Corn Casserole Recipe

This easy, oven-baked Corn Casserole Recipe is a creamy, buttery Southern side dish that comes together in under an hour—perfect for holiday tables or cozy weeknight dinners.

When I first discovered this corn pudding cousin at a family reunion in Georgia, I fell in love with the way the sweet kernels mingle with a golden, bread-like crumb. It’s a classic Southern side dish that bridges the gap between cornbread and creamy casserole. Unlike a heavy soufflé, this baked recipe stays delightfully moist thanks to a simple mix of creamed corn, fresh kernels, and just the right amount of butter and milk. You know what makes it feel even more special? You can easily swap ingredients to suit dietary needs—Greek yogurt stands in for sour cream, gluten-free flour swaps in for all-purpose, and a touch of jalapeño gives it a playful kick. I serve my Corn Casserole Recipe alongside glazed ham at Easter, tuck it next to roast chicken in the fall, or pack it into potlucks during the holidays. It’s one of those heartwarming dishes that tastes like coming home.

Why You’ll Love This Recipe

• One-bowl magic—fewer dishes and less fuss.
• Ready in under an hour—just 15 minutes prep and 35 minutes bake.
• Perfect make-ahead side dish for busy hosts—reheat with minimal effort.
• Flexible and forgiving—use fresh, frozen, or canned corn.
• Crowd-pleasing Southern vibes—creamy like pudding with a slight cornbread crust.
• Customizable—add cheese, jalapeños, or bacon for extra flair.
• Vegetarian-friendly—swap butter for olive oil to keep it plant-based.
• Freezer-friendly—stash leftovers for up to 2 months without losing flavor.

Ingredients

1. 1 cup sweet corn kernels (freshly cut, frozen and thawed, or canned; drain well for less moisture)
2. 1 (14.75 oz) can creamed corn (I like Del Monte for that classic Southern taste)
3. 1 cup yellow cornmeal (fine or medium grind carries a tender crumb)
4. 1/2 cup all-purpose flour (or gluten-free 1:1 flour blend)
5. 1/4 cup unsalted butter, melted (Kerrygold or Land O’Lakes recommended; sub coconut oil for dairy-free)
6. 1 cup whole milk (swap evaporated milk for an extra creamy texture)
7. 1/2 cup sour cream or plain Greek yogurt (Fage full-fat gives tang and body)
8. 2 large eggs, lightly beaten (room temperature for even rise)
9. 1 tablespoon granulated sugar (balances natural corn sweetness)
10. 1 teaspoon kosher salt (adjust to taste)
11. 1/2 teaspoon baking powder (for a light lift)
12. 1/4 teaspoon freshly ground black pepper
13. Optional: 1/2 cup shredded sharp cheddar or pepper jack (for a melty, savory twist)

Tip: Measure cornmeal carefully—tap the cup to settle it, then level off with a knife for accuracy.

Directions

1. Preheat the oven to 350°F and grease a 9×9-inch baking dish with butter or nonstick spray—glass or ceramic both work.
2. In a large mixing bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and pepper until evenly combined (this dry mix ensures every bite has consistent flavor).
3. Pour melted butter, milk, and sour cream (or Greek yogurt) into the dry ingredients; stir gently but thoroughly so you don’t overmix and toughen the texture.
4. Fold in the beaten eggs just until streaks disappear, then add creamed corn and drained kernels—if you like a slightly chunky corn pudding, resist over-stirring.
5. If using cheese, sprinkle half into the batter and reserve the rest for topping—this creates pockets of melty goodness.
6. Transfer batter to the prepared pan and smooth the top with a spatula; scatter remaining cheese over the surface if desired.
7. Bake for 35–40 minutes, rotating halfway through, until the edges pull away slightly and the center is set (a toothpick should come out mostly clean).
8. For a crispier crust, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.
9. Let rest 10 minutes before slicing; this helps the corn pudding firm up and makes serving neater.

Servings & Timing

Yield: 8 hearty servings
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: 1 hour

Variations

• Jalapeño Kick: Fold in 1/4 cup diced fresh jalapeños for spicy Southern flair.
• Bacon & Cheddar: Crisp 4 slices of bacon, crumble, and mix into batter with cheddar.
• Sweet Herb: Stir in 2 tablespoons chopped fresh thyme or rosemary for an aromatic twist.
• Lime & Cilantro: Add zest of 1 lime plus 2 tablespoons chopped cilantro for a bright, zesty note.
• Vegan Version: Use plant-based milk, vegan butter, and substitute eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water).
• Gluten-Free: Swap in a certified gluten-free flour blend and ensure baking powder is gluten-free.

Storage & Reheating

Keep leftovers covered in the fridge for up to 3 days—seal with plastic wrap or store in an airtight container to prevent drying out. For longer stash, wrap individual slices in foil and freeze in a zip-top bag for up to 2 months; thaw overnight in the fridge. To reheat, warm in a 325°F oven for 10–15 minutes (or microwave a single serving on medium power for 1 minute) until heated through.

Make-ahead tip: Prepare the batter a day ahead, pour into the dish, cover, and refrigerate—bake straight from the fridge, adding 5–7 extra minutes to the baking time.

Notes

• Corn Clarity: I learned the hard way that using too much liquid makes the center soupy—drain canned corn well and resist the urge to add extra milk.
• Pan Choice: Glass pans heat more evenly but can brown the edges faster; lower rack placement works wonders for an even bake.
• Sweetness Level: Adjust the sugar up or down by 1 teaspoon if you prefer a drier or sweeter pudding.
• Texture Boost: Stirring in 1/4 cup panko breadcrumbs on top before baking gives a delightful crunch.
• Flavor Depth: A pinch of smoked paprika or a dash of cayenne can transform this from classic to memorable without overpowering the dish.

FAQs

Q: Can I use frozen corn instead of fresh or canned?
A: Absolutely—just thaw it fully and pat dry with a towel. Frozen kernels hold more moisture, so give them a gentle squeeze before folding into the batter.

Q: How do I make this recipe gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free blend and ensure your baking powder is labeled gluten-free; follow the recipe as written otherwise.

Q: Why is my corn casserole watery in the center?
A: Likely from excess liquid—drain your creamed and whole corn thoroughly and avoid overpouring milk. Let the pan rest before cutting to help it set.

Q: Can I double the recipe for a large crowd?
A: You can double all ingredients, though you might need to use a 9×13-inch pan and extend baking time by 10–15 minutes—watch for a set center.

Q: What’s the best way to reheat leftovers?
A: An oven at 325°F for about 10 minutes preserves the golden top; the microwave can dry out edges, so cover with a damp paper towel if using that method.

Q: Is this suitable for meal prep or potlucks?
A: Yes! It holds up beautifully, travels well in a casserole carrier, and even pairs with my slow-cooker collard greens for a complete Southern spread.

Q: Can I mix in other veggies?
A: Sure—try finely chopped bell peppers or a small zucchini, but reduce the milk by 2 tablespoons to maintain the right consistency.

Q: How do I know when it’s done?
A: The top should be golden and the center should no longer jiggle. A toothpick test works too—if it comes out mostly clean, it’s ready.

Conclusion

This Corn Casserole Recipe delivers a creamy, buttery slice of Southern comfort that’s easy enough for weeknights yet special enough for holiday feasts. With flexible swaps and make-ahead convenience, it’s the side dish you’ll reach for again and again. Try it out, leave a comment with your favorite twist, and don’t forget to explore my other oven-baked recipes for more cozy meal ideas!