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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..
OMG, This is DANGEROUS
I am Aussie born and bred, but have always wanted to try ridgy-didge corn bread. (That day will come)
Come across your site and this recipe and thought would give it a go.
WELL I think Im going to have problems fitting into my clothes. I JUST COULDNT STOP.
(I did love every part of this, but may try half the sugar next time)
Thank you Nagi. <3
This is so yum! I grew up in the southern states although the last 26 yrs in Australia.
I still crave southern comfort such as this dish. Thank you for doing this without jiffy mix and your version actually better!
You betcha!! N x
After 60 years still a good quick recipe. Recipe was originally from a Grocery Store tear off sheet dating back to the sixties after Chelsea Mill owners wife and CEO invented the Jiffy Mix Brand to help out the working Moms and Dads coming home from a busy work day and preparing the family meal and wanting a shortcut. Being in the cornmeal and flour business this along with the other Jiffy Baking Mixes is her contribution to making life easier. I remember my grandmother had the year off and passed it to my Mom who still had that old faded and worn tear off sheet from the company in her old Betty Crocker Cook Book binder where you collected and added to your Recipe book. Amazing its been around 60 + years. And funny how I now make the recipe completely from scratch and do not use Jiffy. I like researching recipes origins and try to get back to the most natural version it can be. Amazing our first cornbread came from my grandmother’s ancestors who were Native American. Cornbread was originally ground corn/maize and water and looked like flat cakes. It also been tweaked or not and called spoonbread, corn pudding, corn soufflé. It has quite the history. And everyone from the Professional Chef’s like Paula Deen to well my Native American Southern Mom claim it’s their casserole. They also claimed Georgia as their land till the first soldiers put them on a reservation on barron land. But a story for another day. Yes, it’s a great casserole especially cutting out Jiffy Mix and making from scratch like your recipe.🤣
I made this exactly to recipe. It was very good. The guests who generally enjoy cornbread thought it was very good…those that don’t like cornbread thought it was ok.
This is great!
I’ve been googling many corn casserole recipes and notice that most call for a bake temp of 350, but your recipe specifies 325. Is that because the oil in your batter requires a lower cook temp? I noticed that the other recipes call for butter and sour cream but no added oil.
Hi Nagi, greetings from Malaysia!
I am thinking of pouring the batter into a muffin pan with muffin liners for individual servings. Do you think it will work?
If yes, at what temperature & for how long should I bake them? Thanks! 🙂
Hello Nagi and Dozer. In the face of moderate opposition 😁 from my wife and youngest (38 year old) daughter who are fans of our more traditional Creamed Corn for Thanksgiving I insisted we try your Corn Casserole instead. I even assigned one of the dissenters to prepare it 😂 Turns out the entire family thoroughly enjoyed it. Remains to be seen if it becomes a Thanksgiving staple but it certainly will show up beside BBQ chicken and chili family dinners in the future. Thanks for the great recipe. I loved it.
Hi Nagi! I made this for Thanksgiving but it totally looks different from the photo and video. I followed the recipe (from scratch). I baked it at 325 F for 60 minutes in a standard oven. The top was yellow, and it wasn’t jiggly nor creamy 🙁
I wonder what I missed or did wrong?
Hi Karen, sorry you had issues here, what exactly went wrong – what was the texture like?
Hello I made this for the first time as a test batch before Thanksgiving and was perfect. If you are not freezing how do you store the leftovers, should it be refrigerated?
Hi Leslie, I store mine in an airtight container in the fridge 🙂 N x
hello, how long does it last in the fridge?
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!
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
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
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?