Corn Casserole is a classic holiday recipe that also doubles as an easy weeknight side dish! A buttery cornbread crust is baked atop a soft, sweet, savory corn casserole. This recipe uses pantry staples and comes together in no time!

corn casserole on a plate

Corn Caserole

I absolutely love Cornbread and this casserole is a classic fave! You only need 7 inexpensive ingredients to make this corn casserole recipe! Pantry staples get all tossed into a casserole dish and baked for under an hour to make this holiday staple. And while I do love serving it for both Thanksgiving and Christmas (it’s too good to restrict to just one holiday), it’s also great for serving all year round. Sweet corn is nestled into a thick, creamy concoction and baked to warm perfection beneath a layer of cornbread. Honestly, this is the very best way to dress up a simple can of corn!

I love corn in all different ways. Some of my favorite corn recipes include (but certainly aren’t limited to) Crockpot Corn Chowder, Creamy Corn Dip and Homemade Corn Fritters

Can corn casserole be made ahead and frozen?

Yes! Bake the corn casserole and let it fully cool to room temperature. Once cooled, either place a lid on your baking dish or wrap it tightly with both plastic wrap and foil. Properly stored, it’ll stay fresh for up to 3 months in the freezer. Let it slowly thaw in the refrigerator before reheating in the oven until warmed through. 

How to Make Corn Casserole

  • Prepare. Preheat the oven to 350°F and grease a 9×13 baking dish. Set aside.
  • Mix together the casserole ingredients. Mix together the corn, cornbread mix, cream cheese, sour cream, egg, melted butter and salt and pepper until combined. 
  • Bake. Spread everything into an even layer in the prepared dish. Bake for 35-45 minutes or until golden! 
photo collage how to make corn casserole with cornbread

Storing Corn Casserole

Once fully cooled to room temperature, you can store leftover corn casserole in an airtight container in the fridge for 3-4 days. Reheat back in the oven or in the microwave for 30 seconds at a time until warmed all the way through.

Ingredient Notes for Corn Casserole

  • Cornbread Mix: Jiffy is personally my favorite brand, so that’s what I always use. However, you can use any other mix that you like best. 
  • Corn: You’ll need two cans of drained corn and one can of creamed corn. The creamed corn is what helps make the consistency of this casserole so delightfully thick and creamy!
  • Cream Cheese: Plain cream cheese with the full fat content will create a much thicker and creamier casserole than low fat cream cheese. Also, remember to let it sit on the counter and soften before adding it to the other ingredients. 
  • Sour Cream: Just like the cream cheese, try to use regular sour cream that isn’t low fat.
  • Butter: It can be salted or unsalted, whichever you prefer. 



5 from 10 votes

Classic Corn Casserole

Classic Corn Casserole is a favorite holiday season or easy weeknight side dish!  Cornbread, two kinds of corn, and cheese make this irresistible!
Prep 5 minutes
Cook 35 minutes
Servings 12


  • 2 15 Ounce Cans Whole Kernel Corn, Drained
  • 1 15 Ounce Can Creamed Corn
  • 1 8 Ounce Package Corn Bread Mix
  • 4 Ounces Cream Cheese Softened
  • 1 Cup Sour Cream
  • 1 Large Egg
  • 6 Tablespoons Butter Melted
  • Salt & Pepper to taste


  • Preheat oven to 350 degrees.
  • Grease a 9×13 inch baking dish with non-stick spray or butter and set aside.
  • In a large mixing bowl add all of the corn, corn bread mix, softened cream cheese, sour cream, egg, melted butter, and salt and pepper.
  • Use a hand mixer on low speed (or a large wooden spoon) to mix until everything is thoroughly combined.
  • Spread the corn mixture out evenly in prepared baking dish.
  • Bake in preheated oven for 35-45 minutes until golden.



TO MAKE AHEAD:  This casserole can be assembled (not baked) covered and refrigerated for up to 3 days, then bake as direction.  Or, you can bake and refrigerate for up to 3 days or freeze for up to one month.  If freezing, thaw the casserole in the refrigerator overnight before baking.


Serving: 0.25Cup, Calories: 200kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    What a great recipe and perfect for Thanksgiving! Looking forward to enjoying this over the next few weeks! Delish!