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!
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 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!
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
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. ??
- 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
- 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
-
Whisk ingredients in a bowl until mostly lump free. Use in place of Jiffy corn muffin mix per recipe.
-
Preheat oven to 325F/165C.
-
Mix all ingredients together in a bowl (including all the liquid in the canned corn kernels).
-
Pour into a 1 1/2 quart / 1.5 litre / 6 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).
-
Serve warm or even at room temperature.
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.
Get the THANKSGIVING 2016 MENU
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……
Hi there
do you have advice on where to get the jiffy corn mix
I don’t sorry Alice, we don’t have it here in Australia which is why I make mine from scratch 🙂
Absolutely delicious, I can just eat this by itself in a bowl!
I love hearing that Chantelle!! Thanks for letting me know – N x ❤️
Just made this and it is amazing, I will add it to my holiday dinner lineup for sure.
That’s so terrific to hear Michelle!!!! Thanks for taking the time to let me know – N x ❤️
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?
Hi Walter! Yep, keep baking. Go by surface colour and touching the centre 🙂 N x
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!
I hope you love it Keren! It’s SO GOOD!!! N xx
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.
HIGH FIVE Keren!!! N x
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!
YUM! Love your mum’s spin on this! N x
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.
Made this. Comes together so easily and an outstanding side dish! Thanks for sharing!
That’s great to hear Barb! Thanks for letting me know – N xx
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
Ooh I love your additions Kenny! N xx
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!
I love hearing that! N x
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.
I hope you love this Beck! And your 2yo…..every mother dreams of having her!!! ?
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.
That is so funny!!! She’s a riot!
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.
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
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
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
This was a huge hit at Thanksgiving and so easy to make. I’ve made it twice already in the past two weeks!
I’m so glad to hear that Jade! Thank you so much for letting me know! N xx
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.
Oh and forgot to mention – I made it a day ahead and reheated it in the microwave like you recommended just before serving.
Worked great, didn’t it? That’s exactly what I did!
Awwww I love hearing that Marianne! It was definitely the hit at my Thanksgiving feast!! N xx
How is this cold? I would like to try it out as a side for Xmas, which is a cold lunch.
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. 🙂
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 .
HIGH FIVE! So glad you enjoyed it Shirley, thanks so much for letting me know!
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.
Woo hoo! So glad to hear that you enjoyed it Sherry, thanks for letting me know! N x
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!
I’m so glad to hear that Katherine! Thanks so much for taking the time to come back and let me know! N x