This corn casserole recipe has golden brown edges, a creamy center, and a delicious sweet and savory taste. It's easy to make with simple ingredients!
This corn casserole has a delicious creamy center and sweet and savory corn flavor. It’s like a softer, almost spoonable version of cornbread, with plenty of whole corn kernels mixed in for crunch.
The recipe is inspired by classic corn casserole with Jiffy mix, but instead of relying on a boxed cornbread mix and canned corn, it stars fresh corn and a homemade blend of flour, cornmeal, and baking powder. (Though don’t worry—if you prefer to use a mix or canned or frozen corn, I’ve tested them all and have tips for using them below!)
I love making this recipe with fresh corn in early fall. Later in the season, it’s a perfect make-ahead side dish for Thanksgiving or the holidays. I hope you love it as much as I do!
Corn Casserole Ingredients
Here’s what you’ll need to make this corn casserole recipe:
- Fresh sweet corn – Peak-season corn adds an amazing sweet corn flavor to this recipe. I puree some to add moisture to the batter and leave the rest whole for crunch. When fresh corn isn’t in season, frozen or canned corn is a good substitute. See my tips for using them below!
- All-purpose flour and cornmeal – They make up the base of the batter. Spoon and level them to avoid packing too much into your measuring cup.
- Baking powder – It helps the casserole rise.
- Sugar – You only need a few tablespoons. It brings out the flavor of the corn without making the casserole overly sweet.
- Eggs – They give the casserole a light, custardy texture.
- Butter – It adds delicious richness and buttery flavor.
- Sour cream – For moisture, richness, and a slight tangy flavor. I’ve also made this recipe using whole milk Greek yogurt instead of sour cream, and it works well too.
- And sea salt – To make all the flavors pop!
Recipe Variations
- Corn casserole with Jiffy mix:Â Replace the flour, cornmeal, sugar, baking powder, and salt with 1 (8.5-ounce) box vegetarian Jiffy corn muffin mix. The casserole will have a slightly denser, softer texture.
- Corn casserole with canned corn: Replace the fresh pureed corn with 1 (14.75-ounce) can creamed corn and the whole kernels with 1 (15-ounce) can whole kernel corn, drained. The canned corn gives this casserole an extra-light texture, almost like a corn soufflé.
- With frozen corn:Â Follow the recipe as written, replacing the fresh corn with thawed frozen corn. I found the batter to be slightly drier with frozen corn and baked it 5 minutes less than the other versions. The texture was slightly more cake-like.
How to Make Corn Casserole
This corn casserole recipe is easy to make! Here’s how it goes:
Start by combining the dry ingredients. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Next, prepare the corn. Puree 3 cups of kernels in a food processor until smooth. I do this to mimic the texture of canned cream-style corn, a classic ingredient in the traditional version of this dish. It adds moisture to the casserole and helps it set up with a delicious soft and creamy texture. Leave the remaining 1 1/2 cups of corn kernels whole.
Then, combine the wet ingredients. Whisk together the eggs and melted butter, then add the corn puree and sour cream and whisk to combine.
Add the dry ingredients to the wet ingredients to form a thick batter. Be careful not to overmix—just like when you’re making pancakes, a few lumps are ok here. Fold in the whole corn kernels.
Transfer the batter to a greased 9×9-inch casserole dish and smooth the top. Tip:Â You can grease the pan with a little of the melted butter before you add it to the wet ingredients!
Bake the corn casserole at 350°F for 45 to 50 minutes, or until the edges are golden brown and the middle is not quite set.
Allow it to cool for 10 minutes to firm up before serving.
Can you make corn casserole ahead of time?
Yes! This corn casserole recipe is a great side dish to make ahead. I like to fully bake it up to 2 days ahead and allow it to cool to room temperature. Then, I cover it and store it in the fridge.
Before serving, I reheat it in a 300°F oven until warmed through, 10 to 20 minutes.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
It also freezes well. Wrap it tightly in foil or seal it in an airtight container and freeze for up to 3 months. Allow to thaw overnight in the fridge before reheating in the oven or microwave.
More Casserole Recipes to Try
If you love this cornbread casserole recipe, try one of these comforting casseroles next:
Corn Casserole
Ingredients
- â…” cup all-purpose flour, spooned and leveled
- ½ cup cornmeal, spooned and leveled
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¾ teaspoon sea salt
- 4½ cups fresh corn kernels, from about 6 ears
- ½ cup unsalted butter, melted, use some for the pan
- 2 large eggs
- ¾ cup sour cream
Instructions
- Preheat the oven to 350°F and brush a 9x9-inch baking dish with a little of the melted butter.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a food processor, place 3 cups of the corn kernels and pulse until creamy.
- In a large bowl, whisk together the melted butter and eggs, then add the sour cream and pureed corn and whisk again to combine. Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the remaining corn kernels.
- Pour the batter into the prepared baking dish and use a spatula to smooth the top. Bake for 45 to 50 minutes, or until the edges are golden brown and the middle is almost set.
- Let cool for at least 10 minutes before serving.
Notes
- Dry ingredients: You can replace the flour, cornmeal, sugar, baking powder, and salt with 1 (8.5-ounce) box vegetarian Jiffy corn muffin mix.
- Corn:Â Thawed frozen corn kernels work in place of fresh. Follow the recipe as written. Alternatively, replace the pureed corn with 1 (14.75-ounce) can creamed corn. Replace the whole corn kernels with 1 (15-ounce) can whole kernel corn, drained.
