The Side Dish That Stole the Show (And My Heart)

Hey friends, and welcome back to the kitchen! Can you smell that? It’s the warm, buttery, slightly sweet aroma of nostalgia and pure comfort wafting from the oven. If there’s one dish that truly embodies the spirit of my kitchen—cozy, homemade, and always made with love—it’s this legendary Corn Casserole.

I’m not exaggerating when I say this is the side dish that everyone fights over. It’s the first to disappear at potlucks, the one that earns you whispered compliments from your mother-in-law, and the recipe your friends will secretly text you for later. It’s more than just a casserole; it’s a golden, creamy, custardy hug on a plate. It effortlessly bridges the gap between a vegetable side and a savory bread, creating something entirely its own that’s both fluffy and satisfyingly hearty.

The best part? It’s deceptively simple. We’re talking about 10 minutes of prep with ingredients you probably already have in your pantry. No fancy chef skills required here! This recipe is your secret weapon for everything from a busy weeknight dinner to the star of your Thanksgiving spread. So, tie on your favorite (probably messy) apron, preheat that oven, and let’s make some magic happen. This is the only corn casserole recipe you’ll ever need.

A Tale of Two Grandmas and One Perfect Casserole

This recipe holds a special place in my heart because it’s a beautiful mashup of my two grandmothers, who were culinary opposites. My Grandma Eleanor was a classic Southern cook—everything was made with a generous hand of butter and a whole lot of soul. Her corn pudding was rich, decadent, and the stuff of legend at family reunions.

My other grandma, Nona Rosa, was all about practicality and feeding a crowd without fuss. Her version was simpler, often leaning on a trusty box of corn muffin mix to create a hearty, cake-like dish that was impossible to resist.

One fateful Thanksgiving, I decided to play kitchen scientist and combine the best of both their worlds. I took the rich, from-scratch custard base from Grandma Eleanor’s recipe and the easy, sweet cornbread top from Nona Rosa’s. The result? This glorious hybrid. The first time I pulled it out of the oven, all golden-brown and puffed up, the entire family went silent for a moment before diving in. It was the unanimous winner. Now, it’s not a holiday in my house without it, and it always makes me feel like both of my incredible grandmas are right there in the kitchen with me.

Gathering Your Cast of Characters

Let’s gather our ingredients! This is where the fun begins. I’ve included some notes on why each ingredient matters and how you can swap things out based on what you have on hand. Cooking is about creativity, not rigid rules!

• 1 cup (2 sticks) unsalted butter, melted – This is the foundation of our rich flavor. Using unsalted lets us control the sodium level. Chef’s Insight: I melt it first so it incorporates smoothly and doesn’t cause the other cold ingredients to seize up.
• 1 cup sour cream – The secret weapon for incredible tang and moisture! It gives the casserole its signature creamy texture. Substitution Tip: Plain, full-fat Greek yogurt works beautifully here for a slight protein boost.
• 4 large eggs – Our binding agents that create that wonderful, custard-like structure as it bakes. Make sure they’re at room temperature for a smoother blend.
• 1 can (15 oz) creamed corn – This isn’t just cream-style corn; it’s the heart of the dish, providing a deep, sweet corn flavor and a lush, creamy base. Don’t drain it!
• 1 can (15 oz) whole kernel corn, drained – We’re using both types of corn for the ultimate texture experience. The whole kernels give you those delightful little pops of sweetness in every bite. Chef’s Insight: For a fresher twist in the summer, you can use about 1.5 cups of fresh or frozen (and thawed) corn kernels.
• 1 cup milk – Whole milk will give you the richest result, but any milk you have works. This thins the batter to the perfect consistency.
• 1 ½ cups cornmeal OR 1 box (8.5 oz) Jiffy corn muffin mix – Here’s your choice! Cornmeal will give you a more savory, polenta-like result. Jiffy mix brings a touch of sweetness and a fluffier, more cake-like texture that’s classic for this dish. Pro-Tip: If you use straight cornmeal, you’ll need the baking powder listed next. If you use Jiffy, you can omit it as the mix contains leavening.
• 1 tsp baking powder (omit if using Jiffy mix) – This is our lift and fluff agent when going the from-scratch route!
• ½ tsp salt & ¼ tsp black pepper – Essential for balancing all the sweet and creamy flavors. Don’t skip these! I like a few cracks of fresh black pepper for a subtle warmth.
• 1 cup shredded sharp cheddar cheese (optional) – Because cheese makes everything better, right? This creates a glorious, cheesy version. I prefer sharp cheddar for its bold flavor that doesn’t get lost.

Let’s Get Cooking: Building the Magic, Step-by-Step

Ready? This is where a few simple steps transform into something truly spectacular. I’ll walk you through it with all my favorite little hacks to ensure perfection.

1. Preheat and Prep. First things first, get that oven heating to a cozy 350°F (175°C). This is the perfect temperature for cooking the casserole through without burning the top too quickly. While it’s warming up, grab a 9×13-inch baking dish and give it a good greasing with butter, oil, or a non-stick spray. Chef’s Hack: I’m a sucker for using the butter wrapper to grease my pans—it’s zero waste and adds a tiny bit more buttery flavor!
2. The Wet Team Assembles. In a large mixing bowl, combine your melted (and slightly cooled) butter, sour cream, eggs, and milk. Now, grab your whisk and go to town! You want to whisk this until it’s completely smooth and homogenous. No streaks of sour cream or egg yolk should be left. Why we do this: A smooth base ensures every single bite of the finished casserole has the same perfect, creamy consistency.
3. Bring in the Corn & The Dry Crew. Now for the fun part—dumping in the good stuff! Pour in both cans of corn (remember, creamed corn goes in with all its liquid, but drain the whole kernel corn). Then, add your chosen dry base (cornmeal plus baking powder and salt/pepper, OR just the Jiffy mix). If you’re going for the cheesy version, now is the time to fold in that glorious shredded cheddar. Chef’s Tip: Use a spatula or a wooden spoon for this step, and mix until just combined. A few lumps are totally fine! Overmixing can lead to a tough, dense casserole, and we want light and fluffy.
4. Bake to Golden Perfection. Carefully pour your beautiful, lumpy batter into your prepared baking dish and spread it out evenly. Slide it into the middle of your preheated oven and let it bake, uncovered, for 45 to 55 minutes. You’re looking for a deeply golden brown top that looks set, and a knife or toothpick inserted into the center should come out clean. My Kitchen Story: Ovens can be tricky beasts. Start checking at the 45-minute mark. If the top is browning too quickly but the center is still jiggly, you can lay a loose piece of aluminum foil over the top for the remaining bake time.
5. The Hardest Part: Letting It Rest. I know, I know. It smells incredible and you want to dive right in. But trust me on this one! Pull the casserole out of the oven and let it rest on the stovetop or a cooling rack for at least 5-10 minutes before serving. Why this matters: This resting time allows the custardy interior to firm up just enough, making it easy to scoop out beautiful, clean servings instead of a soupy mess. It’s worth the wait, I promise!

How to Serve This Crowd-Pleaser

Presentation is part of the fun! I love serving this casserole right from the baking dish for a rustic, family-style feel. Use a large spoon or a square-edged serving spatula to get those perfect portions. It’s the ultimate companion to so many mains: imagine it next to a glazed holiday ham, a juicy roasted turkey, or even some fall-off-the-bone barbecue ribs. For a simple weeknight meal, a scoop of this casserole alongside a crisp green salad and some roasted chicken is pure comfort on a plate. It truly is the most versatile side dish in your arsenal.

Get Creative! 5 Delicious Twists on the Classic

Once you’ve mastered the base recipe, the world is your oyster (or, well, your corn casserole!). Here are a few of my favorite ways to mix it up:

• Southwest Fiesta: Add a drained can of diced green chiles, a teaspoon of cumin, and swap the cheddar for pepper jack cheese. Top with fresh cilantro after baking!
• Herb Garden Delight: Stir in 2 tablespoons of fresh chopped herbs like chives, thyme, or parsley for a bright, fresh flavor that cuts through the richness.
• Bacon Lover’s Dream: Because bacon. Fold in ½ cup of cooked, crumbled bacon right into the batter. You can even sprinkle a little extra on top before baking for a crispy finish.
• Gluten-Free Friendly: Simply ensure you’re using a gluten-free cornmeal blend and that your baking powder is certified GF. It works like a charm!
• Extra Crunchy Top: For a bit of texture, mix ¼ cup of crushed butter crackers (like Ritz) or French fried onions with a tablespoon of melted butter and sprinkle it over the casserole for the last 10 minutes of baking.

Olivia’s Chef Notes & Kitchen Confessions

This recipe has been a living, evolving thing in my kitchen for years. The first time I made it, I was so nervous I checked the oven every five minutes, letting all the precious heat escape! I’ve learned to trust the process and my oven light since then.

One of my favorite “oops” moments turned into a happy accident: I once ran out of sour cream and used a mix of Greek yogurt and a big spoonful of mayonnaise. The result was unbelievably moist and tangy, and now I sometimes do it on purpose! The beauty of a recipe like this is its flexibility. It’s meant to be a canvas for your own taste and what you have in the fridge.

Over time, I’ve found that letting the casserole sit for a full 10 minutes after baking is the absolute key to the perfect texture. It goes from great to “can I have your recipe?!” status. This dish has been to more potlucks and holiday tables than I can count, and it never, ever fails to bring people together. And that, my friends, is the real secret ingredient.

Your Corn Casserole Questions, Answered!

I’ve gotten hundreds of questions about this recipe over the years. Here are the most common ones to help you troubleshoot like a pro!

Q: Can I make this corn casserole ahead of time?
A: Absolutely! You have two great options. 1) Assemble and Refrigerate: Mix everything together the night before, cover tightly, and keep it in the fridge. When you’re ready, give it a quick stir and bake it, adding maybe 5-10 extra minutes to the bake time since it will be going in cold. 2) Bake and Reheat: You can fully bake it, let it cool, cover, and refrigerate. Reheat it covered with foil in a 300°F oven for 20-30 minutes until warmed through.

Q: My casserole is still jiggly in the middle after 55 minutes. What happened?
A> Don’t worry, this is a common oven quirk! First, ensure your oven is fully preheated—an oven thermometer is a cheap and game-changing tool. Second, all ovens have hot spots. If the top is getting too dark but the center is still liquid, tent it loosely with foil and continue baking in 5-minute increments until the center is set. The casserole will continue to firm up as it rests.

Q: Can I freeze corn casserole?
A> You can, but with a caveat. The texture of the creamy, custardy base can become a bit watery and separate slightly upon thawing and reheating. It will still taste delicious, but it won’t be quite as perfect. For best results, I recommend enjoying it fresh or making it a day ahead and refrigerating it, rather than freezing.

Q: What’s the difference between using cornmeal and Jiffy mix?
A> It mainly comes down to texture and sweetness. Cornmeal gives you a more rustic, savory, and polenta-like result. Jiffy mix includes flour, sugar, and leavening, so it creates a sweeter, lighter, and more cake-like casserole that’s a bit more “set.” Both are fantastic—it just depends on your personal preference!

Corn Casserole – Top Recipe with 5-Star Flavor

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• Author: OliviaBennett

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Description

A golden, custardy hug on a plate—perfect for holidays, weeknights, or potlucks!

This creamy, slightly sweet corn casserole blends the best of a Southern-style custard and a light, cornbread-like texture. Add cheese, bacon, or herbs for your personal twist.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, melted

• 1 cup sour cream (or plain full-fat Greek yogurt)

• 4 large eggs, room temperature

• 1 can (15 oz) creamed corn

• 1 can (15 oz) whole kernel corn, drained

• 1 cup milk (whole or your choice)

• 1 ½ cups cornmeal OR 1 box (8.5 oz) Jiffy corn muffin mix

• 1 tsp baking powder (omit if using Jiffy mix)

• ½ tsp salt & ¼ tsp black pepper

• 1 cup shredded sharp cheddar cheese (optional)

Optional Add-Ins / Twists:

• ½ cup cooked, crumbled bacon

• 1 can diced green chiles + 1 tsp cumin + swap cheddar for pepper jack

• 2 tbsp fresh herbs (chives, parsley, thyme)

• ¼ cup crushed butter crackers or fried onions for a crunchy topping

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Instructions

• Preheat Oven: 350°F (175°C). Grease a 9×13-inch baking dish.

• Mix Wet Ingredients: In a large bowl, whisk melted butter, sour cream, eggs, and milk until smooth.

• Add Corn & Dry Ingredients: Fold in creamed corn, drained whole corn, cornmeal + baking powder + salt/pepper OR Jiffy mix. Add cheese or other mix-ins if desired. Mix gently until just combined—some lumps are okay.

• Bake: Pour mixture into prepared dish. Bake 45–55 minutes until golden brown and set in the center. Tent with foil if top browns too quickly.

• Rest: Let casserole sit 5–10 minutes before serving for a perfect custardy texture.

Notes

• Make Ahead: Assemble and refrigerate overnight, then bake (add 5–10 min). Or bake, cool, and reheat at 300°F covered 20–30 min.

• Frozen: Possible but may separate slightly; best fresh or next-day.

• Cornmeal vs. Jiffy Mix: Cornmeal = savory, rustic, polenta-like; Jiffy = sweeter, lighter, cake-like.

Nutrition

• Calories: 280 cal Per Serving
• Fat: 16g
• Carbohydrates: 28g

Nutritional Information*

*Please note: This is an approximate estimate calculated using an online nutrition tool and based on the base recipe (without cheese). Values will vary based on the specific brands of ingredients you use.

Per Serving (based on 10 servings): Approximately 280 calories | 16g fat | 28g carbs | 6g protein

Final Thoughts: The Side Dish That Brings Everyone to the Table

And there you have it—the story, the secrets, and the simple steps behind the casserole that feels less like a recipe and more like a legacy. This dish is a beautiful reminder that the most cherished recipes aren’t always the most complicated ones. They’re the ones woven with memory, adaptable to what’s in your pantry, and guaranteed to create new moments of joy around your table.

It’s the humble can of corn transformed into something extraordinary, the side dish that confidently stands up to the main event, and the simple act of baking that fills your home with an aroma that says, “You are loved, you are welcome here.”

I hope this recipe becomes your go-to for harried weeknights and holiday feasts alike. I hope it earns you a standing ovation at your next potluck and becomes the “secret” recipe your own friends and family beg you for. Most of all, I hope that every time you pull this golden, bubbling dish from the oven, it reminds you that the very best cooking comes not from perfection, but from the heart.

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