Corn Casserole
This time-honored, wholly cherished dish features moist, buttery cornbread studded with nuggets of sweet corn. The casserole’s top is caramelized and toasty, and the center is creamy and soft. Served as a side dish, this year-round favorite is a welcome addition to any gastronomic spread, from seasonal holiday meals to cozy Sunday suppers.
This recipe was written for the Arizona Republic.
Where does corn casserole come from? Corn casserole hails from America and versions of it appeared on family tables after the Civil War, when fiddling with cornbread recipes became popular. In the mid-20th century, the iconic brand Jiffy invented a recipe for “corn bowl” (later dubbed “spoonbread”) which featured their corn muffin mix commingled with eggs, butter, and sour cream. America fell in love with the dish – which isn’t quite cornbread (too creamy and soft), but also not corn pudding (because the casserole holds its shape). Jiffy’s corn casserole quickly became a staple in American kitchens and was often partnered with other timeless classics, such as mashed potatoes, green bean casserole, and stuffing/dressing.
This is the ultimate dump-and-stir recipe. When preparing the batter for this corn casserole, you need one bowl and one spatula – no mixer or other culinary appliance needed. Simply combine all the ingredients in one bowl and mix until blended. It’s not often you can craft such a stellar dish with a prep time of about 5 minutes!
This corn casserole is appreciated all year long. Sweet, comforting corn casserole not only makes an excellent addition to your Thanksgiving, Christmas, and Easter menus, it’s a great option for weekend dinner parties, potlucks, and summer soirees (especially when you can incorporate fresh summer corn). And since the dish can be made in advance and warmed before serving, corn casserole is an ideal choice for any busy schedule, whether it’s the holiday hustle, or a whirlwind weekend.
Here’s what you need for this easy corn casserole
- Corn muffin mix. Utilizing store-bought corn muffin mix is the ultimate time-saver, eliminating the need for several different ingredients. Plus, when using a boxed mix, you’re guaranteed great flavor, moisture, and rise. That said, you can certainly make your own mix with everyday ingredients. To make homemade corn muffin mix from scratch, combine 1/2 cup yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons melted butter. Mix to combine. Use this mixture to replace one 8.5-ounce box of corn muffin mix. For a gluten-free corn casserole, use gluten-free flour.
- Corn. We use both corn kernels and cream-style corn in this casserole. The whole kernel corn adds texture, and the cream-style corn adds moisture and sweetness. For the corn kernels, you can use canned, frozen, or fresh corn. Thaw frozen corn before using and drain canned corn before adding the kernels to the batter; thanks to the butter, eggs, sour cream, and cream-style corn, we don’t need the extra liquid. Note: When using fresh corn, there’s no need to cook it before adding it to the batter.
- Eggs. Eggs bind all the ingredients together and ensure the casserole has structure and stability. You need two large eggs for this recipe.
- Sour cream. Sour cream adds moisture and tang to the batter which balances the sweetness of the corn and corn muffin mix. I suggest you use full fat sour cream for added richness.
- Butter. Melted butter adds sumptuousness and that classic “buttered corn” nuance. Few things rival buttered corn! You can use salted or unsalted butter in this recipe.
- Seasonings. The only seasonings in this corn casserole are salt, black pepper, and cayenne pepper. Salt helps balance the sweetness of the corn, black pepper adds a subtle toasted note, and cayenne pepper elevates the flavor of the corn, without actually being detected.
This recipe is excellent as is, but add-ins are always an option, so consider adding to the batter:
- Diced white onion, shallot, or green onions, about 1/4 cup
- Minced fresh or pickled jalapenos, about 1 to 2 teaspoons
- Shredded cheddar cheese, either in the batter or sprinkled over the top for the last 10 minutes of baking, about 1/2 cup
- Crumbled cooked bacon, about 1/3 cup
- Diced ham, about 1/3 cup
- Diced roasted red peppers, about 1/4 cup
- Diced oil-packed sun-dried tomatoes, about 2 tablespoons
- Minced fresh herbs, such as parsley, basil, and chives, about 2 tablespoons
- Granulated sugar. If you prefer a sweeter corn casserole, add 2 tablespoons of granulated sugar to the batter.
What type of pan should you use for this corn casserole?
Pretty much any pan works here. You can use your favorite 13×9-inch baking pan, and it can be metal, glass, or ceramic. If you have other shaped pans, such as oval or square, you can use those too; just make sure they hold 3 1/2 to 4 quarts. You can also bake the corn casserole in a 10-inch or 12-inch cast iron skillet. The best part about this recipe is that it’s served oven-to-table, so choose the pan you want for the best presentation, whether that’s fancy, rustic, or a casual, everyday dish.
How to make this corn casserole in advance. This corn casserole makes an excellent addition to any holiday celebration or family/friend gathering because it can be made in advance and reheated prior to serving. To make this casserole in advance, prepare it as directed and then cool completely. Once cool, cover the pan with plastic wrap and refrigerate for up to 2 days. To reheat the casserole, pull it from the refrigerator 30 minutes before reheating. Bake at 325 degrees for 15 to 20 minutes, until hot all the way through.
How to store leftover corn casserole. Store leftover corn casserole in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat the casserole, pull it from the refrigerator 30 minutes before reheating. Bake at 325 degrees for 15 to 20 minutes, until heated through.
Corn Casserole
Ingredients
- 1/2 cup 1 stick butter, melted and cooled slightly
- 2 large eggs, lightly beaten
- 8.5- ounce package corn muffin mix, or homemade corn muffin mix below*
- 2 cups canned, frozen, or fresh corn, drained if canned, thawed if frozen (when using fresh corn, there’s no need to cook it before adding it to the batter)
- 14.75- ounce can cream-style corn, undrained
- 1 cup sour cream, preferably full fat
- Salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper, optional
Instructions
- Preheat the oven to 350 degrees. Coat a 13×9-inch baking dish (or 10- to 12-inch cast iron skillet) with cooking spray or a thin layer of olive oil or butter.
- In a large bowl, combine the melted butter, eggs, corn muffin mix, corn kernels, cream-style corn, sour cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper (if using). Stir to combine, making sure the muffin mix is fully incorporated.
- Transfer the batter to the prepared pan and spread out in an even layer.
- Bake for 40 to 45 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
- Cool the pan on a wire rack for 5 minutes before serving.
Did you make this recipe?
Please consider Leaving a star rating and review!*Homemade corn muffin mix:
INGREDIENTS
1/2 cup yellow cornmeal
1/2 cup all-purpose flour, regular or gluten-free
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons melted butter
INSTRUCTIONS
Combine all ingredients and mix well. Use this mixture to replace one 8.5-ounce box of corn muffin mix. ChangeEditall recipesappetizerbrunchdinnereasyentertainingside dishvegetablesvegetarianweeknightbeefbreadbreakfastchickendairy-freedessertgluten-freehealthypastapizzaporkpoultryseafoodsoup/stewturkeyveganAddPublish NowScheduleUpdate