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Everybody’s Favorite Corn Casserole

17 reviews / 4.8 average

Corn Casserole all zazzed up! Bursty bites of cream-style corn and sweet corn plus garlic, bacon, and cheese throughout – so you know it’s really, really good!

Clear a spot on the Thanksgiving table this year for this deliciously savory, unstoppably scoopable corn casserole with its hint of sweet, its confetti of bacon, and pulls of sharp cheddar cheese. There is a new side dish in town and it is not messing around.

This is not like a loose creamed corn and it is not sturdy or dry like a cornbread. It’s somewhere delightfully in the middle with a soft tight texture that feels almost more like a corn custard but also…not quite that? It’s a bit of a uniCORN situation (lol, sorry forever). It is a truly unique and highly inviting texture and we just cannot stop piling scoop after golden scoop onto our holiday plates. The sweet corn is speckled throughout so you get little bursty bites here and there. Plus, garlic and bacon and cheese so, you know, all the best things.

Also, we don’t want to brag but, it is just really beautiful. Sure, that whole slow-roasted turkey thing is often the star but….honestly, we would maybe just pop this gal in the center of the table and see how it goes.

Scoop out of corn casserole in a casserole dish.

Creamed Corn Vs. Corn Casserole: What’s The Difference?

Creamed corn — maybe you love it, maybe you hate it — has several different variations in its prep (heavy cream? cream cheese? corn milk from the cob? yes, that’s a thing), but one thing that is consistent is that it is well, creamy. A lot of sauciness among your corn kernels. There are several delicious recipes out there for it that go way beyond the canned version you may have discreetly pushed aside when passed to you during holidays past. And though a can of creamed corn on its own maybe isn’t everyone’s favorite, a can of it in this recipe is very chef’s kiss! It helps keep the casserole supple and thick enough that it holds together scoop after scoop.

Corn casserole, however, is entirely different than creamed corn. It is a very popular southern holiday side dish and it is super moist, almost creamy with bright bursty corn kernels throughout. It’s like creamed corn, cornbread and almost a soufflé all in one dish!

Ingredients For Corn Casserole

Straight up corn casserole is nothing short of amazing but we’re feeling festive, it’s the Holiday Series, and we wanted to zazz things up a little. And when one zazzes, one must gather:

  • bacon
  • onion and garlic
  • sharp cheddar cheese
  • fresh chives

Once your zazzers are collected, grab your pantry basics (flour, sugar, baking powder, etc) along with some:

  • cornmeal
  • frozen corn
  • can of creamed corn
  • sour cream
  • butter
  • eggs

No Jiffy Box Here! Corn Casserole From Scratch

We’re going fully from scratch here on this so you can tuck away that little box of Jiffy mix. No judgment on a box mix at all, we love a good shortcut. But bringing this casserole together from scratch is really key to its delicious flavor and addicting texture, you can adjust the sweetness and flavors as you see fit, and it really isn’t all that much more time-consuming! You’ll start with crisping bacon and end with showering cheddar cheese and chives on top, and everything in between is pretty simple.

  1. Bacon. You’ll start by crisping up your bacon and then you’ll get your onions and garlic going in that same pan for optimal yum boosts. You’ll chop up the bacon and save half for the mix and half to toss on top at the end.
  2. Batter. Mix your dry ingredients and then whisk together your wet ones in a separate bowl. Add the corn, creamed corn, sour cream, onion mixture, half the bacon bits and all their salty goodness, and then slowly incorporate your dry ingredients.
  3. Bake. Pour into a greased baking dish and bake for about 35 minutes. Remove and cover with shredded sharp cheddar cheese, the rest of the crispy bacon, and some fresh chives and bake for 5 minutes more.

Then plop that beauty IN THE CENTER OF YOUR TABLE and see if anyone can even finish their “oohs and aaahs” before digging into that rich golden goodness. It’s so, so good.

If corn casserole is already part of your holiday feast, congratulations on being very smart and good at holidays, and also please consider trying this zazzed up version this year? If you’re new to it, whoo boy, you’re in for such a beautiful, rich, deeply comforting, delicious surprise. Merry holidays to you.

Corn casserole on a plate with a fork.

Corn Casserole: FAQs

How can I make this ahead of time?

You can prep this casserole by doing everything through step 2 and baking the casserole in a greased baking dish for 35 minutes. Cover and store in the fridge for up to 2 days. Rewarm in the oven at 350 degrees for 10 minutes and complete the rest of step 3.

Can I freeze this casserole?

Yes! Store in an airtight freezer-safe container for up to 3 months.

How can I make this vegetarian?

Just leave out the bacon and add in a little bit more salt.

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Corn casserole in a casserole dish with a spoon.

Everybody’s Favorite Corn Casserole


Description

Corn Casserole all zazzed up! Bursty bites of cream-style corn and sweet corn plus garlic, bacon, and cheese throughout – so you know it’s really, really good! 


Ingredients

Units Scale
  • 1 pound bacon, cut into small pieces
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 2/3 cup cornmeal
  • 2/3 cup flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 egg
  • one 15-ounce can corn
  • one 15-ounce can cream-style corn
  • 1 1/2 cups sharp white cheddar
  • Chopped chives

Instructions

  1. In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.

  2. Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Casserole
  • Method: Bake
  • Cuisine: American

Keywords: corn casserole, corn souffle, casserole side dish

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80 Comments

  1. Pinch of Yum Logo
    DNN

    I don’t think I’ve ever had Corn Casserole a day in life. And to talk about Cornbread, I was never a fan of Cracklins in Cornbread, as I always loved Cornbread by itself. This Corn Casserole surely looks delicious enough not just to eat, but delicious enough to lick your fingers in front of people and wanting more! L 😛 L

  2. Pinch of Yum Logo
    Julie

    My Jiffy mix box isn’t going anywhere! This recipe looks really good, and I’m sure it is, but Jiffy mix is staying, just saying! 😁

  3. Pinch of Yum Logo
    Dawn Paxton

    This is one of my favorite holiday dishes! My old recipe uses plain yogurt – how do you feel about this substitution for sour cream?

    1. Pinch of Yum Logo
      Katherine

      My daughter is on a gluten free diet and I am also wanting to give this recipe a try. What I plan on doing go make it gluten free is using a gluten free flour to sub out for the regular flour. I’ve had pretty good success with the Measure For Measure gluten free flour by King Aurthur and even the gluten free flour from Trader Joe’s.

    2. Pinch of Yum Logo
      Kimberly Eridon

      There are also good gluten free cornmeal brands out there. I’ll also be using dairy free sour cream when I make this, which worked out in a different corn pudding last year!

  4. Pinch of Yum Logo
    Kristin

    Yum! Do you think you could make this and freeze, then defrost and bake when you’re ready? Trying to plan ahead for thanksgiving 😀

  5. Pinch of Yum Logo
    Tim

    Hiya Lindsay,

    I’m in the UK so am not sure what you mean by ‘cream-style corn’ in the list of ingredients. Do you simply mean creamed corn? Not sure if I can get that in a can, especially where I live out in the boonies. However, there are recipes for creamed corn a-plenty, so if that’s what you mean, then I will not have problems making this!!

    Thanks

    Tim

    1. Pinch of Yum Logo
      Trudy

      In the States, we have creamed corn that you can buy in a can. I think there’s a bit more “cream” in it than your homemade creamed corn might have. You may need to add a bit more liquid to get the same consistency.

  6. Pinch of Yum Logo
    Lee-Ann Llewellyn

    Great recipe…completely forgot the Cornmeal so I used Cassava flour instead. Used whole fat Greek plain yogurt instead of sour cream. Turned out great. Next time I will probably use less sugar, I found it a bit sweet as the corn is already so sweet.
    Lee-Ann






  7. Pinch of Yum Logo
    Lee-Ann

    I made a post yesterday about your recipe – and made some changes…and found it to sweet…sadly I don’t see my post on your website..

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Lee-Ann! The comment is there, but you may need to scroll down a bit to see it. Thanks for giving the recipe a try!

  8. Pinch of Yum Logo
    Mary

    Question. Do you have a substitute for sour cream? It’s not a dairy allergy, I just can’t stand it 🙂

    Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Are you a fan of Greek yogurt? You could use that (plain, full fat variety) instead.

  9. Pinch of Yum Logo

    This looks so good! I love corn casserole, and bacon and cheese make everything better!

    One question after reading the recipe: should I drain the canned corn before adding it to the rest of the ingredients, or is the recipe relying on that water?

    Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Thanks for the question! You should drain the corn. Enjoy, Jessie!

        1. Pinch of Yum Logo
          MB

          For all the other not-so-great cooks out there 😅 I ended up adding 1/4 -1/2 cup more cornmeal and 1/4 cup more flour and leaving it in the oven an extra 15 minutes. Turned out pretty good! Thanks POY!

      1. Pinch of Yum Logo
        Misty

        You should add that to the recipe or ingredient list. I didn’t drain mine and the middle still hasn’t set. I might have to cover with foil and cook longer.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tested a version, but you could definitely try if you eliminate the bacon, and use dairy free butter, sour cream, and cheese, and use gluten free flour!

    2. Pinch of Yum Logo
      Emma

      I’m in the process of making it vegan right now! I’m trying it out on some vegan friends this afternoon as a trial run for Thanksgiving. Here are the swaps I made:
      – homemade creamed corn with coconut milk (I googled and used one of the first recipes that came up)
      – mikonos oat milk butter
      – tofutti sour cream
      – bob’s red mill vegan egg replacer
      I’ll update this evening how it went over but so far it’s looking and smelling delicious!

      1. Pinch of Yum Logo
        Emma

        Update: it was a HUGE hit among our vegans and non-vegans alike! Absolutely delicious!






  10. Pinch of Yum Logo
    Brandy Velez

    Can you use can corn instead of frozen? Never been a fan of frozen I personally would rather have fresh veggies if possible

  11. Pinch of Yum Logo
    Katie Melnyk

    Made this tonight. Wow, was it ever warm and tasty. I used a 9×13 casserole dish and left it in a few extra minutes until the top was just set like it is when it comes out of the oven in the video before adding cheddar. My oven temp is likely off. Love the rich taste from easy ingredients!






  12. Pinch of Yum Logo
    Amanda Cahill

    Probably a dumb question but can I use a cake pan, metal instead of the casserole dish (glass)?

  13. Pinch of Yum Logo
    Sheryl

    Hi! Would I be able to sub Bob’s Red Mill Corn Grits (Polenta) for the cornmeal? Understand they have slightly different textures. Thanks~






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We think that’d work out okay! The texture just may not be as smooth since polenta is a bit coarser. Let us know how it goes!

      1. Pinch of Yum Logo
        Sheryl

        The polenta worked as a sub just fine! I like this update from my old Paula dean recipe

    2. Pinch of Yum Logo
      Susan

      In a pinch, I’ve dumped dried polenta into my Vitamix and ground it up so it’s more like cornmeal or even corn flour.

  14. Pinch of Yum Logo
    Sheila

    I see frozen corn listed in the ingredients in the post but not in the actual recipe card. Did I miss something? Thanks!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      You should use canned corn. We’ll get that updated. Thanks for bringing that up, Sheila!

  15. Pinch of Yum Logo
    Rebecca

    This looks so yummy! Do you know if it would work to assemble everything the day before, and then bake it the next day?

      1. Pinch of Yum Logo
        Penny

        I made it the day before and refrigerated it! Worked out well.

        Great recipe. Thanks.






        1. Pinch of Yum Logo

          Penny, did you cook it completely the night before? What temp did you set the oven to to reheat the next day? I plan to do this for thanksgiving as well!

  16. Pinch of Yum Logo
    Judi Jacobs

    This was amazing! Served it with the chicken pot pie with biscuits recipe. Home runs all around!!! Also wasn’t overwhelmed making it. Everything was easy and straight forward.