RecipeTin Eats

Fast Prep, Big Flavours

  • Recipe Index
  • Dinner
  • Japanese
  • Wings Cookbook
  • Food Photography Book
    • Affiliate Program
  • About
    • Me
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty Stuff
      • Privacy & Disclosure
      • Use of Recipes & Images
      • How To Treat Kitchen Burns
You are here: Home / Courses / Side Dishes / Creamy Corn Casserole

Creamy Corn Casserole

November 16, 2016 By Nagi 87 Comments

Recipe >>
Pin4.8K
Share127
Yum18
Email

An irresistibly delicious side dish, this Creamy Corn Casserole is a cross between cornbread, creamed corn and soufflé. It’s savoury and sweet, soft and moist inside like a soufflé with a lovely golden brown caramelised top.

Thanksgiving will not be complete without this. Make this super fast using a cornbread mix OR from scratch!

This Creamy Corn Casserole is a fantastic side dish! It's like a cross between corn bread and soufflé. Sweet and savoury, tender and moist inside, with a golden top. Classic Thanksgiving side dish! www.recipetineats.com

I completely underestimated the sheer deliciousness of this Creamy Corn Casserole recipe.

Some people have the ability to stand up on a surf board, paint portraits, read music. I can do none of these things, but I like to think that I can read recipes. By this, I mean that I can read a recipe and imagine what the taste and texture will be like. I can tell if there will be enough flavour or if it will taste “flat”, like it’s missing something.

Until 2 weeks ago, I’d never had corn casserole before in my life. 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, 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.

This Creamy Corn Casserole is sensational. Utterly and speechlessly delicious. Dangerously addictive. So good, it stole the show at my Thanksgiving taste testing lunch. No exaggeration, ask my mother, she was there.

This Creamy Corn Casserole is a fantastic side dish! It's like a cross between corn bread and soufflé. Sweet and savoury, tender and moist inside, with a golden top. Classic Thanksgiving side dish! www.recipetineats.com

This is not the sort of side dish for feasts 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, but it is way more moist than corn bread which is actually quite dry. The texture of this Creamy Corn Casserole is like soufflé. It’s soft and creamy, but holds its shape when cut or scooped. There is the ever so slightest graininess from the cornmeal which is reminiscent of corn bread.

It’s quite sweet from the corn, but not overly sweet. The batter is quite runny which is the reason why it’s so moist. I especially love that the liquid in the corn kernel can is used in this recipe – it’s packed with flavour!

This Creamy Corn Casserole is a fantastic side dish! It's like a cross between corn bread and soufflé. Sweet and savoury, tender and moist inside, with a golden top. Classic Thanksgiving side dish! www.recipetineats.com

I mentioned above that a fortnight ago, I had never heard of let alone made Creamy Corn Casserole. I’ve now made it 3 times.

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 to whom the 2016 Thanksgiving Special is credited. The centrepiece of this years’ Thanksgiving menu is sheer genius and deliciousness rolled into one roasting pan: her Cajun Baked Turkey Breast roasted WITH a Cajun Dressing / Stuffing. It’s incredible. If you love Cajun flavours and juicy turkey, you’re going to love the Cajun Turkey Breast recipe – get it here along with the full 2016 Thanksgiving Menu.

Thank you Dorothy, for sharing your amazing recipes with me so I can share them with my readers. I am truly honoured! – Nagi x

This Creamy Corn Casserole is a fantastic side dish! It's like a cross between corn bread and soufflé. Sweet and savoury, tender and moist inside, with a golden top. Classic Thanksgiving side dish! www.recipetineats.com

PS Dorothy makes this with a corn bread mix which is not sold in Australia. When I told her this, she sent across a from-scratch recipe which is provided in the recipe below as an alternative. Dorothy is the best!

PPS I snuck in an extra recipe today! A stunning Strawberry Spinach Salad with Strawberry Balsamic Dressing. Beautiful colours and hands down probably the best (and most interesting) salad I’ve had all year. ??

4.79 from 23 votes
This Creamy Corn Casserole is a fantastic side dish! It's like a cross between corn bread and soufflé. Sweet and savoury, tender and moist inside, with a golden top. Classic Thanksgiving side dish! www.recipetineats.com
Print
Creamy Corn Casserole
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 
A sensational side dish for anytime, but especially for Thanksgiving, this Creamy Corn Casserole tastes like a cross between corn bread and soufflé. It tastes very corn-y, it's sweet yet savoury. Very moist and soft inside like a soufflé and golden brown on top. It holds its form when served. Make this using corn bread mix OR from scratch!
Course: Sides
Cuisine: Southern
Servings: 8 - 12 as side
Calories: 320 kcal
Author: Nagi | RecipeTin Eats
Ingredients
  • 420 g / 14 oz can creamed corn
  • 420 g / 14 oz canned corn kernels - do not drain!!
  • 8.5 oz packet Jiffy corn muffin mix OR Homemade Corn Muffin Mix below
  • 2 eggs , beaten
  • 1 stick / 115 g unsalted butter , melted
  • 1 cup sour cream
  • Pinch of cayenne pepper
Homemade Corn Muffin Mix
  • 2/3 cup flour
  • 1/2 cup yellow cornmeal (Note 2)
  • 3 tbsp white sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
Instructions
Homemade Corn Muffin Mix
  1. Whisk ingredients in a bowl until mostly lump free. Use in place of Jiffy corn muffin mix per recipe.
Creamy Corn Casserole
  1. Preheat oven to 325F/165C.
  2. Mix all ingredients together in a bowl (including all the liquid in the canned corn kernels).
  3. Pour into a 1 1/2 quart / 1.5 litre / 6 cup casserole dish.
  4. 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).
  5. Serve warm or even at room temperature.
Recipe Notes

1. I make this from scratch instead of using a corn bread mix because corn bread or corn muffin mix is not available here in Australia.

2. Cornmeal is sold in packets labelled as "polenta" here in Australia, which is wrong because Polenta is made from cornmeal (it's like yellow mash, used as a side in Italian cooking). Here is a link to the product sold at Woolworths. It is ground dried maize and it is yellow.

3. This recipe is from a reader - Dorothy from Tennessee. Affectionally referred to as the Sassy Lady from the South to whom a number of recipes on my blog are credited. This recipe is a side for a Cajun Thanksgiving Menu that centres around recipes shared by Dorothy, cooked, eaten and photographed by me. You can find the whole menu in this post: Cajun Baked Turkey Breast.

Dorothy's email credited this recipe as follows: "This is an old time recipe that has appeared in numerous community cookbooks over the years. I suspect it originated from the Jiffy mix."

4. MAKE AHEAD: Reheats great! I reheated it in the microwave because the oven was occupied. 🙂 I made it the day before, could barely tell the difference.

A wonderful reader (Marianne - see in comments) has also reported that this freezes great! I wasn't sure it would hold up but apparently it reheats really well after freezing.

5. Serves 8 - 12 as a side as part of a larger menu. Nutrition per serving assuming this serves 10.

creamy-corn-casserole-nutrition

 

Get the THANKSGIVING 2016 MENU

Easy Thanksgiving Menu - Cajun style! www.recipetineats.com


LIFE OF DOZER

This is probably the first time I’ve ever shared a photo of Dozer on a leash. Usually, he’s running and leaping around wildly like a crazy dog (which he is) but he’s currently under strict instructions to rest. Yet another ligament injury. #DefectDog And before commiserations start pouring in, let’s not forget that Dozer lives a pretty darn cushy life……

dozer-mona-vale-headland

This Creamy Corn Casserole is a fantastic side dish! It's like a cross between corn bread and soufflé. Sweet and savoury, tender and moist inside, with a golden top. Classic Thanksgiving side dish! www.recipetineats.com

SaveSave

SaveSave

Pin4.8K
Share127
Yum18
Email

Related

Quick dinner recipes
« Strawberry Spinach Salad with Strawberry Balsamic Dressing
Pumpkin Cake with Cream Cheese Frosting »

Comments

  1. Alice Fenton says

    February 5, 2018 at 11:50 am

    Hi there

    do you have advice on where to get the jiffy corn mix

    Reply
    • Nagi says

      February 7, 2018 at 12:23 pm

      I don’t sorry Alice, we don’t have it here in Australia which is why I make mine from scratch 🙂

      Reply
  2. Chantelle says

    January 7, 2018 at 6:35 pm

    Absolutely delicious, I can just eat this by itself in a bowl!

    Reply
    • Nagi says

      January 8, 2018 at 7:56 pm

      I love hearing that Chantelle!! Thanks for letting me know – N x ❤️

      Reply
  3. Michelle Dort says

    November 27, 2017 at 11:08 am

    Just made this and it is amazing, I will add it to my holiday dinner lineup for sure.

    Reply
    • Nagi says

      November 27, 2017 at 6:00 pm

      That’s so terrific to hear Michelle!!!! Thanks for taking the time to let me know – N x ❤️

      Reply
  4. Walter says

    November 24, 2017 at 1:24 am

    Just made this. My oven must be slow. Took 70 minutes before it started browning and pulling away from the sides. Bottom , a little soggy. Should I bake it longer?

    Reply
    • Nagi says

      November 24, 2017 at 7:18 am

      Hi Walter! Yep, keep baking. Go by surface colour and touching the centre 🙂 N x

      Reply
  5. Keren says

    November 18, 2017 at 9:03 am

    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!

    Reply
    • Nagi says

      November 19, 2017 at 3:54 pm

      I hope you love it Keren! It’s SO GOOD!!! N xx

      Reply
      • Keren says

        November 24, 2017 at 4:52 am

        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.

        Reply
        • Nagi says

          November 24, 2017 at 8:20 am

          HIGH FIVE Keren!!! N x

          Reply
  6. Shari says

    August 27, 2017 at 1:04 am

    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!

    Reply
    • Nagi says

      August 27, 2017 at 3:31 pm

      YUM! Love your mum’s spin on this! N x

      Reply
      • Paul says

        November 17, 2017 at 4:53 am

        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.

        Reply
  7. Barb says

    August 8, 2017 at 1:50 pm

    Made this. Comes together so easily and an outstanding side dish! Thanks for sharing!

    Reply
    • Nagi says

      August 8, 2017 at 3:46 pm

      That’s great to hear Barb! Thanks for letting me know – N xx

      Reply
  8. Kenny says

    July 26, 2017 at 2:01 pm

    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

    Reply
    • Nagi says

      July 30, 2017 at 5:44 pm

      Ooh I love your additions Kenny! N xx

      Reply
  9. Lisa says

    June 7, 2017 at 7:15 am

    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!

    Reply
    • Nagi says

      June 7, 2017 at 5:49 pm

      I love hearing that! N x

      Reply
  10. Beck Beck says

    April 10, 2017 at 6:58 am

    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.

    Reply
    • Nagi says

      April 10, 2017 at 6:29 pm

      I hope you love this Beck! And your 2yo…..every mother dreams of having her!!! ?

      Reply
      • Beck Beck says

        April 11, 2017 at 7:28 am

        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.

        Reply
        • Nagi says

          April 11, 2017 at 1:05 pm

          That is so funny!!! She’s a riot!

          Reply
  11. Marianne says

    January 9, 2017 at 1:25 pm

    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.

    Reply
    • Nagi says

      January 9, 2017 at 7:23 pm

      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

      Reply
  12. Jessie says

    December 4, 2016 at 4:13 pm

    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

    Reply
    • Nagi says

      December 7, 2016 at 7:21 pm

      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

      Reply
  13. Jade says

    November 29, 2016 at 10:36 pm

    This was a huge hit at Thanksgiving and so easy to make. I’ve made it twice already in the past two weeks!

    Reply
    • Nagi says

      November 30, 2016 at 7:23 pm

      I’m so glad to hear that Jade! Thank you so much for letting me know! N xx

      Reply
  14. Marianne says

    November 28, 2016 at 5:09 pm

    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.

    Reply
    • Marianne says

      November 28, 2016 at 5:13 pm

      Oh and forgot to mention – I made it a day ahead and reheated it in the microwave like you recommended just before serving.

      Reply
      • Nagi says

        November 30, 2016 at 7:06 pm

        Worked great, didn’t it? That’s exactly what I did!

        Reply
    • Nagi says

      November 30, 2016 at 7:06 pm

      Awwww I love hearing that Marianne! It was definitely the hit at my Thanksgiving feast!! N xx

      Reply
  15. Sue Dalitz says

    November 28, 2016 at 3:12 pm

    How is this cold? I would like to try it out as a side for Xmas, which is a cold lunch.

    Reply
    • Nagi says

      November 30, 2016 at 7:06 pm

      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. 🙂

      Reply
  16. Shirley says

    November 26, 2016 at 2:32 pm

    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 .

    Reply
    • Nagi says

      November 30, 2016 at 6:46 pm

      HIGH FIVE! So glad you enjoyed it Shirley, thanks so much for letting me know!

      Reply
  17. Sherry B says

    November 26, 2016 at 11:02 am

    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.

    Reply
    • Nagi says

      November 30, 2016 at 6:45 pm

      Woo hoo! So glad to hear that you enjoyed it Sherry, thanks for letting me know! N x

      Reply
  18. Katherine says

    November 25, 2016 at 11:26 am

    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!

    Reply
    • Nagi says

      November 29, 2016 at 5:27 pm

      I’m so glad to hear that Katherine! Thanks so much for taking the time to come back and let me know! N x

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Find a recipe!

Hi, I’m Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! ♥
Read More…

Never miss a recipe!

Join my free email list and receive TWO free cookbooks!

Top Posts

Honey Mustard Baked Chicken Drumsticks with Smashed Potatoes
Baked Mac and Cheese
Oven Baked Pork Chops with Potatoes
Oven Baked Chicken and Rice (No Stove!)
Easy Chicken Cordon Bleu
Slow Cooker Beef Pot Roast
Honey Garlic Chicken
Oven Baked Chicken Breast & Knife Giveaway!
Beef Stroganoff
Fast easy dinner
Cheap party food
One pot recipes
Japanese recipes
Pasta recipes
Asian recipes
The Food Photography Book | By Nagi from RecipeTin Eats
RecipeTin Eats Wings Cookbook

Hi, I’m Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! ♥ Read More…

One Pot Meals
Party Food

Copyright © 2018 RecipeTin Eats

  • Recipe Index
  • Dinner
  • Japanese
  • Wings Cookbook
  • Food Photography Book
    • Affiliate Program
  • About
    • Me
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty Stuff
      • Privacy & Disclosure
      • Use of Recipes & Images
      • How To Treat Kitchen Burns