balance of sweet, savory, and buttery goodness. With a soft, pudding-like texture and golden crust, it’s a comforting side dish that’s easy to make in one bowl. Ideal for holidays, potlucks, or family dinners, it’s a guaranteed crowd-pleaser every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 0.67 cup all-purpose flour adds structure
  • 0.5 cup yellow cornmeal for classic cornbread flavor
  • 0.25 cup white sugar balances the savory flavor
  • 1 tbsp baking powder helps casserole rise
  • 0.25 tsp salt enhances flavor
  • cayenne pepper a pinch, optional for warmth
Wet Ingredients
  • 14 oz creamed corn adds creaminess
  • 14 oz canned corn kernels, undrained for moisture and texture
  • 2 large eggs lightly beaten, for binding
  • 1 stick unsalted butter melted, adds richness
  • 1 cup sour cream adds tang and creaminess
  • 2 tbsp vegetable oil keeps the casserole moist

Method
 

  1. Step 1 – Preheat the Oven: Preheat oven to 325°F (165°C). Lightly grease a 2–2.5 quart (8-cup) casserole dish with butter or cooking spray.
  2. Step 2 – Mix the Dry Ingredients: In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper until well combined.
  3. Step 3 – Add the Wet Ingredients: Add creamed corn, canned corn (with liquid), beaten eggs, melted butter, sour cream, and vegetable oil. Stir gently until just combined; do not overmix.
  4. Step 4 – Pour into the Dish: Transfer batter to the greased dish, spreading evenly with a spatula.
  5. Step 5 – Bake Until Golden: Bake for 55–60 minutes (50 in a fan-forced oven) until golden brown and just set in the center with a slight jiggle.
  6. Step 6 – Cool and Serve: Let rest 10–15 minutes before serving. Enjoy warm or at room temperature.

Notes

Serving: Serve warm topped with butter or chives. Pairs well with turkey, BBQ, or grilled meats.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat at 300°F (150°C) for 10–15 minutes.
Tips: Use half sour cream and half Greek yogurt for a lighter texture. Add cheddar or jalapeños for extra flavor. Use gluten-free flour for a GF version.

Conclusion

This Corn Casserole is the perfect comfort food — creamy, buttery, and just sweet enough. It’s a classic side dish that brings warmth and happiness to every table, whether it’s a big family feast or a casual dinner at home.
If you try this recipe, please leave a comment and a star rating below — I’d love to hear how it turned out for you!
Don’t forget to share your version on Pinterest or Facebook.
👉 What’s your favorite twist on corn casserole? Maybe a cheesy or spicy one? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I make corn casserole ahead of time?

Yes! You can prepare the batter up to a day in advance. Keep it covered in the fridge and bake just before serving for the freshest texture.

Can I use frozen corn instead of canned?

Definitely. Just thaw and drain the frozen corn first, then add ½ cup of milk to replace the liquid from the canned version.

Is corn casserole the same as corn pudding?

They’re similar! Corn pudding is usually a bit softer and more custard-like, while corn casserole has a slightly firmer, cornbread-like texture.

Can I make this without sour cream?

Yes — substitute with plain Greek yogurt or a mix of heavy cream and a teaspoon of lemon juice for that tangy flavor.

Can I double this recipe?

Absolutely! Just bake it in a larger dish (like a 9×13-inch pan) and increase the baking time by 10–15 minutes.