With Thanksgiving right around the corner, I bet you’re busy trying to plan out what to cook. Comfort food is always the way to go! This Corn Casserole is a beloved Thanksgiving dinner side dish that everyone loves.
This cornbread casserole recipe is made from scratch, no pre-made mixes or anything like that. It’s super easy to make and it comes out moist and full of amazing cornbread flavors.
You can’t miss this side dish for Thanksgiving. It will keep everyone coming back for seconds, I promise!
Corn casserole is something that everyone loves on Thanksgiving. It’s pure comfort food!
Corn casserole, a Southern favorite, is pretty much the same thing as corn pudding or cornbread casserole. It’s made with a cornbread base (although it’s more moist), sweet corn, creamed corn, cheese and other ingredients that give it amazing texture.
It goes so well with turkey or any other side dishes! It’s sweet, savory, buttery, moist, and tender all in one! Not going to lie, it’s so tender that I like to eat it straight from the pan. Can’t resist!
This recipe is made 100% from scratch, no pre-packaged mixes or anything.
Speaking of comfort food…have you checked out my Loaded Mashed Potatoes recipe yet?
Jump to:
Made from Scratch
This corn casserole is made without Jiffy mix. Don’t get me wrong, I love a good cornbread made with Jiffy mix, but I wanted to try making this recipe from scratch. Instead of the pre-made mix, I use flour, cornmeal, baking powder, sugar, and salt.
The texture was perfect – perfectly moist, not runny, not dry – and the flavor was just how I wanted it to be…not too sweet and perfectly savory at the same time.
This corn casserole recipe is also a great option if you can’t find Jiffy mix at the store.
Ingredient Notes
The ingredients you need to make this recipe are pretty straightforward. Below are a few helpful ingredient notes. Per usual, specific ingredient quantities can be found in the recipe card down below.
- Flour: All-purpose flour works here. It will give the cornbread structure.
- Yellow cornmeal: For delicate cornbread consistency.
- Granulated sugar: For slight sweetness. You only need 3 tablespoons.
- Baking powder: To help it rise and be tender. You need 1 tablespoon (yes, tablespoon).
- Salt: To balance out the sweetness.
- Creamed corn: They come in cans. Provides corn flavors and moisture.
- Canned sweet corn kernels, drained: For the batter. You can also use frozen corn or fresh corn kernels.
- Half-and-half or whole milk: For added moisture and richness.
- Eggs: For structure and richness.
- Unsalted butter: melted, for amazing buttery flavors!
- Sour cream: For slight tangy flavors and texture.
- Shredded cheddar cheese: Cheese makes everything better!
Step-by-Step Instructions
1. Whisk dry ingredients
First, preheat your oven to 350 degrees F and grease a medium baking pan. In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Set aside.
2. Mix wet ingredients
In a large bow, evenly mix creamed corn, corn kernels, half-and-half (or milk), eggs, melted butter, and sour cream.
3. Mix dry and wet ingredients
Add prepared dry ingredients to the wet ingredients, and mix to combine evenly.
Note: as you can see, this corn casserole recipe does not call for too much flour and cornmeal. There are more “wet ingredients” than “dry ingredients.” This will yield the right texture and consistency. It’s moist with cornbread texture at the same time.
4. Fold in cheese and transfer to baking pan to bake
Fold in shredded cheddar cheese until evenly combined. Don’t overmix.
Transfer mixture to a medium oval, rectangular, or square pan. Even it out. Bake at 350 degrees, uncovered, for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
Tip: A 9×13 inch pan may be too large for this recipe (you could end up with a thinner layer of cornbread casserole). Just make sure the batter is filled ⅔ of the way through. I used a medium 8×12 inch oval pan. If you have to use a 9×13 pan, reduce the baking time by a few minutes and test with a toothpick inserted in the middle for doneness.
Pairing and Serving Ideas
Thanksgiving sides are always my favorite part of the evening! These are my family’s favorite sides:
And if you’re looking for main dishes that’s not a whole turkey, check these out:
Recipe FAQs
Yes! You can definitely make the corn casserole. It reheats very well. Once it’s done baking, let it cool completely. Cover and refrigerate for up to 2 days. You can reheat it in the microwave oven. You can also reheat in a 350 F degree oven for 15 minutes (covered) and then another 10 minutes uncovered.
Yes, bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
To substitute the canned corn kernels, you can use fresh or frozen corn. Don’t substitute the creamed corn though.
I used a medium 8×12 inch oval baking pan. Use any medium baking pan, as long the filling goes two-thirds of the way through. A 9×13 inch pan might be a bit too large (you’ll get a thinner layer), but if you really must use it, just reduce the baking time by a few minutes and insert a toothpick in the center – if it comes out clean, it’s done.
Tips for Success
- Instead of canned sweet corn kernels, you can use fresh or frozen corn. Don’t substitute the creamed corn though.
- Make ahead: Once it’s done baking, it let cool completely. Cover and refrigerate for up to 2 days. You can reheat it in the microwave oven. You can also reheat in a 350 F degree oven for 15 minutes (covered) and then another 10 minutes uncovered.
Corn Casserole
Equipment
- Whisks
Ingredients
- ⅔ cup all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 14 oz creamed corn
- 14 oz sweet corn kernels, drained
- ¼ cup half-and-half - or whole milk
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup sour cream - equivalent to 8 ounces
- 1 cup shredded cheddar cheese
- Oil spray - to grease the pan
Instructions
- Preheat oven to 350 degrees F. Lightly grease a medium baking pan with oil spray.
- Dry ingredients: In a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Set aside.
- Wet ingredients: In another large bowl, mix creamed corn, corn kernels (drained), half-and-half or milk, eggs, melted butter, and sour cream until evenly combined.
- Combine dry and wet ingredients until evenly combined. Do not overmix. Fold in the shredded cheese.
- Transfer better to the prepared baking pan. Bake, uncovered, for 55-60 minutes, until golden brown and until a toothpick inserted in the middle comes out clean. Tip: avoid opening the oven while it bakes to allow it to rise properly and to prevent the heat from escaping.
- Let it cool for 10 minutes. Serve warm. Enjoy!
Notes
- I used a medium oval baking pan which is about 8×12 inches. Use any medium baking pan, as long as it the filling goes two-thirds of the way through. A 9×13 inch pan might be a bit too large (you’ll get a thinner layer), but if you really must use it, just reduce the baking time by a few minutes and insert a toothpick in the center – if it comes out clean, it’s done.
- Try not to open the oven while it’s baking. This will allow the corn casserole to rise properly.
- Make ahead: Once it’s done baking, it let cool completely. Cover and refrigerate for up to 2 days. You can reheat it in the microwave oven. You can also reheat in a 350 F degree oven for 15 minutes (covered) and then another 10 minutes uncovered.
- Canned corn kernels: Fresh or frozen corn kernels.
- Half-and-half: Whole milk.
Norleen says
Why does mine not rise properly? Always seems to be flat?
Tania says
Hi Norleen, that could happen if your baking powder is expired or too old.