This Corn Casserole is sweet, creamy, and studded with kernels of corn. It’s a quick and easy side dish that’s perfect for your holiday table.

Corn casserole in baking dish with serving spoon.

This scrumptious corn casserole is like an extra moist, sweet cornbread that’s made with canned corn as well as cornmeal. Adding sour cream and cream-style canned corn to the batter gives the casserole a creamy texture. This Southern recipe is a comfort food side dish that’s perfect for serving at Thanksgiving and Christmas.

Many corn casserole recipes rely on Jiffy mix, but I opted to make this easy recipe without a boxed mix. Even so, the ingredient list is short and simple, and the casserole takes just 15 minutes to prep for the oven. As it bakes, the casserole stays nice and moist in the center and the top and edges bake up irresistibly golden brown. I can never resist going back for a second helping!

Corn Casserole Recipe Ingredients

Ingredients for corn casserole recipe.

Here’s what you’ll need to make corn casserole from scratch.

  • Cornmeal: Yellow cornmeal adds texture and flavor.
  • All-Purpose Flour: This recipe uses equal amounts of flour and cornmeal.
  • Sugar: To sweeten the casserole.
  • Baking Powder: Helps the corn casserole to rise and puff up as it bakes.
  • Salt: Salt enhances all of the other flavors.
  • Butter: Adds richness and flavor.
  • Sour Cream: Adds creaminess.
  • Egg: Helps to bind the casserole together.
  • Canned Corn: You’ll need one can of corn for this recipe. Drain off the liquid in the can before adding the corn to your mixing bowl.
  • Creamed Corn: You’ll also need a can of cream-style corn. This adds sweetness and creaminess to the casserole. You’ll add the contents of the can to the mixing bowl without draining.

How to Make Corn Casserole

This recipe is so simple to put together! Find the full recipe with ingredient amounts and instructions in the recipe card below.

  1. Whisk together the dry ingredients: cornmeal, flour, sugar, baking powder and salt. Dry ingredients in mixing bowl.
  2. Whisk together the wet ingredients: melted butter, sour cream and egg. Melted butter, sour cream and egg in mixing bowl.
  3. Pour the dry ingredients into the wet and mix with a rubber spatula until almost combined.
  4. Mix in the canned corn, being careful not to over-mix. Batter in mixing bowl with rubber spatula.
  5. Bake in a greased casserole dish for 50-60 minutes at 350° F. You can bake it more or less, depending on if you want a creamier or drier casserole.

Let it cool for 5 minutes and then enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Warm in the microwave before serving.

How to Make Corn Casserole with Jiffy Mix

If you want to make corn casserole with Jiffy mix, you can substitute an 8 ounce box of Jiffy corn muffin mix for all of the dry ingredients in this recipe.

Corn casserole in baking dish with serving spoon.

Recipe Variations

You can switch up the flavors in this recipe by adding one or more of these optional mix-ins to the batter when you add the canned corn:

  • Shredded cheddar cheese.
  • Chopped jalapeño (remove the ribs and seeds).
  • A can of diced green chiles.
  • Cooked, crumbled bacon.
  • Chopped green onions or chives.

Serving Suggestions

Corn casserole is a favorite holiday side dish, served with turkey or ham. We also like to serve it with chili, chicken and pork. Try it with Turkey Chili, Crockpot Whole Chicken or Smothered Pork Chops.

Serving of corn casserole on a small plate.

More Side Dish Casserole Recipes

Love this easy corn casserole recipe? Try one of these Thanksgiving Side Dishes next.

Close up of corn casserole in baking dish with serving spoon.

Corn Casserole

Servings: 9 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
This Corn Casserole is sweet, creamy, and made with two kinds of canned corn. It's a quick and easy side dish that's perfect for your holiday table.


  • ½ cup yellow cornmeal
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and cooled slightly
  • 1 cup sour cream
  • 1 large egg
  • 15 ounce can corn, drained
  • 15 ounce can cream-style corn


  • Preheat oven to 350° F. Lightly grease an 8×8 or 9×9-inch baking dish with cooking spray.
  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
  • In a large bowl, whisk together the melted butter, sour cream and egg until well combined.
  • Pour the dry ingredients into the wet and mix with a rubber spatula until almost combined. Add both cans of corn (be sure to drain the canned corn but not the cream-style corn) and fold them in with the rubber spatula until everything is just combined.
  • Pour the mixture into the greased baking dish. Bake for 50-60 minutes, until the center is set (a toothpick should come out clean) and the casserole is golden brown on the edges. Let cool 5 minutes and then serve.
Calories: 298kcal, Carbohydrates: 34g, Protein: 5g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 60mg, Sodium: 347mg, Potassium: 286mg, Fiber: 2g, Sugar: 8g, Vitamin A: 536IU, Vitamin C: 3mg, Calcium: 74mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Side Dish
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!