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Corn casserole is a classic Southern side dish that brings comfort and flavor to any meal. With a creamy corn center and golden topping, it’s a favorite side for holiday feasts as well as weeknight dinners.
This corn casserole is a true Southern recipe. My good friend, Alyssa, was kind enough to share her grandmother’s special recipe, and it has been a family favorite ever since. Whether you’re serving it with a roasted turkey, a pork roast, chili or even simple chicken tenders, this corn casserole is a guaranteed crowd-pleaser.
Ingredients in Corn Casserole
Skip the Jiffy cornbread mix! Here’s what you’ll need:
- Creamed Corn: Two 15-ounce cans provide the base of this dish.
- Whole Corn Kernels: Fresh, frozen, or canned.
- Saltine Crackers: Crushed saltines give the casserole a unique, crunchy flavor.
- Milk: Any kind works.
- Sugar: Adds a touch of sweetness.
- Eggs: Three, slightly beaten.
- All-Purpose Flour: Helps thicken the casserole.
- Melted Butter: Bacon grease is a delicious alternative.
How to Make Corn Casserole
This is an easy casserole recipe anyone can master!
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Combine all the ingredients in a large mixing bowl. Stir until well blended.
- Pour the mixture into the prepared dish.
- Bake for 90 minutes, or until the top is golden brown.
Recipe Tip: For a more cornbread style texture, bake for an additional 15 minutes. For a softer, pudding-like consistency, bake the casserole for only an hour.
Corn Casserole vs Corn Pudding
You may be wondering, what is the difference between corn casserole and corn pudding? While the names are used interchangeably, the difference lies in the texture.
- Corn Casserole: A firmer, more bready texture.
- Corn Pudding: Softer, and more like pudding.
Both dishes use similar ingredients, so the distinction is mostly in the baking time.
Tasty Variations
This corn casserole is delicious as is, but you can take it to the next level with these add-ins:
- Crumbled bacon: Crumbled, with some bacon grease swapped for butter.
- Diced Jalapeños: Use canned for the best texture.
- Diced Onions: Mix into the batter for extra flavor.
- Green Chiles: Add for a Southwestern twist.
- Cheddar Cheese: Shredded, mix in or sprinkle on top.
- Sour Cream: Add a dollop to each serving.
- Green Onions: Sprinkle on top as a garnish.
Frequently Asked Questions
Excess moisture from the corn kernels could be the issue. Make sure to drain the canned corn or thaw and drain frozen corn completely before adding it to the batter.
Yes! After baking, cool completely, then store in a freezer-safe container. It can be stored in the freezer for up to three months. Thaw overnight in the refrigerator before reheating in the oven.
Store leftovers in an airtight container for up to four days. Reheat in the oven, or place individual servings on a plate and microwave.
More Corn Side Dishes
Who doesn’t love sweet, crunchy corn as a side dish? It goes well with just about anything! Here are some of our favorite ways to prepare corn for dinner:
Korean Corn Cheese
Grilled Corn on the Cob
Chipotle Corn Salsa
Grilled Corn Salad
Sweet Corn Cake (Tomalitos)
Mexican Street Corn Cups
How to Cook Frozen Corn
Mexican Street Corn
How to Make Corn Casserole
Corn Casserole
Equipment
- 9×13 inch pan
Ingredients
- 2 15 ounce cans creamed corn
- 1 15 ounce can whole corn drained
- 1 cup soda (or saltine) crackers crushed
- 1/2 cup milk
- 1/2 cup sugar
- 3 eggs
- 3 tablespoons flour
- 3 tablespoons butter melted (or bacon grease, see notes above)
Instructions
- Preheat oven to 350 degrees. Combine all ingredients in a large bowl, and mix well.
- Pour mixture into a greased 9×13 glass baking dish.
- Bake for 1 – 1 ½ hours or until cooked through and golden brown on top.
- Cool and serve on individual plates.
Video
Notes
Recipe Tips:
- If you like it more bready, bake longer. It will become more like a cornbread. If you like it more like a corn pudding, bake for less time.
- To freeze, store in an airtight container that’s also freezer-safe. You can keep it in the freezer for up to three months. Make sure to thaw overnight in the refrigerator before reheating in the oven.
- Mix it up by adding different ingredients to the mix like crumbled bacon, jalapeño, onion, green chiles, shredded cheese, or sour cream.
Can I make with out the crackers?
Yes, it just won’t have a crispy topping 🙂
Love it! 😊
Can I just use 2 cans of corn (one of each) and if so, does the rest of the recipe need to be adjusted? Or is it solely to my discretion? Thank you!
We haven’t tried tweaking the amounts of corn in this recipe, so I can’t say for sure. Let us know how it turns out if you do try it!
Where are the “notes above “?
Just a note in the Tasty Variations section that says you can add bacon to this recipe and use the bacon grease instead of butter!
This looks and sounds delicious! Can’t wait to try it!
It had been years since I thought about corn casserole, I was happy to see this recipe! It was just as tasty as I remember it being!
I like this recipe but am looking for the similar corn recipe, but made with a box of corn bread?
Try this one! https://www.favfamilyrecipes.com/cake-y-cornbread/