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Corn Casserole – perfect for a Thanksgiving side dish

November 19, 2013

{Scroll down for full recipe and products!}

Well Thanksgiving is next week. eeek!!!

Easy Corn Casserole Recipe | stuckonsweet.com

So…are you ready to stuff your faces? I.can’t.even.wait.

Corn casserole is a staple for my family on Thanksgiving. It is made every year and every year it is AWESOME. It’s incredibly simple and you can adapt it to make it healthier…if you would like. I would suggest not adapting it for Thanksgiving because lets be honest, are we really trying to save calories on Thanksgiving? I think not. It’s a time to be thankful and indulge!

It can be made ahead of time. I repeat, it can be made AHEAD of time and then warmed up in the oven before serving. Winning! (I think we can still say that?)

Easy Corn Casserole Recipe | stuckonsweet.com

It’s crumbly, dense, delicious and full of corn flavor. There are never leftovers of this stuff after Thanksgiving, it’s really a shame because it’s so good the next day too. Even if we made two batches, I still don’t think their would be leftovers. It’s that good people.

Easy Corn Casserole Recipe | stuckonsweet.com

Even the kiddos like it – my niece and nephew go crazy for it and always say “more coooown please.” It’s seriously the cutest thing ever.

Easy Corn Casserole Recipe | stuckonsweet.com

What are your favorite side dishes for Thanksgiving?

Don’t forget to pin this recipe on Pinterest by clicking the image below!

Corn Casserole | stuckonsweet.com

SHOP THE RECIPE – HERE ARE SOME ITEMS I USED TO MAKE THIS RECIPE: 

Corn Casserole - perfect for a Thanksgiving side dish
 
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Prep time
5 mins
Cook time
1 hour
Total time
1 hour 5 mins
 
Stuckonsweet.com: Stuck on Sweet
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 8.5 ounce package cornbread mix (I used Jiffy)
  • 1 cup sour cream (or 1 cup non-fat Greek yogurt for the healthy version)
  • 1 stick (1/2 cup) unsalted butter, melted (or less for the healthier version)
  • 1 15 ounce can creamed style corn (do not drain)
  • 1 15 ounce can corn (drained)
  • 2 eggs, beaten (or 3 egg whites for the healthier version)
  • ⅛ teaspoon pepper
  • ¼ teaspoon salt
Other optional ingredients
  • chopped jalapeño
  • cheddar cheese
  • green pepper and onion
Instructions
  1. Pre-heat oven to 350 degrees and grease a 2½ quart baking dish or an 8x8 or 9x9 baking pan.
  2. In a bowl mix together sour cream, corn, creamed corn, melted butter and eggs. Add cornbread mix, salt and pepper and stir.
  3. Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it. It may take an additional 15 minutes if you double the recipe - it all depends on your oven.
Notes
Recipe can be doubled - bake in a buttered 9x13 inch pan. Recipe can be made 1-2 days ahead - bake, cool completely then cover tightly and put in refrigerator. To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes, may take a little longer depending on how hot your oven gets. You can add other ingredients like jalapeño, cheddar cheese or green pepper to spice up the recipe - although these would be great additions, my family enjoys it best without them!
3.4.3177

Source: Slightly adapted from All Recipes

Disclosure: Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Stuck On Sweet.

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98 Comments
Filed Under: Christmas, Holidays, Side Dishes, Thanksgiving Tagged With: corn casserole, holidays, recipes, side dishes, thanksgiving


Comments

  1. Jennifer says

    December 5, 2019 at 8:23 am

    Do you think this could be poured into a muffin tin to make them portion sized?

    Reply
    • Jessica Erin says

      December 5, 2019 at 1:33 pm

      I haven’t tried this but I do think it could work. Bake time would be less so watch them carefully.

      Reply
  2. Staci says

    November 30, 2019 at 1:34 pm

    Very good I make this every year for thanksgiving and everyone loves it. I cook it in a 9×13 dish without doubling it. I can’t imagine it being in a smaller dish. It’s still quite deep with this size dish.

    Reply
  3. Claire Simon says

    November 24, 2019 at 7:30 pm

    I just did a trial run for Thanksgiving and while the dish tasted AMAZING it was very gooey inside. I used a 8×8 baking dish so the batter was thick. But even after cooking double the time it didn’t seem cooked through. Should the consistency be similar to cornbread? I’ll use a larger dish next time so it’s thinner but would love to know what the consistency should be.

    Reply
    • Jessica Erin says

      November 25, 2019 at 1:41 pm

      Hi Claire – I am not sure what went wrong? Did you double the recipe and bake in an 8×8 pan? If so, that would cause an underdone casserole. If you double the recipe, it should be baked in a larger 9X13 pan.

      The casserole is not cornbread it’s a cornbread casserole so it should be similar to the texture of a stuffing. Hope this helps!

      Reply
  4. April says

    November 23, 2019 at 1:32 pm

    I have made this recipe many times but wanted to try it this year in a 8×11 glass dish. Would that work? I know it may take a little less time to cook which would work out perfect because I’m making it right before putting the turkey in the oven. 🙂 Just wanted to ask to make sure a glass dish wouldn’t make a difference.

    Reply
    • Jessica Erin says

      November 25, 2019 at 1:41 pm

      that will be fine! Just check on it so you don’t over-bake it.

      Reply
  5. LUNA says

    June 30, 2019 at 6:17 am

    I make mine with lots of cheese and bacon and everyone loves it.

    Reply
    • Jessica Erin says

      June 30, 2019 at 7:50 pm

      that sounds delicious!

      Reply
  6. Tutu says

    March 22, 2019 at 6:06 pm

    Can I omit the eggs?

    Reply
    • Jessica Erin says

      March 22, 2019 at 8:36 pm

      I’ve never tried it but I’m assuming no. They’re used to bind the casserole.

      Reply
  7. Erica L Menasco says

    January 3, 2019 at 9:56 pm

    How do you think this would taste using gluten free cornbread mix?

    Reply
    • Jessica Erin says

      January 4, 2019 at 8:50 pm

      Good! I’ve made it before!

      Reply
  8. Haley Sheridan says

    December 24, 2018 at 4:33 pm

    Hey so I bought a honey cornbread mix so it can be a bit sweeter but I was wondering if I make it ahead of time should I not cook it all the way so it doesn’t dry out when I reheat it tomorrow?

    Reply
    • Jessica Erin says

      December 27, 2018 at 10:08 am

      Hi Haley! So sorry just seeing this. Yes you can cook it all the way and then reheat.

      Reply
      • Haley says

        December 27, 2018 at 10:12 am

        Thank you! I made it on Christmas Eve and reheated it on Christmas and it was sooooo good! I’ll definitely be making it again 🙂

        Reply
        • Jessica Erin says

          December 28, 2018 at 2:57 pm

          so glad!

          Reply
  9. Angie says

    December 16, 2018 at 3:00 pm

    If I make this a day ahead of time, would be ok to travel 4 hrs then heat it up in an oven?

    Reply
    • Jessica Erin says

      December 17, 2018 at 8:36 pm

      Yes, I would keep it in a cooler though!

      Reply
    • Angie says

      December 18, 2018 at 4:48 am

      Thank you!

      Reply
  10. Kendra Lenhan says

    November 20, 2018 at 6:40 pm

    I have made this plenty of times after finding this recipe! Always turns out amazing! Definitely a family favorite, especially around the holidays!

    Reply
    • Jessica Erin says

      November 21, 2018 at 12:38 pm

      us, too! Glad you enjoy it!

      Reply
  11. Cathy says

    December 10, 2017 at 5:43 pm

    Can you do as muffins ?

    Reply
    • Jessica Erin says

      December 12, 2017 at 12:11 pm

      Hi Cathy – I have not tried this so I can’t speak to it. The consistency of this recipe is more of a casserole so they wouldn’t rise up like a muffin – they would be considered mini casseroles.

      Reply
  12. Lucy says

    November 26, 2017 at 1:57 pm

    Hii I’m making this now, I can make it on a cast iron skillet?

    Reply
    • Jessica Erin says

      November 26, 2017 at 2:55 pm

      Yes!

      Reply
      • Lucy says

        November 27, 2017 at 9:39 am

        Thank so much for your quick reply I really appreciated! I made it yesterday and was sooo good no leftovers lol.

        Reply
        • Jessica Erin says

          November 28, 2017 at 10:20 am

          YAY! Glad you liked it!

          Reply
  13. Christina says

    November 22, 2017 at 5:35 pm

    Hello! Is the sour cream/Greek yogurt a must??? We have picky eaters here. But we love corn and cornbread!!!!

    Reply
    • Jessica Erin says

      November 22, 2017 at 5:40 pm

      Hello! Yes it is! You don’t taste it though – it’s more to keep the casserole moist!

      Reply
  14. Keri says

    November 22, 2017 at 3:06 pm

    If made the day before can I warm it in the Microwave instead of the oven? I’m making this tomorrow for Thanksgiving and the oven will be in use.

    Thank you,
    Keri

    Reply
    • Jessica Erin says

      November 22, 2017 at 4:02 pm

      yes!

      Reply
  15. Elle says

    November 21, 2017 at 10:30 pm

    Hi! Thanks for the recipe! I’m making this now and it is cooling. Do you recommend complete cool and refrigerate if I want to eat it the next day? Or is it ok to leave overnight at room temp the next eat?

    Reply
    • Jessica Erin says

      November 22, 2017 at 7:32 am

      completely cool, cover then put in your refrigerator! Reheat in the oven before dinner. Enjoy!

      Reply
  16. Clarissa says

    November 21, 2017 at 2:10 pm

    Hi, do you think it would still be good if I put it together now & then kept it in the fridge till I want to bake it later?

    Reply
    • Jessica Erin says

      November 21, 2017 at 2:53 pm

      HI Clarissa – I have not tried that but I don’t see how it wouldn’t work? I have made it ahead of time..meaning I have baked it, brought it to room temperature, put in refrigerator then reheated before dinner.

      Reply
  17. Haley Sampson says

    November 21, 2017 at 6:43 am

    Is this more savory or sweet? I am making this for the first time for Thanksgiving and my husband is concerned that there isn’t sugar added because he likes it sweet.

    Reply
    • Jessica Erin says

      November 21, 2017 at 7:58 am

      Hi Haley – I consider this a savory side dish. With that said, cornbread and corn have a sweet undertone to them giving the corn casserole a natural sweetness already. I would not add sugar to it – perhaps a tablespoon or two of honey or molasses if he wants to sweeten it up a bit but I wouldn’t go over board.

      Reply
  18. Lauren says

    November 20, 2017 at 6:13 pm

    I know it’s last minute, bit wanna try and spice it up. Can I just add some chopped fresh jalapeno or should I maybe jyst use the canned pickled jalapeno w carrots. Thanks and happy Thanksgiving

    Reply
    • Jessica Erin says

      November 20, 2017 at 8:30 pm

      Yes you can! That would be delicious!

      Reply
  19. Katy says

    November 20, 2017 at 5:31 pm

    Can you cook this in the crockpot? Office party and not enough ovens for everyone. But we love this dish!

    Reply
    • Jessica Erin says

      November 20, 2017 at 8:31 pm

      Hi Katy – I have not tired it in the crock pot, but you could make it ahead and dish it into a crock pot to keep it warm? I would suggest trying it before your party if you have time. I would guess high for 2 hours or low for 4 hours may do it.

      Reply
  20. Kim Smith says

    November 16, 2017 at 5:22 pm

    Looking forward to trying this. Since I am having a lot of guests, I am trying to do as much as possible in advance. Can I make this recipe, then freeze it, take it out to defrost and then reheat it before dinner? Thank you for your help.

    Reply
    • Jessica Erin says

      November 16, 2017 at 8:52 pm

      Hi Kim! I have not tried this but I am safely assuming that you can. I would bake it, let it cool completely then tightly seal it and freeze. Let it thaw in refrigerator (I would say 24 hours to be safe) then reheat it. If you reheat it straight from the refrigerator, it may take a little more time. To save a little more on reheating time, you could also bring it to room temperature on the counter before reheating it.

      Reply
  21. Heather says

    November 16, 2017 at 10:35 am

    Does it freeze well? Or can you prepare it ahead of time and freeze it without baking?

    Reply
    • Jessica Erin says

      November 16, 2017 at 8:53 pm

      Hi Heather – I have not tried freezing it, but I am safely assuming that you can. I bake it, let it cool completely then tightly seal it and freeze. Let it thaw in refrigerator (I would say 24 hours to be safe) then reheat it. If you reheat it straight from the refrigerator, it may take a little more time to heat up. To save a little more on heating time, you could also bring it to room temperature on the counter before heating it up.

      Reply
  22. Connie says

    November 15, 2017 at 9:56 am

    Hello! If I double the recipe and bake it in a 9×13 pan, would I need to increase the baking time at all?

    Reply
    • Jessica Erin says

      November 16, 2017 at 9:23 am

      Hi Connie! Bake for as long as the recipe calls for then check it. Since the pan is bigger,the thickness of it really doesn’t change. I find it all depends on your oven. You just want it to slightly crack in the center and turn a little golden on the edges. Enjoy!

      Reply
      • Kayla says

        November 21, 2018 at 7:25 pm

        So is it fine if the cornbread isn’t actually done? Is it supposed to be sort or a moist mushy consistency as long as the outside is slightly browned and the center is cracked and not jiggling?

        Reply
        • Jessica Erin says

          November 21, 2018 at 8:10 pm

          Yes! It’s a Casserole not cornbread so it should be moist!

          Reply
  23. Cheryl @ PDF says

    November 7, 2017 at 12:04 pm

    Just discovered this recipe. If you reduce the amount of butter to make it healthier, do you have to add anything in its place? Thanks!

    Reply
    • Jessica Erin says

      November 12, 2017 at 3:29 pm

      Hello! Nope! Just reduce the amount – I would suggest a few tablespoons at most because you still want some butter flavor, but it won’t effect the texture. Enjoy!

      Reply
  24. Tricia says

    November 5, 2017 at 6:34 am

    Do you have to serve it hot or is it also good at room temperature?

    Reply
    • Jessica Erin says

      November 5, 2017 at 2:11 pm

      I like to serve it hot!

      Reply
  25. Dallas Geerlings says

    June 30, 2017 at 1:05 pm

    Hi Jessica! LOVE this recipe, been making it for years but recently lost the use of my 9×13 baking dish. Do you think this recipe is too heavy for a disposable aluminum dish? I’m a little worried, but don’t know if I’ll have time to get a “real” one!

    Reply
    • Jessica Erin says

      June 30, 2017 at 8:15 pm

      Thank you! So glad you like it! I think it would be fine, just be careful when you carry it!

      Reply
  26. Kristen says

    December 23, 2016 at 7:03 pm

    IS corn muffin mix the same? It’s the jiffy brand

    Reply
    • Jessica Erin says

      December 24, 2016 at 1:30 pm

      Yes!

      Reply
  27. Yesenia says

    December 23, 2016 at 5:08 pm

    Does the butter have to Unsalted???

    Reply
    • Jessica Erin says

      December 23, 2016 at 6:08 pm

      No it doesn’t. Just omit adding additional salt if you use salted butter. Enjoy!

      Reply
      • Yesenia says

        December 23, 2016 at 8:06 pm

        Thank you!!!

        Reply
  28. Tammy Ganoe says

    December 21, 2016 at 6:36 am

    I add Shredded Cheddar Cheese in with mine. Delicious.

    Reply
  29. Judy Siegel says

    November 28, 2016 at 6:55 pm

    Can the uneaten portion be frozen?

    Reply
    • Jessica Erin says

      November 28, 2016 at 8:07 pm

      Hi Judy – I have not froze it before, but I think it would work.

      Reply
      • Judy Siegel says

        November 28, 2016 at 8:49 pm

        I will let you know how it works.

        Reply
  30. Pam Lantz says

    November 26, 2016 at 7:08 pm

    I just made your corn casserole, I added a can of chopped green chilies and a cup of gridded jack cheese. It was yummy.

    Reply
    • Jessica Erin says

      November 27, 2016 at 4:46 pm

      Yum! Love the additions you made!

      Reply
  31. Denise says

    November 25, 2016 at 1:15 pm

    Do you drain the corn?

    Reply
    • Jessica Erin says

      November 25, 2016 at 1:56 pm

      Yes, drain the can of regular corn. enjoy!

      Reply
      • Damaris says

        November 23, 2017 at 12:00 pm

        What can you do if you didn’t drain the corn? I’m worried it’ll come out somewhat gooey. Could I add another box of the corn muffin mix to even if out?

        Reply
        • Jessica Erin says

          November 23, 2017 at 12:39 pm

          Hello! I would assume add more muffin mix, but not the entire box, maybe half of it. I haven’t made that mistake before so I am not 100% sure it will work. Good luck! It will still taste great, the texture just might be off a little.

          Reply
  32. gabrielle says

    November 17, 2016 at 11:15 am

    I am super excited to make this for Thanksgiving! I know the kids especially will like it.
    Instead of using the 8.5 oz of Jiffy Cornbread Mix, I am going to use the Trader Joe’s GF Cornbread Mix. Have you had any of your followers try using a GF mix before? Just curious.
    Also, I think you already answered this, but can you make this two days in advance? I know one day is ok, but wondering about two.
    Thank you!!!

    Reply
    • Jessica Erin says

      November 17, 2016 at 11:58 am

      Hello! I’ve never tried GF mix but I do think it would be just fine. Yes, you can make it two days in advance, let cool completely then cover and put in fridge then reheat in oven at 300 degrees until same, about 20-30 minutes. However, if you have leftovers, I think one more day would be fine but it might be pushing it…whatever you’re comfortable with. I usually don’t eat anything after 3 days. However, we never have leftovers in our house though because it’s so good!

      Reply
    • Susan Elizabeth says

      November 23, 2016 at 4:15 pm

      GF mix is the best cornbread mix I’ve ever tried — really excellent!!!

      Reply
  33. Crystal says

    November 16, 2016 at 12:58 pm

    How long do you think it would take to bake in a 9 x13 pan with recipe doubled?

    Reply
    • Jessica Erin says

      November 16, 2016 at 2:53 pm

      About the same amount of time! The edges will pull away a little and the center will slightly crack!

      Reply
      • Crystal says

        November 16, 2016 at 3:53 pm

        Thanks very helpful

        Reply
        • Jessica Erin says

          November 17, 2016 at 11:58 am

          You’re welcome!

          Reply
  34. Amanda says

    November 16, 2016 at 9:06 am

    It says you can make ahead. What tempature and how long would you use to reheat it?

    Reply
    • Jessica Erin says

      November 16, 2016 at 10:33 am

      Hi Amanda! 300 degrees for 30-40 min covered. Enjoy!

      Reply
  35. Aubrey says

    November 13, 2016 at 8:57 pm

    I am going to make this for my family’s thanksgiving this year. I am young but I love to bring things to thanksgiving that I have made! We never have this at thanksgiving so I am excited to make it for this year! Thank you for sharing this recipe I hope it is delicious!

    Reply
    • Jessica Erin says

      November 14, 2016 at 5:22 pm

      You’re welcome! They will love it, I promise!

      Reply
  36. Hayley says

    September 23, 2016 at 1:02 pm

    Can I use two cans of corn instead of a can of cream of corn? Trying to alter to make it dairy free for my daughter . All other ingredients I can sub

    Reply
    • Jessica Erin says

      September 24, 2016 at 11:20 am

      Hi Hayley – I have not tried that but I do think it could work – I would suggest pureeing one can of corn with the liquid but draining the other so that it’s not so chunky. Let me know how it turns out!

      Reply
    • Ali says

      November 24, 2016 at 12:35 pm

      Creamed corn doesn’t have dairy in it! I just checked a can in my pantry – it’s basically semi-pureed corn with corn starch to make it “creamy.”

      Reply
  37. Lauren says

    November 24, 2015 at 3:43 pm

    Hi Jessica! I’m going to try your corn casserole recipe for Thanksgiving. 🙂 I have a couple of questions: 1) Have you ever doubled the recipe and made it in a 9X13? 2) When you make/bake the day before and then re-heat in the oven the next day, what temp and how long do you re-heat it in the oven for? Thanks so much! ~Lauren

    Reply
    • Jessica Erin says

      November 25, 2015 at 7:10 am

      Hi Lauren – wonderful! You will love it. I have not made it in a 9×13 pan but I don’t see any reason why you can’t double it and put it in a larger pan. As far as reheating, I would put it in the oven at a low-heat, around 300 degrees for 20 minutes. One way to ensure it heats thoroughly and quickly is to take it out of the refrigerator 30 minutes before so it’s not so cold going into the oven. Happy Thanksgiving and enjoy!

      Reply
      • Lauren says

        November 25, 2015 at 8:51 am

        Great! Thanks so much for the reply! Have a great Thanksgiving!

        Reply
        • Jessica Erin says

          November 26, 2015 at 12:04 pm

          You’re welcome! Have a wonderful Thanksgiving!

          Reply
  38. Kim says

    August 19, 2015 at 3:21 pm

    Can youake this ahead of time (a day before & put it in the refrigerator and bake it the next day

    Reply
    • Jessica Erin says

      August 20, 2015 at 8:41 am

      Hi Kim, I have never done this before so I am not sure. However, you can make it completely the day before, meaning bake it and everything then re-heat the next day and it’s delicious.

      Reply
  39. Liz says

    November 19, 2013 at 9:42 am

    Nice easy recipe. Thank you. I think I already have this one.

    Reply
    • Jessica Erin says

      November 19, 2013 at 9:49 am

      You’re welcome! It’s an oldie but a goodie!

      Reply
  40. mamabear says

    January 28, 2014 at 5:58 am

    my brother is a beekeeper, and they put together a cookbook as a fundraiser. They had this classic recipe tweeked by adding 1/2 honey. took it over the top! Try it and see what you think!

    Reply
  41. Jessica Erin says

    January 28, 2014 at 6:40 am

    I love that idea! Thanks for sharing!

    Reply
  42. judi says

    December 19, 2015 at 8:31 am

    1/2 cup? with the butter i can imagine that this would be a delicous addition

    Reply
  43. Jessica Erin says

    December 19, 2015 at 2:19 pm

    Yes, it is very good Judi!

    Reply

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I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

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