Corn Casserole is a hearty, flavorful addition to your holiday table. It’s thick, moist, and perfectly balanced between sweet and savory.
Corn Casserole
Over the years, I’ve shared my love for cornbread and cornbread muffins, and there’s no better companion for Crockpot Chili than loads of it!
But during the holidays, I’m often let down by corn casseroles. While boxed mixes are fine, nothing beats homemade corn casserole from scratch. This Corn Casserole is one I can’t stop making or eating!
Yes, it takes a bit more effort than the boxed mix version, but it’s worth it. This Corn Casserole has a deep flavor with the perfect sweet-savory balance, is dense and moist, and has pops of crisp corn in every bite.
Ingredients
- Butter & Vegetable Oil: Cool the butter to prevent clumps.
- Low-Fat Buttermilk: Adds a tangy flavor and helps the corn casserole rise.
- Honey & Sugar: Makes it sweet and irresistible.
- Creamed Corn: Add straight from the can. Simple as that!
- Frozen Corn: No need to defrost. Add in frozen.
- Eggs: Whisk them well to mix evenly.
- Sour Cream: Use full-fat for the best flavor.
- Flour & Cornmeal: Combine thoroughly to avoid lumps and ensure even texture.
- Baking Powder & Cornstarch: Gives it structure and help it rise
How To Make Corn Casserole
- Prep: Preheat oven to 325°F and grease a 9×13 pan.
- Melt Butter: Microwave and let cool.
- Dry Ingredients: Stir together flour, cornmeal, baking powder, salt, and cornstarch.
- Wet Ingredients: Beat eggs, then mix in buttermilk, honey, sugars, creamed corn, frozen corn, sour cream, oil, and cooled butter.
- Combine: Add the wet mixture to the dry mixture; gently stir.
- Bake: Pour into pan, smooth top, and bake 55-65 mins.
Quick Tip
Read up on the differences between baking in metal, ceramic, or glass pans. I recommend using a glass or ceramic pan for this recipe.
Corn Casserole Tips
- Cool Butter: Let melted butter cool to avoid clumping with cold ingredients.
- Grease Pan: Generously spray with nonstick spray for easy serving.
- Check Baking Powder: Test freshness by dropping some in hot water; if it bubbles, it’s ready.
- Baking Time: Watch for golden top, light browning at edges, springy touch, slight center jiggle, and a clean toothpick or a few moist crumbs.
Storage
Leftover Corn Casserole?
Store leftovers covered tightly in the fridge for up to 1 week.
Re-heat in a 300 degree F oven for 10-20 minutes or until fully warmed through.
Corn casserole freezes well! Let it cool, then cut into portions if desired. Wrap tightly, freeze up to 2-3 months, and thaw in the fridge overnight. Reheat at 325°F until warm.
More Holiday Side Dishes
- Roasted Sweet Potato Salad with a lemon balsamic dressing
- Green Bean Casserole from scratch
- Thanksgiving Salad with a balsamic dressing
- Sweet Potato Casserole with pecan topping and marshmallows
- Wild Rice Pilaf with a citrus dressing
Corn Casserole
Ingredients
- 8 tablespoons unsalted butter (1 stick) melted
- 1 cup low-fat buttermilk
- 2 tablespoons honey
- 1/4 cup light brown sugar (packed)
- 2 tablespoons white granulated sugar
- 1 can (14 oz.) creamed corn
- 1 and 1/2 cups frozen corn
- 2 large eggs, whisked with a fork
- 1 cup sour cream full fat
- 2 tablespoons vegetable oil
- 1 cup white all-purpose flour
- 3/4 cup yellow cornmeal (enriched and degermed; I use Albers)
- 1 teaspoon baking powder
- 1 and 1/4 teaspoon fine sea salt
- 1 tablespoon cornstarch
- Optional: 3-4 tablespoons fresh chives
Instructions
- PREP: Preheat oven to 325 degrees F. Lightly grease a 9×13-inch baking pan with nonstick spray.
- BUTTER: Place eight tablespoons of butter in a microwave-safe bowl and melt. Set melted butter aside to cool to room temperature before using. Remove the wet ingredients from the refrigerator so they reach room temperature.
- DRY INGREDIENTS: In a large bowl, combine the flour, cornmeal, baking powder, salt, and cornstarch. Stir to combine.
- WET INGREDIENTS: In a large bowl, add the 2 eggs and whisk with a fork until smooth. Add in the buttermilk, two tablespoons of honey, brown sugar, white sugar, creamed corn, frozen corn kernels, sour cream, and vegetable oil. While whisking constantly, slowly drizzle in the melted and cooled butter until smooth and combined. (If the wet ingredients are cold and butter is warm, it will clump.) Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not over-mix.
- BAKE: Transfer batter to the greased pan and smooth the top with a spatula. Bake for 55-65 mins or until set in the center (an ever-so-slight jiggle) and a toothpick comes out clean. Remove from the oven. Sprinkle fresh chives on top and enjoy immediately!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Look forward to trying the recipe for corn casserole. I have usedaize cornbread mix for several years and my family loves it so I am interested in difference. In the south we call it corn pudding. My northern friend called it corn bake
I’m so excited to hear what you think! 🙂
In your ingredients list I only see baking powder but in your directions you mention both baking powder and baking soda?
Just baking powder, sorry!
Can you cook this ahead of time and then warm it up? Or can I assemble and cook the next morning?
It’s best served pretty soon after being cooked. It can be assembled ahead of time though!
Chelsea, this looks delicious! Cornbread casserole is a family favorite for all holidays, so I’m looking forward to trying your recipe this year! Have a safe and peaceful Thanksgiving!