Corn Casserole

The easiest side dish, this Corn Casserole recipe is popular for holidays, but is easy enough for even a weeknight!

This Corn Casserole is perfect for any holiday table! Serve it alongside my favorite Sausage Stuffing with Apples and Cranberries, the best Sweet Potato Casserole, and a batch of fluffy Easy Dinner Rolls for the perfect holiday spread.

I tend to overthink things when it comes to holiday meals. There are so many side dishes that I want to make, especially when it comes to Thanksgiving, but there is just not time to make them all.

Unless they are as easy as this Corn Casserole.

Seriously – 7 ingredients. And all you have to do is mix them together. You can really have this in the oven in 5 minutes.

If all side dishes were this easy, the Thanksgiving meal would be a breeze!

This Corn Casserole is a southern classic that I have fallen in love with over the years. We didn’t have it on our Thanksgiving table growing up, but I’m glad that I was introduced to it as an adult. It’s easy and flavorful and basically foolproof.

Add this one to this year’s Thanksgiving menu!

Looking for another holiday worthy corn recipe? Try this Creamed Corn!

Ingredients

• Corn: You will need 2 kinds of canned corn – whole kernel corn and cream style corn. You’ll drain the whole kernel corn, but not the cream style corn.
• Corn Muffin Mix: I have only ever used Jiffy corn muffin mix. But you could sub in another brand – just make sure you are using 8.5 oz.
• Sour Cream: I have only tested this recipe using full fat sour cream.
• Eggs: I use large eggs.
• Butter: You will want to melt the butter before adding it. I like to use unsalted butter.
• Cheese: The original recipe printed here had the cheese added to the top instead of mixed into the casserole. I have started adding it into the casserole because the cheese on top made it harder to serve if it cooled down at all. You can still add it to the top if that is what you prefer, or you can even leave the cheese out completely.

How to Make Corn Casserole

1: Start by mixing together all of the ingredients except for the cheese.

2: Once mixed, fold in the cheese.

3: Pour it into a prepared baking dish and place in a preheated oven.

4: Bake the casserole until it is lightly browned and set up.

5: Let the casserole sit for 5 minutes before serving.

How to Make Corn Casserole From Scratch

If you don’t have a Jiffy cornbread mix or if you can’t find one, substitute the following ingredients for the mix:

• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Variations

This Corn Casserole is adaptable! This is a pretty basic version, but here are a few options to change it up.

• Leave out the cheese. Some people grew up without any cheese at all.
• Add jalapenos or diced green chile to give it a kick.
• Cook and crumble bacon and add it to the mix.
• Sliced green onions can be added to the batter or to the top before serving.

Corn Casserole Tips

• This can be made 2-3 days ahead of time. Make and bake the casserole fully. Cover and refrigerate, then when ready to serve, reheat in the oven.
• Baking this in a 9×13-inch pan leaves it in a fairly thin layer. If you want it thicker, you can bake it in a 9×9-inch or an 11×7-inch pan.
• I don’t suggest using pre-grated cheese, as it doesn’t melt as well. I would use freshly grated cheese. (Although you could grate the cheese yourself ahead of time to cut back on time when you are making it.)

Even More Thanksgiving Side Dishes

Scalloped Sweet Potatoes
My Favorite Mashed Potato Recipe
Cranberry Salad
Glazed Carrots
Winter Salad with Lemon Poppy Seed Dressing
Mashed Sweet Potatoes with Brown Butter

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