This Corn Casserole 2 is a creamy, golden side dish that marries sweet corn kernels and cornbread mix into one irresistible comfort food—you’ll be coming back for seconds!
Why You’ll Love This Recipe
– Ready in under an hour—perfect when you need an easy recipe on the fly.
– No fancy equipment—just a bowl, a whisk, and a baking dish.
– Crowd-pleasing Thanksgiving side or potluck dish that disappears fast.
– Sweet and savory balance feels like warm hugs from your grandma.
– Uses pantry staples—no last-minute grocery runs required.
– Gluten-free option easily swaps in GF cornbread mix.
– Makes fantastic leftovers (if you can save any)!
– Comforting corn pudding vibe with a golden, slightly crisp top.
Ingredients
– 1 box (8.5 oz) cornbread mix (Jiffy or favorite brand)
– 1 (15 oz) can whole-kernel corn, drained (reserve a tablespoon of juice)
– 1 (14.75 oz) can cream-style corn
– 1 cup sour cream (full-fat for extra creaminess)
– 2 large eggs, lightly beaten
– ½ cup unsalted butter, melted and slightly cooled
– ¼ cup granulated sugar (optional—skip or reduce for less sweetness)
– Salt and freshly ground pepper, to taste
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish with a bit of butter or nonstick spray—this helps that golden top release beautifully.
2. Whisk the Wet Ingredients
In a large bowl, whisk together eggs, sour cream, melted butter, and reserved corn juice until silky. Tip: if the butter’s too hot, it can cook the eggs—let it cool a minute or two.
3. Add the Cans of Corn
Stir in both the whole-kernel and cream-style corn. You’re building layers of texture here—those little kernels give a nice bite against the soft pudding.
4. Mix in the Cornbread Base
Sprinkle the cornbread mix and sugar (if using) right into the wet bowl. Fold gently until just combined—overmixing can lead to a tougher texture. You want that tender, moist center.
5. Season It Up
A pinch of salt and a few grinds of black pepper bring out the sweet corn flavor—tasting as you go is always my favorite trick. Adjust seasoning before baking; it’s harder on day two.
6. Bake Until Puffy
Pour the batter into your prepared dish and smooth the top. Bake 35–40 minutes, until bubbling around the edges and the center springs back when gently pressed. If you peek and see it browning too quickly, tent loosely with foil.
7. Let It Rest
Remove from the oven and let it sit 5–10 minutes. That rest time lets the corn pudding set up just right—slice too early and it can be a little gooey.
8. Slice and Serve
Cut into squares or scoop out generous spoonfuls. I love topping mine with a pat of butter or a sprinkle of fresh herbs—chives or parsley brighten it up.
9. Savor Every Bite
The first taste? Warm, sweet corn pudding with a tender cornbread crust. It’s simple, yet somehow so comforting—just like Sunday dinner at Grandma’s.
Servings & Timing
Makes 8 hearty servings
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: about 55 minutes
Variations
– Cheesy Twist: Stir in 1 cup shredded cheddar or pepper jack for gooey goodness.
– Jalapeño Kick: Add 1–2 finely diced jalapeños (seeds in for heat, seeds out for mild).
– Bacon & Herb: Fold in 4 slices of cooked, crumbled bacon and 2 tablespoons chopped green onions.
– Veggie Boost: Mix in 1 cup chopped red bell pepper and ½ cup diced zucchini for extra color.
– Vegan Swap: Use a vegan cornbread mix, dairy-free sour cream, plant-based butter, and ground flax “eggs.”
– Maple Sweetness: Replace granulated sugar with 2 tablespoons maple syrup for autumn vibes.
Storage & Reheating
Refrigerator: Cover the dish tightly or transfer leftovers to an airtight container; store for up to 4 days.
Freezer: Wrap individual squares in plastic wrap and foil—freeze up to 2 months.
Reheat: Thaw overnight in the fridge (if frozen), then microwave single servings for 1–2 minutes or rewarm in a 325°F oven for 10–15 minutes, until heated through.
FAQs
Q: Can I make this ahead for Thanksgiving?
A: Absolutely—you can assemble it a day ahead, store covered in the fridge, then bake just before dinner.
Q: What if I don’t have cream-style corn?
A: Swap a second can of whole-kernel corn plus ¼ cup milk or half-and-half for similar creaminess.
Q: My casserole looks dry—help!
A: Try reducing cornbread mix by a couple of tablespoons or adding a splash of milk to the batter next time.
Q: Can I halve the recipe?
A: Yes, use a smaller 8×8 or square Pyrex dish and bake for 25–30 minutes—watch for bubbling edges.
Q: Why is my top not golden?
A: Your oven may run cool—bump to 375°F for the last 5 minutes or switch to the broiler with close monitoring.
Q: Is this gluten-free?
A: Use a certified GF cornbread mix and double-check canned corn labels—it typically is, but verify “gluten-free” on packaging.
Q: Can I make muffins instead?
A: Spoon the batter into a greased muffin tin and bake 20–22 minutes for corn pudding muffins.
Q: How do I know when it’s done?
A: The center should spring back when touched lightly; a toothpick inserted in the middle may come out with just a few moist crumbs.
Conclusion
Corn Casserole 2 brings together the best of corn pudding and cornbread casserole in one dreamy, easy side dish. Whether it’s a cozy weeknight meal, a beloved Thanksgiving side, or the hit of your next potluck, it’s pure comfort food joy. Give it a try, leave me a comment below, and don’t miss my recipe for skillet cornbread or creamy mashed potatoes to round out your spread!
Corn Casserole 2
Ingredients
- 1 box (8.5 oz) cornbread mix Jiffy or favorite brand
- 1 (15 oz) can whole-kernel corn, drained reserve a tablespoon of juice
- 1 (14.75 oz) can cream-style corn
- 1 cup sour cream full-fat for extra creaminess
- 2 large eggs lightly beaten
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar optional for extra sweetness
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together eggs, sour cream, melted butter, and reserved corn juice until smooth.
- Stir in both the whole-kernel and cream-style corn for texture and creaminess.
- Fold the cornbread mix and sugar (if using) into the wet ingredients until just combined—don’t overmix.
- Add salt and pepper to taste, adjusting before baking for best flavor.
- Pour the batter into the prepared dish and bake for 35–40 minutes, until the center springs back and edges are bubbly.
- Let the casserole rest 5–10 minutes so it sets, making it easier to slice or scoop.
- Top with a pat of butter or sprinkle with chopped chives/parsley and enjoy warm.
Notes
Nutrition
