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…..
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!
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!
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.
That’s so great to hear Cathy!!
Could I bake this at 350 for 30 mins with same result?
Hi Jessica, you’ll find that the outside will brown with the inside uncooked unfortunately – N x
Is the 1 tbsp baking powder in the dry ingredient list correct? It seems a lot.
Hi Ewelina, yes that’s the correct amount – N x
Thank you so much for the quick reply! The corn casserole turned out amazing. Thanks!
Wahoo!!!
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?
Hi Mallory – I talk about polenta in the recipe notes – I hope this helps! – N x
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.
Yes!! Perfect!
What size pan do you recommend using?
Hi Madga, It’s all in the instructions 🙂
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!!
Hi Connie, I would freeze after cooking and always thaw food completely before reheating – N x
If this corn casserole is frozen after being cooked, what is the directions to reheat? Should it be thawed or put in oven frozen
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.
Chillies would be amazing in this recipe! I’m so glad you enjoyed it Lynn – N x
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.
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!!
That’s awesome, thanks so much for the feedback Natalie!
Absolutely delish. It was my first time making it and it came out perfect. I delighted a family in Europe who had never had an American-style Thanksgiving/Christmas dinner. I am making it again this year. Thanks for sharing such a lovely recipe.
Made it for Thanksgiving dinner and it was gone within second! My husband liked it so much he asked me to make it again the next day!
That’s so great to hear Ani! Thanks for sharing your feedback – N x
Need to make for 50! Can this recipe be tripled and made in large rectangular pan