Corn Casserole is an irresistible side dish, a cross between cornbread, creamed corn and soufflé with a golden brown caramelised top. It reheats 100% perfectly, so it’s a fabulous make-ahead side dish!
Corn Casserole is a popular Thanksgiving side dish recipe but it’s so delicious, we should make it all year round! This corn casserole recipe is made from scratch with a shortcut option using Jiffy mix.
Corn Casserole recipe!
I only had corn casserole for the first time in my life a few years ago when a Sassy Lady from the South told me that in her books, her creamy Corn Casserole was an essential side for a true Thanksgiving experience. So I jumped at it when she offered to send me the recipe.
Reading the recipe, I could tell it would taste nice. Similar ingredients to the way I make Corn Bread Muffins, but more wet ingredients.
I was way out.
Her Corn Casserole is sensational. Utterly and speechlessly delicious. Dangerously addictive. So good, it stole the show at my Thanksgiving lunch!
WHAT IT TASTES LIKE
This is not the sort of side dish that Australians are familiar with, but I really hope that there are Aussies reading this who will give it a try.
The taste is like corn bread, with a texture like souffle but not as aerated. It looks like it has a cake texture and it holds its shape when served, but it’s much more moist, almost like a juicy pudding.
It’s quite sweet from both the corn and sugar. But it works. I have a savoury rather than sweet tooth, but I didn’t think this was too sweet.
CREAMED CORN SUBSTITUTE
This recipe is made with canned creamed corn. If you can’t get canned creamed corn, use this as a substitute (we tried it and it’s near perfect): Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Use all of it in place of canned creamed corn in this recipe.
WHAT TO SERVE WITH CORN CASSEROLE
Corn Casserole is a terrific quick side dish that’s a bit different from the usual but is the sort of food that’s universally appealing. It works well with any protein that’s made with savoury flavours (as opposed to sweet-savoury sauces like Honey Garlic Chicken).
Classic pairings are turkey* and Roast Chicken, but I’ve also served it with Roast Pork with Crispy Crackling.
* Turkey options: Roasted Whole Turkey, Garlic Herb Slow Cooker Turkey Breast (pictured below), Roasted Garlic Herb Turkey Breast, Classic Juicy Slow Cooker Turkey Breast, Cajun Turkey with Stuffing
WITH THANKS TO A SASSY SOUTHERN LADY
And the Sassy Lady from the South to whom I owe this discovery? Dorothy from Tennessee! A long time reader of RecipeTin Eats, a brilliant cook! Much of my Thanksgiving Menu from 2016 is credited to Dorothy, including the centrepiece Cajun Baked Turkey Breast roasted WITH a Cajun Dressing / Stuffing. It’s incredible!!
Thank you Dorothy, for sharing your amazing recipes with me so I can share them with my readers. I am truly honoured! – Nagi x
WATCH HOW TO MAKE IT
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Creamy Corn Casserole
Ingredients
Dry Ingredients
- 2/3 cup (100g) flour* (all purpose/plain)
- 1/2 cup (80g) yellow cornmeal* (Note 2)
- 1/4 cup (55g) white sugar*
- 1 tbsp baking powder*
- 1/4 tsp salt*
- Pinch of cayenne pepper
Wet Ingredients
- 420 g / 14 oz creamed corn (Note 3 for sub)
- 420 g / 14 oz canned corn kernels – do not drain!!
- 2 eggs , beaten
- 1 stick / 115 g unsalted butter , melted
- 1 cup (230g) sour cream
- 2 tbsp vegetable oil
Instructions
- Preheat oven to 325F/165C.
- Whisk Dry ingredients in a bowl.
- Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
- Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
- Bake for 55 – 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
- Serve warm or even at room temperature.
Recipe Notes:
Nutrition Information:
Corn Casserole recipe originally published November 2016, updated with new photos and recipe video. No change to recipe – it’s a reader recipe that’s perfect as is!
THANKSGIVING 2016 MENU
LIFE OF DOZER
Just stopping for a bit of whale watching…..
In the past I have enjoyed this recipe as it is.
This time, I’m going to try making this into a tart with a wheatmeal pastry base, adding in sauteed onion, bacon and cheese.
Trialled this today and very happy – love the corn flavour and moistness. I have sliced and frozen half and will enjoy the fresh remainder over the next few days 👍👍
Up early in the morning to make another as invited to a bring your own casserole to share – I’m hoping guests will swoon over my ‘casserole with a difference’ and I will happily recommend recipetineats.
Thanks for sharing another winner Nagi 😋
Greetings from North Georgia where we are only an hour from the Tennessee border. Who’d a thunk that I’d find an outstanding local dish – this corn casserole – all the way in Australia. Loved it, Nagi! Didn’t have any creamed corn and used your sub tip which was perfect! And had to make it my 10″ cast iron pan! Cheers to you and Dozer! Thanks, y’all!
Greetings from North Georgia where we are only an hour from the Tennessee border. Who’d a thunk that I’d find an outstanding local dish – this corn casserole – all the way in Australia. Loved it, Nagi! Didn’t have any creamed corn and used your sub tip which was perfect! And had to make it my 10″ cast iron pan! Cheers to you and Dozer! Thanks, y’all!
Nagi, I always cook my whole week meals using your recipes and never once fails to disappoint. Thank you so much.
This recipe so easy to make and super budget friendly
Just substitute GF flour, works fine.
Delicious! Easy to make, cook, and eat!
This was an amazing side dish and well loved at my Sunday dinner with family.
I would clarify the pan size needs to be a 9X13, as when I read an 8 cup size, I googled the cup quantity of an 8X8 and it fits 8 cups, so I poured the batter into it and it nearly filled it up and I knew that couldn’t be right, it would have overflowed for sure.
I also ended up with only a 8.5 oz can creamed corn and one 15.25 oz regular corn and noticed this right as I was going to bake it so went ahead and used that amount of corn, and it worked out perfectly fine. I also took the easy route and used a Jiffy corn mix as I keep a couple on hand for just in case.
Hi Nagi! I’ve made this recipe so many times over the years and it’s absolutely delicious.
I did want to ask if the 325 degrees is meant for a standard or a convection oven as I notice that sometimes it takes a bit over an hour to finish baking.
That’s embarrassing, it’s been a while since I made this and I didn’t read step 5 properly. Mystery solved!
This is so delicious! I omitted sugar and it was sweet enough for me (tinned corn sometimes contains added sugar, so there is enough sweetness there). The buttery taste is strong.
Thanks so much for this recipe Nagi, it is absolutely delicious and every time I cook it I get asked for the recipe. Soooo good!
We’re in Canada, and not familiar with southern dishes. Used only half the sugar, and added some seasoning salt.
Delicious, and the perfect side dish to bring to a get-together.
Another winner!.
Another winner!
One of your best Nagi. Everyone loves it and asks for the recipe. Freezes & reheats well. Delicious for breakfast too with a poached egg and avocado toast.
Can this be frozen? My boys love this and we will be traveling all day for Thanksgiving and would like to bring this dish
My father says he hates corn 🌽 I made this recipe a few weeks ago and he had some with his dinner. The next day he ate the entire thing for lunch! Clearly he likes corn prepared this way! Making again to go with smoked pork ribs so I’m making double since there won’t be any for my husband and I once my father gets stuck in!
Hi can you suggest a gluten free version. I love this recipe, but my partner is coeliac
Just substitute GF flour, works fine.
I loved this! It was easily made vegan by subbing out the sour cream with vegan yogurt, and using oil with a bit extra salt and nooch rather than the melted butter. instead of the eggs I used a bit extra baking powder, 1T chia powder and 2T water,and 1.5T of cornstarch.
Hi Nagi,
Can this recipe be doubled?
This is the best!!! I made three of your recipes to complete my meal shredded chicken chimichanga Smothered with recipetineats queso recipe, recipetineats corn casserole, recipetineats Mexican rice with black beans topped with a pico de gallo and let me tell you please try these recipe simply delicious !!! Thank you from me and my family!!!
Made this to accompany Nagi’s roast chicken tonight. It’s just the two of us so I halved the recipe with everything except the corn. I put in one can of creamed corn and 1/2 cup of frozen corn microwaved for a couple of minutes in 1/4 cup of milk. I had to cook it before the chicken and put it on the stove to stay warm. Somehow, 1/3 of it was gone by the time dinner was ready from “just one more bite”. According to Mr., it was “outstanding”. I had to agree. Thanks again Nagi for a keeper.