Corn Casserole
Corn Casserole is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Some people call this creamed corn casserole, corn pudding, spoon corn, or corn souffle. Any way you name it, this corn recipe delicious!
CORN CASSEROLE
Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie.
I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable?
The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.
Now that I have you all buttered up to calorie laden dishes let me introduce you to this dish.
My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds.
I had no idea that is was surprisingly easy and I can’t say enough about how good it is. This one is also from my cookbook! Enjoy!
CAN I MAKE THIS AHEAD OF TIME?
Make the recipe up to three days ahead of time and reheat on the day of serving.
CAN I DOUBLE THIS CORN CASSEROLE?
Yes! You can easily double this by baking it in a 9×13 baking dish. Add 10-15 minutes to the cooking time or until the center isn’t jiggly.
OTHER CORN RECIPES:
- Corn Salsa
- Corn, Avocado, and Tomato Salad
- The Best Sweet Cornbread
- Frito Corn Salad
- White Chocolate Frito Popcorn
- Soft Caramel Corn
Corn Casserole
It's one of my favorite recipes at Thanksgiving and this corn casserole is always one of the first dishes to go. Some people call this Corn Casserole creamed corn casserole, spoon corn, or corn pudding. Any way you name it, this corn recipe delicious!
Ingredients
- 1 (15 ounce) can corn, with liquid
- 1 (15 ounce) can creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
Instructions
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Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
-
In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.
Recipe Notes
This can be doubled and baked in a 9x13 baking dish. Just make sure to cook it 10-15 minutes longer or until center is not jiggly.
The photos make this dish look dry. I hope that’s just a bad photo? My husband loves creamed corn soufflé but I’m afraid to make it and disappoint him.
Do you have any suggestions should this turn out drier than desired? I know it can be drenched in au jus, but I’m still worried
Can this be mixed up ahead of time and baked later?
I am so disappointed. It has been in the oven for 2 hours and 20 mins and it’s still liquid. I doubled the recipe because I made this a few years ago as the recipe is written and I wanted to double it this year, have you doubled it yourself? Maybe one of the cans of whole kernels should be drained when doubled? I can’t serve this where I am going, and it has been such a waste of time unfortunately. I will try again as a single recipe at another time bc I remember it being yummy. Something definitely has to get tweaked though when doubled.
I add a stick of melted butter to mine. I know,I know. But it’s soooo goood. Lol
Followed directions exactly. It was delicious and perfect. Thank you!
Yay!!!
I made the double batch today for Friendsgiving and it was awesome. I followed the recipe exactly, and it turned out perfectly. I also read al the comments and think a lot of the (didn’t work for me) ones were probably due to the wrong size pans. I used a 9×13 and it was perfect as I stated. Everyone loved it. So stick to the recipe, and bake it in the pan that is listed and all will be well and tasty!
Thank you!
This is my holiday go to recipe. The comments saying it didn’t set are so confusing, I’ve never had issues!
Thank you! Me either
This one of our favorite dishes but this particular recipe is missing 2 eggs to help it set. Please edit if before someone else makes the same mistake. I’ve made many delicious recipes from this site. This one was disappointing!
I’ve made it for years without eggs and it always sets.
not that good. very dry morelike a semi moist cornbread
I think something went wrong because there is nothing dry about this.
I had to bake mine for 2 hours and finally was set in the middle. Today I drained about 1/2 cup liquid and added an egg to see if this helps with the cooking time.
I wish I would have read the comments first….. my Casserole also never set. I cooked it for almost 2 hours and it was runny. Super dissappointed. I corner I found that was semi-done, had a good flavor, I will have to try it again in a bigger dish.
I’m so sorry. I’ve made this a million times and never had issues.
Hi. I’ve been making this recipe for years. Everyone looks forward to having it at Thanksgiving. I’m needing the oven space this year and wondering if this can be made in a crockpot ?
I haven’t made it in the crockpot but I don’t see why.
i added a bit of pepper just thought it would need it. very easy to make haven’t eaten yet.sounds good and easy thanks depending on how everyone takes to it might add somejaalpenos or other heat to it
Mine cooked for 2 hours and never set. I will not use a recipe again that calls for keeping the corn liquid and no egg. Sorry. My family was super disappointed that we couldn’t eat this with our meal tonight. 🙁
I’m sorry wendy. I’ve made it so many times without issue.
I had the same problem. I think it is the liquid in the canned corn. Other similar recipes say to drain the canned corn.
I agree that the corn should be drained
Wendy, try using just the can of cream corn and two beaten eggs. Bake at 375 for 45 minutes.
I love this stuff. I use frozen corn thawed instead of canned, I’m not a fan of canned. But I do use canned creamed corn! I make it in two small loaf pans because if I use a 9×9 dish it is too done on the outside and not enough on the inside. I still get the crisp on the outside and done enough on the inside. It has a lot of possibilities too, using cheddar cheese, or adding green chiles or jalapenos, or a little bacon- but I haven’t gotten past the plain recipe, just love it too much as is!
Ha same. I like it how it is.
Made it again in a larger dish. It did set and was delicious. I will not let it go over an inch high from now on.
Great tip!