I’ve always loved the simplicity of corn casserole, but finding the perfect balance of creamy texture and rich flavor took some experimenting. This recipe combines sweet corn with a savory touch, creating a dish that’s both comforting and elegant. Whether it’s for a holiday table or a casual family dinner, the result is always a crowd-pleaser. There’s a secret to getting that golden top and fluffy center, though—it’s all in the details.
Recipe
This corn casserole is the ultimate crowd-pleaser, and I’ll bet my apron you’ll be making it on repeat after the first bite. It’s creamy, golden, and packed with sweet corn flavor—think comfort food that’s cozy enough for Sunday dinner but impressive enough for holiday gatherings.
The secret? A simple mix of pantry staples that come together in minutes, creating a dish that’s rich and indulgent with just the right amount of crunch from the cornbread topping.
Every forkful is a perfect balance of savory and sweet, with a texture that’s fluffy on the inside and irresistibly crisp on the edges. Trust me, this recipe has earned its permanent spot in my kitchen, and once you try it, it’ll earn one in yours too. Let’s get cooking!
Ingredients
Crafting the perfect Corn Casserole starts with quality ingredients. Fresh, buttery corn kernels and creamy textures are non-negotiables, but don’t stress—there’s room for flexibility! Here’s what you’ll need:
- Corn Kernels: Fresh or frozen work wonders—just avoid canned for a cleaner flavor. Fresh kernels add that sweet crunch.
- Creamed Corn: This is the secret to that rich, creamy base. No creamed corn? Blend a portion of the corn kernels with heavy cream for a DIY version.
- Sour Cream: Adds tang and moistness. Swap with Greek yogurt if needed, but sour cream gives the best texture.
- Cornbread Mix: The shortcut hero! Jiffy or a similar mix keeps it easy. Homemade cornbread batter works too if you’re feeling ambitious.
- Butter: Unsalted butter is a must for control over the saltiness. Melted butter binds everything together with richness.
- Eggs: They’re essential for structure—don’t skip them!
- Cheese: Cheddar cheese adds a savory punch. Sharp cheddar is ideal, but mild works too.
- Sugar: Just a touch to balance the flavors. Skip if you prefer a savory-only dish.
- Optional Add-Ins: Jalapeños for heat, bacon for smokiness, or green onions for freshness can elevate this casserole.
Pro tip: Let the casserole rest for 10 minutes after baking—it sets beautifully and makes slicing easier!
How to Make the Best Classic Corn Casserole Title
– Stir in 1 (15-oz) can of whole-kernel corn (drained), 1 (15-oz) can of creamed corn, and 1 (8.5-oz) box of Jiffy corn muffin mix.
Fold gently—the batter will be lumpy, and that’s perfect! Overmixing activates gluten, leading to a tougher texture.
– Pour the batter into the prepared dish and smooth the top.
For extra crunch, sprinkle optional toppings like shredded cheddar or crushed crackers evenly over the top before baking.
– Bake for 45–55 minutes until golden brown and a toothpick inserted in the center comes out clean.
Ovens vary, so start checking at 45 minutes. If the top browns too fast, tent with foil.
– Let it rest for 10 minutes before serving.
This helps the casserole set, making slices neater. Serve warm—leftovers reheat beautifully in the microwave with a splash of milk to keep it creamy.
Pro Tip: For a lighter version, swap sour cream for Greek yogurt, or add diced jalapeños for a spicy kick!
Nutrition
Corn casserole is a comforting dish that combines savory and sweet flavors. Here’s its nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 85 mg |
| Sodium | 480 mg |
| Total Carbs | 30 g |
| Dietary Fiber | 2 g |
| Sugars | 8 g |
| Protein | 7 g |
Chef Tips
While making corn casserole isn’t complicated, I’ve picked up a few tricks over the years to elevate the dish.
Use fresh corn when in season for a brighter flavor. Swap sour cream for Greek yogurt for added protein.
Don’t overmix the batter—keep it slightly lumpy for better texture. Bake until golden and slightly crispy on top.
Let it rest 10 minutes before serving for cleaner slices.
