Corn casserole is a comforting side dish that is creamy, savory, slightly sweet, and filling. Packed with corn in three forms — cornmeal, whole corn kernels, and creamed corn — this classic Thanksgiving holiday side has a fluffy cornbread base with a pudding-like texture and corn kernels throughout. It's so delicious, cozy, and flavorful that you don't have to wait for the holidays to make this one. Enjoy it any time of year!
Why You’ll Love Corn Casserole
- It's loaded with corn. If you love corn, you’ll love this side dish. It’s made with cornmeal, whole corn kernels, and creamed corn for a comforting meal that is so satisfying.
- The creamiest casserole. With key ingredients like butter, sour cream, heavy cream, and eggs, this corn casserole is has a creamy pudding-like texture with a fluffy cornbread base and corn kernels mixed throughout. It has the best texture.
- There likely won’t be leftovers. This creamy corn casserole is known to be a hit at weeknight dinners and special gatherings. Guests young and old are known to love it—and even picky eaters will be surprised.
Ingredients and Substitutions
To make this creamy corn casserole, you will need the following ingredients (full quantities in the recipe card below):
- corn muffin mix - you can use an 8-oz. box of store-bought corn muffin mix, or make it homemade with all-purpose flour, yellow cornmeal, sugar, baking powder, and salt.
- whole corn kernels
- creamed corn - or substitute with 2 cups frozen corn (thawed).
- heavy cream
- sour cream
- avocado oil - you can also substitute with melted butter.
How to Make the Best Corn Casserole
- Make the corn muffin mix. In a large mixing bowl, make the corn muffin mix by combining flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly distributed and set aside.
- Combine wet ingredients. In a medium mixing bowl, whisk well to combine the wet ingredients including canned corn kernels, creamed corn, eggs, heavy cream, sour cream, and oil.
- Add wet ingredients to dry ingredients. Pour the wet mixture into the corn muffin mix and mix well using a rubber spatula until smooth and no dry ingredients are visible.
- Bake. Pour the batter into a 9x13-inch casserole dish and bake in a 350F preheated oven for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean. Optionally, sprinkle the corn casserole with cheddar cheese and bake for another 10-15 minutes until the melted cheese is bubbly.
- Serve. Let cool for 10 minutes and serve warm or at room temperature.
How to Serve
Feel free to add some nutritious sides like roasted potatoes, broccoli, carrots, brussels sprouts, or green beans for a complete meal. It also pairs well with stuffing, mashed potatoes, gravy, and biscuits.
Recipe Tips and Tricks
- How to store: Allow the corn casserole to cool to room temperature (to prevent any condensation from making it soggy), then store covered with plastic cling wrap in the refrigerator for 3-4 days (or transfer to an airtight container).
- How to reheat: Corn casserole reheats really well. Reheat in a 300 F preheated oven for about 10 minutes until warmed through.
- Make it your own: Consider customizing your creamy corn casserole with your favorite green vegetable or cheese! I recommend green onions. And while cheddar cheese is a favorite, pepper jack and Monterey jack are also great options.
More Corn Recipes
- Creamy Mexican Corn Soup
- Mexican Street Corn Salad
- Cornbread Muffins
- Creamy Pumpkin and Corn Chowder
- Rosemary Cornbread
- Mexican Street Corn (Elote)
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.