This corn casserole is one of the easiest side dishes you can serve with any meal using Jiffy corn muffin mix! Using only 5 ingredients, this corn casserole recipe does not disappoint!
Click here to SAVE this corn casserole recipe!
Corn casserole is one of my favorite holiday sides or during any time of the year. It is the easiest side dish recipe to throw together and serve next to other holiday staples like turkey, ham, potatoes, and Jell-O salad. Simple ingredients like canned corn and Jiffy cornbread mix makes the recipe even easier. It's SO good!
🧾 Grocery List
You only need 5 ingredients (6 if you want to include the cheese)! All are easy to find in your grocery store.
Gather these ingredients:
- Jiffy cornbread mix (8 oz. box)
- Corn (15 oz. can)
- Cream corn (15 oz. can)
- Butter (4 tablespoons)
- Sour cream (1 cup)
- Shredded cheddar (optional)
You can vary the flavor by simply mixing in a few more ingredients like green chiles (for a kick) or different kind of cheeses.
Click here for full recipe ingredients and instructions.
👩🏽🍳 Variations
👩🏽🍳 VariationsIn my opinion, corn casserole and corn pudding can be interchangeable in titles. However, I have a slow cooker corn pudding recipe that I serve by scooping with a spoon like pudding. It's a creamier consistency than this corn casserole. However, in some regions corn casserole and corn pudding are considered the same thing.
Some people like to top their corn casserole with cheese, but I like to stir it into the mix instead. You can also leave out the cheese altogether. 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. 🙂
Mix green chiles into your corn casserole or a mixture of different kinds of cheeses. You might also try stirring in ground sausage to make it a breakfast casserole!
It only takes 5 minutes to mix the 5-6 ingredients together and the rest is just waiting for it to bake! You can bake this in a square baking pan or a 2-quart baking dish. If you want thinner slices, bake in a 9x13 for a little less time.
💭 Frequently Asked Questions
Can I make this corn casserole recipe a day ahead?
Yes! This recipe for corn casserole can be made the day before you plan to serve it. Store in the fridge and reheat in the oven.
Can I double the recipe for corn casserole?
Absolutely! If you double the recipe, bake in a 9x13-inch pan and bake a few minutes longer -- just check on it!
What is the texture of this corn casserole?
It's creamy corn bread -- but not cakey.
What is a substitute for sour cream in corn casserole?
You can substitute the sour cream for Greek yogurt, cream cheese or cream of chicken soup, although the taste might end up slightly different.
Can I substitute frozen corn for canned corn in this corn casserole recipe?
You can use frozen corn in this recipe, but please thaw it first to room temperature and drain it.
🍽 Serving Ideas
This corn casserole is the perfect side dish for the holidays. We always have it for Thanksgiving, Christmas and Easter. During the rest of the year, we like to serve it with other favorite recipes like slow cooker pulled pork, oven roasted brisket, and baby-back ribs.
Print the recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
⭐Recipe Card
Corn Casserole
Ingredients
- 15 oz. can whole kernel corn , drained
- 15 oz. can cream-style corn
- 8 oz. box Jiffy corn muffin mix
- 1 cup sour cream
- 4 Tablespoons butter , melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.
- In a large bowl, combine the corn, Jiffy, sour cream and butter with a wooden spoon. Stir in the cheese (optional). Spread evenly into the prepared pan.
- Bake 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
Video
Notes
- 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.
- Nutrition information is an estimate only.
- Recipe adapted from Paula Deen via The Food Network
Nutrition
Paula says
what a delicious blog! here is so many uncanny inspirations!
have a nice time,
Paula
Anonymous says
Forgot to add the melted butter
Wendee says
I added too much butter...should I remake it???
Kim says
Butter won't make that bad of a difference depending on how much. Did it turn out good?
KeepItSweet says
i love these dishes, corn souffles and casseroles are an underrated side dish!
tiffany says
I made this recipe last year for the first time and everyone loved it. Yours looks great!
Kim says
Mmm! Looks good!
So where does the cheese go? Do you mix it in or serve on top?
Anonymous says
Either, but the author prefers stirring it in and I agree.
Kim says
Ah, never mind. Perhaps I should actually read the recipe. 🙂
Cara says
We always make this at Thanksgiving but have never added cheese to it.... YUM!
the blissful baker says
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!
Mrs Fish says
Thanks for this recipe! I can't wait to make it at a family get together!
Hockey Wife Tales says
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
jill says
I love this recipe...I throw slices of pickled jalapenos in mine (idea courtesy of Deen Bros.!)...yum!
Tara says
I live in Australia what can i use in replace of Jiffy?
Nikki says
Hi Tara, I'm sorry, I have no idea. Maybe you can find a solution via a Google search.
Anonymous says
You can double the recipe and use a 13x9?
Nikki Gladd says
Yes, you can. 🙂
Chelsea says
Can you make this the night before?
Nikki Gladd says
Yes, then reheat in the oven until warm.
Jordan says
When doubling the recipe, should I double the time?
Jo says
Maybe use cornmeal?
PATTY says
Tara, you can use any 8 ounce corn muffin mix!!!
Anonymous says
Ther are recipes or home made "jiffy" mix on pinterest....very easy an no added preservetives!!!!
LW says
Any Cornbread mix
Anonymous says
Any corn muffin mix will do
Donna says
2 cups yellow cornmeal (self-rising), 2 eggs, 1 stick of melted butter and add the rest of the ingredients.
Kelci says
What is the texture of this supposed to be?
Nikki says
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?
Annette Taylor says
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!!
Nikki says
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. 🙂
Annette Taylor says
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!!
Lesa says
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.
Krystal Dorn says
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
Nikki says
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!!) 🙂
kayla says
do you have to put sour cream in it
Nikki Gladd says
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!
sara says
My aunt made this for Thanksgiving (though she got the recipe from a friend) and it's soooooo good.
Candi says
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!!!!!!!!!!!!!!!!!!!!
Jackie L Hicks says
What size baking dish do you use Candi?
Anonymous says
When you say mix together 1 package jiffy. What do you mix it with? Do you use it dry or do you follow the instructions on the box? Recipe not very clear.
Nikki Gladd says
Hi Anonymous,
The recipe says "Mix together the corn, Jiffy, sour cream and butter in a large bowl." Do not follow the instructions on the Jiffy box, you are just using the dry mix. Thanks.
Rita Thomas says
I find the recipe simple & very clear. 🙂
leanna says
i have also made this..my meat lover husband suggested I throw in some ground beef. Very yummy and simple recipe a+
Nikki says
Very interesting to add ground beef. Maybe a meal in one then? 🙂
Cheryl McKinney says
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
Shannon says
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!
Nikki says
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. 🙂
Lindsey says
Made this the other night and it was SO GOOD!
https://www.toddlindsey.com/2012/02/corn-casserole.html
crystal says
i have the same thing but i put teaspoon of sugar & real bacon bits...i make it for every holiday...
crystal says
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..
Tomi says
To use the 9x13, wouldn't the recipe need to be doubled? The casserole dish in the picture looks small. =)
Nikki says
Nope, it can be made in a 9x13 without doubling. The casserole dish pictured is actually large (and deep). In a 9x13 it will be a little thinner, but the baking time doesn't change. You can check the original recipe if you're not sure. 🙂
Tomi says
That is why I asked. When I watched the video she uses a 9x9 or maybe 10x10 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.
Nikki says
Definitely double it if you want it thick in a 9x13. 🙂
Jordan says
Ok so double the ingredients and the time?
Tori grow says
Hey! I am making this for tomorrow (Thanksgiving) and wanted to know if i can make It tonight and freeze It for tomorrow?
Erica says
This recipe is soooo good. I haven't made it in ages. Maybe I'll dig it up again.
Maureen says
I made the corn casserole for Easter dinner.It was a big hit.Very good. Thank-You.
Nikki says
Thanks, Maureen!
Joan says
LOVE LOVE LOVE THIS RECIPE!!!!!!!!!!!! So easy to make and love the sweetness.
Daynna Puckett says
I live this recipe!! I love adding jalapenos for a extra little kick!!
Jenn says
I'm also dying to try this recipe, but I live in Canada and have never seen Jiffy mix - this is what I found as a substitute:
https://answers.yahoo.com/question/index?qid=20070908094140AA25yBd
Thanks for the recipe! can't wait to make it 🙂
KiKi says
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!!)
Kimberly Handjis says
I absolutely love this recipe. I try to make it whenever I get a chance. Everyone that has tried it loves it as well.
jane says
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?
Bethany says
Hey Jane! I used it the very first time I made this recipe and thought the same thing so I just either double the recipe or use a smaller dish to thicken it up.
jane says
Thank you for your reply, I will try again!
Tabitha says
If you double the recipe, how long do you bake it?
Nikki says
I haven't doubled this recipe, but if I did, I wouldn't bake it too much longer. Maybe try 10 more minutes...
Bethany says
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! 🙂
NANCY says
I made this today for the first time and my husband and I both liked it ALOT. I did add a few jalapenos:)
Courtney says
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.
Nikki says
I think that should be fine, Courtney. 🙂
Amy says
Does it freeze and then reheat well? I love this recipe 🙂
Nikki says
Hi Amy,
I've never frozen it, so I'm not really sure. If you try to freeze it, come back and let us know how it turned out! 🙂
Amy says
Alrighty.
I made this in a muffin tin for the sake of individual portions (makes 15 "muffins") and then froze them. Just reheated my first one in the microwave for about a minute and a half.
Delicious!
Nikki says
I love this! Thanks for coming back and letting us know. I definitely need to try it! 🙂
Pat says
How long did you bake the corn casserole when using muffin tins?
Jennifer says
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! 🙂
Caren says
When I make this I add a small can of chopped green chilies and 1/2 of a iced onion. It's fantastic!
Rebecca says
Can I make it in a crockpot? Any ideas on the cooking time.
Nikki says
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! 🙂
Cynthia says
Can I substitute cream style corn for anything I want to make this tonight but don't have one..
Nikki says
Hi Cynthia,
There is a way to make your own creamed corn out of canned corn: https://www.livestrong.com/article/437403-how-to-make-cream-style-corn-out-of-canned-corn/
Otherwise, I'm not sure of a substitute.
Darcy says
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!
Shirley Antley Taravella says
My daughter makes this and it is delicious. I now make it. One of my favorites and so easy to fix.
Heather says
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!
Mary says
I used a 9 x 13 and it was quite thin but also tasty. Would using a 2 quart casserole dish be okay?
Nikki says
Hi Mary,
Yes, I actually always use a 2-quart casserole dish and have been meaning to update this recipe. 🙂 I'll go do it now.
Mary says
Thx:)
Hot Dog Sally says
Please do update. It for sure needs to be doubled to turn out decent in a 9x13. In the original recipe, an 8x8 is used. =)
Nikki says
Actually, the original recipe calls for the 9x13.
Hot Dog Sally says
Actually, if you watch the video Paula uses a 9x9 or an 8x8. The recipe is *written* by food network incorrectly.
Nikki says
Interesting. I never watched the video until just now. The first few times I made this, I used the 9x13 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 9x9 as well. Going to update again! 🙂 Thanks, Hot Dog!
Haylie says
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.
Kim says
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 🙂
Nikki says
Interesting tip on stirring it halfway! I might try it (although I do like it as is). 😉
Misty says
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.
Anonymous says
Made this today for Labor Day cook out----it was AMAZING!! Will definitely make this again. Thank you!
Carnrob says
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!!
Erin says
If you use a 2 quart casserole and double the recipe, would you still cook it the same amount of time as suggested?
Nikki says
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.
Kate says
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?
Nikki says
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. 🙂
Madison says
This was soooo yummy! My husband fell in love with me all over again!
Deane16 says
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!
Kristie R says
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. 🙂
Barbara says
I have made a variation of this receipe for years. My family loves it with onion and bell pepper added as well. Delicious!
sue says
I sometimes add crumbled bacon, course most things are better with BACON!!!!!
sue says
sometimes I add crumbled bacon, course most things are better with BACON!!
sham says
when u make this do u use the juice in the corn???
Nikki says
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.
Laurie says
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!
Cindy says
I also make this recipe every Thanksgiving and Christmas.It is a family favorite as well.
Gen says
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!
Nikki says
Hi Gen, There are no eggs in this recipe. Maybe whoever pinned it (from where you repinned) added that in the description box.
Anonymous says
i ALWAYS USE EGGS...it keeps it moist and keeps it together !!!!
Nikki says
Thanks, but I never use eggs for this, and the casserole is very moist and holds together just fine. I like not having to use up eggs when not needed. 🙂
Rebecca says
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 9x13 dish.
Ginnby says
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!
Porky says
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..
Vicky says
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 11x7 inch casserole dish. It's great paired with pinto beans. The recipe I use is com Cooks.com.
Patrice says
You forgot to put the eggs in the recipe!
Nikki says
Nope, no eggs included in this recipe.
Marlene Adams says
I make this same recipe with the addition of 8 oz of cream cheese and no cheddar. I use a 2qt casserole dish.
Jen says
Has anyone tried this in the crockpot?
Nikki says
Hi Jen. I recently posted crockpot corn pudding which is basically this recipe in a crock pot. 🙂
Paula Vaughn says
I've made this many times with the addition of a small can of green chilies. It's always a big hit !
Pat Nichols says
Can this casserole be prepared the night before and then placed in the oven the day of use?????
Kelli says
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.
Kelli says
Ha, nevermind! Captain Obvious here didn't look back up at the top picture. Lol
LaBreska Tillman says
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)..
Crissy says
Can you mix it up the day before and bake the next day? It seems like yes but has anyone done it before?
Nikki says
Hi Crissy,
I think that should work just fine, but I haven't tried it to be sure.
Nikki
Tracy says
I was wondering if using a foil pan would b ok. Thanx!
Nikki says
Sure! 🙂
Dee says
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!
Maria says
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.
Nikki says
If you double it, you will need to bake it longer. Just keep your eye on it.
Ashley says
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.
Megan says
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!
Virginia Cwach says
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!
Nikki says
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
Jennifer says
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!
Nikki says
I think that would be fine, but I would put it in the oven during preheating.
Angie says
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!
Kelly says
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??
Elissa says
It's very good if you put jalapenos in it!
Martha says
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!
Karen says
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!
Anonymous says
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!
tasha says
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!
Kim says
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!
Nikki says
Hi Kim,
I make the recipe as written on my blog. 🙂
christina says
Is it supposed to taste so sweet?..i did exactly as the recipe said...and i am little sad 🙁 its way to sweet
Nikki says
Hi Christina, It's somewhat a sweet corn casserole, but everyone has different taste preferences of what is "too sweet".
Jaebee says
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.
Abby Phillips says
Can you use frozen corn in place of the canned corn?
Nikki says
I haven't, but you probably can!
Kayli says
Made this with Greek yogurt instead of sour cream and paired it with curried lentil soup...SO FLIPPING GOOD!!!
Nikki says
Great! Thanks, Kayli!
Sue says
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??
Nikki says
I'm guessing you probably can! But, that will make a TON! 🙂
Jillian @ Trail Mix Diaries says
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.
Marilyn says
Tried for the first time today, served with chicken wings, Very good and will make again.
Hannah says
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.
Nikki says
I think it will be fine without the cheese. 🙂
Crystal says
I'm wanting to make this for a work potluck using a 9x13 and doubling the recipe. If I were to make it the night before, any idea of how long it would take to reheat?
Nikki says
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.
Juliette says
Do you cover this with foil when baking?
Nikki says
Hi Juliette,
No, I do not cover it. 🙂
Connie says
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!
Nicole says
Can you make this is a foil 9x9?
Nikki says
Hi Nicole. Yes. 🙂
Susan says
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
Nikki says
Thanks so much for the nice feedback, Susan! One of our faves! 🙂
Kitty says
Can you make this in a muffin pan instead?
Nikki says
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! 🙂
Gloria Westerman says
Thank you for the recipe...I'm going to make this tomorrow for dinner...
Jordan says
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?
Nikki Gladd says
I typically reheat in the oven at 350 until heated through. 🙂
peggy says
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.
Nikki Gladd says
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.)
peggy says
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!
puppy says
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.
Traci-Ann says
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...
Traci-Ann says
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...
Dani P says
This was so easy! I plan on making it for Thanksgiving, any suggestions for baking time if I double the recipe?
Nikki Gladd says
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!) 🙂
Amanda says
I am making this now and want to serve tomorrow. How long and what temp would you reheat it for?
Nikki Gladd says
I typically reheat at 350 until heated through. The timing will depend on the size of your pan.
Licia says
Can you prepare the corn casserole the day before and the bake day of?
Nikki Gladd says
Hi Licia. Yes, you can.
Alison says
I need to make and bake the night before and will only have a microwave to reheat it. Since it will be in a 2qt. round baking dish, how long should I microwave it?
Nikki Gladd says
Hi Alison, I haven't microwaved an entire dish to reheat, so it will take trial and error on your end. Please come back and let us know how long it took!
Marilyn says
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!
Nikki Gladd says
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!
courtney says
Yum!! I will have to make this for dinner this weekend. It looks so good!
Debbie says
If you use these exact ingredients...would it be gluten free?
Nikki Gladd says
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?
Ellyn Gorgoglione says
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.
Nikki Gladd says
Thanks, Ellyn!
Ellyn Gorgoglione says
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!....
Kyla says
I made this last year for thanksgiving and out of all the dishes I made this was the favorite!! Will be making this again!
Nikki Gladd says
Yay! My family is requesting it again, too. 🙂
Anonymous says
I put my cheese on top the last 15 minutes of baking. We prefer it that way.
Suzy says
Hi! Can I prepare this the day before I bake it? Ok to just leave the prepared ingredients in the fridge overnight?
Nikki Gladd says
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. 🙂
Suzy says
Also, any recommendations for cooking time if I double the recipe (and use a 13x9 baking dish) AND have it in the oven at 325 degrees? It will be in with my turkey.
Nikki Gladd says
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! 🙂
Becky says
can this dish be made the day before
Nikki Gladd says
Yes, it can. Rewarm in the oven.
Heather says
What kind of cheddar is best? Mild or sharp?
Nikki Gladd says
It depends on your individual taste preference, but I always use sharp. 🙂
Donna says
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
Megan says
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.
Becky says
My family loves this! So good.
LouAnn Livengood says
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 !!
Nikki Gladd says
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. 🙂
Deb says
Love this awesome dish, so does everyone else! I always add chopped onions and sometimes a can of chopped green chills. Thanks
Lisa says
Bake it covered? Or uncovered?
Nikki Gladd says
Hi Lisa,
Bake this uncovered. Thanks!
Elisa says
Why does my corn casserole taste sour everytime
Linh says
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?
Nikki Gladd says
Hi Linh,
I haven't that I can think. This is the recipe I typically use. 🙂
Kristina DeNapoli says
Do you drain the corn? If doubling, is the time doubled as well?
Nikki Gladd says
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!
Joye Wills says
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!
Nikki Gladd says
How wonderful, Joye! Thank you for sharing! Happy new year to you, too!
Alice says
This corn Casserole sounds really good.
Wendee says
Hi I accidentally added too much h butter!!! Will this mess up the recipe? Should I remake it??
Colleen says
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?
Nikki Gladd says
Hi Colleen! I haven't tried this, but maybe someone else who has can pop in and answer?
Bwg says
What is the difference by adding an egg or not
Nikki Gladd says
Hi Bwg, This recipe does not call for an egg. If you add one, it will probably give a more fluffy or souffle type texture.
Faith Limon says
help! for this corn casserole do i use sharp cheddar or mild cheddar?
Nikki Gladd says
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). 🙂
Earvin says
This corn casserole is simply amazing! Thanks for posting!