Baked Corn Casserole – A classic holiday side dish recipe that’s so easy to make and takes only 5 minutes of prep! Soft, creamy and extremely comforting. This corn casserole recipe is a big family favorite!
There’s something so warm and comforting about holiday side dishes. This corn casserole always makes an appearance at our holiday dinners, as well as cheesy potatoes, sweet potato casserole, slow cooker mac and cheese and mashed potatoes.
Cream corn casserole
Corn casserole is a classic side dish for Thanksgiving dinner that has been made for generations. Pure comfort food right here! It’s so easy to make and only 5 minutes to prep. It can also be made the night before and stored in the refrigerator until ready to bake. So simple and delicious.
This cream corn casserole really can be served any time of year, but it goes great with a spiral ham or turkey. You could even serve it with baked chicken. If you’re looking to serve something alongside chili, I’d definitely go with a corn bread since it’s thicker and more dense. This corn casserole recipe is soft in the middle and best served with a spoon. It has more of a creamy texture (from the creamed corn) and is also sometimes called corn pudding.
Ingredients for corn casserole recipe
This corn pudding casserole is so simple and requires minimal ingredients. You’ll need the simple ingredients listed below to get started.
- Creamed corn
- Cornbread mix
- Sour cream
How to make corn casserole
This corn casserole really is so simple to make. And you can’t beat 5 minutes of prep time! Scroll down for the printable corn casserole recipe.
- Preheat oven. Preheat oven to 350°F and then butter the baking pan.
- Combine ingredients. Combine all ingredients and mix. Then pour batter into pan.
- Bake. Bake for 50-60 minutes, or until golden brown (make sure the middle has set).
- Cool. Cool for 10 minutes before serving.
TIP: Before adding the batter to the pan, I like to make sure and coat the pan pretty well in butter. It helps the edges of the corn pudding casserole to brown up nicely (which is my favorite part to eat!).
Easy corn casserole variations
There are many variations for this corn casserole recipe, yet 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, cooked bacon crumbles and sliced green onions the last 10 minutes of baking.
- Sweet corn casserole: Add 1/4 cup sugar and 1 teaspoon vanilla.
- Spicy corn casserole: Use Mexican style corn and add in diced green chiles or jalapenos. Top with shredded cheese the last 10 minutes of baking.
Frequently asked questions about corn pudding casserole
Can I make corn casserole the night before? Yes! That’s one of my favorite things about this corn casserole recipe. Just make the casserole according to instructions, however instead of baking, store in the fridge overnight. Make sure to cover very tightly with plastic wrap or aluminium 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 long does corn casserole last in the fridge? If there are leftovers, I’ll keep my creamed corn casserole in the refrigerator for about 2-3 days.
How do you reheat corn casserole? You can reheat the cream corn 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 the corn pudding casserole is still cool on the inside, stick in microwave for another minute or two.
Corn Casserole Recipe
Baked Corn Casserole - A classic holiday side dish recipe that's so easy to make and takes only 5 minutes of prep! Soft, creamy and extremely comforting. This corn casserole recipe is a big family favorite!
- 6 Tablespoons salted butter (softened, slightly melted)
- 15 ounce can creamed corn
- 1 cup kernal sweet corn (I used can)
- 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 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.