This easy Corn Casserole is a delicious recipe made with sweet corn, cornbread mix, eggs, milk, butter and sugar. Absolutely the perfect side dish for the holidays or family dinner, made with simple, staple ingredients! Plus, you can easily make it ahead of time.
Perfect for any holiday dinner, and so easy to make! This stuffing is a classic for a reason, it’s delicious. We love holiday sides like my Baked Mac and Cheese and Classic Green Bean Casserole and this is one of my Thanksgiving recipes you’ll definitely want in your recipe box!
It’s my favorite time of the year… Fall/Winter holiday season! Halloween, Thanksgiving, Christmas and New Years, plus my daughter’s birthday is on New Years Eve, so it’s a doubly fun day.
As a lover of cooking and eating, Thanksgiving is one of my favorite holidays. I love the gathering of family and friends, chilly air, feelings of thankfulness, and of course, the food!
For us, the side dishes are every bit as important as the main dish, sometimes even more so. I can make a meal out of things like green bean casserole, sweet potato casserole or candied yams, mashed potatoes, cranberry sauce, rolls, stuffing, and of course, the corn casserole/corn pudding!
In fact, my plate usually has a small amount of turkey/ham, and then loads of sides… and most of my family does the same.
This corn casserole is different than the corn pudding we usually make. Every bit as delicious, just a bit more souffle-like. The texture is smooth and the flavor is sweet.
HOW TO MAKE THIS EASY CORN CASSEROLE
- Mix ingredients. No need for a mixer or any fancy tools, just stir them together well.
- Bake. Bake the casserole uncovered for the first 35 minutes or so, then cover it loosely with foil for the remainder of the baking time.
- Cool. Let the casserole sit at room temperature for 5-10 minutes before serving.
ADDITIONAL COOKING TIPS
- THE MIX – this recipe is traditionally made using Jiffy cornbread mix, but you can substitute with an equal amount of your favorite cornbread mix. Martha White, Krusteaz, Famous Dave’s, etc. If you really don’t like the idea of using a mix, you can either check out my Mom’s Famous Corn Pudding recipe (which isn’t exactly the same, but is from scratch), or make your own mix, using this recipe from BrenDid.
- EGG-LESS – a lot of the recipes out there for a corn casserole made with cornbread mix call for sour cream, and no eggs. That’s a great version too, and if you’d like to try it, here’s the 5 ingredient recipe.
- 8 oz cornbread mix
- 15 oz can creamed corn
- 15 oz can whole kernel corn (drained)
- 1 cup sour cream
- 1/2 cup melted butter
- Combine and bake in an 8×8 baking dish at 350°F for 45-50 minutes.
- BAKING TIME – keep in mind that the baking time listed in the recipe is an approximation. It all depends on what kind of baking dish you’re using. Larger, shallower baking dishes, like a 9×13″ will take less time to bake since the casserole is thinner. Smaller, thicker baking dishes, like an 8×8″ can take a little bit longer. You’ll know the casserole is finished when it’s golden brown and the center is set. I recommend making this recipe once as a test-run to see how the baking time will be, before making it for any big event.
- LARGER BATCHES – if you’re making this for the holidays, you’ll likely want to double or even triple this recipe. Thankfully, it scales up very well!
VARIATIONS OF THIS RECIPE
- CHEESY – one of my favorite things to add to this corn casserole is some good ol’ cheese. Cheddar, monterey jack, colby jack, mozzarella, are my faves. It’s great in the batter, and sprinkled on top.
- BACON – honestly, you can add bacon to almost anything and make it even more delicious right? Feel free to add some crumbled crispy bacon to the batter, or just sprinkled over the top after it’s baked.
- HERBS – sometimes I like to get all fancy and add some chopped fresh chives over the top of this cornbread when serving. I feel like it adds some great savoriness to an otherwise pretty sweet dish.
- CHILES – just like any great cornbread, you can easily add some drained diced green chiles, or a fresh jalapeno you’ve chopped up. If you like a little kick, you’ll want to give this a try.
MAKING CORN CASSEROLE AHEAD OF TIME
This time of year, your time is at a premium. More so as the holidays get closer right? If you’re like me, you want to make things ahead of time, and thankfully, this is a recipe that can be made ahead.
Mix up this casserole and add to a buttered baking dish, cover, and refrigerate.
When ready to bake, let the baking dish sit on the counter for 20-25 minutes to warm up a little while the oven is preheating.
Bake as directed, adding about 5-10 minutes since the casserole will be a little cold.
Leftover corn casserole should be refrigerated in an airtight container and consumed within 3-4 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
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- Baking Dish – any 2 or 3 quart baking dish will do, but I like the elegant oval shape.
- Mixing Bowls – I love these stainless bowls with the non-slip bottoms and handles!
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- 2 (15 oz each) cans creamed corn
- 15 oz can whole kernel corn drained
- 3 large eggs
- 8 oz package cornbread mix
- 1/4 cup granulated sugar
- 1 1/4 cups whole milk
- 1/2 cup butter melted and slightly cooled
- Preheat oven to 400°F and butter a 2 or 3 quart baking dish. Set aside.
- In a mixing bowl, add creamed corn, corn kernels and eggs and stir.
- Stir in cornbread mix, sugar, milk and melted butter and stir until smooth.
- Pour mixture into prepared baking dish. Bake for 35 minutes, then cover loosely with foil and continue baking another 15-20 minutes, or until golden brown and set in the center.
- Let corn casserole sit at room temperature for 5-10 minutes before serving.
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