Corn Casserole

This corn casserole recipe is the perfect side dish! I’m not only talking about for Thanksgiving and Christmas, but year round! My corn casserole recipe is made with a buttery cornbread base, mixed with sour cream, eggs, creamed corn, corn kernels and a little bit of sugar to create an incredibly moist, creamy casserole with a fluffy golden crust.

Why Make This Corn Casserole

Versatile & Customizable Simple Ingredient List Easy To Make Can Be Made In Advance Perfect Holiday Side Dish Made Complete From Scratch

This dish is so simple and versatile. If you haven’t had homemade corn casserole before, you are going to love it! The sweetness of the corn in this buttery golden casserole creates a side dish recipe that you will want to make again and again. This recipe has an almost creamy consistency from the creamed corn, butter and sour cream, mixed with a light, fluffy texture from the addition of eggs and a hint of sugar to enhance the natural sweetness of the corn. After it’s baked until golden, this dish is truly the ultimate comfort food side dish.

Ingredient Notes

Flour – I used trusty all-purpose flour! Cornmeal – This is what is going to give us our “cornbread” base. Sugar – For a hint of sweetness. The sugar is going to enhance the natural sweetness of the corn. Baking Powder – This will be our leavening agent and will help puff up our casserole. Salt – Salt is important to balance out the sweetness in the dish. Eggs – The eggs are going to add a light, fluffy texture to our casserole! Butter – Unsalted, melted. You can also use salted butter, you’ll just have to adjust the salt you add to the casserole. Corn – We are using both creamed corn and corn kernels, a can of each. Sour Cream – Substitute with plain greek yogurt.

How To Make Corn Casserole

Tips

You can use fresh or frozen corn kernels for this recipe, just make sure if using frozen, they are thawed and drained of any liquid. If you’re using canned corn kernels, make sure to also fully drain them. Don’t overmix! Over-mixing can cause your corn casserole to be dry. Room temperature eggs will be easier to mix than cold eggs, therefore aiding in not over-mixing the batter. I like to add a little butter on top as it comes out of the oven, and some green onions or chives for added color.

Storing Leftovers

Let the casserole cool to room temperature, wrap well in plastic wrap or transfer to an airtight container and store in the fridge. Your leftovers will keep in the refrigerator for 5-7 days.

Reheating

Reheat in the microwave or back in the oven until heated through.

Freezing

You can either freeze your casserole whole or freeze individual slices! If freezing whole, let your corn casserole cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to 3 months! If you want to save space, let the casserole cool completely, then cut it into squares and place pieces in a freezer size bag with parchment paper in between each slice. Let thaw overnight in the refrigerator or for a few hours on the counter before reheating.