This corn casserole recipe creates the most delicious side dish that combines the best of corn soufflé and sweet corn pudding.
I’ve been making this creamy corn casserole for family gatherings for over ten years, and it never fails to disappear from the table first.
What Makes This Corn Casserole Special
This recipe stands out because it uses simple pantry ingredients to create restaurant-quality results:
- Uses both whole kernel and creamed corn for perfect texture
- Requires only 10 minutes of prep time before baking
- Works as a side dish or vegetarian main course
- Feeds 8 people generously from one 9-inch dish
- Stays moist and flavorful even when reheated
Corn Casserole Ingredients You Need
Here are the six simple ingredients that make this homemade corn casserole perfect:
- 1 can (15 oz) whole kernel corn, drained – adds texture and corn flavor
- 1 can (14.75 oz) creamed corn – provides creaminess and sweetness
- 1 package (8.5 oz) dry cornbread mix – the secret to easy preparation
- 1 cup sour cream – creates tanginess and moisture
- 1/2 cup melted butter – adds richness and helps with browning
- 2 large beaten eggs – binds everything together perfectly
How to Make Corn Casserole Step by Step
Making this easy corn casserole takes just a few simple steps:
- Preheat your oven to 350°F and grease a 9×9-inch baking dish
- Combine all ingredients in a medium bowl until well mixed
- Pour the mixture into your prepared baking dish and spread evenly
- Bake for 45 minutes until golden brown on top
- Test doneness with a toothpick – it should come out clean
- Let cool for 5 minutes before serving
The key to success is mixing thoroughly but not overmixing. I learned this after my first attempt came out lumpy because I didn’t combine the cornbread mix properly.
Tips for Perfect Corn Casserole Every Time
These expert tips ensure your casserole turns out perfectly:
- Use room temperature ingredients for better mixing
- Don’t skip draining the whole kernel corn to avoid watery casserole
- Check for doneness at 40 minutes since ovens vary
- Let it rest before serving for easier cutting and serving
- Store leftovers in the refrigerator for up to 3 days
Corn Casserole Variations to Try
This versatile recipe adapts well to different tastes:
- Add diced jalapeños or poblano peppers for heat and color
- Mix in chopped green onions for extra flavor
- Use gluten-free cornbread mix for dietary restrictions
- Sprinkle shredded cheese on top during the last 10 minutes
- Add crispy bacon bits for a heartier version
Make-Ahead and Storage Options
This corn pudding casserole works perfectly for meal planning:
- Make up to 2 days ahead and store covered in the refrigerator
- Reheat at 300°F for 10-20 minutes until warmed through
- Freeze for up to 3 months wrapped in plastic wrap and foil
- Thaw overnight in refrigerator before reheating
- Microwave individual portions for quick leftovers
Why This Recipe Works So Well
The combination of creamed and whole kernel corn creates the ideal texture that’s neither too smooth nor too chunky.
Using cornbread mix instead of flour saves time and adds authentic corn flavor that homemade attempts often lack.
I discovered this recipe when hosting my first Thanksgiving fifteen years ago. My grandmother’s traditional corn pudding was too complicated, so I searched for something easier. This recipe saved the day and became our family tradition.
Serving Suggestions
This creamy corn side dish pairs beautifully with many main courses:
- Holiday turkey and ham for special occasions
- Grilled chicken or pork chops for weeknight dinners
- BBQ ribs and brisket for summer gatherings
- Roasted vegetables for vegetarian meals
- Fresh salads for lighter fare
Nutritional Benefits
Each serving of this corn casserole provides valuable nutrition:
- 391 calories per serving that fit well into balanced meals
- Good fiber content from corn that supports digestive health
- Protein from eggs helps with satiety and muscle health
- Whole food ingredients without artificial additives or preservatives
- More nutritious than many side dishes while still being indulgent
This corn casserole recipe delivers every single time. The foolproof method means even beginning cooks can create impressive results.
Try it once, and you’ll understand why it’s earned over 4,000 five-star reviews from home cooks who trust this recipe for their most important meals.
Easy Corn Casserole Recipe
Ingredients
Equipment
Method
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or cooking spray.
- Mix ingredients: In a medium bowl, combine the drained whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, and beaten eggs. Mix until well combined and no dry spots remain.
- Transfer to baking dish: Pour the mixture into your prepared baking dish and spread evenly with a spoon or spatula.
- Bake: Place in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the casserole cool for 5 minutes before serving. This helps it set up and makes it easier to cut and serve.