Easy & Creamy Corn Casserole

Creamy and comforting corn casserole has always been a staple at my family’s Thanksgiving. It’s just as essential as the turkey and dressing. 

But this year, my aunt who makes it is working! So, I took on the task. I did a trial run last night and am thrilled at the results. 

It’s the perfect blend of sweet and savory, with a creamy, melt-in-your-mouth texture – exactly as my auntie taught me.

I can’t wait till she tastes the leftovers! 

Why You’ll Love This Corn Casserole

Budget-Friendly: This recipe uses affordable ingredients like canned corn and Jiffy mix. That allows you to feed a crowd without breaking the break. And yes, it still tastes fantastic. 

Time-Saver: Corn casserole needs just 10 minutes of prep time. Everything else is done in the oven.

Make Ahead: Save yourself some hassle on the big day by assembling the casserole the day before. Then, simply pop it in the oven for about 40 to 45 minutes before you want to serve it.

Perfectly Balanced Taste: Sweet corn blends seamlessly with savory butter, sour cream, and optional cheese. It’s a harmonious balance that’s both rich and comforting.

What’s the Difference Between Corn Casserole and Corn Pudding?

While similar, corn casserole and corn pudding are different dishes. The key difference is texture.

Corn pudding, as the name suggests, is rich and creamy, while corn casserole is denser and usually includes a mix like Jiffy, giving it a more bread-like consistency.

The base for corn pudding is made with eggs and milk, making it almost like a custard. It’s much smoother than corn casserole.

Corn casserole, while firmer than corn pudding, is still not as firm as cornbread, and it won’t slice and hold like it, either.

Of course, they’re both delicious, so why not give each a try?

Ingredients

• Whole Kernel Corn: Fresh and vibrant, they provide bursts of texture and natural sweetness. 

• Creamed Corn: The rich, creamy base essential for giving the casserole its delightful texture. It also dials up the sweet corn flavor. 

• Eggs: Add structure and richness. You can technically leave them out, but the dish won’t hold any shape when scooped.

• Sour Cream: Infuses every bite with a slight tanginess to balance the corn’s sweetness. It’s also a source of moisture to keep the casserole from being too dry.

• Unsalted Butter: Melts into the mix for added flavor and richness.

• Salt & Black Pepper: Must-have seasonings. 

• Shredded Cheddar Cheese: It’s optional but perfect for adding a melty, gooey element to each bite. 

How to Make Corn Casserole

I’ve tried other corn casserole recipes before, but this is the only one that delivers the same yummy goodness as my auntie’s.

I also love it because it only has a handful of steps: 

1. PREHEAT the oven to 350°F and grease a 9×13-inch baking dish.

2. WHISK the eggs, sour cream, melted butter, salt, and pepper in a large bowl until smooth.

3. MIX in the whole kernel corn, creamed corn, Jiffy mix, and cheese until just combined.

4. POUR the batter into the prepared dish and BAKE for 40-50 minutes, until golden and set in the center.

5. COOL for 10 minutes before serving. Enjoy!

Tips for the Best Corn Casserole

This recipe is super simple, so I only have a few tips. There are several variations at the end, though. 

• Set the eggs out early. Bring them to room temperature before mixing. This will ensure a smoother batter and better texture.

• Drain the corn well. The sour cream and creamed corn add plenty of moisture. So be sure to drain the whole corn thoroughly to prevent a soggy casserole.

• Melt and cool the butter. Allow the melted butter to cool before adding it to the mixture. If it’s too hot, it may scramble the eggs.

• Add a little heat. Do you enjoy a bit of spice in your food? If so, mix in a few diced jalapenos before baking. 

• Want some Mexican flair? Add the diced jalapenos, but don’t stop there. Mix in chili powder and roasted peppers, and garnish the finished product with fresh cilantro. 

• For a more savory casserole. Add crumbled bacon for a smoky finish, or mix in chopped green onions for an earthy savoriness. 

• Change the cheese. Cheddar is great, but it isn’t your only option. You could also use pepper jack, mozzarella, or something else entirely. 

What to Serve with Corn Casserole

I keep talking about corn casserole as a Thanksgiving side dish. But honestly, you can serve it for any meal, with any main course and any additional sides. 

Here are some of my favorites: 

• Roast turkey or baked ham
• Chicken or chicken tenders
• Green beans
• Mashed potatoes
• Mac & cheese

How to Store

If you’re lucky enough to have leftover corn casserole, don’t you dare throw it out!

That stuff is like edible gold – just too good to waste. 

To Store: Place cooled leftovers in an airtight container or wrap tightly with plastic wrap. Refrigerate for 3-4 days.

To Freeze: Wrap the completely cooled casserole tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To Reheat: Warm individual portions in the microwave for 1-2 minutes. Or heat the entire casserole at 325°F for 15-20 minutes. Add a sprinkle of water and cover with foil before reheating in the oven to prevent drying out.

More Holiday Sides You Have to Try

Loaded Mashed Potato Casserole
Broccoli Casserole with Ritz Crackers
Potatoes Au Gratin
Asparagus Casserole