Seeded At The Table - Easy recipes for your family.

Seeded at the Table - Easy recipes for your family.

Corn Casserole

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Corn Casserole is one of the easiest side dishes you can serve during the holidays.  Serve with or without cheese mixed in, either way this corn casserole recipe does not disappoint!

Corn Casserole is one of the easiest side dishes you can serve during the holidays. Serve with or without cheese mixed in, either way this corn casserole recipe does not disappoint!Corn Casserole is one of my favorite sides during the holidays or at potlucks during any time of the year.  It is the easiest recipe to throw together and can be prepared with various ingredients mixed in.  Me?  I like it in its simplest form, with mainly cheese, corn and corn bread.  Mmmm…mmmm…good!

Corn Casserole is one of the easiest side dishes you can serve during the holidays. Serve with or without cheese mixed in, either way this corn casserole recipe does not disappoint!Some people like to top their corn casserole with cheese, but I like to stir it into the mix instead.  It’s really just a preference thing, so you can decide.  I just don’t like to cover up the yummy crackly corn bread with greasy looking melted cheese.  But, hey, I’m not going to try and sway your opinion.  🙂

4.6 from 5 votes
Corn Casserole is one of the easiest side dishes you can serve during the holidays. Serve with or without cheese mixed in, either way this corn casserole recipe does not disappoint!
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Corn Casserole
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
 
A favorite of ours not only during the holidays but year round, too!
Servings: 6 -8 servings
Ingredients
  • 1 (15 1/4 oz) can whole kernel corn, drained
  • 1 (14 3/4 oz) can cream-style corn
  • 1 (8 oz) package Jiffy corn muffin mix
  • 1 cup sour cream
  • 4 Tablespoons butter , melted
  • 1 to 1 1/2 cups shredded Cheddar
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.
  2. Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
  3. Note: You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.
  4. Source: Paula Deen via The Food Network

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Collage of corn casserole scooped from dish.

 

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  7. what a coincidence – my friend told me he was making corn casserole for thanksgiving dinner. i’d never heard about it before, but came across this recipe just a couple of hours later! it looks yummy!

    Reply

  9. I just came across your site.. LOVE IT!!! This corn casserole will be perfect for superbowl to serve with my chili! Thank you for the great ideas. I am now a follower

    Cheers

    Reply

    • It’s hard to explain. Mushy, is my best word for it. Its not supposed to be like corn bread. Kind of like a cream corn, but cakier. But, not as cakey as corn bread. Does that help?

      Reply

  13. One question!! Do you mix up your jiffy mix per box instructions then mix all ingredients together. I have made it that way and it seems really gummy!!

    Reply

    • Nope, just use the Jiffy mix…not the rest of the ingredients listed on the box (so, do not add the egg and milk). Just follow the recipe directions as listed above. 🙂

      Reply

      • Thank you Nikki!! That’s why mine turned out so gummy then!! Just came across your blog on Pinterest and can’t wait to explore!!Happy Thanksgiving!!

        Reply

      • To make if fluffy(soufflé texture), I do whip 2 egg whites until stiff. Fold into your casserole and bake @ 350 F. for 45 minutes.

        Reply

  14. I found that melting the butter in the baking dish helps to keep the casserole from sticking while also putting the butter into the recipe as needed. Also I add some cheddar cheese into the recipe. For more of a moist texture rather than cakey, add a lil extra sour cream. <3

    Reply

    • Thanks Krystal. The recipe above actually calls for cheddar cheese, too.

      (Also, I made your correction for you in the comments. That cracked me up!!) 🙂

      Reply

        • Hi Kayla,
          You can probably sub for Greek yogurt or something else, or maybe even leave it out altogether. But, the taste (and possibly texture) will be altered. I also haven’t tried any of these substitutions so can’t tell you this from a tested and proved stand-point. If you try it, come back and let us know!

          Reply

  16. I have always made corn casserole like this…..and it’s a huge hit!!

    2 pkg Jiffy corn muffin mix
    1 can whole kernel corn
    1 can creamed corn
    1 sm can diced green chilies
    1 cup shredded pepper jack cheese

    Mix together 1 pk Jiffy, put in bottom of greased casserole dish.
    Mix together corns, chilies, and cheese. Pour on top of the Jiffy.
    Mix together last pk Jiffy and pour on top.
    Bake at 350 degrees for about 30 min….watching for top layer of Jiffy to be golden…..ENJOY!!!

    …..gonna try your version too!!!!!!!!!!!!!!!!!!!!

    Reply

  17. i have also made this..my meat lover husband suggested I throw in some ground beef. Very yummy and simple recipe a+

    Reply

  18. Everyone ask me to make this every Thanksgiving and Christmas.

    I do not use the cheese. I have been cooking this way before Paula Dean. ha ha

    Reply

  19. Made this tonight and it was very good. I used fiesta corn (with the bits of red and green peppers) because I thought it might be a bit bland…and added a tablespoon of sugar to help sweeten it a bit. I’ll def make again with the fiesta corn and possibly add a bit more sugar! Thanks!

    Reply

    • Wow, sounds really good with the fiesta corn! But, I will add, that it is very good without it and not bland at all in case you were wondering. 🙂

      Reply

  22. also i was reading some of the post. I mix my jiffy mix per box instruction then add corn sugar real bacon bits & sour cream also i add a little bit of pepper..

    Reply

  23. To use the 9×13, wouldn’t the recipe need to be doubled? The casserole dish in the picture looks small. =)

    Reply

    • Nope, it can be made in a 9×13 without doubling. The casserole dish pictured is actually large (and deep). In a 9×13 it will be a little thinner, but the baking time doesn’t change. You can check the original recipe if you’re not sure. 🙂

      Reply

      • That is why I asked. When I watched the video she uses a 9×9 or maybe 10×10 dish. I did just read a lot of her reviews and some double and some do not. I guess it just depends on how fat you want it. 😉 Sounds delicious, regardless.

        Reply

      • Hey! I am making this for tomorrow (Thanksgiving) and wanted to know if i can make I­t­ tonight and freeze I­t­ for tomorrow?

        Reply

  29. I use that exact recipe but add a can of Rotel to mine. My kids devour this! (Last time I made it I didn’t have any sour cream and I was making it Christmas morning so all the stores were closed. I mixed Mayonnaise and Ranch Dressing to take the place of the sour cream….turned out GREAT!!)

    Reply

  30. I absolutely love this recipe. I try to make it whenever I get a chance. Everyone that has tried it loves it as well.

    Reply

  31. Did anyone else use a 9X12 pan as directed for this recipe? My casserole came out very thin and over done. I followed the recipe with no additions or substitutions, could it have been the pan size?

    Reply

  32. I love this recipe and everyone always asks me to make it for every potluck diinner we have. I wanted to let everyone know a great tip to add to this to make it that much better and that’s to take out the casserole just 5 minutes shy of being done and add shredded sharp cheddar on top liberally. Continue to cook for the remaining 5 minutes or until the cheese is melted. You and your guests will never be disappointed!!! Let me know if you try it and tell me what you think! 🙂

    Reply

  33. I made this today for the first time and my husband and I both liked it ALOT. I did add a few jalapenos:)

    Reply

  34. Can the corn casserole be prepared the night before but cooked the next day??? Looking forward to having this at my BBQ but trying to make as much ahead of time as possible.

    Reply

  36. Making this again today! I made it a couple of weeks ago and we loooooved it, today I’m making it to take to dinner at a friend’s house. My only variation is that I add a little melted butter to a sleeve of crushed Ritz and put on top of the casserole before I put it in the oven. It’s really good. Definitely gonna try jalapenos sometime too! 🙂

    Reply

  37. When I make this I add a small can of chopped green chilies and 1/2 of a iced onion. It’s fantastic!

    Reply

    • Hi Rebecca,
      I have not tried it in a crock pot, but I’m sure you can do it. If I were to try it, I would mix all of the ingredients in a large bowl, then dump it in a crock pot and cook on low for 6-8 hours or on high for 3-4 hours. If you do it, let us know how it turns out! I might give it a try myself! 🙂

      Reply

  40. Making this right know actually! Just popped it in the oven! Can’t wait to taste it! I’m a newlywed and always looking for new things to make!

    Reply

  41. My daughter makes this and it is delicious. I now make it. One of my favorites and so easy to fix.

    Reply

  42. I make this corn casserole but add onions in. I saute onions in butter then turn off stove once the onions are cooked and then add the sour cream to onions and mix this in the mixture. Mmm!

    Reply

      • Please do update. It for sure needs to be doubled to turn out decent in a 9×13. In the original recipe, an 8×8 is used. =)

        Reply

          • Interesting. I never watched the video until just now. The first few times I made this, I used the 9×13 as directed and really liked it. But, then I decided to use my 1 1/2-quart or 2 quart casserole dishes for the prettier presentation. I do agree it tastes better in the smaller casserole and would taste better in a 9×9 as well. Going to update again! 🙂 Thanks, Hot Dog!

            Reply


      • I did mine in a 2 quart casserole. It’s really thick. Cooked on the outside but doesn’t taste very cooked in the inside and I’m freaking out. I cooked for an hour. If I cook anymore I’m scared the outside may get burnt. It’s for tomorrow but I cooked it tonight.

        Reply

  44. We’ve been having this in my family (and my husband’s) for decades! We don’t add the cheddar cheese, but will have to try it next time. We do stir about halfway through the cooking time. It helps it finish a little faster and leaves the middle a little less gummy 🙂

    Reply

  45. Just found this recipe this week thru Pinterest. I have made it 3 times in 5 days at my family requests. I know this will be something I make quite often..My husband says his favorite restuarant should be making this..LOL. Thanks for the recipe.

    Reply

  47. This reminds me of a side dish we had a Quality Meats in NYC- corn creme brûlée. I am making it right now and let you know how it compares!!

    Reply

    • Hi Erin,
      If you double the recipe, you will probably need to bake it a little longer. I’m not sure it would all fit in a 2 quart casserole, though. The photo above is either a 1 1/2 quart or 2 quart and it’s pretty full as is.

      Reply

  49. How long will this keep and how does it reheat? I am making if for a family reunion but its tomorrow and I was wondering if I could make it today and re-heat it in the oven tomorrow?

    Reply

    • Yes, you can definitely make today, store in the fridge and reheat tomorrow. For best results, reheat in the oven at 350 until heated through. I would place the pan in the oven even while it’s preheating. 🙂

      Reply

  51. I have used this basic recipe for 10 years. I use sour cream green onion dip and no cheese or chilies. Real good with turkey and all the trimmings. 5 grandsons love it!

    Reply

  52. I have made a version very close to this for years. I also add Mac and cheese to it. People always ask me for the recipe because it is so good. 🙂

    Reply

  53. I have made a variation of this receipe for years. My family loves it with onion and bell pepper added as well. Delicious!

    Reply

    • The cream corn or the whole kernel corn? The ingredients list states to drain the whole kernel corn, but you use the entire contents of the cream corn.

      Reply

      • I have made this for forever and it is delish, but I don’t put cheese in it. Drain the whole kernel corn and don’t drain the creamed corn. Sometimes I add a small can of Mexi-corn for some spice (corn with red and green peppers mixed in). Add a little extra cream if it’s a little dry. You really can’t mess up this dish!

        Reply

  58. When I pinned this, the description said to add 2 eggs, is that a typo, bc I don’t see where it says to add eggs in your above recipe. Thanks!

    Reply

  59. I’m making this as we speak and it is still very runny. 🙁 I used a 1 1/2 quart casserole as instructed in the recipe and followed everything else exactly. It’s WAY too much for this size dish! The top is burning but the inside is still liquid. So disappointed. Next time I will definitely use the 9×13 dish.

    Reply

  60. Where I live, we add a little bit of sugar, no cheese, and call it “Corn Pudding” LOL The name doesn’t sound as appetizing, but it’s still my favorite part of Thanksgiving!

    Reply

  61. Didn’t have sour cream, so used plain yogurt instead. Also cut up a package of hot dogs into bite sized pieces to add to this. Really like the yogurt better than the sour cream.. slow fried onions are going in next time we make it..

    Reply

  62. The recipe I use calls for two eggs in addition to the ingredients listed in the recipe. I bake my Corn Spoon read in an 11×7 inch casserole dish. It’s great paired with pinto beans. The recipe I use is com Cooks.com.

    Reply

  67. Hi Nikki,

    I’m planning on making this for Thanksgiving this year, but I was just wondering about the consistency of it. I know you’ve been asked a few times already, but I was wondering if it’s something you can cut in a dish like you’ve shown and lift it without it being too mushy and falling apart.

    Reply

  68. I am making this for the upcoming holiday and really want to use my cast iron corn cut out pan for individual pieces (not sure that is the appropriate name for the pan). any suggestions or comments (cook temp cook time)..

    Reply

  71. Just made this for the first time tonight. It was a hit! It actually reminded me a lot of the little scoop of corn tamalitos that you get at Chevy’s (Mexican restaurant). Thanks for sharing!

    Reply

  72. What if I doubled the recipe and baked in a 9 x 13 pan? Do you think that would bake all the way through and be the right consistency? I would rather take one large casserole than two small ones.

    Reply

  73. I use cream cheese instead of sour cream!!! I also used a second box of corn mix to make it more solid and grainy!! I also use an extra can of corn.

    Reply

  74. I have made a corn fritter casserole that is basically the same, but instead of one can of whole kernel corn I use the medium sized can of Mexican corn. I also replace the sour cream with french onion dip (like you buy a pre-made in the refrigerated section). Yummy!

    Reply

  75. Just wanted to ask something…on the picture it lists eggs as an ingredient but when you go to the recipe eggs are not listed…are they supposed to be in the casserole? I did make this on Thanksgiving without the eggs and it was a big hit. It was requested that it be added to our usual list of holiday sides in the future! I was delicious!

    Reply

    • Hi Virginia,
      My photos do not list “eggs” as an ingredient so I’m not sure what you’re talking about? There are no eggs in this recipe.
      Thanks!
      Nikki

      Reply

  76. This looks so good! Im making for Christmas Eve dinner. Do you think this could be made the night before it is baked and left in the fridge?
    Thanks!

    Reply

  77. Yum! I add a little bit of vanilla extract and it gives it a sweet flavor without adding any sugar. You should try it! Thanks for the recipe!

    Reply

  78. I really want to make this for our Christmas meal tomorrow but I only have a big bag of frozen corn and no creamed corn. Can I just use the frozen and add some extra to make up for the creamed??

    Reply

  80. I’ve made this casserole every year for Thanksgiving for the past 25 years at least. Everyone looks forward to it as one of the traditions of the Thanksgiving feast. You can’t go wrong with this recipe!

    Reply

  81. I found this recipe (and your fantastic blog!) via Pinterest, and I made this Corn Casserole the same night. I didn’t make any changes to the recipe. It. Was. Fabulous. Thank you so much for giving me another family favorite! By the way, as yummy as it was that night, it was even better the next day!

    Reply

  82. Hello! Thanks so much for this recipie, it was great! Mines came out looking exactly like the pics posted! We had a corn casserole dish, but not with cornbread and we used eggs, but this recipie was perfect! The only change that I made was that I aded about 2 tablespoons of sugar and it was absolutely delicious, this recipie is definently going into rotation, I can’t wait to make it again and it was definently just as good the next day and the day after that!. You can reheat in the oven on warm or in the microwave for about 2 minutes, maybe less depending on your microwave! This was an easy recipie that was well worth the time and ingrediants!

    Reply

  83. This casserole was just delicious!! I made it as instructed, except I used 1/2 cup of cheese and 3 tablespoons of sugar and it was nice and sweet, we loved it. We had a recipie or corn casserole but without the cornbread and with egg. But this is a new family favorite! Thanks for the recipie!

    Reply

  84. I’m making this for Easter dinner to share with a large group of friends. I watched the Paula Deen video on food network and although the recipe calls for a stick of butter in the video she says 1/2 stick. Since I’m doubling the recipe, I was wondering if I should use 2 sticks of butter or just 1? Do you use 1 stick of butter in yours or 1/2? Thanks for sharing the recipe!

    Reply

  85. Is it supposed to taste so sweet?..i did exactly as the recipe said…and i am little sad 🙁 its way to sweet

    Reply

    • Hi Christina, It’s somewhat a sweet corn casserole, but everyone has different taste preferences of what is “too sweet”.

      Reply

  86. I was making this for my 1 year old & I, so I tried to “healthy” it up a bit. I replaced the butter with coconut oil and sour cream with plain Greek yogurt. I also added a second box of jiffy mix because the consistency seemed a little thin.

    Reply

  89. I’ve already made this three times!! My husband can’t get enough of it!! I want to make it for Thanksgiving, can I triple the recipe??

    Reply

  90. This was DELICIOUS! I made it with some chili. So so good. I tried it with & without cheese on top (just sprinkled it on half) & I preferred it without. I thought it needed just a teeny tiny amount of salt. However – as a leftover, it didn’t need it at all! So weird. I actually preferred it as a leftover. It was a little more solid & cakelike. Delicious! Would love to try it in the crockpot.

    Reply

  92. Do I have to add the cheese? I don’t really like cheese. So would it taste ok without it? Ig anyone had ever had voodoo BBQ, they have a corn soufflés that is delicious! Hoping it turns out kinda like this.

    Reply

  93. I’m wanting to make this for a work potluck using a 9×13 and doubling the recipe. If I were to make it the night before, any idea of how long it would take to reheat?

    Reply

    • Hi Crystal,
      I do not know the exact time it would take but I would put the casserole in while the oven is preheating to 350 and check it every 10 minutes until heated through.

      Reply

  95. I have made this recipe but I exchanged cream cheese for the sour cream and cheddar, not sure how or when that started. But it is creamy with a hint of sweetness. Love it! I’m going to try this version next. Thanks for posting!

    Reply

  97. I found this last year on Pinterest and made it and loved it. I took it to Thanksgiving and got a ton of rave reviews and requests for it to be made again for Christmas. A year later more requests. Thank you so much for sharing! Happy Thanksgiving.

    Susan

    Reply

    • Hi Kitty,
      I have never tried using a muffin pan for this recipe, but it seems like that should work! Now I want to give it a try! Come back and let us know if you do it and how they turned out! 🙂

      Reply

  100. I love this recipe and I’ve made it before fresh before a potluck. Do you have any suggestions on how to best reheat it if I need to make it the night before?

    Reply

  101. the eggs aren’t listed in the initial recipe. but they are included in your step by step direction on pinterest. you might want to add the eggs to the ingredients.

    Reply

    • Hi Peggy,
      No eggs in my recipe, but I’m sure there may be variations out there that include them. 😉 Thanks! (Also, saw your other comment, but responded here so to not confuse other readers.)

      Reply

  102. sorry, it was the person that put it on pinterest that had eggs in hers. Not your recipe. Does yours not use eggs? I have made this for many years (25) and always put 1 egg in it. It’s delicious huh!

    Reply

  103. I have made this the past 2 Thanksgivings, it is so good. I am getting my list together for this year.
    Adding this comment that you can definetly make this ahead and reheat on Thanksgiving.

    Reply

  104. I didn’t have creamed corn so I’m actually using some hominy.. I doubled the corn bread (2 box)I sauteed the hominy on the stove in butter, added onion, salt pepper, garlic powder and chopped jalapeno’s. To my corn bread batter I added 1/4 cupsour cream and a couple tablespoons of cream cheese since I didn’t have much shredded cheese, only a few tablespoons.. Hoping this will be a good; I”m serving some hot dogs to go along with it…

    Reply

    • It was delicious and we love the chewy texture of hominy verses crisp corn; it’s a nice change and you may want to try… I sauteed the hominy in was a large “cast iron skillet” (12″) and was very hot when I added the batter over my hominy & onion mixture… I baked in the same pan. I wasn’t sure on how long to bake since the box called for 400 so I preheated to 400, then dropped down to 375 for about 10 minutes and then to 350… Yeah it was guess work but it ended up being done around 30 minutes and was a medium brown…

      Reply

    • Hi Dani, Glad you love it! If you double it, the timing shouldn’t be too much longer. It will depend, too, on the type of dish you’re baking it in. Is it deep or shallow? If deep, then bake probably 20 minutes longer, if shallow, I’m guessing just about 10 minutes. Just watch it after the original baking time and check it every 5 minutes or so. 🙂 Have you tried my Crock Pot Corn Pudding? It’s very similar to this, and very easy to prep ahead and serve for Thanksgiving. (I serve it every year!) 🙂

      Reply

  108. Your recipe on the Pinterest site shows eggs but when you come here to your website, it doesn’t. Do you use eggs? Thank you! It looks delicious!

    Reply

    • Hi Marilyn,
      No, I do not use eggs. Please follow the recipe as listed in my blog post. The Pinterest pin is more than likely someone else’s description and not mine. 🙂 Thanks!

      Reply

    • Hi Debbie,
      I can’t speak to what is or isn’t gluten free, but maybe someone else who is more of an expert in that area can pipe in?

      Reply

  111. Something I have always done with much success, is to use 1 or 2 cans–depending on the amount of casserole–of cream of chicken soup, instead of sor cream. I do this because not everyone likes sour cream; and not everyone is lactose tolerant. Cream of chicken soup is fantastic in soups, stews, and all types of sauces, and meals. You ought to try it, I think that you might like it.

    Reply

  112. I know that cream of chicken is not a very healthy food, but it tastes absolutely delicious; what is thre not to love about that? As long as you have it in moderation!….

    Reply

  113. I made this last year for thanksgiving and out of all the dishes I made this was the favorite!! Will be making this again!

    Reply

    • Hi Suzy,
      I haven’t tested it, but that should work as long as you don’t prepare it more than 24 hours in advance. 🙂

      Reply

  116. Also, any recommendations for cooking time if I double the recipe (and use a 13×9 baking dish) AND have it in the oven at 325 degrees? It will be in with my turkey.

    Reply

    • Ha! Since I haven’t tested it with a turkey in the oven at 325 degrees and doubled, I can’t answer for sure. I would suggest allowing a little bit more time and watch it every 5-10 minutes after the original baking time. If you remember, come back and let us know how long it took and any other tips you learned! 🙂

      Reply

  119. I would like to say that I am totally not a corn person. However, after trying this recipe for my hubby who is a big corn fan, this has changed my mind. This came out awesome. I made this side dish with meatloaf and what a hit. This is sure comfort food at it’s finest. A new fave in our house – making it tonight with homemade beef BBQ

    Reply

  120. I would like to make this in a 9″X9″ bake wear dish that is about 3” deep… how do I adjust the cook time??!

    Thanks! this will be a perfect side to pulled pork.

    Reply

  122. Hi, on the pin it shows 1/8 cup of sugar but when I clicked on the make it and goes to your page there isn’t any sugar in the ingredient listing or instructions. Is it a typo or is sugar part of the recipe?

    Thanks !!

    Reply

    • Hi LouAnn. Was the pin you found from my own Pinterest board or was it another Pinterest user? Sometimes Pinterest users add their own captions. Please follow the instructions on my blog page instead. 🙂

      Reply

  123. Love this awesome dish, so does everyone else! I always add chopped onions and sometimes a can of chopped green chills. Thanks

    Reply

  126. Hi Nikki! A lot of recipes for corn casserole call for 2 eggs & no cheese. I’ve never made this before & stumbled on your recipe. Have you ever made it with 2 eggs before?

    Reply

    • Hi Kristina,
      Yes, the ingredient list instructs for you to drain the corn. 🙂 BUT… don’t drain the cream-style corn. As far as doubling, I haven’t done it so not sure how long. I’ve instructed in the past to bake the same amount of time then check it after 10 more minutes. It will depend on if you’re using a deeper pan or a wider, more shallow pan, too. Come back and let us know what you did! Thanks!

      Reply

  128. I found your recipe about 4 years ago and made it, exactly as the recipe stated, for our family’s Thanksgiving get together. From the little toddlers to the adults, it was a real hit!! Now it is requested Easter, Thanksgiving, Christmas or whenever we get together!!
    Thanks for posting. Happy New Year!

    Reply

  131. Can you prepare this dish ahead of time and freeze it for another time? Perhaps thaw in the fridge and then bake it off? Has anyone done this?

    Reply

    • Hi Faith! You can use either one. I always use sharp, but mild is fine, too! Depends on your personal taste preference (but it really doesn’t make much of a difference). 🙂

      Reply

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