Corn Casserole Recipe (2024)

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Is there anything more comforting than a buttery and cheesy Corn Casserole? This slightly sweet and savory side dish is a 1-bowl, quick, fix it and forget it wonder that is a perfect side dish to serve at a holiday meal like Easter, Christmas or Thanksgiving dinner or anytime really!

Corn Casserole Recipe (1)

Hello, Corn Casserole!

Corn casserole (or sometimes called corn pudding casserole) is a comforting side dish made with a simple mix of canned whole kernel corn, cream-style corn, corn bread, melted butter, sour cream, heavy cream and cheddar cheese. All corn casserole recipes are generally based around these same ingredients; some have more and some have less.

I don’t love the sour cream flavor, so I substituted out half of it for heavy cream. It just seemed like the natural thing to do. Plus, cream gives it that extra buttery taste that I love. If you don’t mind it, simply use a full 1/2 cup of sour cream.

Cornbread Mix

I think the general public always reaches for a box of Jiffy cornbread mix because it’s inexpensive and perfectly proportioned. For this recipe, I’ve tried Betty Crocker Cornbread Mix, Trader Joe’s Cornbread Mix, Famous Dave’s Cornbread Mix, as well as Marie Callender’s Cornbread Mix and I much prefer the overall flavor and texture better than Jiffy. But again, Jiffy Mix is the ‘classic’ so feel free to just measure out 1 1/4 cups of your cornbread mix of choice.

Corn Casserole Recipe (2)

How to Make Buttery Corn Casserole

This delicious 7 ingredient corn casserole couldn’t be easier to throw together! Talk about the easiest side dish for the holidays. For full recipe details including ingredients and measurements needed, see the printable recipe card down below.

Preheat Oven + Prep Casserole Dish

Preheat oven to 350° F. Spray a 9×13 or casserole dish with nonstick cooking spray and set aside.

Combine Ingredients + Mix Well

In a large bowl, stir together the cans of corn (creamed corn and sweet corn), cornbread mix, melted unsalted butter, sour cream, heavy cream and cheddar cheese (if desired). Stir until well mixed and batter is uniform.

Pro Tip: Try adding a little cayenne pepper or some canned green chilies to the batter to give this dish a little bit of a spicy kick.

Bake

Pour mixture into prepared casserole dish and smooth top. Bake 40-45 minutes or until the edges and top are golden brown. Allow to cool 10 minutes before serving.

Pro Tip: Instead of a 9×13 baking dish, you can use two 9 inch round pans OR one 9 inch round and one 8 inch round, OR two 8 inch pans OR two 8×8 square pan. Make sure to spray the pans with non stick cooking spray. Baking time may vary due to slightly different depths of batter in the various pan combinations.

Cheesy Corn Casserole?

This recipe calls for 1 cup of shredded cheddar cheese which I mark as optional. This is just a use as desired ingredient and will work however you choose to add the cheese or omit completely.

  • stir in the full cup of grated cheese into the batter and bake.
  • stir in half a cup of cheese into the batter and top with remaining half cup in the last 15 minutes of baking.
  • omit cheese from batter and top with full cup of cheese in the last 15 minutes of baking.

Storage + Make Ahead Directions

Allow any leftovers to cool completely to room temperature. Cover dish with plastic wrap or transfer to an airtight container and store in the fridge for up to 3-4 days. To reheat, place in the microwave with a damp paper towel over the top of the dish (to prevent drying out) until heated through. You can also reheat in the oven at 350° F for 10-15 minutes.

To Make Ahead

You can make this ahead up to 2 days before you want to serve.

Unbaked– follow recipe directions up until baking. At this point, cover the casserole dish tightly in plastic wrap and store in the fridge until ready to bake. Remove the plastic wrap and allow dish to sit on the counter while oven preheats. Bake as recipe directs.

Baked- Allow corn casserole to cool to room temperature before covering with plastic wrap. Store in the fridge until ready to reheat and serve.

FAQ About Buttery Corn Casserole

What’s the difference between corn pudding and corn casserole?

Both use the same ingredients, but corn pudding is usually cooked for less time, leaving it as a pudding consistency.

Can I freeze corn casserole?

Yes! Allow corn casserole to cool completely and store in the freezer in a freezer safe container for up to 3 months.

Can I use frozen corn instead of canned corn?

Yes. You can use frozen corn or fresh corn kernels for this casserole.

Other Favorite Side Dishes to Try!

If you’re going down the side dish rabbit hole and are in need of other tried and true side dish recipes for your holiday table, here are a few of my favorites!

  • Maple Glazed Carrots
  • Green Bean Casserole
  • Perfect Scalloped Potatoes
  • Classic Macaroni and Cheese
  • Twice Baked Sweet Potatoes
  • Sautéed Brussels Sprouts with Bacon and Cashews
  • 20+ Main Dish and Side Dish Recipes that go with Corn Casserole

I hope you love this buttery corn casserole recipe as much as we did! It’s become a family favorite over the years and we love to serve it with our holiday dinner.

If you make this recipe, I would really appreciate it if you wouldgive it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Corn Casserole Recipe (4)

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5 from 3 votes

Buttery Corn Casserole

Is there anything more comforting than a corn casserole? This slightly sweet and savory side dish is a 1-bowl, quick, fix it and forget it wonder that is perfect to serve at Easter, Thanksgiving, Christmas or any weeknight.

servings 8 servings

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

  • 14.75 oz creamed corn
  • 15.25 oz. sweet corn drained
  • 1 1/4 cups cornbread mix
  • 5 tablespoons butter melted
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 cup grated cheddar cheese optional

Instructions

  • Preheat oven to 350° F. Lightly spray casserole or 9×13 glass dish with nonstick cooking spray and set aside.

  • In a large bowl, stir creamed corn, corn, cornbread mix, butter, sour cream, heavy cream and cheese (if desired) together until well mixed and combined. Pour into prepared dish and smooth the top.

  • Bake 40-45 minutes or until the edges are browned and top is golden. Cool 10 minutes before digging into enjoy.

Notes

Cheesy Corn Casserole Options:

  • stir in the full cup of grated cheese into the batter and bake.
  • stir in half a cup of cheese into the batter and top with remaining half cup in the last 15 minutes of baking.
  • omit cheese from batter and top with full cup of cheese in the last 15 minutes of baking.

Nutrition

Calories: 341kcal | Carbohydrates: 37g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 488mg | Potassium: 242mg | Fiber: 3g | Sugar: 9g | Vitamin A: 720IU | Vitamin C: 5.4mg | Calcium: 132mg | Iron: 1.1mg

Course: Side Dish

Cuisine: American

Keyword: christmas side dish, thanksgiving side dish

Corn Casserole Recipe (2024)

FAQs

What is corn casserole made of? ›

Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined. Spoon mixture into the prepared dish. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

What is the difference between corn casserole and cornbread? ›

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

Why is my corn casserole mushy? ›

If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture.

What goes well with creamed corn casserole? ›

It works well with any protein that's made with savoury flavours (as opposed to sweet-savoury sauces like Honey Garlic Chicken). Classic pairings are turkey* and Roast Chicken, but I've also served it with Roast Pork with Crispy Crackling.

What is jackass corn? ›

Jackass (or donkey) corn is a hard biscuit made of flour, water, coconut milk, and nutmeg. It is rolled flat, cut into rectangles and baked.

What is corn muffin mix made of? ›

Ingredients. WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Can I use cornmeal instead of cornbread mix? ›

Yes, finely ground cornmeal makes good cornbread with, of course, a smoother texture than normal meal grinds.

How to know when corn casserole is done? ›

It has that “pudding” consistency, so you want it to be moist on the inside. You can tell that your corn casserole is done when it's lightly brown on top and the center is set — but still soft.

Which is better, corn casserole or corn pudding? ›

Corn casserole and corn pudding are essentially the same thing. However, as the name suggests, corn pudding has a slightly looser texture than corn casserole. Corn casserole is like a moist and creamy version of cornbread, but it's still sturdy enough to hold its shape.

How do I make my casserole thicker? ›

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

How do you moisten a casserole? ›

How do you moisten a dry casserole? Add a little water or milk to the top of the it before reheating. Allow the liquid to seep in between the casserole and the baking dish, without overflowing. Cover the top with aluminum foil.

Why does my corn muffin taste bitter? ›

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

Is there a difference between creamed corn and cream style corn? ›

Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.

Is canned cream corn good? ›

Great straight from the can

The corn pieces are nice and firm and taste fresh. It turned into an even tastier chowder with their easy recipe on the back.

What meat goes with creamed corn? ›

Serve it alongside grilled meats like steaks, pork chops, or chicken, creamed corn offers a creamy, slightly sweet contrast that elevates the smoky, savory profile of the grilled dishes. This is equally delicious with a bbq dinner.

What is a casserole made out of? ›

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

What material is casserole? ›

There are many options for materials such as stainless steel, cast iron, ceramic or non-stick coating. The different material affects the cooking speed, the types of food you choose to cook but also the healthy cooking!

What is Chinese baby corn made of? ›

Baby corn (also known as young corn, cornlettes or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole—including the cob, which is otherwise too tough for human consumption in mature corn—in raw, pickled, and cooked forms.

What is corn pudding made of? ›

Corn pudding is a creamy side made with stewed corn, butter, and milk. It often features a thickening agent, such as cornstarch, to make the dish extra decadent. Corn pudding originated in the American South and can be served all year long, but it's frequently associated with Thanksgiving.

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