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Seeded At The Table

Sharing joy through food, community and travel.

November 24, 2010

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!
Print
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
Recipe Notes

Tried this recipe? Tag @SeededTable on Instagram.

 

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Filed Under: Casseroles, Christmas, Family Favorites, Holidays and Special Events, Most Popular, Side Dish, Thanksgiving

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Reader Interactions

Comments

  1. Paula says

    November 24, 2010 at 5:12 AM

    what a delicious blog! here is so many uncanny inspirations!

    have a nice time,
    Paula

    Reply
    • Anonymous says

      November 28, 2016 at 2:20 PM

      Forgot to add the melted butter

      Reply
      • Wendee says

        November 22, 2017 at 11:55 AM

        I added too much butter…should I remake it???

        Reply
        • Kim says

          November 23, 2017 at 8:45 AM


          Butter won’t make that bad of a difference depending on how much. Did it turn out good?

          Reply
  2. KeepItSweet says

    November 24, 2010 at 9:31 AM

    i love these dishes, corn souffles and casseroles are an underrated side dish!

    Reply
  3. tiffany says

    November 24, 2010 at 9:48 AM

    I made this recipe last year for the first time and everyone loved it. Yours looks great!

    Reply
  4. Kim says

    November 24, 2010 at 11:24 AM

    Mmm! Looks good!

    So where does the cheese go? Do you mix it in or serve on top?

    Reply
  5. Kim says

    November 24, 2010 at 11:25 AM

    Ah, never mind. Perhaps I should actually read the recipe. 🙂

    Reply
  6. Cara says

    November 24, 2010 at 11:41 AM

    We always make this at Thanksgiving but have never added cheese to it…. YUM!

    Reply
  7. the blissful baker says

    November 25, 2010 at 10:13 PM

    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
  8. Mrs Fish says

    November 26, 2010 at 8:07 AM

    Thanks for this recipe! I can’t wait to make it at a family get together!

    Reply
  9. Hockey Wife Tales says

    January 22, 2011 at 11:35 AM

    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
  10. jill says

    September 19, 2011 at 7:51 AM

    I love this recipe…I throw slices of pickled jalapenos in mine (idea courtesy of Deen Bros.!)…yum!

    Reply
  11. Tara says

    October 31, 2011 at 11:30 PM

    I live in Australia what can i use in replace of Jiffy?

    Reply
    • Nikki says

      November 22, 2011 at 10:56 PM

      Hi Tara, I’m sorry, I have no idea. Maybe you can find a solution via a Google search.

      Reply
      • Anonymous says

        November 24, 2014 at 5:39 PM

        You can double the recipe and use a 13×9?

        Reply
        • Nikki Gladd says

          November 24, 2014 at 9:31 PM

          Yes, you can. 🙂

          Reply
          • Chelsea says

            November 25, 2014 at 5:59 PM

            Can you make this the night before?

          • Nikki Gladd says

            November 25, 2014 at 8:06 PM

            Yes, then reheat in the oven until warm.

          • Jordan says

            December 21, 2014 at 9:37 AM

            When doubling the recipe, should I double the time?

      • Jo says

        May 1, 2018 at 7:40 AM


        Maybe use cornmeal?

        Reply
    • PATTY says

      April 28, 2012 at 8:09 PM

      Tara, you can use any 8 ounce corn muffin mix!!!

      Reply
    • Anonymous says

      July 24, 2012 at 7:24 AM

      Ther are recipes or home made “jiffy” mix on pinterest….very easy an no added preservetives!!!!

      Reply
    • LW says

      June 10, 2015 at 9:03 AM

      Any Cornbread mix

      Reply
    • Anonymous says

      August 10, 2015 at 1:52 PM

      Any corn muffin mix will do

      Reply
    • Donna says

      January 27, 2016 at 5:15 PM

      2 cups yellow cornmeal (self-rising), 2 eggs, 1 stick of melted butter and add the rest of the ingredients.

      Reply
  12. Kelci says

    November 17, 2011 at 7:04 PM

    What is the texture of this supposed to be?

    Reply
    • Nikki says

      November 17, 2011 at 8:20 PM

      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. Annette Taylor says

    November 22, 2011 at 5:50 PM

    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
    • Nikki says

      November 22, 2011 at 10:55 PM

      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
      • Annette Taylor says

        November 23, 2011 at 4:48 AM

        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
      • Lesa says

        June 2, 2016 at 7:31 AM

        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. Krystal Dorn says

    November 23, 2011 at 5:45 AM

    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
    • Nikki says

      November 23, 2011 at 10:05 AM

      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
      • kayla says

        November 15, 2014 at 6:50 PM

        do you have to put sour cream in it

        Reply
        • Nikki Gladd says

          November 16, 2014 at 7:54 PM

          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
  15. sara says

    November 25, 2011 at 11:48 AM

    My aunt made this for Thanksgiving (though she got the recipe from a friend) and it’s soooooo good.

    Reply
  16. Candi says

    December 27, 2011 at 3:59 AM

    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
    • Jackie L Hicks says

      November 20, 2012 at 12:04 PM

      What size baking dish do you use Candi?

      Reply
    • Anonymous says

      April 8, 2015 at 5:13 PM

      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.

      Reply
      • Nikki Gladd says

        April 9, 2015 at 8:25 AM

        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.

        Reply
        • Rita Thomas says

          December 15, 2018 at 11:37 AM


          I find the recipe simple & very clear. 🙂

          Reply
  17. leanna says

    January 21, 2012 at 9:27 AM

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

    Reply
    • Nikki says

      January 22, 2012 at 7:07 AM

      Very interesting to add ground beef. Maybe a meal in one then? 🙂

      Reply
  18. Cheryl McKinney says

    January 26, 2012 at 10:09 PM

    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. Shannon says

    February 15, 2012 at 4:19 PM

    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
    • Nikki says

      February 15, 2012 at 6:20 PM

      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
  20. Lindsey says

    February 23, 2012 at 11:37 AM

    Made this the other night and it was SO GOOD!

    http://www.toddlindsey.com/2012/02/corn-casserole.html

    Reply
  21. crystal says

    February 24, 2012 at 8:34 PM

    i have the same thing but i put teaspoon of sugar & real bacon bits…i make it for every holiday…

    Reply
  22. crystal says

    February 24, 2012 at 8:38 PM

    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. Tomi says

    April 1, 2012 at 2:36 PM

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

    Reply
    • Nikki says

      April 1, 2012 at 4:06 PM

      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
      • Tomi says

        April 1, 2012 at 5:27 PM

        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
        • Nikki says

          April 1, 2012 at 9:11 PM

          Definitely double it if you want it thick in a 9×13. 🙂

          Reply
          • Jordan says

            December 21, 2014 at 9:44 AM

            Ok so double the ingredients and the time?

      • Tori grow says

        November 22, 2017 at 6:24 PM

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

        Reply
  24. Erica says

    April 8, 2012 at 10:37 AM

    This recipe is soooo good. I haven’t made it in ages. Maybe I’ll dig it up again.

    Reply
  25. Maureen says

    April 8, 2012 at 1:26 PM

    I made the corn casserole for Easter dinner.It was a big hit.Very good. Thank-You.

    Reply
    • Nikki says

      April 8, 2012 at 3:10 PM

      Thanks, Maureen!

      Reply
  26. Joan says

    April 8, 2012 at 4:24 PM

    LOVE LOVE LOVE THIS RECIPE!!!!!!!!!!!! So easy to make and love the sweetness.

    Reply
  27. Daynna Puckett says

    April 11, 2012 at 10:47 PM

    I live this recipe!! I love adding jalapenos for a extra little kick!!

    Reply
  28. Jenn says

    April 13, 2012 at 10:06 AM

    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:
    http://answers.yahoo.com/question/index?qid=20070908094140AA25yBd
    Thanks for the recipe! can’t wait to make it 🙂

    Reply
  29. KiKi says

    April 22, 2012 at 7:13 PM

    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. Kimberly Handjis says

    May 28, 2012 at 3:10 PM

    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. jane says

    June 17, 2012 at 11:23 PM

    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
    • Bethany says

      June 23, 2012 at 9:13 PM

      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.

      Reply
      • jane says

        June 24, 2012 at 7:40 PM

        Thank you for your reply, I will try again!

        Reply
      • Tabitha says

        November 17, 2012 at 12:28 PM

        If you double the recipe, how long do you bake it?

        Reply
        • Nikki says

          November 17, 2012 at 9:07 PM

          I haven’t doubled this recipe, but if I did, I wouldn’t bake it too much longer. Maybe try 10 more minutes…

          Reply
  32. Bethany says

    June 23, 2012 at 9:10 PM

    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. NANCY says

    June 28, 2012 at 7:46 PM

    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. Courtney says

    July 3, 2012 at 7:01 PM

    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
    • Nikki says

      July 3, 2012 at 8:49 PM

      I think that should be fine, Courtney. 🙂

      Reply
  35. Amy says

    July 14, 2012 at 4:13 PM

    Does it freeze and then reheat well? I love this recipe 🙂

    Reply
    • Nikki says

      July 15, 2012 at 1:44 PM

      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! 🙂

      Reply
      • Amy says

        August 20, 2012 at 10:36 PM

        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!

        Reply
        • Nikki says

          August 21, 2012 at 8:19 AM

          I love this! Thanks for coming back and letting us know. I definitely need to try it! 🙂

          Reply
        • Pat says

          November 25, 2014 at 11:38 AM

          How long did you bake the corn casserole when using muffin tins?

          Reply
  36. Jennifer says

    July 15, 2012 at 3:04 PM

    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. Caren says

    July 20, 2012 at 1:09 PM

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

    Reply
  38. Rebecca says

    August 4, 2012 at 9:04 AM

    Can I make it in a crockpot? Any ideas on the cooking time.

    Reply
    • Nikki says

      August 4, 2012 at 9:32 AM

      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
  39. Cynthia says

    August 7, 2012 at 5:19 PM

    Can I substitute cream style corn for anything I want to make this tonight but don’t have one..

    Reply
    • Nikki says

      August 7, 2012 at 10:06 PM

      Hi Cynthia,
      There is a way to make your own creamed corn out of canned corn: http://www.livestrong.com/article/437403-how-to-make-cream-style-corn-out-of-canned-corn/
      Otherwise, I’m not sure of a substitute.

      Reply
  40. Darcy says

    August 8, 2012 at 12:09 AM

    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. Shirley Antley Taravella says

    August 12, 2012 at 2:45 PM

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

    Reply
  42. Heather says

    August 13, 2012 at 5:32 PM

    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
  43. Mary says

    August 20, 2012 at 2:37 PM

    I used a 9 x 13 and it was quite thin but also tasty. Would using a 2 quart casserole dish be okay?

    Reply
    • Nikki says

      August 20, 2012 at 3:38 PM

      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.

      Reply
      • Mary says

        August 20, 2012 at 3:48 PM

        Thx:)

        Reply
      • Hot Dog Sally says

        September 13, 2012 at 12:55 PM

        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
        • Nikki says

          September 13, 2012 at 2:50 PM

          Actually, the original recipe calls for the 9×13.

          Reply
        • Hot Dog Sally says

          September 14, 2012 at 12:15 PM

          Actually, if you watch the video Paula uses a 9×9 or an 8×8. The recipe is *written* by food network incorrectly.

          Reply
          • Nikki says

            September 14, 2012 at 2:46 PM

            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!

      • Haylie says

        November 22, 2017 at 6:39 PM


        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. Kim says

    August 26, 2012 at 12:50 PM

    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
    • Nikki says

      August 26, 2012 at 12:55 PM

      Interesting tip on stirring it halfway! I might try it (although I do like it as is). 😉

      Reply
  45. Misty says

    September 2, 2012 at 7:18 PM

    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
  46. Anonymous says

    September 2, 2012 at 7:51 PM

    Made this today for Labor Day cook out—-it was AMAZING!! Will definitely make this again. Thank you!

    Reply
  47. Carnrob says

    September 8, 2012 at 4:24 PM

    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
  48. Erin says

    September 9, 2012 at 12:46 PM

    If you use a 2 quart casserole and double the recipe, would you still cook it the same amount of time as suggested?

    Reply
    • Nikki says

      September 9, 2012 at 3:19 PM

      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. Kate says

    September 14, 2012 at 1:04 PM

    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
    • Nikki says

      September 14, 2012 at 2:36 PM

      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
  50. Madison says

    September 17, 2012 at 5:59 PM

    This was soooo yummy! My husband fell in love with me all over again!

    Reply
  51. Deane16 says

    September 19, 2012 at 10:57 AM

    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. Kristie R says

    September 21, 2012 at 4:11 PM

    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. Barbara says

    September 23, 2012 at 8:45 AM

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

    Reply
  54. sue says

    September 24, 2012 at 10:38 PM

    I sometimes add crumbled bacon, course most things are better with BACON!!!!!

    Reply
  55. sue says

    September 24, 2012 at 10:39 PM

    sometimes I add crumbled bacon, course most things are better with BACON!!

    Reply
  56. sham says

    September 30, 2012 at 4:49 PM

    when u make this do u use the juice in the corn???

    Reply
    • Nikki says

      October 1, 2012 at 6:04 PM

      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
      • Laurie says

        October 6, 2012 at 10:48 PM

        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
  57. Cindy says

    October 9, 2012 at 7:22 PM

    I also make this recipe every Thanksgiving and Christmas.It is a family favorite as well.

    Reply
  58. Gen says

    October 15, 2012 at 12:29 PM

    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
    • Nikki says

      October 15, 2012 at 12:46 PM

      Hi Gen, There are no eggs in this recipe. Maybe whoever pinned it (from where you repinned) added that in the description box.

      Reply
    • Anonymous says

      December 31, 2012 at 10:39 AM

      i ALWAYS USE EGGS…it keeps it moist and keeps it together !!!!

      Reply
      • Nikki says

        December 31, 2012 at 10:48 AM

        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. 🙂

        Reply
  59. Rebecca says

    October 17, 2012 at 8:00 PM

    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. Ginnby says

    October 18, 2012 at 7:49 AM

    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. Porky says

    October 20, 2012 at 2:16 PM

    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. Vicky says

    November 4, 2012 at 3:52 PM

    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
  63. Patrice says

    November 14, 2012 at 11:18 AM

    You forgot to put the eggs in the recipe!

    Reply
    • Nikki says

      November 14, 2012 at 12:05 PM

      Nope, no eggs included in this recipe.

      Reply
  64. Marlene Adams says

    November 16, 2012 at 10:46 AM

    I make this same recipe with the addition of 8 oz of cream cheese and no cheddar. I use a 2qt casserole dish.

    Reply
  65. Jen says

    November 18, 2012 at 1:59 PM

    Has anyone tried this in the crockpot?

    Reply
    • Nikki says

      November 20, 2012 at 7:17 AM

      Hi Jen. I recently posted crockpot corn pudding which is basically this recipe in a crock pot. 🙂

      Reply
  66. Paula Vaughn says

    November 18, 2012 at 9:41 PM

    I’ve made this many times with the addition of a small can of green chilies. It’s always a big hit !

    Reply
    • Pat Nichols says

      November 25, 2015 at 12:22 PM

      Can this casserole be prepared the night before and then placed in the oven the day of use?????

      Reply
  67. Kelli says

    November 19, 2012 at 11:20 PM

    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
    • Kelli says

      November 19, 2012 at 11:22 PM

      Ha, nevermind! Captain Obvious here didn’t look back up at the top picture. Lol

      Reply
  68. LaBreska Tillman says

    November 20, 2012 at 12:36 PM

    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
  69. Crissy says

    November 21, 2012 at 11:17 AM

    Can you mix it up the day before and bake the next day? It seems like yes but has anyone done it before?

    Reply
    • Nikki says

      November 21, 2012 at 4:30 PM

      Hi Crissy,
      I think that should work just fine, but I haven’t tried it to be sure.
      Nikki

      Reply
  70. Tracy says

    November 21, 2012 at 11:43 AM

    I was wondering if using a foil pan would b ok. Thanx!

    Reply
    • Nikki says

      November 21, 2012 at 4:29 PM

      Sure! 🙂

      Reply
  71. Dee says

    November 21, 2012 at 8:54 PM

    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. Maria says

    November 21, 2012 at 11:35 PM

    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
    • Nikki says

      November 23, 2012 at 1:08 PM

      If you double it, you will need to bake it longer. Just keep your eye on it.

      Reply
  73. Ashley says

    November 26, 2012 at 3:41 PM

    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. Megan says

    November 26, 2012 at 9:40 PM

    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. Virginia Cwach says

    December 1, 2012 at 12:47 AM

    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
    • Nikki says

      December 1, 2012 at 7:34 AM

      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. Jennifer says

    December 23, 2012 at 8:35 AM

    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
    • Nikki says

      December 23, 2012 at 2:03 PM

      I think that would be fine, but I would put it in the oven during preheating.

      Reply
  77. Angie says

    December 24, 2012 at 1:03 PM

    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. Kelly says

    December 24, 2012 at 8:53 PM

    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
  79. Elissa says

    December 30, 2012 at 7:23 PM

    It’s very good if you put jalapenos in it!

    Reply
  80. Martha says

    December 31, 2012 at 7:53 PM

    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. Karen says

    January 3, 2013 at 9:51 AM

    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. Anonymous says

    March 13, 2013 at 3:06 PM

    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. tasha says

    March 25, 2013 at 4:02 PM

    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. Kim says

    March 29, 2013 at 12:02 PM

    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
    • Nikki says

      March 29, 2013 at 4:42 PM

      Hi Kim,
      I make the recipe as written on my blog. 🙂

      Reply
  85. christina says

    April 23, 2013 at 12:00 AM

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

    Reply
    • Nikki says

      April 23, 2013 at 9:30 AM

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

      Reply
  86. Jaebee says

    May 18, 2013 at 11:27 AM

    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
  87. Abby Phillips says

    August 11, 2013 at 9:05 PM

    Can you use frozen corn in place of the canned corn?

    Reply
    • Nikki says

      August 12, 2013 at 11:24 AM

      I haven’t, but you probably can!

      Reply
  88. Kayli says

    August 27, 2013 at 10:15 PM

    Made this with Greek yogurt instead of sour cream and paired it with curried lentil soup…SO FLIPPING GOOD!!!

    Reply
    • Nikki says

      August 28, 2013 at 7:21 AM

      Great! Thanks, Kayli!

      Reply
  89. Sue says

    August 27, 2013 at 10:54 PM

    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
    • Nikki says

      August 28, 2013 at 7:20 AM

      I’m guessing you probably can! But, that will make a TON! 🙂

      Reply
  90. Jillian @ Trail Mix Diaries says

    September 25, 2013 at 11:18 AM

    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
  91. Marilyn says

    September 28, 2013 at 9:41 PM

    Tried for the first time today, served with chicken wings, Very good and will make again.

    Reply
  92. Hannah says

    September 29, 2013 at 1:36 PM

    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
    • Nikki says

      September 29, 2013 at 8:59 PM

      I think it will be fine without the cheese. 🙂

      Reply
  93. Crystal says

    October 8, 2013 at 12:12 PM

    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
    • Nikki says

      October 8, 2013 at 9:31 PM

      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
  94. Juliette says

    November 9, 2013 at 7:33 AM

    Do you cover this with foil when baking?

    Reply
    • Nikki says

      November 9, 2013 at 11:18 AM

      Hi Juliette,
      No, I do not cover it. 🙂

      Reply
  95. Connie says

    November 20, 2013 at 8:41 AM

    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
  96. Nicole says

    November 25, 2013 at 7:14 PM

    Can you make this is a foil 9×9?

    Reply
    • Nikki says

      November 25, 2013 at 8:59 PM

      Hi Nicole. Yes. 🙂

      Reply
  97. Susan says

    November 28, 2013 at 9:23 AM

    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
    • Nikki says

      November 29, 2013 at 6:34 AM

      Thanks so much for the nice feedback, Susan! One of our faves! 🙂

      Reply
  98. Kitty says

    February 23, 2014 at 5:48 PM

    Can you make this in a muffin pan instead?

    Reply
    • Nikki says

      February 23, 2014 at 7:56 PM

      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
  99. Gloria Westerman says

    June 12, 2014 at 10:56 PM

    Thank you for the recipe…I’m going to make this tomorrow for dinner…

    Reply
  100. Jordan says

    September 12, 2014 at 11:10 AM

    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
    • Nikki Gladd says

      September 12, 2014 at 1:49 PM

      I typically reheat in the oven at 350 until heated through. 🙂

      Reply
  101. peggy says

    October 8, 2014 at 4:25 PM

    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
    • Nikki Gladd says

      October 9, 2014 at 3:28 PM

      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. peggy says

    October 8, 2014 at 4:27 PM

    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. puppy says

    October 28, 2014 at 8:29 AM

    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. Traci-Ann says

    October 30, 2014 at 9:04 PM

    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
    • Traci-Ann says

      October 30, 2014 at 9:47 PM

      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
  105. Dani P says

    November 3, 2014 at 7:21 PM

    This was so easy! I plan on making it for Thanksgiving, any suggestions for baking time if I double the recipe?

    Reply
    • Nikki Gladd says

      November 4, 2014 at 9:54 AM

      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
  106. Amanda says

    November 25, 2014 at 5:26 PM

    I am making this now and want to serve tomorrow. How long and what temp would you reheat it for?

    Reply
    • Nikki Gladd says

      November 25, 2014 at 8:06 PM

      I typically reheat at 350 until heated through. The timing will depend on the size of your pan.

      Reply
  107. Licia says

    November 26, 2014 at 10:23 AM

    Can you prepare the corn casserole the day before and the bake day of?

    Reply
    • Nikki Gladd says

      November 26, 2014 at 1:07 PM

      Hi Licia. Yes, you can.

      Reply
      • Alison says

        December 11, 2014 at 10:54 AM

        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?

        Reply
        • Nikki Gladd says

          December 11, 2014 at 2:38 PM

          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!

          Reply
  108. Marilyn says

    June 15, 2015 at 6:28 PM

    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
    • Nikki Gladd says

      June 16, 2015 at 3:42 PM

      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
  109. courtney says

    June 18, 2015 at 9:44 PM

    Yum!! I will have to make this for dinner this weekend. It looks so good!

    Reply
  110. Debbie says

    August 4, 2015 at 10:58 AM

    If you use these exact ingredients…would it be gluten free?

    Reply
    • Nikki Gladd says

      August 4, 2015 at 2:01 PM

      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. Ellyn Gorgoglione says

    August 4, 2015 at 7:01 PM

    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
    • Nikki Gladd says

      August 5, 2015 at 3:06 PM

      Thanks, Ellyn!

      Reply
  112. Ellyn Gorgoglione says

    August 4, 2015 at 7:04 PM

    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. Kyla says

    November 14, 2015 at 7:48 PM

    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
    • Nikki Gladd says

      November 16, 2015 at 1:36 PM

      Yay! My family is requesting it again, too. 🙂

      Reply
  114. Anonymous says

    November 16, 2015 at 5:15 PM

    I put my cheese on top the last 15 minutes of baking. We prefer it that way.

    Reply
  115. Suzy says

    November 21, 2015 at 8:05 AM

    Hi! Can I prepare this the day before I bake it? Ok to just leave the prepared ingredients in the fridge overnight?

    Reply
    • Nikki Gladd says

      November 21, 2015 at 2:42 PM

      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. Suzy says

    November 21, 2015 at 10:51 AM

    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
    • Nikki Gladd says

      November 21, 2015 at 2:53 PM

      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
  117. Becky says

    November 25, 2015 at 5:32 PM

    can this dish be made the day before

    Reply
    • Nikki Gladd says

      November 27, 2015 at 6:49 PM

      Yes, it can. Rewarm in the oven.

      Reply
  118. Heather says

    December 6, 2015 at 4:20 PM

    What kind of cheddar is best? Mild or sharp?

    Reply
    • Nikki Gladd says

      December 6, 2015 at 6:54 PM

      It depends on your individual taste preference, but I always use sharp. 🙂

      Reply
  119. Donna says

    December 8, 2015 at 7:14 AM

    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. Megan says

    January 26, 2016 at 7:31 PM

    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
  121. Becky says

    February 16, 2016 at 10:33 AM

    My family loves this! So good.

    Reply
  122. LouAnn Livengood says

    March 22, 2016 at 3:31 PM

    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
    • Nikki Gladd says

      March 23, 2016 at 2:48 PM

      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. Deb says

    March 27, 2016 at 2:25 PM

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

    Reply
  124. Lisa says

    May 2, 2016 at 5:35 PM

    Bake it covered? Or uncovered?

    Reply
    • Nikki Gladd says

      May 5, 2016 at 9:34 AM

      Hi Lisa,
      Bake this uncovered. Thanks!

      Reply
  125. Elisa says

    May 28, 2016 at 5:34 PM

    Why does my corn casserole taste sour everytime

    Reply
  126. Linh says

    August 5, 2016 at 11:24 PM

    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
    • Nikki Gladd says

      August 8, 2016 at 6:01 PM

      Hi Linh,

      I haven’t that I can think. This is the recipe I typically use. 🙂

      Reply
  127. Kristina DeNapoli says

    September 5, 2016 at 11:05 AM

    Do you drain the corn? If doubling, is the time doubled as well?

    Reply
    • Nikki Gladd says

      September 12, 2016 at 4:27 PM

      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. Joye Wills says

    December 27, 2016 at 12:05 PM

    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
    • Nikki Gladd says

      December 30, 2016 at 11:03 AM

      How wonderful, Joye! Thank you for sharing! Happy new year to you, too!

      Reply
  129. Alice says

    December 28, 2016 at 4:49 PM

    This corn Casserole sounds really good.

    Reply
  130. Wendee says

    November 22, 2017 at 11:56 AM

    Hi I accidentally added too much h butter!!! Will this mess up the recipe? Should I remake it??

    Reply
  131. Colleen says

    October 25, 2018 at 11:06 AM

    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
    • Nikki Gladd says

      October 26, 2018 at 5:30 PM

      Hi Colleen! I haven’t tried this, but maybe someone else who has can pop in and answer?

      Reply
  132. Bwg says

    November 19, 2018 at 2:10 AM

    What is the difference by adding an egg or not

    Reply
    • Nikki Gladd says

      November 19, 2018 at 8:49 AM

      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.

      Reply
  133. Faith Limon says

    November 20, 2018 at 12:19 PM


    help! for this corn casserole do i use sharp cheddar or mild cheddar?

    Reply
    • Nikki Gladd says

      November 20, 2018 at 12:45 PM

      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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