Sweet Corn Casserole: The Holiday Side Dish That Steals the Show

Hello, my friend! Welcome to the heart of my home—my kitchen. I can just about smell it now: the rich, savory scent of a roasting turkey, the sweet, spiced perfume of a pumpkin pie, and that one unmistakable, buttery, golden-brown dish that has everyone hovering around the oven, asking, “Is it ready yet?” If you’ve been here before, you know I’m talking about my absolute favorite, the legendary Sweet Corn Casserole.

This isn’t just a side dish; it’s a sensation. It’s the culinary equivalent of a warm hug. Imagine the creamiest, most comforting corn pudding you’ve ever tasted, with little pops of sweet kernel corn, all held together in a fluffy, almost cake-like embrace. The top bakes up to a glorious golden crust, while the inside stays impossibly moist and rich. It’s the dish that somehow manages to bridge the gap between savory dinner and sweet dessert, making it a hit with every single person at the table, from the pickiest toddler to your most discerning foodie uncle.

And the best part? It’s laughably easy. We’re talking about a “dump-and-stir” situation that comes together in one bowl and bakes up into pure magic. You don’t need any fancy chef skills for this one. All you need is a craving for something cozy, a handful of simple ingredients, and a love for creating food that makes people’s eyes light up. So, tie on your favorite (probably messy) apron, preheat that oven, and let’s make the side dish that will have everyone asking for your recipe.

A Spoonful of Nostalgia: Why This Dish Feels Like Home

My love affair with this casserole started not in a fancy restaurant, but at my Aunt Carol’s crowded, chaotic, and wonderfully loud holiday table. Every Thanksgiving, amidst the sea of green bean casseroles and mashed potatoes, there was always one dish I’d strategically position myself near: her famous corn casserole. One year, when I was about ten, I was given the very important job of “Official Taster.”

I remember standing on my tiptoes, watching her pull the steaming dish from the oven. The top was a perfect landscape of golden-brown hills and valleys, and it jiggled ever so slightly, promising a creamy interior. She handed me a spoon, and I dipped it right into the corner—a chef’s privilege! That first bite was a revelation. It was sweet, savory, creamy, and textural all at once. I felt so grown-up, being trusted with such a crucial quality-control check. From that moment on, this casserole wasn’t just a food; it was a memory. It was the taste of family, of celebration, and of being included in the magic of the kitchen. It’s that same feeling of warmth and togetherness I try to bake into every single batch I make today.

Gathering Your Cast of Characters

Let’s talk ingredients! The beauty of this recipe is in its simplicity. These are pantry and fridge staples that come together to create something far greater than the sum of their parts. Here’s what you’ll need:

• 1 can (15 oz) whole kernel corn, drained – This gives our casserole those delightful, juicy pops of corn flavor. Chef’s Insight: Don’t toss the liquid from the can! You can use it in soups or to cook rice for an extra corny kick.
• 1 can (15 oz) creamed corn – This is the secret to the casserole’s incredible, creamy base without having to make a separate sauce. It’s the heart and soul of the dish!
• 1/2 cup unsalted butter, melted – Butter equals flavor and richness. Using unsalted lets you control the seasoning. Substitution Tip: If you only have salted butter, that’s totally fine! Just reduce or omit any additional salt you might add later.
• 1 cup sour cream – This adds a lovely tang that balances the sweetness and creates an ultra-moist texture. Substitution Tip: Plain, full-fat Greek yogurt works beautifully here for a slight protein boost.
• 2 large eggs – Our binding agents! They give the casserole structure and help it puff up beautifully as it bakes.
• 1/4 cup sugar (optional, for extra sweetness) – I call this the “personality preference” ingredient. I love the subtle sweetness it adds, but if you prefer a more savory side, you can absolutely leave it out.
• 1 box (8.5 oz) corn muffin mix (like Jiffy) – The magic shortcut! This mix gives the casserole its signature fluffy, cake-like texture. It’s the key ingredient that sets it apart from a simple corn pudding.
• Salt and pepper to taste – Don’t forget these! A good pinch of each enhances all the other flavors and keeps the dish from tasting one-dimensional.

Let’s Get Cooking: Your Foolproof Roadmap to Corn Casserole Perfection

Ready? This is where the magic happens. I’ll walk you through every step, sharing all my little kitchen hacks to ensure your casserole is the star of the show.

1. Preheat and Prep. First things first, get that oven preheating to a cozy 350°F (175°C). This is the perfect temperature for gentle, even cooking that gives us a golden top and a perfectly set center. While it’s warming up, grab your trusty 9×13-inch baking dish and give it a good greasing with butter, cooking spray, or a swipe of oil. Chef’s Hack: I’m a big believer in using butter for greasing here—it adds an extra layer of flavor and helps the edges get beautifully crisp.
2. The One-Bowl Wonder. Find your largest mixing bowl. Seriously, go bigger than you think you need. We’re adding everything in here, and you want plenty of room to stir without spilling. Now, for the fun part: dump it all in! That’s the drained whole kernel corn, the creamed corn, the melted butter, sour cream, eggs, optional sugar, the corn muffin mix, and a good pinch of salt and pepper. Chef’s Commentary: I like to add the corn muffin mix last, just so it doesn’t start absorbing the liquid *too* quickly before I get a chance to mix everything evenly.
3. Mix with Love (But Don’t Overdo It!). Grab a sturdy spatula or a large spoon and gently mix everything together until it’s just combined. I’m saying this with love: DO NOT OVERMIX. A few lumps are totally fine! Overmixing can lead to a tough, dense casserole because it overworks the starch in the muffin mix. We’re aiming for tender and fluffy, so just mix until you no longer see dry streaks of the muffin mix.
4. Into the Dish and Smooth the Top. Pour your beautiful, creamy, corny batter into your prepared baking dish. Use your spatula to gently spread it into an even layer and smooth out the top. Chef’s Hack: For an extra-decadent finish, I sometimes take a tiny bit of extra softened butter and dot it over the top before baking. It creates an even richer, more golden crust. You’re welcome!
5. The Bake-Off. Place your dish in the preheated oven, uncovered, and let it work its magic for 45 to 50 minutes. You’re looking for a uniformly golden-brown top and a center that is set. How to test? Give the dish a gentle jiggle. The center should have just a slight, subtle wiggle, but it shouldn’t look liquidy. You can also insert a toothpick into the center—it should come out clean or with a few moist crumbs attached.
6. The Crucial Rest. I know, I know. The smell is intoxicating, and you want to dive right in. But trust me on this one: let the casserole rest on a wire rack for at least 5 to 10 minutes before serving. This allows it to “set up” fully, making it easier to slice and serve. It also saves everyone from burning their tongues on molten-hot corn lava! This resting period is non-negotiable for the perfect texture.

How to Serve This Golden Beauty

Presentation is part of the fun! I love serving this casserole right from the baking dish placed in the center of the table—it’s rustic, homey, and inviting. Use a large spoon or a square-serving spatula to scoop out generous portions. It’s the ultimate companion to your holiday roast turkey or glazed ham, but it also plays wonderfully with weeknight classics like roasted chicken or pork chops. For a truly stunning plate, place a slice of turkey, a scoop of this golden casserole, and a vibrant green like roasted Brussels sprouts or a simple arugula salad alongside it. The colors and textures are a feast for the eyes before you even take a bite!

Make It Your Own: Delicious Twists & Swaps

Once you’ve mastered the classic, feel free to get creative! This recipe is a wonderful canvas. Here are a few of my favorite variations:

• Cheesy & Savory: Stir in 1 cup of shredded sharp cheddar cheese and 1/4 cup of finely chopped green onions into the batter. Top with a little extra cheese for the last 5 minutes of baking.
• Jalapeño Popper Style: Add 1-2 finely diced jalapeños (seeds removed for less heat) and 1/2 cup of crispy, crumbled bacon. A dream for spice lovers!
• Herbaceous & Fresh: Fold in 2 tablespoons of chopped fresh herbs like chives, parsley, or thyme for a brighter, more garden-fresh flavor profile.
• Gluten-Free Friendly: Simply swap the standard corn muffin mix for a certified gluten-free brand. The rest of the ingredients are naturally GF!
• Extra Corny & Crunchy: For more texture, use 1/2 cup of frozen corn (thawed) instead of one of the cans, and sprinkle the top with a handful of French-fried onions before baking.

From My Kitchen to Yours: A Few Parting Thoughts

This recipe has been on quite a journey with me. It started as my Aunt Carol’s sacred scrawl on a stained index card and has evolved with every time I’ve made it. I’ve learned that a generous hand with the black pepper is a game-changer, that letting the eggs and sour cream sit out for 15 minutes to come to room temperature makes for an even smoother batter, and that no matter how many times I make it, I still do that little “jiggle test” with a hopeful heart.

One of my favorite kitchen memories involves this casserole and my dog, Barney, who is an expert at locating any dropped morsel. I once fumbled a big spoonful straight from the oven onto the floor, and let’s just say it was cleaned up in record time. He gave it his highest rating—a tail wag so vigorous it nearly knocked over a kitchen chair. So, if you have a spill or a slice that doesn’t come out perfectly, don’t sweat it. It’s all part of the story. The real secret ingredient is always the joy you cook with.

Your Corn Casserole Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you on your way:

Q: My casserole turned out a bit runny in the middle. What happened?
A: This usually means it needed just a few more minutes in the oven. Oven temperatures can vary, so if yours runs a little cool, it might need 55 or even 60 minutes. The jiggle test and the toothpick test are your best friends! Also, make sure you’re using large eggs, not extra-large or jumbo, as too much liquid can affect the set.

Q: Can I make this ahead of time?
A: Absolutely! You have two great options. 1) Assemble Ahead: Mix the entire batter, pour it into the greased dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, but add 5-10 minutes to the baking time. 2) Freeze After Baking: Let the fully baked casserole cool completely, then wrap the entire dish in a couple layers of plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat, covered, in a 350°F oven until warm throughout.

Q: The top is browning too quickly! Help!
A> No problem! This is a common kitchen fix. If you notice the top getting darker than you’d like before the center is set, simply tent a piece of aluminum foil loosely over the top for the remainder of the baking time. This will shield it from direct heat and prevent it from burning while the inside finishes cooking.

Q: Can I use fresh or frozen corn instead of canned?
A> You can, with a small adjustment! For the “whole kernel” part, you can substitute 1.5 cups of thawed frozen corn or fresh corn kernels cut from about 2 ears. For the “creamed corn” component, you can make a quick version by pulsing 1.5 cups of corn kernels with 1/4 cup of heavy cream or whole milk in a food processor a few times until it’s creamy but still has texture.

Sweet Corn Casserole : Creamy, Southern-Style Holiday Favorite

---

• Author: OliviaBennett

Print Recipe

Pin Recipe

Description

Meet the Sweet Corn Casserole—the dish that outshines even the turkey at Thanksgiving. Creamy, buttery, and just the right amount of sweet, this golden casserole brings nostalgia and warmth to every bite. With tender corn kernels nestled in a fluffy, pudding-like base, it’s a one-bowl wonder that delivers cozy perfection every single time. Whether you’re hosting a feast or craving a taste of home, this recipe guarantees smiles and second helpings all around.

---

Ingredients

Scale 1x2x3x

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

• 1 can (15 oz) creamed corn

• ½ cup unsalted butter, melted

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

• 2 large eggs

• ¼ cup sugar (optional for extra sweetness)

• 1 box (8.5 oz) corn muffin mix (like Jiffy)

• Salt & pepper to taste

---

Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.

2. Mix It Up: In a large bowl, combine corn, creamed corn, butter, sour cream, eggs, sugar, corn muffin mix, salt, and pepper. Stir until just combined—don’t overmix!

3. Pour & Smooth: Transfer the batter into the prepared dish and spread evenly. For extra richness, dot the top with a few bits of butter.

4. Bake to Perfection: Bake uncovered for 45–50 minutes, until golden-brown and set in the center. A slight jiggle is okay; it should not look liquidy.

5. Rest Before Serving: Let cool for 10 minutes before slicing. This helps it firm up for perfect spoonfuls.

Notes

• Add cheddar cheese or diced jalapeños for a savory twist.

• Tent with foil if browning too quickly.

• Make ahead: Assemble and refrigerate up to 24 hours before baking.

Nutrition

• Calories: 270cal Per Serving
• Fat: 16g
• Carbohydrates: 26g
• Protein: 4g

Nutritional Information (Estimate)

Prep Time: 10 mins | Bake Time: 45-50 mins | Total Time: ~1 hour | Servings: 8-10

Estimated per serving: 250-300 calories | 16g fat | 26g carbs | 4g protein

Please note: This is an auto-calculated estimate and can vary based on specific ingredient brands and portions used.

Final Thoughts: More Than Just a Side Dish

As you slide that golden-brown casserole out of the oven and place it on the table, you’re serving up so much more than a side dish. You’re serving a spoonful of nostalgia, a helping of comfort, and a heaping portion of shared joy. This sweet corn casserole has a magical way of turning a meal into a memory, of making any Tuesday feel a little special and any holiday table feel like home.

It’s a recipe that asks for so little—a few simple ingredients, one bowl, and a bit of oven time—yet gives back so much. It’s the quiet star that needs no fanfare, the dish that earns a place in your family’s culinary story, right alongside the turkey and the pie.

So, whether this becomes your new holiday tradition or your secret weapon for a comforting weeknight dinner, I hope it brings as much happiness to your table as it has to mine. Don’t be surprised when the requests for the recipe start rolling in. Just point them right here, and welcome them to the club.