Corn Casserole Recipe

5 from 4 votes

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Is there anything more comforting than a buttery and cheesy Corn Casserole? This slightly sweet and savory side dish is a 1-bowl, quick, fix it and forget it wonder that is a perfect side dish to serve at a holiday meal like Easter, Christmas or Thanksgiving dinner or anytime really!

Corn casserole

Hello, Corn Casserole!

Corn casserole (or sometimes called corn pudding casserole) is a comforting side dish made with a simple mix of canned whole kernel corn, cream-style corn, corn bread, melted butter, sour cream, heavy cream and cheddar cheese. All corn casserole recipes are generally based around these same ingredients; some have more and some have less.

I don’t love the sour cream flavor, so I substituted out half of it for heavy cream. It just seemed like the natural thing to do. Plus, cream gives it that extra buttery taste that I love. If you don’t mind it, simply use a full 1/2 cup of sour cream.

Cornbread Mix

I think the general public always reaches for a box of Jiffy cornbread mix because it’s inexpensive and perfectly proportioned. For this recipe, I’ve tried Betty Crocker Cornbread Mix, Trader Joe’s Cornbread Mix, Famous Dave’s Cornbread Mix, as well as Marie Callender’s Cornbread Mix and I much prefer the overall flavor and texture better than Jiffy. But again, Jiffy Mix is the ‘classic’ so feel free to just measure out 1 1/4 cups of your cornbread mix of choice.

cheesy corn casserole recipe

How to Make Buttery Corn Casserole

This delicious 7 ingredient corn casserole couldn’t be easier to throw together! Talk about the easiest side dish for the holidays. For full recipe details including ingredients and measurements needed, see the printable recipe card down below.

Preheat Oven + Prep Casserole Dish

Preheat oven to 350° F. Spray a 9×13 or casserole dish with nonstick cooking spray and set aside.

Combine Ingredients + Mix Well

In a large bowl, stir together the cans of corn (creamed corn and sweet corn), cornbread mix, melted unsalted butter, sour cream, heavy cream and cheddar cheese (if desired). Stir until well mixed and batter is uniform.

Pro Tip: Try adding a little cayenne pepper or some canned green chilies to the batter to give this dish a little bit of a spicy kick.

Bake

Pour mixture into prepared casserole dish and smooth top. Bake 40-45 minutes or until the edges and top are golden brown. Allow to cool 10 minutes before serving.

Pro Tip: Instead of a 9×13 baking dish, you can use two 9 inch round pans OR one 9 inch round and one 8 inch round, OR two 8 inch pans OR two 8×8 square pan. Make sure to spray the pans with non stick cooking spray. Baking time may vary due to slightly different depths of batter in the various pan combinations.

Cheesy Corn Casserole?

This recipe calls for 1 cup of shredded cheddar cheese which I mark as optional. This is just a use as desired ingredient and will work however you choose to add the cheese or omit completely.

  • stir in the full cup of grated cheese into the batter and bake.
  • stir in half a cup of cheese into the batter and top with remaining half cup in the last 15 minutes of baking.
  • omit cheese from batter and top with full cup of cheese in the last 15 minutes of baking.
cheesy corn casserole recipe

Storage + Make Ahead Directions

Allow any leftovers to cool completely to room temperature. Cover dish with plastic wrap or transfer to an airtight container and store in the fridge for up to 3-4 days. To reheat, place in the microwave with a damp paper towel over the top of the dish (to prevent drying out) until heated through. You can also reheat in the oven at 350° F for 10-15 minutes.

To Make Ahead

You can make this ahead up to 2 days before you want to serve.

Unbaked– follow recipe directions up until baking. At this point, cover the casserole dish tightly in plastic wrap and store in the fridge until ready to bake. Remove the plastic wrap and allow dish to sit on the counter while oven preheats. Bake as recipe directs.

Baked- Allow corn casserole to cool to room temperature before covering with plastic wrap. Store in the fridge until ready to reheat and serve.

FAQ About Buttery Corn Casserole

What’s the difference between corn pudding and corn casserole?

Both use the same ingredients, but corn pudding is usually cooked for less time, leaving it as a pudding consistency.

Can I freeze corn casserole?

Yes! Allow corn casserole to cool completely and store in the freezer in a freezer safe container for up to 3 months.

Can I use frozen corn instead of canned corn?

Yes. You can use frozen corn or fresh corn kernels for this casserole.

Other Favorite Side Dishes to Try!

If you’re going down the side dish rabbit hole and are in need of other tried and true side dish recipes for your holiday table, here are a few of my favorites!

I hope you love this buttery corn casserole recipe as much as we did! It’s become a family favorite over the years and we love to serve it with our holiday dinner.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Corn casserole
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5 from 4 votes

Buttery Corn Casserole

Is there anything more comforting than a corn casserole? This slightly sweet and savory side dish is a 1-bowl, quick, fix it and forget it wonder that is perfect to serve at Easter, Thanksgiving, Christmas or any weeknight.
servings 8 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 14.75 oz creamed corn
  • 15.25 oz. sweet corn drained
  • 1 1/4 cups cornbread mix
  • 5 tablespoons butter melted
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 cup grated cheddar cheese optional

Instructions

  • Preheat oven to 350° F. Lightly spray casserole or 9×13 glass dish with nonstick cooking spray and set aside.
  • In a large bowl, stir creamed corn, corn, cornbread mix, butter, sour cream, heavy cream and cheese (if desired) together until well mixed and combined. Pour into prepared dish and smooth the top.
  • Bake 40-45 minutes or until the edges are browned and top is golden. Cool 10 minutes before digging into enjoy.

Notes

Cheesy Corn Casserole Options:
  • stir in the full cup of grated cheese into the batter and bake.
  • stir in half a cup of cheese into the batter and top with remaining half cup in the last 15 minutes of baking.
  • omit cheese from batter and top with full cup of cheese in the last 15 minutes of baking.

Nutrition

Calories: 341kcal | Carbohydrates: 37g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 488mg | Potassium: 242mg | Fiber: 3g | Sugar: 9g | Vitamin A: 720IU | Vitamin C: 5.4mg | Calcium: 132mg | Iron: 1.1mg
Course: Side Dish
Cuisine: American
Keyword: christmas side dish, thanksgiving side dish
5 from 4 votes (1 rating without comment)

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10 Responses
    1. Lauren's Latest

      Hi Herman, cornbread mix is a ready-made box to make cornbread with. Scroll up to that section of this post where I talk about it and click any of the links for examples of store brands you can buy.

  1. Emily

    5 stars
    This is very similar to my own recipe, only thing is I add a can of chopped green chilies such as Old El Paso to the mix…yummy, cheesy and a tad spicy.

  2. Nancy Illg

    We make a scalloped corn that we actually like more than the corn casseroles such as the one you have above. No cheese in ours and it uses frozen corn, some chopped green bell pepper, chopped onion, paprika, dry mustard, milk and egg. Before baking, we top it w/ some panko that we mix with melted butter or margarine. It’s yummy and lower in calories than your favorite.

  3. Kathy

    I may try this recipe soon. I have used several of your recipes Lauren (maple glazed carrots, perfect chocochip cookies, etc.) and recently made the custard pie featured on your website for my Mom for Mother’s Day. She really liked it and I felt relieved – she bakes pies all the time! Your blog is interesting and I enjoy reading about your children and your busy lives. I am 61 years old but I remember those days with our three little boys out on the farm in Northwest Ohio very well. Now our grandchildren give us great joy. Thanks for all of your good recipes – even if I don’t try them all, I enjoy copying them down-this winter it was one of my favorite activities!

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