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…..
Made this for tea tonight, loved it, halved the recipe as there are only 2 of us and it worked just beautifully, will definitely make again. I have made a lot of your recipes and I find all very tasty and easy, keep up the good work 😀
So glad to see this dish has made it across the water. In Texas we use this dish as a bake and take for pot-luck dinners, funerals, etc… I have shared my version of this recipe here at work and it regularly makes it on to our festive spreads. One coworker likes to add green chilies for a twist and savoury kick. I also use unsalted butter and Low Sodium Corn to make it friendly for all.
I agree the baking depth will make a difference in the firmness of the center.
That’s my kind of food, so I thank you. We grow up on Palenta would have in winter for breakfast. And use to grow corn in my garden and YES WILL BE PLANTING SOME THIS YEAR. Thank you for beautiful photo. Enjoy your week.
Is it easy to grow??
Hi Nagi,
I love your Tin Roof recipes.
Just a quick note about your cornbread squares recipe. First of all, it is as Southern as a recipe can be. It seems like every family in the South has their version of how to make cornbread.
In 1986 a cookbook titled Noteworthy, recipes from Ravinia Festival. A woman from Arkansas sent the recipe in. The only differences between your version and her version is she added a cup of cheddar cheese. And, served it as a bread. I have never seen it served as a casserole. However, there is a dish called Spoon Bread which is quite similar. Spoon bread dates back to Williamsburg’. And it is only served as a side.
Betty
Oh I love reading that! Thanks Betty! N x
I have never had this side b4 N! I think some shallots would add even more flavor too. They are on sale in the grocery store this week.
Dozer looks very content watching the whales! 😀
There is a restaurant chain in the U.S. callled Mission BBQ. They have a version of this that is on the menu seasonally and they add onion. I love it that way but my wife doesn’t so we fix it at home without.
Ooh yes to shallots!!!
Hi Nagi
This looks great, but puzzled by the sugar. Does it really need 3 tablespoons for a savoury side dish? Also could you convert the cornmeal and sour cream to metric please? Sorry, can’t get the hang of cups here in the UK! Cheers.
It a recipe from the American south. They add sugar to pretty much every vegetable. And many other things you wouldn’t expect like Mac & Cheese.
I don’t like things to sweet myself but iif Nagi’s recipe approximates the same amount of sugar as in the Jiffy mix than it will be fine.
Thanks for that Jim – hoping to try it tomorrow but having trouble sourcing the cornmeal at my local UK supermarket – will try another shop later today or may have to substitute more flour perhaps. Will definitely include all the sugar in view of your comments.
Sugar in Mac and Cheese??? NO!!!! Really??
Done! 🙂
Hi Jane! It is a savoury dish but it’s definitely got a sweet edge. the Sugar is what gives it a slightly crusty top. But you can skip it if you want! Updating measurements now 🙂 Sometimes I forget some ingredients 🙂
Cheers Nagi! Can’t wait try it now.😺
I’d dump the can of corn in a blender (I’ve done this for the record) and pulse it until it’s about 50% “creamed.” You can add a touch of cream to add to the creaminess, if you wish. It works just fine either way.
Funny you mention that! We made it yesterday by doing similar except we added 1 tbsp of flour to simulate the ingredients in creamed corn! N x
In the States, not just the Southern ones, you’ll find this dish a typical side-dish choice for BBQ along with beans, greens, and mac and cheese. I heartily recommend it for this purpose. Fab with pork of the roasted or BBQ style, as well as poultry roasted, fried, and/or “Q-ed.” Yummy! Love your blog, BTW! Your Potatoes au gratin look wonderful too. I bet they would be perfect in a crock-pot too! Happy US Thanksgiving!
Ohhh! I love hearing that 🙂 I usually only serve it with turkey or southern fried chicken. I love that you serve with BBQ too!! N x
Hi Nagi, would adding scallions in the mix be ok? I was wondering if it would be too plain. What would you suggest? I will be making this for Thanksgiving.
Thank you
No one has ever described this as plain! 😂 But definitely yes to scallions 🙂 N x
Hi Nagi! Do you happen to know how many boxes of Jiffy I would use in place of the homemade corn muffin mix? I’m hosting my first Thanksgiving this year and you’re giving me every bit of inspiration that i desperately need! 🙂
HI Kristen! Check the notes for directions – 1 x 8.5 oz box of Jiffy 🙂 N x
I’d love to try this but it’s way too much for just my husband and I. How long would I need to bake it if I use two smaller casseroles instead of one? And can I freeze before baking or after? Lastly, after thawing, how long in the oven to reheat?
I have to say, over the years I’ve tried to follow my recipe blogs but usually end up dumping them, as most of the recipes are either very complicated or I don”t have the right ingredients. You not only come up with great tasting recipes but I usually have nearly everything I need in my pantry. Thank you for that!
Hi Christine! For this I’d still bake in one pan then when it cools, transfer to airtight containers and freeze. See notes for reheating – it reheats 100% perfectly!
Hi Nagi
This looks like something to try out on my family rather than serving the same old steamed sweetcorn. Not sure that I will be able to get creamed corn in my local supermarket here in the UK as it is only a small one. Can I just use a can of corn and blitz it in a blender? If so would that be with or without the water?
Thanks 😊
Hi Ann! I’m so sorry to say that I don’t know if that would work! Creamed corn seems to have some kind of thickener in it, and I’m just not sure if you used blitzed corn instead of creamed corn how that would affect the outcome of this recipe. Sorry! N x
That’s ok Nagi. I might try it sometime mixing the blitzed corn with some double cream and perhaps a touch of cornflour. If it works then great, if it doesn’t then no big deal!
Hi Ann! We made homemade creamed corn yesterday with normal canned corn, added the directions to the tips! Worked 100%
Hi Nagi, thank you for sharing you wonderful time of cooking and educating!! I have a question about making this the day before. When I reheat it the next day in the oven, at what temperature and how many minutes should I set it for? Thank you so very much!!
Sorry, Nagi!! I realized you already answered my question in your notes!!
Oops, that should read “your wonderful talent of cooking”!
This may be a silly question, but if I double the ingredients, will cooking time be the same? Sorry, a rookie baker here.
Hi Ani – that’s not a rookie question at all 🙂 For a moist thing like this, I would recommend making it in one big pan or 2 pans the size I use rather than making 1 taller one. This way, you’ll only need to increase the cook time by 10 minutes or so 🙂 If you make one very tall one, then it will probably be too gooey in the middle. N x
Got it, thank you!
P.S. Big fan! 😉
Oh wow. This casserole stole the show. I made it with your brisket recipe as you suggested to try it, and it was amazing!
I’ve seen your recipes before, Nagi, however this was the first time I’ve tried a couple. Thanks for such clear instructions, including links to products and alternative baking and ingredient information. I’ll be trying more recipes from your blog and your mum’s too! Your thoughts and effort into making this a useful, readable landing place will encourage me to return again 🙂
Glad to hear you enjoyed this McBugBoy! Thanks for letting me know – N x
This looks really yummy! But I don’t think I have come across creamed corn here in the UK. But we are getting more and more world foods opening up in the major superstores so hopefully soon! I will be making your slow cooker beef brisket with BBQ sauce xxx
I hope you do manage to find it Jo! This is SO great! 🙂 N x
Hi there
do you have advice on where to get the jiffy corn mix
I don’t sorry Alice, we don’t have it here in Australia which is why I make mine from scratch 🙂
Absolutely delicious, I can just eat this by itself in a bowl!
I love hearing that Chantelle!! Thanks for letting me know – N x ❤️
Just made this and it is amazing, I will add it to my holiday dinner lineup for sure.
That’s so terrific to hear Michelle!!!! Thanks for taking the time to let me know – N x ❤️
Just made this. My oven must be slow. Took 70 minutes before it started browning and pulling away from the sides. Bottom , a little soggy. Should I bake it longer?
Hi Walter! Yep, keep baking. Go by surface colour and touching the centre 🙂 N x