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Corn Casserole is easily one of the best side dishes for the holidays. It’s easy to make, can be made ahead of time, can be frozen and is wonderful as leftovers. Cornbread mix is doctored up with eggs, canned corn, cream style corn, butter and sour cream then baked until fluffy and cooked through. I highly recommend this recipe for your holiday menu…or any comfort meal menu!
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.
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 make two batches, I still don’t think their would be leftovers. It’s that good people.
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.
What are your favorite side dishes for Thanksgiving?
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SHOP THE RECIPE – HERE ARE SOME ITEMS I USED TO MAKE THIS RECIPE:
The BEST Corn Casserole Recipe
Cornbread mix is doctored up with canned corn, cream style corn, butter, sour cream and eggs creating a delicious corn casserole that works well with holiday menus!
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)
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon sugar
- OTHER OPTIONAL INGREDIENTS:
- chopped jalapeño
- cheddar cheese
- green pepper and onion
Instructions
- Pre-heat oven to 350 degrees and grease a 2 1/2 quart baking dish or an 8x8 or 9x9 baking pan.
- In a bowl mix together sour cream, corn, creamed corn, melted butter and eggs. Add cornbread mix, salt and pepper and stir.
- Pour into greased baking dish, sprinkle 1 tablespoon sugar on top (my favorite part!) 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. Let cool slightly before serving.
- If you would like to add cheese, jalapeño or green onion, simply dice up small and add to the mix. I prefer it without it, but some love to add a little spice and cheese.
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 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!
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.
Ann Owens
My friend adds a can of cream of chicken soup. A big hit!
Jessica Erin
Yum!
Jessica
Hello! Just want to let you know this dish has been my contribution each thanksgiving/Xmas for the last, like, 4 years! My family loves it. This year I went vegan and subbed out the dairy with justegg product, tofutti sour cream, and vegan butter and it turned out exactly the same! I’ll continue to make this dish for many years! Thank you!
Jessica Erin
you’re so welcome!
Jessica
Hello! Me again! This dish is ground strong in 2022.
Jessica
Going****
Jennifer
Do you think this could be poured into a muffin tin to make them portion sized?
Jessica Erin
I haven’t tried this but I do think it could work. Bake time would be less so watch them carefully.
Staci
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.
Claire Simon
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.
Jessica Erin
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!
Rachael Garcia
I believe the undercooked culprit is too much stirring. Activating the gluten i have been troubleshooting this recipe for the same issue. Annoying.
Jessica Erin
Stirring anything with gluten will definitely change the texture. This recipe takes awhile to bake through… super typical. With that said, all ovens are different as well! If you need to bake longer, it will cook through and be delicious. If you find the top is browning too much, simply tent some tinfoil on top. I hope this helps!
April
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.
Jessica Erin
that will be fine! Just check on it so you don’t over-bake it.
Nat
For those of you that used GF mix… did you measure out 8.5 ounces or use the whole 16 oz?
LUNA
I make mine with lots of cheese and bacon and everyone loves it.
Jessica Erin
that sounds delicious!
Tutu
Can I omit the eggs?
Jessica Erin
I’ve never tried it but I’m assuming no. They’re used to bind the casserole.
Kate
Our family has been making this for years. For the last 10 years, I’ve left out the eggs. It makes for a very moist casserole as opposed to a more cakey texture when the eggs are added. And it binds together just fine! We like it more this way.
Jessica Erin
Interesting! Thanks for sharing! Glad you enjoy!
Erica L Menasco
How do you think this would taste using gluten free cornbread mix?
Jessica Erin
Good! I’ve made it before!
Haley Sheridan
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?
Jessica Erin
Hi Haley! So sorry just seeing this. Yes you can cook it all the way and then reheat.
Haley
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 🙂
Jessica Erin
so glad!
Angie
If I make this a day ahead of time, would be ok to travel 4 hrs then heat it up in an oven?
Jessica Erin
Yes, I would keep it in a cooler though!
Angie
Thank you!
Kendra Lenhan
I have made this plenty of times after finding this recipe! Always turns out amazing! Definitely a family favorite, especially around the holidays!
Jessica Erin
us, too! Glad you enjoy it!
Cathy
Can you do as muffins ?
Jessica Erin
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.
Lucy
Hii I’m making this now, I can make it on a cast iron skillet?
Jessica Erin
Yes!
Lucy
Thank so much for your quick reply I really appreciated! I made it yesterday and was sooo good no leftovers lol.
Jessica Erin
YAY! Glad you liked it!
Christina
Hello! Is the sour cream/Greek yogurt a must??? We have picky eaters here. But we love corn and cornbread!!!!
Jessica Erin
Hello! Yes it is! You don’t taste it though – it’s more to keep the casserole moist!
Keri
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
Jessica Erin
yes!
Elle
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?
Jessica Erin
completely cool, cover then put in your refrigerator! Reheat in the oven before dinner. Enjoy!
Clarissa
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?
Jessica Erin
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.
Haley Sampson
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.
Jessica Erin
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.
Lauren
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
Jessica Erin
Yes you can! That would be delicious!
Katy
Can you cook this in the crockpot? Office party and not enough ovens for everyone. But we love this dish!
Jessica Erin
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.
Kim Smith
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.
Jessica Erin
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.
Heather
Does it freeze well? Or can you prepare it ahead of time and freeze it without baking?
Jessica Erin
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.
Connie
Hello! If I double the recipe and bake it in a 9×13 pan, would I need to increase the baking time at all?
Jessica Erin
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!
Kayla
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?
Jessica Erin
Yes! It’s a Casserole not cornbread so it should be moist!
Cheryl @ PDF
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!
Jessica Erin
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!
Tricia
Do you have to serve it hot or is it also good at room temperature?
Jessica Erin
I like to serve it hot!
Dallas Geerlings
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!
Jessica Erin
Thank you! So glad you like it! I think it would be fine, just be careful when you carry it!
Kristen
IS corn muffin mix the same? It’s the jiffy brand
Jessica Erin
Yes!
Yesenia
Does the butter have to Unsalted???
Jessica Erin
No it doesn’t. Just omit adding additional salt if you use salted butter. Enjoy!
Yesenia
Thank you!!!
Tammy Ganoe
I add Shredded Cheddar Cheese in with mine. Delicious.
Judy Siegel
Can the uneaten portion be frozen?
Jessica Erin
Hi Judy – I have not froze it before, but I think it would work.
Judy Siegel
I will let you know how it works.
Pam Lantz
I just made your corn casserole, I added a can of chopped green chilies and a cup of gridded jack cheese. It was yummy.
Jessica Erin
Yum! Love the additions you made!
Denise
Do you drain the corn?
Jessica Erin
Yes, drain the can of regular corn. enjoy!
Damaris
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?
Jessica Erin
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.
gabrielle
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!!!
Jessica Erin
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!
Susan Elizabeth
GF mix is the best cornbread mix I’ve ever tried — really excellent!!!
Crystal
How long do you think it would take to bake in a 9 x13 pan with recipe doubled?
Jessica Erin
About the same amount of time! The edges will pull away a little and the center will slightly crack!
Crystal
Thanks very helpful
Jessica Erin
You’re welcome!
Amanda
It says you can make ahead. What tempature and how long would you use to reheat it?
Jessica Erin
Hi Amanda! 300 degrees for 30-40 min covered. Enjoy!
Aubrey
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!
Jessica Erin
You’re welcome! They will love it, I promise!
Hayley
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
Jessica Erin
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!
Ali
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.”
Lauren
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
Jessica Erin
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!
Lauren
Great! Thanks so much for the reply! Have a great Thanksgiving!
Jessica Erin
You’re welcome! Have a wonderful Thanksgiving!
Kim
Can youake this ahead of time (a day before & put it in the refrigerator and bake it the next day
Jessica Erin
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.
Liz
Nice easy recipe. Thank you. I think I already have this one.
Jessica Erin
You’re welcome! It’s an oldie but a goodie!
mamabear
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!
Jessica Erin
I love that idea! Thanks for sharing!
judi
1/2 cup? with the butter i can imagine that this would be a delicous addition
Jessica Erin
Yes, it is very good Judi!