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…..
Paula Campos says
OMG!!! This IS the Jiffy Mix recipe for Cornbread Pudding (except they added a can of Corn with red peppers in it (Mexican corn)…but even BETTER!!! How do I know this? I’m going to show my age here…my Mom was of the opinion that children were not allowed in the kitchen when she was cooking…who can blame her…4 kids in 3 1/2 years! Soooo…when I started to have the Thanksgiving dinners for the now humongous family, 40 YEARS ago, I needed recipes! Mom wasn’t sharing! No internet back then, so I had to rely on recipes from magazines and from those little recipe books at the checkout counter! Stuffing was a bone of contention…no matter WHAT I made, it just wasn’t going! Until I found THIS recipe in one of those little books! I had to double it so everyone could have seconds….and it was never left over! Thank you Nagi…thank you Dorothy…for giving me a recipe without Jiffy Mix…LOL!!! BTW…until the pandemic I ALWAYS had very large dinner parties with themes…Fat Tuesday…South of the Mason Dixon Line (BBQ ribs)…National Hot Dog Day…National Chili day…and this recipe always made the table…people raved over it!
Jewel says
Hi Nagi, i want to try this but I only have fresh corns on hand. Can i use them? I don’t have the canned ones. Thank you
Nagi says
Hi Jewel, you can definitely use that for the corn kernels & also make the creamed corn too if you don’t have it! Directions are in the notes. N x
Kate says
If using fresh or frozen corn kernels in place of the canned, what do I add as liquid to make up for the liquid in the can?
Amelia says
In terms of taste to easiness ratio, this is one of the best things I’ve ever cooked! Will definitely make again. I did leave out the sugar though, as I was serving with your BBQ beef brisket, which has brown sugar in the sauce and I thought it was all going to be a tad sweet together. It was great and definitely didn’t feel it needed more sweetness. But I would like to cook it again one day soon, with the sugar, to see how the taste compares.
Danielle says
Lovely…but WAY too sweet…might try without sugar next time
Nagi says
Hi Danielle, sorry you found it too sweet – I do talk about this in the blog post 🙂 N x
Carol chung says
Tried to make this today and I didn’t drain the can of corn as specified but my casserole came out runny. How can I fix for the next time?
Nagi says
Hi Carol – sorry you had issues here, that doesn’t sound right at all. Did you make any changed to the recipe or ingredients at all? N x
Anne P says
Hi Nagi! Made this today to have with our Christmas dinner. There wasn’t one bite left in the dish. Hands down this is the best recipe for corn casserole. thank you!
Christina Wendlandt says
I’m going to make this this week and was wondering if use the jiffy mix do I skip all of the other dry ingredients ?
Christina Pavlinovich says
Hi there, wanted to try this but your link to the Woolworths site isn’t working anymore. The only polenta I can see at Woolies is the imported Marco Polo one. Is this the right one?
SassyTashy says
Hi Nagi! I have a quick question I was wondering if you could help! I have severe allergies, could I substitute the flour for gluten free flour, and would there be any substitute for sour cream (1 cup dairy free yogurt + 1 teaspoon baking soda)? Thanks so much!
Nagi says
Hi Sassy, I haven’t tried GF flour but I imagine it would work fine! You can substitute natural dairy free yogurt in place of the sour cream. I hope you love it!
Cathy Scrivnor says
We all loved this! Even my son, who is not a corn kernel lover!
Thank you, Nagi for making our Thanksgiving dinner extra special! This and the green bean casserole will be permanent fixtures on the menu.
Nagi says
That’s so great to hear Cathy!!
Jessica says
Could I bake this at 350 for 30 mins with same result?
Nagi says
Hi Jessica, you’ll find that the outside will brown with the inside uncooked unfortunately – N x
Ewelina says
Is the 1 tbsp baking powder in the dry ingredient list correct? It seems a lot.
Nagi says
Hi Ewelina, yes that’s the correct amount – N x
Ewelina says
Thank you so much for the quick reply! The corn casserole turned out amazing. Thanks!
Nagi says
Wahoo!!!
Mallory says
Hi! I’m making this in Ireland and can only find either polenta or corn flour. I know neither of those are exactly cornmeal. What would you suggest I use?
Monique Mortimer says
I really want to make this but Jiffy mix isnt sold here and I have no polenta on hand. Is there a way I can make this or should I go hunting for polenta?
Nagi says
Hi Mallory – I talk about polenta in the recipe notes – I hope this helps! – N x
Linda says
This is a popular dish in my family, not only for Thanksgiving. We often serve it as a summer side dish along with BBQ pork, ribs or any other barbecued meat.
Nagi says
Yes!! Perfect!
Magda says
What size pan do you recommend using?
Nagi says
Hi Madga, It’s all in the instructions 🙂
Connie says
Should this be frozen before or after baking? Also, like Jim, was wondering about the directions whether it should be thawed or can be put in oven frozen? By the way I just discovered your website and love it!!
Nagi says
Hi Connie, I would freeze after cooking and always thaw food completely before reheating – N x
Jim says
If this corn casserole is frozen after being cooked, what is the directions to reheat? Should it be thawed or put in oven frozen
Lynn says
WOW! This was delish! So flavourful. Hubby couldn’t get enough of it. This is going on my Thanksgiving table for sure. I did add 1/2 can of green chilies which was just perfect for our tastebuds. Thanks for the great recipe.
Nagi says
Chillies would be amazing in this recipe! I’m so glad you enjoyed it Lynn – N x
Sandy says
Delicious! By far the best corn casserole recipe – just moist enough without being soupy!
Just fyi – I made this with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and it turned out perfectly.
Natalie Slocum says
This is splendid! I used the Jiffy mix substitute, and couldn’t believe how quick and easy it was to make, and how delicious it turned out! A crowd favorite that I will most certainly be making again. Thank you!!
Nagi says
That’s awesome, thanks so much for the feedback Natalie!