Sweet cornbread-meets-custard side dish
Creamy Corn Casserole
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Servings
10
1 casserole dish
Difficulty
Easy
Cost
Budget
$
Creamy Corn Casserole
Sweet cornbread-meets-custard side dish
★4.8(23)
A custardy, sweet corn casserole made with corn kernels, creamed corn, and jiffy mix. It's part cornbread, part pudding, and wholly irresistible.
10m
Prep Time
45m
Cook Time
55m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Corn casserole blurs the line between cornbread and custard in the most delicious way. With just six ingredients and zero effort, it's the Thanksgiving side dish everyone asks for the recipe.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
We developed this Creamy Corn Casserole recipe to be approachable without sacrificing depth of flavor. The best meals are made by the sides. This recipe delivers a dish with enough flavor and texture to elevate the entire plate, proving that the supporting cast can steal the show when done right.
Ingredients
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Mix all ingredients in a large bowl until just combined.
- 2
Pour into a greased 9x13 baking dish or 2-quart casserole dish.
- 3
Bake at 350°F for 40-45 minutes until golden on top and set in the center.
- 4
A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- 5
Let rest 10 minutes before serving—it firms up as it cools.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Sour creamGreek yogurt or cottage cheese
Both add moisture and tang
Jiffy mixHomemade: 2/3 cup cornmeal, 1/3 cup flour, 2 tbsp sugar, 1 tsp baking powder
Combine dry ingredients as a substitute
ParmesanNutritional yeast or toasted breadcrumbs
Nutritional yeast adds umami and a cheesy flavor without dairy. Toasted breadcrumbs provide a similar crunchy, savory finish on gratins and roasted vegetables.
Tips & Storage
Pro Tips
Don't overmix the batter—stir just until combined for the best texture.
Add diced jalapenos and cheddar for a Southwestern twist.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat at 325°F for 15 minutes or microwave individual portions.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (55mg) · 10 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates14g
Fat34g
Fiber420mg
Sugar2g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add cheese?
- Yes—fold in 1 cup shredded cheddar for an even more indulgent version.
- What can I use instead of Jiffy mix?
- Any corn muffin mix works, or make your own with cornmeal, flour, sugar, and leavening.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes for a larger batch.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat. Add a splash of water or oil if needed to refresh the texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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