This creamed Corn Casserole recipe is made from scratch (no processed cornbread mix!) and transforms just a handful of pantry staples into a savory, delicious side dish.
Looking for more side dishes, try Homemade Dinner Rolls, Twice Baked Potatoes, or Whipped Feta Dip with Roasted Vegetables.
Corn Casserole deserves more attention!
I feel like other comforting Southern side dishes get so much praise (ahem…mac and cheese, potato salad and baked beans) when Corn Casserole is the absolute GOAT. It’s the happy marriage between cornbread and corn pudding (it’s softer than cornbread, but not as custard-like as corn pudding), and it goes well with anything (we even love it as a Thanksgiving side dish).
The best part about my recipe is we’re making Corn Casserole from scratch (rather than using a packaged cornbread mix like many people do). It’s just as easy and inexpensive, but tastes so much better and is better for you.
How to make Corn Casserole:
Combine: Mix together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, mix melted butter, oil, eggs, corn kernels, creamed corn, and sour cream. Gently fold dry ingredients into the wet ingredients, mixing just until combined. Stir in any mix-ins, if desired.
Bake: Preheat oven to 350°F. Grease an 8inch square baking pan (or similar size casserole dish). Spread batter into prepared baking dish and bake this easy corn casserole recipe for 45-60 minutes, just until no longer overly jiggly in the center.
Storage and Freezing Instructions:
To Store: Keep any leftover corn casserole covered in the fridge.
To Freeze: Let the baked corn casserole cool completely then cover well and freeze for up to 3 months. Let thaw overnight in the fridge then let it rest at room temperature for an hour before rewarming at 325°F for 15 minutes, until warm.
More Recipes With Cornmeal:
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Corn Casserole
Ingredients
- ⅔ cup all-purpose flour
- ½ cup fine yellow cornmeal
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter , melted
- 2 Tablespoons oil
- 2 large eggs
- 1 1/2 cups frozen corn thawed, or one 14oz can corn, drained
- 15 oz can creamed corn
- 1 cup sour cream
Optional Mix-Ins:
- 4 oz can diced green chiles , or 2 tablespoons diced jalapeño
- 1 cup freshly shredded cheddar cheese , or white cheddar
- 1/4 cup bacon , crumbled
Instructions
- Preheat oven to 350°F. Grease an 8-inch square baking pan (or similar size casserole dish). Set aside.
- Batter: In a bowl, mix together flour, cornmeal, sugar, baking powder and salt. In a separate bowl, mix melted butter, oil, eggs, corn kernels, creamed corn, and sour cream. Fold dry ingredients into wet, just until combined. Stir in mix-ins, if desired.
- Bake: Spread batter into prepared baking dish and bake for 45-60 minutes or until no longer overly jiggly in the center. We like it fairly soft, but cook it longer if you want a firmer texture.
Notes
Nutrition
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