Corn Casserole
This post may contain affiliate links, read our disclosure policy.
Corn casserole made with creamed corn and shredded cheese is a southern favorite and the perfect addition to your dinner menu!
This corn casserole recipe is so simple to make – in the oven in 5 minutes! It’s like corn bread and corn pudding had a delicious baby. Try it alongside other holiday favorites like cranberry jello salad and easy deviled eggs.
Save this recipe!
Save this recipe! Enter your email below and we’ll shoot it straight to ya!
I consent to receive email from this site 💌
Corn Casserole
Corn Casserole
Click the button above to save this recipe!
Corn Casserole Ingredients
- Cornbread mix – Like Jiffy.
- Whole kernel corn – Canned, drained.
- Creamed corn – Canned, not drained.
- Sour cream – Full fat will give the richest flavor.
- Butter – Melted. You can use salted or unsalted (I prefer salted).
- Eggs – Lightly beaten
- Cheddar cheese – Shredded.
How do you make corn casserole? (Step-by-step)
⭐ First, whisk together the butter, eggs and sour cream.
⭐ Then, add the cornbread mix and whisk until well blended and most of the lumps are gone.
⭐ Next, stir in the whole kernel corn, creamed corn and shredded cheddar. Pour into a lightly greased casserole dish.
⭐ Finally, bake until edges start to brown slightly.
Preparation
Can you make corn casserole ahead of time?
Totally! Bake it up to 3 days ahead and store it covered in the refrigerator or freezer. Warm in the oven on 350F for 15 – 20 minutes before serving. If baking from frozen add about 30 minutes to the cook time and cover for the first half hour.
Is corn casserole supposed to be mushy?
Yes, the outside should be golden and browned but the inside should have a soft and moist texture to it.
Can I make it in individual servings?
Try making the corn casserole in cupcake liners so they’re easy to serve individually! This is also a great way to freeze them and enjoy one at a time in single serve portions.
Leftovers and storage
How long does corn casserole last?
Leftovers will keep for 4 – 5 days in the refrigerator or up to 6 months in the freezer. Cover tightly before storing.
Can you freeze corn casserole?
You can freeze corn casserole. Bake, then allow to cool completely. Store in the baking container or cut into individual slices and layer with parchment paper.
You can also bake the casserole into muffin liners so they will be easy to freeze individually.
Easy corn casserole variations
🔥 Make it spicy by stirring a tablespoon or two of diced pickled jalapenos into the batter.
🧈 Try serving it with a dollop of whipped butter for extra decadence.
🍗 Add some shredded baked chicken to make it a whole meal.
🥓 Everything’s better with bacon, so mix some crumbled oven cooked bacon into the batter.
What to eat with homemade corn casserole? (Serving suggestions)
We serve this all year long, but it’s especially prevalent during the fall and winter holidays. We like it alongside easy green bean casserole, crock pot ham, and quick yeast dinner rolls. And don’t forget the homemade pecan pie for dessert!
More amazing holiday recipes
Other delicious corn inspired recipes
More awesome casserole recipes
- Baked spaghetti casserole
- Chicken cheese and rice casserole
- Tater tot hot dish
- Sloppy joe casserole recipe
- See all our easy dinner casserole recipes
Tools we love
- Glass casserole dish with lid – I love this dish, it can go from freezer to oven!
- Metal spatula – We like a metal spatula for getting heavy piles of noodles out easily.
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to Make Corn Casserole
Corn Casserole
Ingredients
- 1 package cornbread mix 8 ounces (we like Jiffy)
- 1 can whole kernel corn 15 ounces, drained
- 1 can creamed corn 15 ounces
- 1 cup sour cream
- ½ cup melted butter
- 2 eggs lightly beaten
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Whisk together the butter, eggs and sour cream. Add the cornbread mix and whisk until well blended and most of the lumps are gone.
- Stir in the whole kernel corn, creamed corn and shredded cheddar. Pour into a lightly greased 9x13 inch casserole dish.
- Bake for 45 to 50 minutes until edges are turning golden brown.
Video
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!
Corn Casserole
Click the button above to save this recipe!
Can’t get enough casseroles? Try these for breakfast: cinnamon roll casserole and hashbrown breakfast casserole!
Get Our Free Easy Casseroles ebook!
Recipes in your inbox
(your email will never be sold!)
Let’s Connect!
Tag #mamalovesfood on Instagram!
We’ve made these as muffins, but this is the perfect side all year long! Nice & cheesy & a great way to use corn!
Looks delicious! I know my family would love this one.
Yum! This corn casserole is incredible! It’s a really great side dish to Thanksgiving, Christmas, or Easter dinner!
Delicious! Made it on Thanksgiving and I will make it again for Christmas.
Quick Question: Can I leave out the egg? My granddaughter is allergic to eggs.