This easy Corn Casserole recipe is a staple at our family gatherings. With creamy filling and flavorful stuffing topping this simple side dish will be the star of your table! Plus, it only takes about a few minutes of prep time!
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Creative variations to try
- Step-by-step instructions
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- Repurpose your leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Corn Casserole
What makes this recipe irresistible
This cheesy corn casserole is the perfect side dish for any occasion. Not only is it incredibly easy to make but when you combine the creamy corn, and herb stuffing you get the combination of sweet and savory flavors for the ultimate side dish for your holiday meal.
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- whole kernel corn - I used roasted frozen corn, but you can use canned corn as long as it's well drained.
- Cornbread stuffing mix - look for a seasoned cornbread mix like you use to make dressing during the holidays.
- I like to use cheddar cheese, however, you can also use other cheeses such as Colby Jack, Monterey Jack, or even Gruyere!
Creative variations to try
- For an extra pop of flavor try garnishing this comforting side dish with a sprinkle of fresh parsley or sliced green onions. The extra colors and flavors will give this casserole a nice pop of color and flavor.
- Sometimes, I like to saute a sweet onion in a little bit of butter until it's tender and then add it to the creamy corn mixture for additional flavor. Or adding green chiles gives it a great TexMex flavor.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom!
#1 Whisk together the eggs, sour cream and evaporated milk.
#2 Add the corn, cheese, melted butter, sugar and salt. Stir to combine.
#3 Add the cornbread mix and stir together.
#4 Spoon into a casserole dish, top with remaining cheese. Bake until golden brown.
Watch and learn: recipe video
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Essential tools for this recipe
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- 9x13 casserole dish - I absolutely love this casserole dish!
- large mixing bowl
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Frequently asked questions (FAQ's)
Corn pudding is soft and creamy in texture, whereas corn casserole has more of a cornbread or stuffing texture.
The top will be golden brown and the edges will start to pull away from the sides of the dish.
Deb's tips for the perfect dish
This casserole has been known to stick, so make sure that you give your casserole dish a good spray with nonstick spray or grease it with butter before you fill it.
- Want extra crispy edges? Make this in a 12-inch cast iron skillet instead of a casserole dish. You will love how it turns out.
- Is your family a fan of spicy foods? Add a diced jalapeno to the batter before baking it for extra heat.
How to store leftovers
Refrigerate - Store leftovers in an airtight container in the fridge for 3-4 days.
Freezer - This casserole also freezes well, just wrap it in a layer or two of plastic wrap and then aluminum foil and freeze it for up to three months. Thaw in the fridge overnight before reheating.
Reheat - You can reheat the entire casserole in the oven at 350 degrees for 15 - 20 minutes or single servings can be microwaved for 1-2 minutes or until warm.
Repurpose your leftovers
Leftovers of this dish make great corn fritters when you add a little egg, flour, and milk to them. You can also press them into a ball then dip them in batter and deep fry them to make crispy corn balls that are an excellent appetizer!
More recipes you'll love
Corn is such a versatile ingredient that can be used in a variety of dishes. Here are a few of my favorite recipes that feature corn:
Perfect pairings: what to serve with
This easy casserole goes well with just about any main dish. We usually serve it with a simple protein source, like this Slow Cooker Ham with Pineapple or Crockpot Turkey Tenderloin. These Steamed Brussels Sprouts also go well with it!
Casserole side dishes like this one are always my favorite part of any holiday meal. I'd love for you to leave me a comment and let me know what your favorite side dish is!
Corn Casserole
Equipment
- 9x13 casserole dish
Ingredients
- 4 large eggs beaten
- 5 ounce can evaporated milk
- 1 cup sour cream
- ½ teaspoon salt
- 2 cups whole kernel corn I used roasted frozen corn. It gives it even more flavor!
- 15 ounces creamed corn
- ¾ cup unsalted butter melted
- 2 tablespoons sugar
- 4 cups cornbread stuffing mix
- 3 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Add the eggs to a large mixing bowl with the evaporated milk and sour cream. Whisk well. Add the corn, cream style corn, melted butter, sugar and half the shredded cheese and mix.
- Add the cornbread mix and combine.
- Transfer the mixture into the prepared dish, spreading it evenly. Top with the remaining cheese.
- Bake uncovered for 40-45 minutes, or until the center is set and the edges are golden brown.
- Let the corn pudding cool for five minutes before serving.
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