This light and fluffy corn casserole is a favorite of many families, especially on holidays. Sour cream, cheese, and two kinds of corn come together in an airy baked side dish that pairs well with roast turkey and stuffing. This easy to make, comforting vegetable dish is a must on our table for every holiday even a few weekday dinners. If you’ve never had it, it’s bound to become a cherished tradition in your home, too!
This post may contain affiliate links. I may earn compensation when you click links, at no additional cost to you. This helps our site continue to produce great content. Thank you for your support!
What Is Corn Casserole?
Corn casserole is a souffle-like side dish that goes by many names. Spoonbread, scalloped corn, and corn pudding are all aliases of the same corn casserole dish, but their ingredients may vary. Most corn casserole recipes contain corn, cornmeal, cheese, and eggs. This version was based on the original spoonbread recipe that can still be found on Jiffy’s website, with a few extra additions.
The origins of corn casserole are thought to be with Native Americans, who created corn pone from a mixture of corn and water. It’s likely that they introduced this dish to the early American settlers, who made the dish their own by adding new ingredients. Knowing that, it’s only fitting that my family serves this veggie dish every Thanksgiving!
How Can I Vary This Recipe?
The great thing about this recipe is how much it’s evolved since its inception. Different families have tweaked it to their own preferences, so it is rare that any two corn casseroles are exactly the same.
- Add a can of chopped green chilis for mild heat, or diced jalapeno pepper for a more intense heat.
- Want something heartier? Add in a cup of finely chopped ham or crispy bacon.
- Substitute your favorite cheese in place of cheddar to change the flavor.
- For a southwestern twist, add 1/2 cup finely chopped green pepper and 1/2 cup finely chopped onion
- Love cheese? Sprinkle extra shredded cheese on the top before baking.
- If you are looking for a vegetarian version, be sure to buy Jiffy Vegetarian Corn Muffin Mix.
Can I Make This Ahead?
Yes!
You can put your corn casserole together the day before. Cover it and store it in the refrigerator overnight.
I would not recommend freezing this dish, either cooked or uncooked. Dishes, both cooked and uncooked, that incorporate large amounts of dairy products don’t hold up well to the freezing process. The texture often changes and the liquids separate, which results in an inferior final product.
Of course, this is such an easy recipe to throw together, I find that it isn’t problematic to make the casserole minutes before I bake it. And since it’s so quick and easy, I like making it when I have time during the week as much as I do on holidays!
Print
Directions
- Preheat oven to 350 F.
Mix all the ingredients together in a large bowl. It doesn’t get much easier than that!
- Pour the mixture into a greased 2-quart casserole dish.
- Bake, uncovered, for 45 minutes to 1 hour. It’s ready when the center is set and the edges are golden brown.
Looking for More Thanksgiving Side Dishes?
- Check out Maple Glazed Carrots for a delicate-tasting veggie dish
- Baked Acorn Squash with Apples is a fancy dish that can be made as quick as can be
- Get rid of the can and make Orange Cranberry Sauce from Scratch
Corn Casserole: Classic and Easy
Course: Recipes, Sides, Thanksgiving Recipes, VegetablesDifficulty: Easy10
servings5
minutes1
hour1
hour5
minutesSour cream, cheese, and two kinds of corn come together in an airy baked side dish that pairs well with turkey and stuffing.
Ingredients
1 – 14.75 oz can creamed corn
1 – 14.75 oz can whole kernel corn, drained
1 – 8.5 oz box Jiffy corn muffin mix
1 egg
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup butter, cut into pieces
Directions
- Preheat oven to 350 F.
- Mix all ingredients together in a large bowl.
- Pour the mixture into a greased 2-quart casserole dish.
- Bake, uncovered, for 45 minutes to 1 hour. It’s ready when the center is set and the edges are golden brown.
Notes
- If you like extra cheese, sprinkle an additional 1/2 cup shredded cheddar on top of the casserole after baking for 45 minutes.
Chicken Soup with Dumplings is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
When I make this dish I do not add the egg or cheese.
Not sure what is the deal is to add cheese to everything lol. No egg needed to stiffen it up the recipe works great without it also
I found the recipe works just as good with 2 cans of cream corn since chewing canned corn is bothersome for dentures
I’m impressed that it works well without the egg. Typically it works as a binder and to help it rise, but it’s good to know that it also works without. Kudos to adapting this recipe to one that works great for you!