Corn Casserole is an irresistible side dish, across between cornbread, creamed corn and soufflé with a golden brown caramelised top.It reheats 100% perfectly, so it’s a fabulous make-ahead side dish!
Corn Casserole is a popular Thanksgiving side dish recipe but it’s so delicious, we should make it all year round!This corn casserole recipe ismade from scratchwith a shortcut option using Jiffy mix.
Corn Casserole recipe!
I only had corn casserole for the first time in my life a few years agowhen a Sassy Lady from the Southtold me that in her books, her creamy Corn Casserole was an essential side for a true Thanksgiving experience. So I jumped at it when she offered to send me the recipe.
Reading the recipe, I could tell it would taste nice. Similar ingredients to the way I make Corn Bread Muffins, but more wet ingredients.
I was wayout.
Her Corn Casserole issensational. Utterly and speechlessly delicious.Dangerously addictive. So good, it stole the show at my Thanksgiving lunch!
WHAT IT TASTES LIKE
This is not the sort of side dish that Australians are familiar with, but I reallyhope that there are Aussies reading this who will give it a try.
The taste is like corn bread, with a texture like souffle but not as aerated. It looks like it has a cake texture and it holds its shape when served, but it’s much more moist, almost like a juicy pudding.
It’s quite sweet from both the corn and sugar. But it works. I have a savoury rather than sweet tooth, but I didn’t think this was too sweet.
CREAMED CORN SUBSTITUTE
This recipe is made with canned creamed corn. If you can’t get canned creamed corn, use this as a substitute (we tried it and it’s near perfect): Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Use all of it in place of canned creamed corn in this recipe.
WHAT TO SERVE WITH CORN CASSEROLE
Corn Casserole is a terrificquick side dish that’s a bit different from the usual but is the sort of food that’s universally appealing. It works well with any protein that’s made with savoury flavours (as opposed to sweet-savoury sauces like Honey Garlic Chicken).
Classic pairings are turkey* and Roast Chicken, but I’ve also served it with Roast Pork with Crispy Crackling.
* Turkey options: Roasted Whole Turkey, Garlic Herb Slow Cooker Turkey Breast(pictured below), Roasted Garlic Herb Turkey Breast, Classic Juicy Slow Cooker Turkey Breast, Cajun Turkey with Stuffing
WITH THANKS TO A SASSY SOUTHERN LADY
And the Sassy Lady from the South to whom I owe this discovery?Dorothy from Tennessee! A long time reader of RecipeTin Eats, abrilliant cook! Much of my Thanksgiving Menu from 2016is credited to Dorothy, including thecentrepieceCajun Baked Turkey Breast roasted WITH a Cajun Dressing / Stuffing. It’s incredible!!
Thank you Dorothy, for sharing your amazing recipes with me so I can share them with my readers. I am truly honoured! – Nagi x
WATCH HOW TO MAKE IT
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Creamy Corn Casserole
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 55 minutes mins
Total: 1 hour hr 5 minutes mins
Sides
Southern
4.88 from 49 votes
Servings10
Tap or hover to scale
Recipe video above. A sensational side dish for anytime, but especially for Thanksgiving, this creamy Corn Casserole tastes like a cross between corn bread and soufflé. It tastes very corn-y, it's sweet yet savoury, very moist and soft inside. Make this using corn bread mix OR from scratch!
Ingredients
Dry Ingredients
- 2/3 cup (100g) flour* (all purpose/plain)
- 1/2 cup (80g) yellow cornmeal* (Note 2)
- 1/4 cup (55g) white sugar*
- 1 tbsp baking powder*
- 1/4 tsp salt*
- Pinch of cayenne pepper
Wet Ingredients
- 420 g / 14 oz creamed corn (Note 3 for sub)
- 420 g / 14 oz canned corn kernels - do not drain!!
- 2 eggs , beaten
- 1 stick / 115 g unsalted butter , melted
- 1 cup (230g) sour cream
- 2 tbsp vegetable oil
Instructions
Preheat oven to 325F/165C.
Whisk Dry ingredients in a bowl.
Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
Serve warm or even at room temperature.
Recipe Notes:
* These ingredients can be substituted with 1 x8.5 oz packet of Jiffy corn muffin mix (not available in Australia).
1. I make this from scratch instead of using a corn bread mix because corn bread or corn muffin mix is not available here in Australia.
2. CORNMEAL is sold in packets labelled as "polenta" here in Australia, which is wrong because Polenta is made from cornmeal (it's like yellow mash, used as a side in Italian cooking). Here is a link to the product sold at Woolworths. It is ground dried maize and it is yellow.
3. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (we tried it and it's near perfect) - use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.
4. RECIPE CREDIT This recipe is from a reader - Dorothy from Tennessee. Affectionally referred to as the Sassy Lady from the South to whom a number of recipes on my blog are credited. This recipe is a side for a Cajun Thanksgiving Menu that centres around recipes shared by Dorothy, cooked, eaten and photographed by me. You can find the whole menu in this post: Cajun Baked Turkey Breast.
Dorothy's email credited this recipe as follows: "This is an old time recipe that has appeared in numerous community cookbooks over the years. I suspect it originated from the Jiffy mix."
5. MAKE AHEAD: Reheats great! Reheat covered in the oven at 180C/350F for 15 minutes, then 10 minutes uncovered (to make the top a bit crispy). OR microwave. Also freezes great!
6. NUTRITIONServes 8 - 12 as a side as part of a larger menu. Nutrition per serving assuming this serves 10.
Nutrition Facts Creamy Corn Casserole Amount Per Serving (150 g) Calories 297Calories from Fat 162 % Daily Value* Fat 18g28% Saturated Fat 11g69% Cholesterol 69mg23% Sodium 271mg12% Potassium 300mg9% Carbohydrates 29g10% Fiber 1g4% Sugar 5g6% Protein 4g8% Vitamin A 510IU10% Vitamin C 2.7mg3% Calcium 87mg9% Iron 1.2mg7% * Percent Daily Values are based on a 2000 calorie diet.
Originally published November 2016. Updated with new photos, recipe video and post writing tidied up. No change to recipe - I wouldn't dare! It's perfect as is!
Nutrition Information:
Serving: 150gCalories: 297cal (15%)Carbohydrates: 29g (10%)Protein: 4g (8%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 69mg (23%)Sodium: 271mg (12%)Potassium: 300mg (9%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 510IU (10%)Vitamin C: 2.7mg (3%)Calcium: 87mg (9%)Iron: 1.2mg (7%)
Keywords: Corn Casserole
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
CornCasserolerecipe originallypublished November 2016, updated with new photos and recipevideo. No change to recipe – it’s a reader recipe that’s perfect as is!
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211 Comments
Elsie says
This is so delicious! I omitted sugar and it was sweet enough for me (tinned corn sometimes contains added sugar, so there is enough sweetness there). The buttery taste is strong.Reply
- Kaye Bourke says
Thanks so much for this recipe Nagi, it is absolutely delicious and every time I cook it I get asked for the recipe. Soooo good!Reply
- Trudy says
We’re in Canada, and not familiar with southern dishes. Used only half the sugar, and added some seasoning salt.
Delicious, and the perfect side dish to bring to a get-together.
Another winner!.
Another winner!Reply
- Wendy Williams says
One of your best Nagi. Everyone loves it and asks for the recipe. Freezes & reheats well. Delicious for breakfast too with a poached egg and avocado toast.
Reply
- Malki says
Can this be frozen? My boys love this and we will be traveling all day for Thanksgiving and would like to bring this dishReply
- Danielle says
My father says he hates corn 🌽 I made this recipe a few weeks ago and he had some with his dinner. The next day he ate the entire thing for lunch! Clearly he likes corn prepared this way! Making again to go with smoked pork ribs so I’m making double since there won’t be any for my husband and I once my father gets stuck in!Reply
- Dan says
Hi can you suggest a gluten free version. I love this recipe, but my partner is coeliacReply
- Angie says
I loved this! It was easily made vegan by subbing out the sour cream with vegan yogurt, and using oil with a bit extra salt and nooch rather than the melted butter. instead of the eggs I used a bit extra baking powder, 1T chia powder and 2T water,and 1.5T of cornstarch.Reply
- Lina says
Hi Nagi,
Can this recipe be doubled?Reply
- Ana says
This is the best!!! I made three of your recipes to complete my meal shredded chicken chimichanga Smothered with recipetineats queso recipe, recipetineats corn casserole, recipetineats Mexican rice with black beans topped with a pico de gallo and let me tell you please try these recipe simply delicious !!! Thank you from me and my family!!!Reply
- Natalie Hook says
Made this to accompany Nagi’s roast chicken tonight. It’s just the two of us so I halved the recipe with everything except the corn. I put in one can of creamed corn and 1/2 cup of frozen corn microwaved for a couple of minutes in 1/4 cup of milk. I had to cook it before the chicken and put it on the stove to stay warm. Somehow, 1/3 of it was gone by the time dinner was ready from “just one more bite”. According to Mr., it was “outstanding”. I had to agree. Thanks again Nagi for a keeper.Reply
- Shannon says
My sister-in-law made this for Thanksgiving and the compliments for it were being received in surround sound. I asked her for the recipe, which brought me to your site. I’ve also forwarded it to a few family members who weren’t there as I feel it’s something they’d love too. Deeeelicoous!Reply
- MARY TOGNAZZINI says
WHAT TOWN IN AUSTRALIA IT ALWAYS LOOKS SO LOVELY. DRY AS A BONE IN CALIFORNIA.
Reply
- Lyndall says
OMG, This is DANGEROUS
I am Aussie born and bred, but have always wanted to try ridgy-didge corn bread. (That day will come)
Come across your site and this recipe and thought would give it a go.WELL I think Im going to have problems fitting into my clothes. I JUST COULDNT STOP.
(I did love every part of this, but may try half the sugar next time)
Thank you Nagi. <3Reply
- Kathy says
This is so yum! I grew up in the southern states although the last 26 yrs in Australia.
I still crave southern comfort such as this dish. Thank you for doing this without jiffy mix and your version actually better!Reply
- Nagi says
You betcha!! N x
Reply
- Joli says
After 60 years still a good quick recipe. Recipe was originally from a Grocery Store tear off sheet dating back to the sixties after Chelsea Mill owners wife and CEO invented the Jiffy Mix Brand to help out the working Moms and Dads coming home from a busy work day and preparing the family meal and wanting a shortcut. Being in the cornmeal and flour business this along with the other Jiffy Baking Mixes is her contribution to making life easier. I remember my grandmother had the year off and passed it to my Mom who still had that old faded and worn tear off sheet from the company in her old Betty Crocker Cook Book binder where you collected and added to your Recipe book. Amazing its been around 60 + years. And funny how I now make the recipe completely from scratch and do not use Jiffy. I like researching recipes origins and try to get back to the most natural version it can be. Amazing our first cornbread came from my grandmother’s ancestors who were Native American. Cornbread was originally ground corn/maize and water and looked like flat cakes. It also been tweaked or not and called spoonbread, corn pudding, corn soufflé. It has quite the history. And everyone from the Professional Chef’s like Paula Deen to well my Native American Southern Mom claim it’s their casserole. They also claimed Georgia as their land till the first soldiers put them on a reservation on barron land. But a story for another day. Yes, it’s a great casserole especially cutting out Jiffy Mix and making from scratch like your recipe.🤣Reply
- Linlee says
I made this exactly to recipe. It was very good. The guests who generally enjoy cornbread thought it was very good…those that don’t like cornbread thought it was ok.Reply
- Amy Morgan says
This is great!
Reply
- Trudy says
I’ve been googling many corn casserole recipes and notice that most call for a bake temp of 350, but your recipe specifies 325. Is that because the oil in your batter requires a lower cook temp? I noticed that the other recipes call for butter and sour cream but no added oil.
Reply
- E.H says
Hi Nagi, greetings from Malaysia!
I am thinking of pouring the batter into a muffin pan with muffin liners for individual servings. Do you think it will work?
If yes, at what temperature & for how long should I bake them? Thanks! 🙂Reply
