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!
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!
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!
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.
Classic Corn Casserole
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.