Corn Casserole


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This Corn Casserole Recipe is one of our favorite side dishes for just about any dinner. A delicious cornbread base is filled with creamed corn, fresh herbs, and butter then baked until golden. It’s the perfect Thanksgiving dinner side dish!

Side dishes are just as important as main dishes on any turkey dinner menu. From stuffing and mashed potatoes to 30 Minute Dinner Rolls and this corn casserole, we love all of the sides as much as the turkey!

Buttery and golden corn casserole fresh from the oven topped with fresh parsley.

Corn Casserole

Corn Casserole is a simple dish, and comes out so moist, buttery, and sweet every time. What’s not to love?

This recipe has been around pretty much forever and it’s been a staple at turkey dinners for as long as I can remember! I bring this cornbread casserole with me to every potluck turkey dinner. It can be prepared in advance and brought with you! Just pop it in the oven to reheat while the turkey rests.

If you haven’t had homemade corn casserole before, you are going to love it. The sweetness of the corn in this buttery golden casserole creates a side dish recipe that you will want to make again and again!

I always make this easy casserole with Jiffy cornbread muffin mix.  This cream corn casserole also includes corn for texture and color, I prefer fresh corn, but frozen works just as well!

A clear bowl full of corn casserole ingredients like cornbread mix, creamed corn, and regular corn.

How To Make Corn Casserole

Corn casserole is probably the easiest dish you are going to whip up for turkey dinner. All you need to do is mix the ingredients, pour it into a casserole dish, and bake it for about 45-55 minutes (it bakes perfectly in the toaster oven too).

I like to add a little butter on top as it comes out of the oven, and some parsley for added color. If you’re heading to a potluck or bringing it with you, just cover it with aluminum foil and pop it back in the oven when you arrive!

Corn casserole mix in a yellow casserole dish surrounded by fresh corn.

Can You Cook Corn Casserole In A Crock Pot

Much like Slow Cooker Mashed Potatoes and Crock Pot Stuffing, this recipe can easily be adapted for the Crock Pot if you’re worried about saving precious oven space.

The cooking time really depends on your slow cooker but generally 2-3 hours on high is the perfect time to cook corn casserole.

Once it is cooked, just unplug the slow cooker or set it to warm.

Moist corn casserole with a piece missing from it in a yellow casserole dish.

More Great Turkey Dinner Sides You’ll Love

4.86 from 21 votes
Review Recipe

Corn Casserole

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
Corn Casserole is a simple side with a delicious sweet cornbread base.

Ingredients

  • 1/2 cup butter melted
  • 2 eggs
  • 1 package Jiffy Corn Muffin Mix
  • 2 cups corn canned or frozen, drained
  • 1 can creamed corn
  • 1 cup sour cream
Optional Add-Ins
  • 2 tablespoons minced onion or minced jalapeno peppers
  • 1 cup sharp cheddar cheese optional
  • Crumbled Bacon

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Instructions

  1. Preheat oven to 350°F. Grease a 2qt casserole dish and set aside.
  2. Combine all ingredients and spread into the casserole dish.
  3. Bake 45-55 minutes or until browned.

Nutrition Information
Calories: 387, Fat: 27g, Saturated Fat: 14g, Cholesterol: 101mg, Sodium: 479mg, Potassium: 201mg, Carbohydrates: 28g, Fiber: 2g, Sugar: 9g, Protein: 8g, Vitamin A: 835%, Vitamin C: 2.7%, Calcium: 160%, Iron: 1.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword corn casserole, cornbread casserole, creamed corn casserole

 

Corn casserole is the perfect Thanksgiving side dish, we love making it for just about any occasion! #spendwithpennies #corn #corncasserole #easycorncasserole #casserole #creamedcorn #cornbread

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This food is just beautiful. My family is going to be so happy for all of these recipes. Our Holidays are going to be happy ones, thanks to you.

  2. I have made this many times and have.added a small can of chopped green chilies to it to change the flavor. I LOVE the yellow dish and would love to know where I can get it, please.

    1. Green chiles would be delish in this!!

      I’ve had that dish for about 10 years, I got it at a store similar to Marshalls/TJ Maxx. I just checked it and there is no brand/company name on it, it just says made in Portugal.

  3. I am so happy I found you! I love to cook!! Your page has so many wonderful recipes and more! I can’t wait to get started trying them!

  4. I love great recipes to make my family on a disability check. I get great recipe’s and many different recipes of all kinds

  5. Hi! I love this recipe corn casserole. But I cannot find a corn muffin mix. I don’t know what to kind of muffin mix I will use. Any suggestion? Thanks.

    1. It is delicious both ways Beverly, it just depends your personal preference! As a cheese lover myself, I add in the optional cheese!

  6. Holly,
    Great recipe!
    I had no cream style corn so I substituted with 1 can of cream of chicken soup.
    Turned out perfect!

  7. Wondering if you could use this recipe to make corn fritters. If so, let me know if I need to modify anything. Thanks!

    1. I’ve never tried making this as corn fritters. Maybe another reader has. Let us know if you try making corn fritters Cheryl!

    1. Hi, I have only tried this recipe as written, but I am sure you could use homemade corn bread mix. 1 box of Jiffy Corn Bread Mix contains 51 ounces net weight. Let me know how it turns out!

    1. Hi Melissa, I have only tried the recipe as written. If you try it with a substitution, let me know how it turns out!

  8. This is literally one of the easiest, most inexpensive, and delicious recipes ever! I made it for Thanksgiving and will be making it for Christmas as well! Thank you!

  9. I have tried many recipes including Karen Glick’s handed down Corn Pudding *excellent recipe, however, this one was good but it needed something else. I sprinkled cinnamon and sugar on top with the leftovers along with shaved butter and reheated yummy but still, I would have added sugar, a little more salt and that would have corrected the flavors.

  10. I made this today for Thanksgiving and it was one of my favorite dishes. I needed to bake maybe 5 minutes longer, but it was delicious and very moist!

  11. I used a fork to see if it was done and it had jiffy mix on it, I had it in for 55 maybe 60 mins. Is it suppose to be that moist

  12. Can you make this the night before and re-heat the next day? With only one oven the Turkey comes out and biscuits usually go in.. Don’t have 45-55minutes to bake this the same day… ?

        1. I haven’t tried it that way. Just to be safe, I might measure the wet and dry mixtures separate and mix them together before baking. Enjoy Heather!

  13. I’ve made this for years, I use sweetened condensed milk butter, egg, and sweeten low, and I can’t count how many people love it

    1. I haven’t tried it with GF mix. This recipe is pretty forgiving so I feel like it should work (but can’t say for sure without trying it). Please let us know how it goes if you try it!

  14. Holly

    The nutritional information at the end…..

    NUTRITION INFORMATION Calories: 387, Fat: 27g, Saturated Fat: 14g, Cholesterol: 101mg, Sodium: 479mg, Potassium: 201mg, Carbohydrates: 28g, Fiber: 2g, Sugar: 9g, Protein: 8g, Vitamin A: 16.7%, Vitamin C: 3.3%, Calcium: 16%, Iron: 7.1%

    Is this “Per Serving” for each of the 8 servings in the recipe, or for the whole recipe?

    1. Jiffy Mix is NOT the same as Jiffy Corn Muffin Mix!

      My neighbor works for Jiffy and I visit the company store to buy their products, So I can tell you for sure they are NOT the same.

  15. Holly this looks amazing! Have you tried it with bacon? If yes, which way do you prefer? I’m bringing this to thxgiving and just curious if I should add it or leave it alone?

  16. I’ve made this every Thanksgiving and it’s delicious. This year I want to double the recipe…I’m using a casserole dish, how long should I bake?

    1. I haven’t tried it but I’m sure it would work. I’d check at the suggested time and every 10 minutes until it is ready. Enjoy Lisa!

      1. Holly: This recipe sounds delicious, especially with some cheddar added. I have 2 questions:
        1. I want to double the recipe as well & bake it in a 9×13 glass dish. The check every 10 minute advice is helpful. However, would the “bake til brown” still work on the larger dish. Wondered what the consistency is for doneness?

        2. We are traveling with this casserole. I’m trying to decide on whether to bake it Wed morning at home or just mix it & take to bake it Thursday. Also, any advice on how long to “reheat” if cooked ahead of time?

        Thank you & your followers for all the info posted.

        1. If you double the recipe, it will still cook beautifully. The consistency is a bit similar to a cake, if you press your finger on the top, it should spring back and not leave an indent.

          This recipe is super easy to make so you can pre-bake or mix it and bake once you’ve arrived at your destination. To reheat I would suggest about 325°F for about 15-20 minutes or so.

  17. I plan on doubling the recipe to take it to a potluck. I also plan on cooking it in a crock pot. Would it still take 2-3 hours in the crock pot since I doubled it?

  18. Can’t wait to make this, but my Mom used to layer raw bacon on top and then bake. It was awesome! I think she also added bits of pimento, but I’m not sure and it seemed she made it with crunched saltines, but I’ll try your way with bacon.

        1. I have only made this as written with Jiffy. The Jiffy has cornmeal but it has other ingredients as well that help with the consistency of the casserole.

  19. This recipe has been a Thanksgiving family favorite since I got married 40 years ago! I have to make to recipes for our gathering each year because the grandkids fight over it. There are never any leftovers. 

  20. I made this recipe for the firs time last night, it was huge hit. It’s delicious and so easy. I added 1 cup of shredded cheddar as noted as an optional add in. I plan to make it for Thanksgiving.

  21. Looks delicious. Anyone tried to make this without the eggs?
    I have a child with allergies.
    I think it could still work.

  22. This is the same recipe I have made for years & passed down to the next generation.  BUT I put the liquid of the whole corn in the recipe.

  23. You still need to correct the baking time and total prep time in the initial synopsis. It incorrectly says 25 minutes bake time and 30 minutes total prep, right after the recipe title and just before the ingredients list and directions. It is still inconsistent with the directions to bake for 45-55 minutes. We love this recipe and have been making it for years. I also add diced red pepper when making corn casserole.

  24. I have been making this same recipe for years. My mother passed it on to me. It is one of our family’s favorites. It wouldn’t be Thanksgiving without it. So easy to make and so yummy!

  25. This sounds Awesome 8~}
    Is the consistency creamy when it is done ??
    ((I just Luvvv that (sorta) creamy corn side/dollop that alot of Mexican/Spanish restaurants serve. Have Never been able to find a recipe for it but this sounds like it would taste like that.
    Sounds Yummy can’t wait to try it 8~}}

  26. Hi Holly , I just wat to ask what can I use as a substirute for Jiffy corn muffin mix …cause they don’t sell it where I live , can you please help.

  27. Under your “how to” comments you say bake 20-25 minutes…but under your “instructions” you say bake 45-50 minutes. Which time is correct? Thanks.