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…..
Hello Nagi,
I stumbled on your website looking for thanksgiving dinner ideas. This casserole looks super yummy and easy to cook. I can’t wait to try it and other dishes from your website.
Thank you!
I hope you love it Keren! It’s SO GOOD!!! N xx
Hi Nagi,
This came out soooo good! I love it, it’s a keeper!
My only comment is that the 1.5 dish was too small for me so I had some dripping around it. But that’s okay because this way I got to taste it before serving 🙂
Next time I may use a larger dish.
Thanks for this yummy recipe. Also made the wild rice salad – delicious!!!
Happy Thanksgiving.
HIGH FIVE Keren!!! N x
My mom has made this for decades! She adds sautéed onions and peppers for extra flavor and it adds color. Nobody ever wants to try it (I think it’s the name?) but when they do – they fall in love. It’s my absolute favorite comfort food. I’ve added ham to make it more of a standalone meal – and it’s good, but not nearly as good as the original recipe. Thanks for sharing it here!
YUM! Love your mum’s spin on this! N x
Just a tweak to the instructions: Whisk the eggs in a large mixing bowl, then whisk in the melted butter and the liquid from the whole-kernel corn. Next, gradually whisk in the corn muffin mix till lump free. Whisk in the sour cream. Finally, mix in the two cans of corn.
My 1.5 qt. dish was quite full- I might use a 2 qt. dish next time.
Made this. Comes together so easily and an outstanding side dish! Thanks for sharing!
That’s great to hear Barb! Thanks for letting me know – N xx
Thank you for sharing this great recipe.
It’s a traditional dish my southern family loves to tweak.
Add fresh-grated nutmeg (or brown sugar) sprinkled on top before baking.
Throw in some bits of fried bacon, pancetta or rendered pork skin.
Weave bacon into the pan as a crust.
For extra lift, I’ll use 3 eggs separated and fold beaten whites into the batter just before baking.
Try baking individual ramekins and top with Guatemalan cream, or a drizzle of maple syrup … yummy
Ooh I love your additions Kenny! N xx
From another Southern cook, we make this almost every Thanksgiving as well, but we add in a handful of sharp cheddar cheese to the mix. VERY yummy!
I love hearing that! N x
I haven’t tried this yet, but it’s in the oven. I used some Southwest seasoning instead of cayenne. My version of this I use 2 drained cans of regular corn, and two sticks of butter instead of butter/sour cream. I’m curious to see the difference. Also if you use cinnamon or pumpkin pie spice it makes an interesting dessert. I’ll sometimes add spinach to make it more appealing to my 2-y-old daughter… yes she likes spinach.
She helped me make this. It was her first time cracking eggs by herself.
I hope you love this Beck! And your 2yo…..every mother dreams of having her!!! ?
I did like it – but it took a lot longer to cook than my usual version. It was maybe a bit softer, but other than that not much difference.
Oh lol yeah – she’s got some things she’s picky about, but for some reason spinach, if it’s cooked, is one thing she likes. She actually got mad at me once cause she ran out of fish balls and she refused to eat ice cream instead! And it freaked out her Dad that she happily ate the crickets I gave her, but she didn’t want to eat bacon.
That is so funny!!! She’s a riot!
HI Nagi,
Just wanted to comment on note #4 – you asked readers to comment re: experience with freezing this dish. Well, as I mentioned in a previous comment, I ended up making this again for Christmas and doubled the recipe but it didn’t all fit in one pan so I used another small casserole dish. I had so much food made for x-mas eve that I ended up freezing the 2nd smaller corn casserole. Just the other day I defrosted the casserole in the fridge for a day or so and then heated it up for dinner in the microwave. It tasted fine, consistency was fine too. So, just wanted you to know that freezing is an option for this one.
Marianne! You are SO WONDERFUL for taking the time to come back and let me know, thank you so much!! I will update the recipe now! N xx
Wow Nagi!!! Fantastic recipe. I made this as one of our side dishes for Thanksgiving and it was a hit! I made recipe exactly as written (used Jiffy mix as I was on a time constraint) and it was phenomenal! Another amazing recipe- definitely a keeper! Hope you had a wonderful holiday!! Xo from FL
Hi Jessue! I’m so glad you enjoyed this, and thank you for taking the time to let me know. Happy holidays to you too! N x
This was a huge hit at Thanksgiving and so easy to make. I’ve made it twice already in the past two weeks!
I’m so glad to hear that Jade! Thank you so much for letting me know! N xx
You were quite right about this dish. It is sheerly delicious. My favorite corn casserole I’ve ever made myself or eaten. I did go ahead and use the Jiffy box mix rather than making my own mix. I made it exactly as written. This was my favorite dish on my Thanksgiving menu. It’s now on the menu for Christmas Eve. I can’t wait to eat it again. Thanks for posting this one.
Awwww I love hearing that Marianne! It was definitely the hit at my Thanksgiving feast!! N xx
Oh and forgot to mention – I made it a day ahead and reheated it in the microwave like you recommended just before serving.
Worked great, didn’t it? That’s exactly what I did!
How is this cold? I would like to try it out as a side for Xmas, which is a cold lunch.
Hi Sue! It is lovely at room temperature 🙂 I tried it cold straight out of the fridge but it just isn’t the same, I really recommend at least bringing it to room temperature. 🙂
I made this for thanksgiving and every one loved it. delicious, it will be in my “GOTO” recipes I get many compliments on the recipes from Nagi .
HIGH FIVE! So glad you enjoyed it Shirley, thanks so much for letting me know!
Made this for yesterday’s feast, and oh my! It was a big hit with everyone from age 4 to age 95! No leftovers, but lovely memories. Thanks so much to you and your friend who shared it with you.
Woo hoo! So glad to hear that you enjoyed it Sherry, thanks for letting me know! N x
Made this for Thanksgiving today – absolute hit! The kids especially loved it, all of them came back for seconds from this dish. Super easy to make, and did fine making it several hours before dinner. Served at room temp – delicious!
I’m so glad to hear that Katherine! Thanks so much for taking the time to come back and let me know! N x
I made this yesterday. Looking forward to enjoying it on TG 🙂
Woo hoo!!! 🙂 HAPPY THANKSGIVING!!
If I need to make this the day before and reheat – is the microwave the preferred way – about how long did you reheat? Or if there is an oven available for a few minutes, would that be preferred? If so, your guess for temperature and time?
Thanks!
Hi Kathy! Microwave or oven is fine, I’ve used both 🙂 So whatever is handy! For oven, covered for 10 minutes should be sufficient. Doesn’t need to get really hot, just warmed through!
Could I put this together the day before and then just bake it on Thanksgiving?
I would definitely cook it then reheat 🙂 The batter has a rising agent which is activated the moment it is mixed together. N x PS It reheats insanely well. I reheated it both times I made it!
My sister was just asking me to bring a side to Thanksgiving that was something different and something we’ve never had before – this looks like it will be it! Looks so good! Thanks for sharing 🙂
I just assumed YOU would be in charge of Thanksgiving feasting!! No?? 🙂
I just want to face plant in this casserole. I believe you when you say its addictive! It looks so incredibly yummy, Nagi. All my favorite flavors and textures <3 And Dozer is a sweetheart! Hope he feels better soon 🙂
OMG – I just had a vision of your gorgeous face covered in corn casserole!!!!!
Thank you for sharing this! Added it to my Thanksgiving menu!
Oooh! So pleased to hear that Bonnie, hope you love it!