My Corn Casserole is the ultimate comfort side dish that brings sweet corn flavor and a tender cornbread casserole texture to your table, making it the perfect holiday recipe and a family favorite you simply can’t resist.
Why You’ll Love This Recipe
• Ready in under an hour—an easy to make baked dish when time is tight.
• Uses pantry staples—no special trip to the grocery store needed.
• Crowd-pleasing flavor—sweet corn meets buttery cornbread in every bite.
• Versatile side dish—pairs beautifully with turkey, ham, BBQ, or grilled meats.
• Kid-approved—mildly sweet and creamy, it’s a hit with picky eaters.
• Make-ahead friendly—prep the night before for stress-free entertaining.
• Holiday recipe star—corn casserole claims its spot on festive tables every season.
• Gluten tweakable—use a gluten-free cornbread mix for sensitive eaters.
Ingredients
• 1 (15.25-oz) can whole kernel corn, drained
• 1 (14.75-oz) can cream-style corn
• 1 (8.5-oz) box cornbread mix (Jiffy or your favorite brand)
• 1 cup sour cream (full-fat or low-fat)
• ½ cup unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 cup shredded sharp cheddar cheese (optional for extra richness)
• ¼ cup chopped green onions or fresh chives (optional garnish)
• Salt and pepper to taste
Directions
1. Preheat and Prep
Preheat your oven to 350°F. Grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray so nothing sticks.
- Combine the Cans of Corn
In a large bowl, stir together whole kernel corn and cream-style corn until evenly blended—this ensures every forkful is creamy and sweet. - Add Cornbread Mix and Wet Ingredients
Sprinkle the cornbread mix over the corn, then pour in the melted butter, sour cream, and beaten eggs. Fold gently until the mix disappears—don’t overmix, or it can turn tough. - Season and Cheese It Up
Taste the batter, then season with a pinch of salt and pepper. If you’re using cheese, stir in ½ cup now and sprinkle the rest on top for a golden crust. - Bake Until Golden and Bubbly
Transfer the mixture to your prepared dish, smoothing the top. Bake for 40–45 minutes, or until the center is set and the edges are lightly browned. Look for bubbling cheese or corn juices as a visual cue. - Rest Before Serving
Let the casserole sit for 5–10 minutes out of the oven—this resting time helps it firm up for cleaner slices and richer flavor. - Garnish and Enjoy
Sprinkle chopped green onions or chives across the top for a fresh pop of color and mild onion crunch.
Servings & Timing
• Yield: Makes 8 servings
• Prep Time: 10 minutes
• Cook Time: 40–45 minutes
• Rest Time: 5–10 minutes
• Total Time: About 55 minutes
Variations
• Spicy Jalapeño Corn Casserole: Stir in 1–2 diced jalapeños for a gentle kick.
• Mexican-Style: Add 1 tsp cumin, ½ tsp chili powder, and top with cilantro and lime zest.
• Vegan Twist: Swap sour cream for vegan yogurt and use flax “eggs” in place of eggs.
• Cheesy Bacon Cornbread Casserole: Fold in ½ cup cooked, chopped bacon for smoky depth.
• Herb-Infused: Mix in 1 tbsp chopped rosemary or thyme for an aromatic lift.
• Sweet & Savory: Drizzle honey on top just before baking for a glazed finish.
Storage & Reheating
Store leftover corn casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe dish for up to 2 months—wrap tightly in foil or plastic. To reheat, thaw overnight in the fridge (if frozen), then bake at 325°F until warmed through (about 15–20 minutes) or microwave individual portions on high for 1–2 minutes.
FAQs
Q: Can I use fresh or frozen corn instead of canned?
A: Absolutely—use 2 cups fresh kernels or thawed frozen corn, and reduce added salt since fresh corn can be sweeter.
Q: Is Corn Casserole gluten-free?
A: Not with a standard cornbread mix, but a gluten-free cornbread mix swaps right in for a safe holiday side dish.
Q: How do I prevent the center from being too soggy?
A: Let the baked casserole rest for 5–10 minutes so liquids absorb and it firms up nicely.
Q: Can I make this ahead for Thanksgiving?
A: Yes—assemble it the day before, cover tightly, refrigerate, and bake when you’re ready.
Q: What can I serve alongside this side dish?
A: It pairs perfectly with roasted turkey, glazed ham, BBQ ribs, or your favorite grilled meats.
Q: How can I reduce calories?
A: Swap sour cream for Greek yogurt, use light butter, and skip the extra cheese to lighten it up.
Q: Why is my casserole dry sometimes?
A: Overbaking can dry it out—check for set edges and gentle jiggle in the center, then pull it from the oven.
Conclusion
This Corn Casserole is a dreamy blend of sweet corn, creamy cornbread, and buttery goodness—truly an easy to make baked dish that earns its spot as a holiday recipe and everyday side dish alike. Whip it up for your next family gathering and watch it disappear! I’d love to hear your tweaks and twists—leave a comment below or explore more family favorite side dishes on the blog.
Corn Casserole
Ingredients
- 1 (15.25 oz) can whole kernel corn drained
- 1 (14.75 oz) can cream-style corn
- 1 (8.5 oz) box cornbread mix Jiffy or preferred brand
- 1 cup sour cream full-fat or low-fat
- ½ cup unsalted butter melted
- 2 large eggs lightly beaten
- 1 cup shredded cheddar cheese optional
- ¼ cup green onions or chives chopped, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.
- In a large bowl, stir together drained whole kernel corn and cream-style corn until well combined.
- Sprinkle cornbread mix over the corn, then add melted butter, sour cream, and beaten eggs. Fold gently until just combined.
- Season with salt and pepper, stir in half of the cheddar cheese, and reserve the rest for topping.
- Transfer to the prepared dish, top with remaining cheese, and bake for 40–45 minutes until set and golden around the edges.
- Allow the casserole to rest for 5–10 minutes to firm up for easy slicing.
- Sprinkle chopped green onions or chives on top for a fresh finish before serving.
