Corn Casserole is a hearty, flavorful addition to your holiday table. It’s thick, moist, and perfectly balanced between sweet and savory.
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.
Ingredients
- Butter & Vegetable Oil: Add richness and keep it moist. Cool the butter to prevent clumps.
- Low-Fat Buttermilk: Adds a tangy flavor and helps the corn casserole rise.
- Honey, Brown Sugar & White Sugar: Make it sweet and tasty; mix them well so the sweetness is even.
- Creamed Corn & Frozen Corn: Give it a nice corn flavor and texture.
- Eggs: Hold everything together and add structure; whisk them well to mix evenly.
- Sour Cream: Adds moisture and makes it rich; use full-fat for the best taste.
- Flour, Cornmeal, Baking Powder, Salt & Cornstarch: Give it structure and help it rise; mix well to avoid lumps.
- Fresh Chives (Optional): Add a fresh, mild onion taste; sprinkle on top right before serving for extra flavor.
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.
Corn Casserole FAQs
Up to 1 week.
Corn Casserole stays moist and tender. Let it cool completely, then cover tightly or transfer to an airtight container. Store in the fridge.
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.
Yes, the two are the same.
More Holiday Side Dishes
- Roasted Sweet Potato Salad with a lemon balsamic dressing
- Green Bean Casserole from scratch
- Thanksgiving Salad with a balsamic dressing
- Sweet Potato Casserole with pecan topping and marshmallows
- Wild Rice Pilaf with a citrus dressing
Corn Casserole
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
I’m so excited to hear what you think! 🙂
In your ingredients list I only see baking powder but in your directions you mention both baking powder and baking soda?
Just baking powder, sorry!
Can you cook this ahead of time and then warm it up? Or can I assemble and cook the next morning?
It’s best served pretty soon after being cooked. It can be assembled ahead of time though!
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!