Highly Rated Corn Casserole Recipe
Disclaimer: This post may contain affiliate links. Please read our privacy policy.
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!
One reader, Kendra, commented: “I have made this plenty of times after finding this recipe! Always turns out amazing! Definitely a family favorite, especially around the holidays!”
Corn casserole is a staple for my family on Thanksgiving. It’s 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. Let’s be honest. Are we really trying to save calories on Thanksgiving? I think not. It’s a time to be thankful and indulge!
Why you will love this recipe:
- It’s easy! Stir the ingredients together and bake!
- It can be made ahead of time which is so useful when planning holiday dinners.
- It can be doubled, tripled, etc. It will take longer to bake, but will result in the same delicious corn casserole.
- It’s wonderful as leftovers. Simply re-heat and enjoy.
- Kids like it! Corn casserole reminds me a savory cake. It’s satisfying and slightly sweet. It tends to be a great side dish for holiday menus that everyone, even the kids, enjoy!
- You can freeze it – make ahead, freeze, thaw, then warm in the oven.
- It’s adaptable – Add cheese, jalapeño, onion or diced green onion to twist it up.
The Ingredients:
- Box of cornbread Mix (I use Jiffy Cornbread Mix): A box of cornbread mix is the base of this recipe.
- Sour cream: sour cream adds richness and moisture to the casserole.
- Melted butter: butter adds richness, moisture and flavor to the casserole.
- Can of cream style corn: cream style corn helps with moisture and also gives it a nice corn flavor.
- Can of regular corn: regular corn gives the casserole texture and flavor.
- Eggs: eggs help bind the casserole together when baked.
- pepper: a little pepper helps season the casserole.
- salt: a little salt enhances the corn flavor and overall casserole.
- sugar: a little sprinkle of sugar gives the casserole a nice sweetness that pairs well with the salty cornbread.
- Optional Ingredients: Jalapeño, grated cheddar cheese, diced green pepper, and diced onion are some additional ingredients you can stir into the casserole. They work well in this casserole if you want to add a little spice or other flavors.
Instructions:
- Preheat oven to 350 degrees and spray an 8×8 pan with non-stick baking spray; set aside.
- In a large bowl whisk together all of the ingredients except the cornbread mix.
- Next, add the cornbread mix and stir until thoroughly combined.
- Pour the casserole into the prepared pan, and evenly sprinkle sugar on top and bake.
Healthy Substitutions:
- You can substitute Greek yogurt for the sour cream.
- You can use 3 egg whites instead of 2 eggs.
- You can use less butter or substitute melted refined coconut oil.
Questions and Answers:
- Can corn casserole be doubled? Yes! This recipe can be doubled or even tripled. I’ve made it several times both ways. Simply use a 9×13 baking pan if doubling. I’ve used the large disposable aluminum pans when tripling or quadrupling.
- Can I make corn casserole gluten free? Yes! Simply use a gluten free cornbread mix.
- How do I make it ahead of time? Simply make it according to the directions. Cool completely then cover and refrigerate until you’re ready to eat.
- Can I freeze corn casserole? Yes! Make it according to the directions. Cool completely, then cover and freeze for up to 2 months. To enjoy, thaw on the counter then re-heat.
- How long does corn casserole last in the refrigerator? It’s safe to eat for up to 3-5 days. Make sure to cover it tightly.
- How do I re-heat corn casserole? Easy! In the microwave, or cover it with aluminum foil and reheat in a 250 degree oven for 15-20 minutes.
Tips for Success:
- Always read through the entire recipe before starting. This helps prevent mistakes.
- Prepare all the ingredients and equipment you will need before starting. This helps prevent mistakes and makes clean up easier.
- Make sure to bake the casserole all the way through. You know it’s done when the top starts to crack. The sides will start to pull away from the edges. The center should not jiggle.
- Don’t skip the sugar on top! I think it enhances the recipe!
There you have it. My family’s favorite Thanksgiving side dish! Corn casserole is truly loved by all and is a wonderful recipe for the holidays! ENJOY!
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 cream style corn (do not drain)
- 1, 15 ounce can of corn (drained)
- 2 eggs, beaten (or 3 egg whites for the healthier version)
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon sugar
Optional Ingredients
- chopped jalapeno
- 1/2 cup grated cheddar cheese
- 1/4 cup diced green bell pepper
- 1/4 cup diced 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, drained corn, creamed corn, melted butter and beaten 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 uncovered for 45-55 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 before baking. 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 baking dish. 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 250 degree oven for about 15-20 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! Simply add the ingredients into the mix and bake - no need to cook them before.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 221Total Fat: 19gSaturated Fat: 10gUnsaturated Fat: 9gCholesterol: 112mgSodium: 280mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 8g
Nutrition information is automatically calculated. Use as an approximation only.
I just made your corn casserole, I added a can of chopped green chilies and a cup of gridded jack cheese. It was yummy.
Yum! Love the additions you made!
Do you drain the corn?
Yes, drain the can of regular corn. enjoy!
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?
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.
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!!!
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!
GF mix is the best cornbread mix I’ve ever tried — really excellent!!!
How long do you think it would take to bake in a 9 x13 pan with recipe doubled?
About the same amount of time! The edges will pull away a little and the center will slightly crack!
Thanks very helpful
You’re welcome!
It says you can make ahead. What tempature and how long would you use to reheat it?
Hi Amanda! 300 degrees for 30-40 min covered. Enjoy!
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!
You’re welcome! They will love it, I promise!
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
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!
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.”
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
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!
Great! Thanks so much for the reply! Have a great Thanksgiving!
You’re welcome! Have a wonderful Thanksgiving!
Can youake this ahead of time (a day before & put it in the refrigerator and bake it the next day
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.
Nice easy recipe. Thank you. I think I already have this one.
You’re welcome! It’s an oldie but a goodie!