Corn Casserole:
Creamy, buttery, custardy, and savory, served warm this baked creamed corn casserole is the perfect side for a brisk fall day. And so easy even the most novice cook can’t mess it up.
A classic Thanksgiving side on many southern tables creamed corn casserole, also known as spoon bread, is a breeze to make which is great when you’ve spent the whole day cooking. The perfect side along with Sweet Potato Casserole, Sloppy Joe Casserole and Green Bean Casserole.
This cheesy corn casserole has all the qualities a winning recipe.
It’s easy, quick, one dish, and so yummy. If you’re adding it to the Thanksgiving table it’ll get gobble-gobbled right up.
Plus it is impressive, all your dinner guests will love this corn casserole from scratch…well almost scratch, you do use a Jiffy Mix.
But you can feel like a domestic god/goddess while you listen to everyone sing your praises, and no one has to know you used a corn meal mix.
How do you make corn pudding casserole?
One of my favorite parts of making spoon bread is how simple it is. No matter how you choose to customize your corn casserole, the method remains the same:
- mixing all the ingredients together,
- add to a greased dish,
- and bake.
The variation that distinguished a pudding from a spoon bread is the lack of a starchy flour like cornmeal or wheat flour. It’s made with:
- Corn
- Eggs
- Milk
- And cheese
All these ingredients form a creamy custard consistency.
This fresh corn casserole recipe combines eggs and sour cream for a custard center, but it does have Jiffy corn muffin mix which makes dense and bread like.
What if I do not have Jiffy Corn Muffin Mix?
If you do not have Jiffy Corn Muffin Mix, you substitute corn meal and add 1 tablespoon baking powder, 1/2 teaspoon kosher salt, and a bit of flour, maybe 1/2 cup to get the right consistency.
How To Double Corn Casserole
This is one of those side dishes that is so tasty you almost never end up with leftovers, which is why I recommend doubling it if you are feeding a crowd.
Keep in mind, if you double this recipe you will want to bake it in a 9×13 pan. And may need to add an additional 10-15 minutes to bake. Just check that the center is set and not jiggly!
Variations to Corn Casserole:
My first introduction to Corn Casserole was Paula Deen’s Recipe.
Let’s take a second and make a shout out to a fantastic recipe, the Paula Deen corn casserole. The corn casserole Paula Deen makes is a classic and has all of the necessary elements of a great spoon bread.
- Corn muffin mix
- Both creamed and whole kernel corn
- Cheese
- Cream
- And of course butter.
The steps are the same as making a corn pudding, mix and bake. I love giving a nod to Paula Deen’s corn casserole because I had never heard of it before.
This was not a tradition on our Thanksgiving table, but when Paula Dean shared it I knew I had to try it. I love corn. And making a fun Thanksgiving side just made sense.
I make my own version because I like it to be less pudding like and a little more like corn bread.
Before making this recipe it is important to understand the difference between a corn casserole, and other similar recipes.
Corn Pudding
Puddings, spoon breads, scalloped, there are just so many variations on corn casserole recipes, and a million ways to add your own spin or variation.
For example, one variation to consider is corn casserole with cream cheese, which makes an even creamier thicker consistency. You have to consider your preference.
In this recipe you’ll notice that there are 3 additional eggs that aren’t found in Ms. Deen’s recipe. I find that adding the eggs gives it a nice rich texture and sets up like a champ, but also makes it lighter and fluffier. Yum. Feel free to adjust the number to your preference.
Scalloped Corn
Scalloped corn is also very simple. Once again the method is mix it all together and bake it. This dish has a slightly thicker consistency than creamed corn alone because of the addition of:
- Eggs
- Milk
- And soda crackers.
This corn casserole recipe doesn’t have soda crackers and is thicker. It’s like the yummy brother of scalloped corn.
An additional tip: If you need a dairy free option you can make a corn casserole without sour cream or milk or cheese, and instead use ¾ cup of water and a few added teaspoons of sugar.
Can I freeze corn casserole?
If you’re planning on preparing your jiffy corn casserole ahead of time you can freeze it, but only if you freeze it pre-baked. I wouldn’t freeze any leftovers because the custardy texture will separate and not thaw well. Here’s some tips:
- Only freeze a prepared non-baked sweet corn casserole.
- Thaw it before you bake it.
- Add any crust or toppings after it’s thawed
Honestly, it is so quick and easy to throw together it is probably best to just make it day-of. And of course, you wont need to freeze any leftovers because there won’t be any.
Can I Use a Slow Cooker or Crock Pot?
Yes! This recipe is so easy to make, and I love when I am making it for holidays, like Thanksgiving, being able to use the slow cooker since my oven is likely busy with the Roasted Turkey.
To make in the crock pot:
- Mix everything together
- Dump into a slow cooker that has been sprayed with cooking spray
- Cook on high for 2 1/2 hours or on low for 4 hours.
- Pay attention, as not all slow cookers cook equally, so check the edges so as not to overcook.
Make It A Complete Meal
- Air Fryer Turkey Breast
- Cranberry Jello Salad
- Oven Baked Asparagus
- Perfect Mashed Potatoes
- Easy Stuffing Recipe
Corn Casserole
Ingredients
- 8.5 ounce JIFFY Corn Muffin Mix ( or other just add water corn muffin mix)
- 14.75 ounces cream style corn
- 15 ounces whole kernel corn, drained 1 can, drained
- 1/2 cup butter melted
- 1 cup sour cream
- 1 cup cheddar cheese
- 3 eggs
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°
- Spray a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, combine all of the ingredients and mix well.
- Pour the mixture into the casserole dish.
- Bake 35 to 40 minutes, or until the corn casserole is golden brown and set.
- Cool slightly before serving
Video
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!Pin to your sides board:
Jamielyn says
This is one of my favorite side dishes for the holidays! So so delicious!
Anna says
Love how easy this casserole is to make! So delicious too!
Lori says
On my Thanksgiving table every year, and it’s a big tine fave!
Aimee Shugarman says
corn casserole is a family favorite. This recipe is perfect!
pictaram says
It sounds so easy to make. Thank you for sharing the recipe! I will definitely try it soon.
Michelle Pedersen says
I was optimistic – this sounded delicious to me. But after cooking for nearly an hour it was still terribly mushy. Never reached a point of having any texture inside in spite of the outside turning deep (overbaked) brown. Super bummed – I wanted to love this!
Kathy says
Dont use the eggs and cheese.
DW says
I need twice as much do I double everything or not?
Rachael says
Yes, double the whole thing, but don’t cook double the time. Maybe 3-5 extra minutes.
Rachael says
Yes, double it all.
Angel says
I am doubling the recipe, should I double the eggs and cheese?
Rachael says
Yep, double everything. And bake until not jiggly in the middle.
Christie says
I did and it turned out just fine
Rachael says
Thanks Christie!
Mimi says
In my oven right now…can’t wait!
Rachael says
Thanks for taking time to let me know how it turned out for you.
Mimi says
OMG…so yummy. Only change I made was using 2 extra large eggs instead of 3 large. What a beautiful and tasty dish! Definite keeper! I’m considering a spicier version using pepper jack cheese and adding some green chilies!
Rachael says
Mimi, that sounds delicious! I am totally on board with that. Thanks for sharing the idea. And so glad you liked the recipe.
Betty says
Can I use regular corn meal instead of Jiffy?
Rachael says
You can, but the Jiffy mix has other things in it as well. So you will likely want to add 1 tablespoon baking powder
1/2 teaspoon kosher salt, and a bit of flour, may 1/2 cup.
Marj Dolbeer says
A lovely recipe, but you are ever so wrong about the carb count. Check again; there are way more than 1 carb!!!!!!!!
Rachael says
I use a nutrition calculator, not sure why it got it wrong. Thanks for the heads up.
Debbie K Lakey says
I need to double the recipe. Do I use a 9 by 13 pan instead of the 2 quart casserole?
Rachael says
You could use a 9×13 casserole, yes!
Rachael says
Yes, and add about 15 minutes cooking time.
Edna Reeseman says
Can I use something other than sour cream?
Rachael says
Plain greek yogurt!
Debbie K Lakey says
Could double this and increase the sour cream and shredded cheese to 1 1/2 cups?
Marillyn says
Can i make this the day before
Rachael says
Yes. For sure.
Debbie Filippone says
Make it for a Brunch and everyone was asking for recipe. The dish was scraped clean.
Rachael says
Thanks for sharing! So glad it was a hit.
Michele says
Nailed it. It was perfect. Could get addicted to it. Thank you
Rachael says
Thank you! So glad you liked it.