Corn Casserole

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This hearty and flavorful, made-from-scratch Corn Casserole is a wonderful addition to your holiday table. It’s thick, moist, and strikes the perfect balance of sweet and savory.

 

Overhead image of Corn Casserole with a spoonful being taken out of it

Corn Casserole

I’ve shared over the past years my affinity for cornbread and cornbread muffins. I’m convinced there is no better way to enjoy a good Crockpot Chili than with loads of cornbread! 

But come holiday season, I’m often disappointed by corn casseroles. While the boxed mixes make a good corn casserole, nothing compares to homemade-from-scratch corn casserole. And this Corn Casserole — I haven’t been able to stop making and eating it. Even though we’re still a bit away from Thanksgiving and Christmas, this has shown up more times on our dinner table than I’m willing to admit.

Yes, it’s a bit more work than your typical corn casserole using a boxed mix, but I’m convinced it’s well worth the extra effort. This Corn Casserole is deeply flavored with a great balance of sweet to savory. It’s very dense, moist, and has pops of crisp corn in every bite.

Overhead image of the Corn Casserole

 

Process shots-- images of all the wet ingredients being added to a bowl and mixed together

Corn Casserole Tips

  • Let melted butter cool. Adding hot butter to cold ingredients causes clumping.
  • Generously grease the pan with nonstick spray. This will ensure the Corn Casserole serves nicely.
  • Make sure the baking powder is fresh. All you have to do is drop a little bit of baking powder into hot water and look for a bubbling/fizzing reaction — if it fizzes, it’s good to go!
  • Baking time. Different pans and different ovens will bake this casserole differently. Look for the following signs for doneness: golden on top and lightly browned at the edges, springy to the touch with an ever-so-slight jiggle in the center, a toothpick when inserted into the center comes out clean or with a few moist crumbs.

QUICK TIP

Read up on the differences between baking in metal, ceramic, or glass pans. I recommend using a glass or ceramic pan for this recipe.

Process shots-- images of the dry ingredients being prepped, added to the wet ingredients, and being poured into the casserole dish and baked Overhead image of the corn casserole fresh out of the oven ready to be served

Corn Casserole FAQs

1How long does Corn Casserole last in the fridge?

Up to 1 week.

Corn Casserole is very moist and leftovers stay nice and tender for days. Let the casserole fully cool to room temperature and then cover tightly with plastic wrap or transfer to an airtight container and store in the fridge.

2How do you reheat Corn Casserole?

If Corn Casserole was transferred to an airtight container, transfer it back to an oven-safe pan.

Re-warm in a 300 degree F oven for 10-20 minutes or until fully warmed through.

3Which is better: frozen or canned corn?

Frozen corn beats canned corn every time! Frozen corn will taste just as fresh as off-the-cob kernels and it is amazing in this Corn Casserole.

By using frozen corn, the corn remains crisper and you’ll get delicious bites of it throughout the casserole.

Canned corn can be used in a pinch, just make sure to thoroughly drain it first.

4How can I spice up Corn Casserole?

Corn Casserole lets the corn truly shine through with no distractions! That said, if you’d like to add some spice or other elements, here are my suggestions:

  • Mix in 1 cup freshly grated sharp Cheddar or Monterey jack cheese.
  • Add in a can of well-drained fire-roasted diced green chiles (4 ounces).
  • Top with cooked and crumbled bacon.
  • Add in 1-2 tablespoons finely diced jalapeños, chili powder, and paprika (1/4 to 1/2 teaspoon of each).

5Is cream style Corn the same as creamed corn?

Yes, the two are the same.

Creamed corn (which also goes by cream-style corn) is a canned ingredient and doesn’t have any actual cream in it.

About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn or cream-style corn.

Homemade creamed corn is a dish that combines corn with a cream sauce to make a creamy side dish.

Up-close overhead image of the Corn Casserole garnished with fresh chives

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Corn Casserole

5 from 1 vote
This hearty and flavorful, made-from-scratch Corn Casserole is a wonderful addition to your holiday table. It's thick, moist, and strikes the perfect balance of sweet and savory.
Print Recipe

Corn Casserole

5 from 1 vote
This hearty and flavorful, made-from-scratch Corn Casserole is a wonderful addition to your holiday table. It's thick, moist, and strikes the perfect balance of sweet and savory.
Course Side Dish
Cuisine American
Keyword corn casserole
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 12 -16 servings
Calories 360kcal
Cost $5.62

Ingredients

  • 8 tablespoons (113g) unsalted butter (1 stick) melted
  • 1 cup (228g) low-fat buttermilk
  • 2 tablespoons (86g) honey
  • 1/4 cup (49g) light brown sugar (packed)
  • 2 tablespoons (26g) white granulated sugar
  • 1 can (14 oz.) creamed corn
  • 1 and 1/2 cups frozen corn
  • 2 large eggs, whisked with a fork
  • 1 cup (230g) sour cream full fat
  • 2 tablespoons vegetable oil
  • 1 cup (126g) white all-purpose flour
  • 3/4 cup (112g) yellow cornmeal (enriched and degermed; I use Albers)
  • 1 teaspoon baking powder
  • 1 and 1/4 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • Optional: 3-4 tablespoons fresh chives

Instructions

  • PREP: Preheat oven to 325 degrees F. Lightly grease a 9x13-inch baking pan with nonstick spray.
  • BUTTER: Place eight tablespoons of butter in a microwave-safe bowl and melt. Set melted butter aside to cool to room temperature before using. Remove the wet ingredients from the refrigerator so they reach room temperature.
  • DRY INGREDIENTS: In a large bowl, combine the flour, cornmeal, baking powder, salt, and cornstarch. Stir to combine.
  • WET INGREDIENTS: In a large bowl, add the 2 eggs and whisk with a fork until smooth. Add in the buttermilk, two tablespoons of honey, brown sugar, white sugar, creamed corn, frozen corn kernels, sour cream, and vegetable oil. While whisking constantly, slowly drizzle in the melted and cooled butter until smooth and combined. (If the wet ingredients are cold and butter is warm, it will clump.) Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not over-mix.
  • BAKE: Transfer batter to the greased pan and smooth the top with a spatula. Bake for 55-65 mins or until set in the center (an ever-so-slight jiggle) and a toothpick comes out clean. Remove from the oven. Sprinkle fresh chives on top and enjoy immediately!

Video

Nutrition Facts

Serving: 1serving | Calories: 360kcal | Carbohydrates: 48g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 425mg | Potassium: 253mg | Fiber: 3g | Sugar: 12g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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7 Comments

  1. Chelsea, this looks delicious! Cornbread casserole is a family favorite for all holidays, so I’m looking forward to trying your recipe this year! Have a safe and peaceful Thanksgiving!

  2. In your ingredients list I only see baking powder but in your directions you mention both baking powder and baking soda?

  3. Look forward to trying the recipe for corn casserole. I have usedaize cornbread mix for several years and my family loves it so I am interested in difference. In the south we call it corn pudding. My northern friend called it corn bake

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