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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. Susan says

    November 24, 2016 at 2:25 am

    I made this yesterday. Looking forward to enjoying it on TG 🙂

    Reply
    • Nagi says

      November 24, 2016 at 5:43 pm

      Woo hoo!!! 🙂 HAPPY THANKSGIVING!!

      Reply
  2. Kathy B says

    November 22, 2016 at 3:16 am

    If I need to make this the day before and reheat – is the microwave the preferred way – about how long did you reheat? Or if there is an oven available for a few minutes, would that be preferred? If so, your guess for temperature and time?

    Thanks!

    Reply
    • Nagi says

      November 23, 2016 at 6:36 pm

      Hi Kathy! Microwave or oven is fine, I’ve used both 🙂 So whatever is handy! For oven, covered for 10 minutes should be sufficient. Doesn’t need to get really hot, just warmed through!

      Reply
  3. Kim says

    November 21, 2016 at 12:49 pm

    5 stars
    Could I put this together the day before and then just bake it on Thanksgiving?

    Reply
    • Nagi says

      November 21, 2016 at 6:51 pm

      I would definitely cook it then reheat 🙂 The batter has a rising agent which is activated the moment it is mixed together. N x PS It reheats insanely well. I reheated it both times I made it!

      Reply
  4. Tara | Deliciously Declassified says

    November 18, 2016 at 1:26 pm

    5 stars
    My sister was just asking me to bring a side to Thanksgiving that was something different and something we’ve never had before – this looks like it will be it! Looks so good! Thanks for sharing 🙂

    Reply
    • Nagi says

      November 18, 2016 at 6:52 pm

      I just assumed YOU would be in charge of Thanksgiving feasting!! No?? 🙂

      Reply
  5. Beeta @ Mon Petit Four says

    November 18, 2016 at 10:15 am

    I just want to face plant in this casserole. I believe you when you say its addictive! It looks so incredibly yummy, Nagi. All my favorite flavors and textures <3 And Dozer is a sweetheart! Hope he feels better soon 🙂

    Reply
    • Nagi says

      November 18, 2016 at 6:48 pm

      OMG – I just had a vision of your gorgeous face covered in corn casserole!!!!!

      Reply
  6. Bonnie says

    November 17, 2016 at 6:52 pm

    5 stars
    Thank you for sharing this! Added it to my Thanksgiving menu!

    Reply
    • Nagi says

      November 17, 2016 at 7:06 pm

      Oooh! So pleased to hear that Bonnie, hope you love it!

      Reply
  7. Carmen says

    November 17, 2016 at 3:26 pm

    Nagi, ignore that last question – of course, it was soufflé.

    Reply
    • Nagi says

      November 17, 2016 at 4:22 pm

      I hate autocorrect!!!! I swear, I had to undo auto correct it from “shuffle” to “souffle” about 20 times – GRRR! 🙂

      Reply
  8. Carmen says

    November 17, 2016 at 3:22 pm

    Will certainly be giving this a try. One question, Nagi – what is “shuffle” or is it a mis-type?

    Reply
  9. Amanda (@lambsearshoney) says

    November 17, 2016 at 8:26 am

    Really?! That good?
    I guess I’ll have to give it a try then. I don’t use corn enough anyway, so this is a good way to get it on our table!

    Reply
    • Nagi says

      November 17, 2016 at 6:55 pm

      Seriously. It stole the show.

      Reply
  10. Victoria Elder says

    November 17, 2016 at 5:39 am

    4 stars
    You forgot the sugar!

    Reply
    • Nagi says

      November 17, 2016 at 5:51 am

      I almost had a heart attack after leaving out SAUSAGE in my last recipe!!! I didn’t, I promise, I checked straight away. 🙂 Just the 3 tbsp for the homemade Jiffy mix, all the sweetness is from the corn – the liquid from the corn kernels adds sweetness too. This really is pretty sweet, natural, from the corn! N x

      Reply
  11. Marisa Franca @ All Our Way says

    November 17, 2016 at 5:31 am

    4 stars
    I haven’t made it for Thanksgiving before but I think I will this year. What a treat for the kids 🙂 Thank you Dorothy, I believe southern ladies know how to cook and be gracious. Hopefully, Dozer will be better soon. Thank you for the salad recipe — it looks beautiful! Nagi!!

    Reply
    • Nagi says

      November 17, 2016 at 6:50 pm

      I think Italian ladies certainly know how to cook too!!! Who knows….next year might be an ITALIAN THANKSGIVING! Gosh….think of the possibilities!

      Reply
    • Marisa Franca @ All Our Way says

      November 17, 2016 at 5:31 am

      5 stars
      Doggone it!! I hit five stars and four stars popped up makes me super angry.

      Reply
  12. Barb Finch says

    November 17, 2016 at 4:42 am

    5 stars
    Oh Nagi, we love corn casserole/pudding! So glad you tried it and like it, and hope all your readers who haven’t eaten it before will give it a try.

    You can add other things to it for variety, like crumbled cooked bacon, chopped green onions, caramelized diced onions, grated cheddar cheese on top (throw it on the last few minutes of baking) . . . you get the idea!! 🙂

    And hope Dozer is better soon!

    Reply
    • Nagi says

      November 17, 2016 at 6:49 pm

      Oooh!! So it can even be really loaded up? YUM! It could almost be a meal in itself!

      Reply
      • Barbara Finch says

        November 18, 2016 at 5:30 am

        Oh, definitely, Nagi! We usually prefer it plain because the creaminess is divine, but sometimes it’s good to mix things up!

        Reply
        • Deb says

          November 23, 2016 at 10:06 am

          Did you cover the creamy corn casserole when cooking?

          Reply
          • Nagi says

            November 23, 2016 at 11:15 am

            Hi Deb! Nope, no need to cover 🙂

  13. mila says

    November 17, 2016 at 3:58 am

    Nagi…this is like the ONLY cornbread that I have ever tasted that I loved…it was at a BBQ class and it was a cornbread that had a CREAMY center! Kind of like a magic cornbread….that’s what this reminds me of. Super brilliant! This is calling my name

    Reply
    • Nagi says

      November 17, 2016 at 6:49 pm

      Seriously??? OK, that just seals the deal in my mind! 🙂

      Reply
  14. Karen Jones says

    November 17, 2016 at 3:33 am

    5 stars
    I am so happy you are promoting a yummy Southern dish! I was just looking for the best corn pudding recipe ( we also sometimes call it) . We will definitely have it for Thanksgiving!

    Thanks, Karen

    Reply
    • Nagi says

      November 17, 2016 at 6:48 pm

      And I’m so glad to be getting Southern recipes from a real Southern lady, and that you’re enjoying them! 🙂 N xx

      Reply
  15. Eva says

    November 17, 2016 at 2:11 am

    5 stars
    Cornbread is one of my loves and this recipe just boosts it to the next level. Yum, yum, yum. Another winner, Nagi! (Thank you, Dorothy!)

    If anyone is interested in using the Jiffy mix, you’ll find it in stock at USA Foods in Moorabbin, VIC or you can purchase it online. http://www.usafoods.com.au/Jiffy-Corn-Muffin-Mix-40oz

    Reply
    • Nagi says

      November 17, 2016 at 6:48 pm

      Eva, you are my hero of the day! I can’t believe I didn’t know about that website, thank you so much for sharing. N xx

      Reply
  16. Dorothy Dunton says

    November 17, 2016 at 1:38 am

    Hi Nagi! Such flattery! Thank you my dear friend! After reading your descriptions of this humble dish I think I’ll make it tonight…that way I can have it tomorrow for breakfast! 😉

    Reply
    • Nagi says

      November 17, 2016 at 6:47 pm

      You rock Dorothy! I’m actually having some of this on the side tonight, I made it again on Tuesday when I got back!!

      Reply
  17. Cheryl says

    November 17, 2016 at 1:21 am

    5 stars
    AMAZING….both the Spinach Strawberry salad & the Corn Casserole!! The whole Thanksgiving Menu looks scrumptious…thanks for sharing & Happy Thanksgiving to all!

    Reply
    • Nagi says

      November 17, 2016 at 6:46 pm

      Thanks so much Cheryl! N x

      Reply
  18. Patti says

    November 17, 2016 at 1:02 am

    The recipe is on jiffy’s website. Exactly the same as this one except that it uses less butter. Paula Deen also has shared this recipe except that she adds cheese to the top of hers.

    Reply
    • Nagi says

      November 17, 2016 at 6:46 pm

      There you go! 🙂 Sounds like this recipe has been passed around ALOT!

      Reply
  19. Noreen McGuire says

    November 16, 2016 at 9:21 pm

    We call this Corn Surprise, and we have it every Thanksgiving. The recipe is almost identical (from the back of a long-ago Jiffy Cornbread box). The only difference is that there are no eggs in the recipe we use. It’s also a fairly forgiving dish. Once I inadvertently added twice as much sour cream as is called for (Corn Surprise Surprise), and last year, my cousin left the melted butter in the microwave, and didn’t realize it until the Corn Surprise came out of the oven.

    Reply
    • Nagi says

      November 17, 2016 at 6:42 pm

      Ohhhhhh! I love that name!!!! Good to know how amazingly forgiving this recipe is!!

      Reply
  20. Kim says

    November 16, 2016 at 8:09 pm

    5 stars
    LOL “ask my mom” …Made me laugh! This recipe looks fantastic. It is going on my short list for sure. Many thanks to Dorothy and you for bringing this lovely casserole back for all of us to enjoy.
    My well wishes for a quick recovery to Dozer…being gimpy is never fun, but it sure helps to have a delicious tidbit here and there to make up for not running around like a maniac!

    Reply
    • Nagi says

      November 17, 2016 at 6:41 pm

      And as a result, he’s driving ME crazy!

      Reply
    • Nagi says

      November 17, 2016 at 6:41 pm

      He’s going CRAZY being restricted to leash walks!!!

      Reply
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