Creamed corn casserole is a classic holiday side dish that’s so easy to make and takes only 5 minutes of prep! Soft, creamy and extremely comforting. This recipe is a big family favorite!
This casserole is a classic Thanksgiving side dish that has been made for generations. It’s so easy to make and requires hardly any prep work. It can also be made the night before and stored in the refrigerator until ready to bake. So easy and delicious!
This cream corn casserole can be served any time of year, but it especially goes great on your Thanksgiving menu alongside a roasted turkey or baked ham. You could even serve it with roasted chicken. It’s creamier than regular cornbread and has a pudding-like texture (hence why it’s also called corn pudding). It’s soft in the middle and is best served with a spoon. Pure comfort food right here!
How to make corn casserole
- Combine. Mix together all of the ingredients in a medium bowl. Then pour batter into a buttered pan.
- Bake. Bake at 350°F for 50-60 minutes, or until golden brown (make sure the middle has set).
- Cool. Allow to cool for 10 minutes before serving.
TIP: Coat your baking dish very well with butter before pouring in the batter. It helps the edges of the casserole to brown up nicely (which is my favorite part to eat!).
There are many variations for this recipe, however this simple and classic version is our favorite. Some leave out the egg, making it more of a pudding center, but I like that the egg helps firm the center a bit.
- Loaded corn casserole: Top with shredded cheese, crumbles of cooked bacon and sliced green onions the last 10 minutes of baking.
- Sweet version: Add 1/4 cup sugar and 1 teaspoon vanilla.
- Spicy: Use Mexican style corn and add in diced green chiles or jalapenos. Top with shredded cheese the last 10 minutes of baking.
Make-ahead + reheating
- To make the night before: Prepare the casserole according to instructions, however instead of baking, store in the fridge overnight. Make sure to cover very tightly with plastic wrap or aluminum foil. When ready to bake the next day, unwrap and let sit at room temperature for 30 minutes to an hour. Then your corn pudding casserole is ready to throw in the oven!
- How do you reheat corn casserole? You can reheat the casserole in either the microwave or oven. To reheat in the oven, bake at 350°F for 10-15 minutes, until warmed throughout. If using the microwave, I’d microwave on high for about 2 minutes. If it is still cool on the inside, stick in microwave for another minute or two.
More holiday side dishes:
- Cheesy potatoes
- Sweet potato casserole
- Slow cooker mac and cheese
- Mashed potatoes
- Cornbread stuffing
- 6 Tablespoons salted butter (softened, slightly melted)
- 15 ounce can creamed corn
- 1 cup kernal sweet corn (I used canned)
- 1 cup cornbread mix (or 1 Jiffy 8 oz box)
- 3/4 cup sour cream
- 1 large egg
- 2 Tablespoons sugar
- Preheat oven to 350°F. Butter a 9x9" or 7x10" pan.
- Combine the butter, creamed corn, corn, cornbread mix, sour cream, egg and sugar in a medium sized bowl. Mix until combined, then pour batter into pan.
- Bake for 50-60 minutes, or until golden brown or until the middle has set.
- Allow to cool for 10 minutes before serving.