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!
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Classic Holiday Side Dish
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. It’s one of the classics and tastes amazing with creamy mashed potatoes, cornbread stuffing, and easy cheesy potatoes.
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!
Nearly all of the ingredients are ones that can be kept on hand when in need of a dish that makes any dinner (holiday or otherwise) shine.
Find the full printable recipe with specific measurements below.
- Butter: I like to use salted butter when adding a little extra fat to the casserole.
- Creamed corn: This makes the casserole creamier and gives it its distinct flavor.
- Sweet corn: I use canned, but you can use frozen or fresh, if you prefer. Any of them will add texture and sweetness to the dish.
- Cornbread mix: I like to use 1 box of Jiffy corn muffin mix for this, which gives the casserole its structure.
- Sour cream: This adds a nice tang of creaminess.
- Egg: It only takes 1 egg to bind everything together.
- Sugar: Just a little bit to add a little sweetness.
How to Make Corn Casserole
If you can stir, you can make this simple 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 cheddar 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.
Nope! You can use homemade crockpot creamed corn, if you prefer. You just may have a bit more than you need.
Yes, there are a lot of different names for this dish but each tastes absolutely delicious.
Make-Ahead + Reheating
This corn casserole is a great make ahead dish just like cornbread stuffing. These two side dishes are perfect compliments of each other during the holidays. Make this casserole ahead of time or reheat when you are having cravings late at night. This corn dish is always going to be a family favorite!
- 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
- 6 Tablespoons salted butter , softened, slightly melted
- 1 (15-ounce) can creamed corn
- 1 cup sweet whole kernel corn (I used canned)
- 1 cup cornbread mix (or 1 8-ounce box of Jiffy cornbread mix)
- ¾ cup sour cream
- 1 large egg
- 2 Tablespoons granulated sugar
- Preheat the oven to 350°F. Butter a 9×9-inch or 7×10-inch pan.
- In a medium bowl, mix the butter, creamed corn, corn, cornbread mix, sour cream, egg, and sugar until combined.
- Pour batter into pan and bake 50 to 60 minutes, or until golden brown or the middle has set.
- Let cool 10 minutes before serving.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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