Description

This corn casserole is a golden, custardy, and slightly sweet side dish perfect for holidays, potlucks, or weeknight dinners. It combines a rich Southern-style custard with a light, cornbread-like texture, and can be customized with cheese, bacon, or herbs.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, melted
1 cup sour cream (or plain full-fat Greek yogurt)
4 large eggs, room temperature
1 can (15 oz) creamed corn
1 can (15 oz) whole kernel corn, drained
1 cup milk
1 ½ cups cornmeal OR 1 box (8.5 oz) Jiffy corn muffin mix
1 tsp baking powder (omit if using Jiffy mix)
½ tsp salt
¼ tsp black pepper
1 cup shredded sharp cheddar cheese (optional)
Optional Add-Ins: ½ cup cooked, crumbled bacon; 1 can diced green chiles + 1 tsp cumin + swap cheddar for pepper jack; 2 tbsp fresh herbs (chives, parsley, thyme); ¼ cup crushed butter crackers or fried onions for a crunchy topping

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together melted butter, sour cream, eggs, and milk until smooth.
Fold in creamed corn, drained whole kernel corn, your chosen dry base (cornmeal + baking powder + salt/pepper OR Jiffy mix).
If using, add shredded cheddar cheese or other desired mix-ins. Mix gently until just combined; some lumps are okay.
Pour the corn casserole mixture into the prepared baking dish and spread evenly.
Bake for 45–55 minutes, or until the top is golden brown and the center is set. If the top browns too quickly, tent loosely with aluminum foil.
Let the corn casserole rest for 5–10 minutes before serving to allow the custard to firm up.

Notes

Make Ahead: Assemble the corn casserole the night before and refrigerate. Bake as directed, adding 5-10 minutes to the cooking time. Alternatively, bake, cool, cover, and refrigerate. Reheat covered with foil in a 300°F oven for 20-30 minutes.
Freezing: Corn casserole can be frozen, but the texture may become slightly watery upon thawing and reheating. It’s best enjoyed fresh or refrigerated.
Cornmeal vs. Jiffy Mix: Cornmeal yields a more savory, rustic, polenta-like texture. Jiffy mix results in a sweeter, lighter, cake-like casserole.
For a crunchy topping: Mix ¼ cup crushed butter crackers or fried onions with 1 tablespoon melted butter and sprinkle over the casserole during the last 10 minutes of baking.

Prep Time: 10 minutes
Cook Time: 45-55 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/10th of casserole
Calories: Approx. 280
Sugar: N/A
Sodium: N/A
Fat: Approx. 16g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: Approx. 28g
Fiber: N/A
Protein: Approx. 6g
Cholesterol: N/A

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