Name: Corn Casserole Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 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 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; chopped jalapeno; 1/2 cup grated cheddar cheese; 1/4 cup diced green bell pepper; 1/4 cup diced onion

Disclaimer: This post may contain affiliate links. Please read our privacy policy.

Jump to Recipe

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!”

Golden baked corn casserole in a white and blue baking dish, fresh from the oven.

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.

Sour cream and corn casserole ingredients in glass bowls with seasoning on a white kitchen surface. — Add sour cream to a large bowl.

Softened corn casserole mixture being combined with whole corn kernels in a glass mixing bowl, with ingredients like creamed corn, sour cream, butter, and seasonings nearby, ready for baking. — Add sour cream to a large bowl.

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!

Easy corn casserole served in white bowls with a baked corn casserole in the background.

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!

Yield: 6 servings

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!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

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:

Serving Size:

1
Amount 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.

Source: Slightly adapted from All Recipes

117 Comments

Cathi Ott says:
at
Can this be made in a crockpot?
1. Jessica Erin says:
  at
  Hi Cathi! I have never tried this but I did a little research and I think it will work! Simply prepare the same, but instead of cooking it in the oven, grease your slow cooker really well and cook on low for 4-6 hours or on high 2-3 hours. The casserole is done when the center is set. Watch it carefully as all slow cooker times vary. If you try it, I’d love for you to report back with the results. Enjoy!
Gina says:
at
How long can you keep this in the refrigerator after it’s cooked?
1. Jessica Erin says:
  at
  It safe to eat 3-5 days after it’s cooked. Store in an airtight container.
Shirlee Miller says:
at
😆 OMG , this is the bomb! I made it with green chiles and about 1/4 cup of pickled jalapeños! Got rave reviews at our Thanksgiving dinner! Yum 😋
1. Jessica Erin says:
  at
  Hi Shirlee! Yeah! so glad you like the corn casserole!
Ann Owens says:
at
My friend adds a can of cream of chicken soup. A big hit!
1. Jessica Erin says:
  at
  Yum!
2. Monica says:
  at
  Hi does she add the cream of chicken in addition to the other ingredients or in place of something what do you think 1 can or more? Thank you 😊
  1. Jessica Erin says:
    at
    That’s a food question! I would be curious to know, too! Adding a can on top of all the ingredients may make it too soggy…but I have not tried this so I am unable to be sure!
  2. Christy says:
    at
    I got this! If you’re doing the 9×9 regular size:
    Replace the creamed corn with a can of campbells cream if chicken soup along with a half can of whole kernel soup
    For 9×13:
    Replace just one of the canned creamed corns with the soup and half can of corn.