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Home Side Dishes

Corn Casserole

By:Nagi
Published:10 Nov '18Updated:13 Nov '20
206 Comments
Recipe v Video v Dozer v

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.

Overhead photo of Corn Casserole in a white dish, fresh out of the oven

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!

Close up of Corn Casserole on a white plate with a fork

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.

 

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! recipetineats.com

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

Slow Cooker Garlic Herb Turkey Breast dinner plate with creamy corn casserole, roasted mushrooms, and lemon garlic asparagus

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

Close up of Corn Casserole on a white plate with a fork

WATCH HOW TO MAKE IT

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Overhead photo of Corn Casserole in a white dish, fresh out of the oven

Creamy Corn Casserole

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins
Sides
Southern
4.87 from 46 votes
Servings10
Tap or hover to scale
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Recipe video above. 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. Make this using corn bread mix OR from scratch!

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:

* These ingredients can be substituted with 1 x 8.5 oz packet of Jiffy corn muffin mix (not available in Australia).
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. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (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). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.
4. RECIPE CREDIT 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."
5. MAKE AHEAD: Reheats great! Reheat covered in the oven at 180C/350F for 15 minutes, then 10 minutes uncovered (to make the top a bit crispy). OR microwave. Also freezes great!
6. NUTRITION Serves 8 - 12 as a side as part of a larger menu. Nutrition per serving assuming this serves 10.
Nutrition Facts
Creamy Corn Casserole
Amount Per Serving (150 g)
Calories 297 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 69mg23%
Sodium 271mg12%
Potassium 300mg9%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 510IU10%
Vitamin C 2.7mg3%
Calcium 87mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published November 2016. Updated with new photos, recipe video and post writing tidied up. No change to recipe - I wouldn't dare! It's perfect as is!

Nutrition Information:

Serving: 150gCalories: 297cal (15%)Carbohydrates: 29g (10%)Protein: 4g (8%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 69mg (23%)Sodium: 271mg (12%)Potassium: 300mg (9%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 510IU (10%)Vitamin C: 2.7mg (3%)Calcium: 87mg (9%)Iron: 1.2mg (7%)
Keywords: Corn Casserole
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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

Easy Thanksgiving Menu - Cajun style! recipetineats.com


LIFE OF DOZER

Just stopping for a bit of whale watching…..

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! recipetineats.com

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206 Comments

  1. McBugBoy says

    September 17, 2018 at 7:57 am

    5 stars
    Oh wow. This casserole stole the show. I made it with your brisket recipe as you suggested to try it, and it was amazing!

    I’ve seen your recipes before, Nagi, however this was the first time I’ve tried a couple. Thanks for such clear instructions, including links to products and alternative baking and ingredient information. I’ll be trying more recipes from your blog and your mum’s too! Your thoughts and effort into making this a useful, readable landing place will encourage me to return again 🙂

    Reply
    • Nagi says

      September 17, 2018 at 7:42 pm

      Glad to hear you enjoyed this McBugBoy! Thanks for letting me know – N x

      Reply
  2. Jo says

    June 28, 2018 at 5:30 am

    This looks really yummy! But I don’t think I have come across creamed corn here in the UK. But we are getting more and more world foods opening up in the major superstores so hopefully soon! I will be making your slow cooker beef brisket with BBQ sauce xxx

    Reply
    • Nagi says

      June 29, 2018 at 5:33 pm

      I hope you do manage to find it Jo! This is SO great! 🙂 N x

      Reply
  3. 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
  4. Chantelle says

    January 7, 2018 at 6:35 pm

    5 stars
    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
  5. Michelle Dort says

    November 27, 2017 at 11:08 am

    5 stars
    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
  6. Walter says

    November 24, 2017 at 1:24 am

    4 stars
    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
  7. 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
  8. Shari says

    August 27, 2017 at 1:04 am

    My mom has made this for decades! She adds sautĂ©ed 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
  9. Barb says

    August 8, 2017 at 1:50 pm

    5 stars
    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
  10. Kenny says

    July 26, 2017 at 2:01 pm

    5 stars
    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
  11. Lisa says

    June 7, 2017 at 7:15 am

    5 stars
    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
  12. 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

        3 stars
        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
  13. Marianne says

    January 9, 2017 at 1:25 pm

    5 stars
    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
  14. 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
  15. 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
  16. Marianne says

    November 28, 2016 at 5:09 pm

    5 stars
    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
    • 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
    • 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
  17. 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
  18. Shirley says

    November 26, 2016 at 2:32 pm

    5 stars
    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
  19. Sherry B says

    November 26, 2016 at 11:02 am

    5 stars
    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
  20. Katherine says

    November 25, 2016 at 11:26 am

    5 stars
    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
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