Corn Casserole is a hearty, flavorful addition to your holiday table. It’s thick, moist, and perfectly balanced between sweet and savory.

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

Corn Casserole

Over the years, I’ve shared my love for cornbread and cornbread muffins, and there’s no better companion for Crockpot Chili than loads of it!

But during the holidays, I’m often let down by corn casseroles. While boxed mixes are fine, nothing beats homemade corn casserole from scratch. This Corn Casserole is one I can’t stop making or eating!

Yes, it takes a bit more effort than the boxed mix version, but it’s worth it. This Corn Casserole has a deep flavor with the perfect sweet-savory balance, is dense and moist, and has pops of crisp corn in every bite.

Overhead image of the Corn Casserole

Ingredients

  • Butter & Vegetable Oil: Cool the butter to prevent clumps.
  • Low-Fat Buttermilk: Adds a tangy flavor and helps the corn casserole rise.
  • Honey & Sugar: Makes it sweet and irresistible.
  • Creamed Corn: Add straight from the can. Simple as that!
  • Frozen Corn: No need to defrost. Add in frozen.
  • Eggs: Whisk them well to mix evenly.
  • Sour Cream: Use full-fat for the best flavor.
  • Flour & Cornmeal: Combine thoroughly to avoid lumps and ensure even texture.
  • Baking Powder & Cornstarch: Gives it structure and help it rise
Process shots-- images of all the wet ingredients being added to a bowl and mixed together

How To Make Corn Casserole

  1. Prep: Preheat oven to 325°F and grease a 9×13 pan.
  2. Melt Butter: Microwave and let cool.
  3. Dry Ingredients: Stir together flour, cornmeal, baking powder, salt, and cornstarch.
  4. Wet Ingredients: Beat eggs, then mix in buttermilk, honey, sugars, creamed corn, frozen corn, sour cream, oil, and cooled butter.
  5. Combine: Add the wet mixture to the dry mixture; gently stir.
  6. Bake: Pour into pan, smooth top, and bake 55-65 mins.

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

Corn Casserole Tips

  • Cool Butter: Let melted butter cool to avoid clumping with cold ingredients.
  • Grease Pan: Generously spray with nonstick spray for easy serving.
  • Check Baking Powder: Test freshness by dropping some in hot water; if it bubbles, it’s ready.
  • Baking Time: Watch for golden top, light browning at edges, springy touch, slight center jiggle, and a clean toothpick or a few moist crumbs.
Overhead image of the corn casserole fresh out of the oven ready to be served

Storage

Leftover Corn Casserole?

Store leftovers covered tightly in the fridge for up to 1 week.

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

Corn casserole freezes well! Let it cool, then cut into portions if desired. Wrap tightly, freeze up to 2-3 months, and thaw in the fridge overnight. Reheat at 325°F until warm.

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

More Holiday Side Dishes

5 from 1 vote

Corn Casserole

Corn Casserole is a hearty, flavorful addition to your holiday table. It's thick, moist, and perfectly balanced between sweet and savory.
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 12 -16 servings

Ingredients 
 

  • 8 tablespoons unsalted butter (1 stick) melted
  • 1 cup low-fat buttermilk
  • 2 tablespoons honey
  • 1/4 cup light brown sugar (packed)
  • 2 tablespoons 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 sour cream full fat
  • 2 tablespoons vegetable oil
  • 1 cup white all-purpose flour
  • 3/4 cup 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 9×13-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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 1 vote (1 rating without comment)

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9 Comments

  1. Jill says:

    I love that this recipe is homemade! It was very easy to put together and Iโ€™m anticipating that it is delicious. It sure smells wonderful baking!

    1. Chelsea says:

      I am so thrilled to hear this! I can’t wait to hear what you think!

  2. CWoodard says:

    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

    1. Chelsea Lords says:

      I’m so excited to hear what you think! ๐Ÿ™‚

  3. Crystal Hall says:

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

    1. Chelsea Lords says:

      Just baking powder, sorry!

  4. Crystal Hall says:

    Can you cook this ahead of time and then warm it up? Or can I assemble and cook the next morning?

    1. Chelsea Lords says:

      It’s best served pretty soon after being cooked. It can be assembled ahead of time though!

  5. Kris says:

    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!