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Corn Casserole with your choice of cheese and chives to serve on your holiday table. I’m bringing you a new corn casserole, this time with a different flavor. My favorite way to make this corn casserole recipe is with fresh corn.
My mom says fresh is better, and she is SO RIGHT.
Preparing your own creamed corn casserole base lets you taste all the real flavors. You can use canned creamed corn for a quicker baked corn casserole, but trust me, fresh is worth it.
You will love how easy this is to make! Everyone will be asking you for the recipe.
Why This Recipe Works
Corn Casserole is buttery and creamy on the inside, with a soft golden crust and optional cheese on top
With Thanksgiving coming, my kitchen has been a mess and is full of new holiday recipes. Casseroles are a MUST on the table, especially a green bean one. I thought I had made all of them, but since there are so many variations, it’s almost impossible.
Inspired by my pan creamy corn, I decided to create a corn casserole recipe that is truly Thanksgiving-worthy. It is a side dish that can NEVER be missed. A staple at most American dinner tables and pretty much the easiest side dish you can make
I wanted to make this baked corn casserole so easy with fresh ingredients that you’ll never go back to canned creamed corn (though, of course, you can always use cans as a shortcut).
Corn Casserole Recipe
My mom was the master behind this recipe. Together, we tested FIVE different cornbread casserole batches until we found the right flavor to go with a well-roasted turkey, and of course, we did it.
We got rid of the extra sweetness, added some bacon on top (a step that’s totally optional, btw), and created a cheesy and creamy corn casserole that you can actually eat as a main dish, too.
With all the food that Thanksgiving has, I recommend keeping the slices smaller (if you can fight against the most amazing flavor).
Ingredients
- Cream Cheese: We use this to thicken the hot milk and butter on the stove so the corn casserole gets a creamy, stable base instead of turning watery. I tried sour cream before, but it curdled over the heat and made the mixture too tangy. You can swap in heavy cream, though I do not recommend replacing cream cheese if you want a thick texture.
- Brown Onion: Cooking finely chopped onion in butter builds a sweet, aromatic base that cuts through the heavy dairy, unlike onion powder which tastes flat and artificial here.
- Eggs: Two whisked eggs act as the binder that holds the heavy corn and cheese ingredients together so the dish puffs up and slices cleanly out of the oven, whereas adding extra flour just makes it gummy.
- Cheddar & Mozzarella: Grating both gives you a corn casserole that actually stretches and browns under the broiler, since cheddar cheese brings the sharp flavor and mozzarella brings the melt, unlike bagged Mexican blends that are coated in starch. Gruyère can replace them, and I recommend swapping based on what is in your refrigerator.
Note: Please see the recipe card for the full list of ingredients with measurements
Fresh vs. Frozen vs. Canned Corn:
We tried five different corn casserole batches, and I swear we tested everything, but we always go back to classic fresh flavors.
The first time we tested this corn casserole recipe, we used fresh corn FOR EVERYTHING. It had the best flavor and was super easy to make, but after thinking about it, I know that not everybody has time to slice the kernels off 8 ears of corn, especially during Thanksgiving, with so much other food cooking on the stove.
We thought canned whole-kernel corn was the answer. It was good, but after trying the recipe with fresh corn, we knew we couldn’t sacrifice the full flavor that is sadly missing with canned corn.
Then, it hit us: Frozen corn! It is still fresh and delicious without the extra work of slicing that amount of kernels, which means a faster baked corn casserole on the table (and you don’t even have to thaw it first).
We tried this option with both canned creamed corn and homemade creamed corn, and it was non-negotiable: fresh corn needed to stay in at least one part of this dish. Still, canned creamed corn is a solid option if you are running out of time!
Homemade Cornbread Mix
When my mom and I tested this corn casserole, using a full box made the dish taste more like sweet cake than a real holiday side, so I only use half a box here.
But finding a box of Jiffy corn muffin mix outside the States is nearly impossible, and even when I can grab one, I need to wait weeks before I have it with me, and to be honest, I don’t have that amount of time all the time.
If you don’t have Jiffy mix in your pantry, whisking together equal parts all-purpose flour and yellow cornmeal in a medium bowl takes less than a minute and works just as well.
The flour gives the baked corn casserole the structure it needs to hold the heavy cream cheese sauce, while the cornmeal absorbs the extra moisture and adds that classic corn casserole with cornmeal texture without any artificial aftertaste.
Because we already cook the corn in plenty of butter and milk on the stove, you don’t even need to add extra oil or sugar to your dry mixture.
Just stir the flour and cornmeal right into the pot while it is warm, and it binds everything together for a soft, spoonable, tender texture.
How to Make Corn Casserole
If you’ve never tried a homemade corn casserole recipe before, you are going to fall in love with how quick, easy, and delicious this buttery baked corn casserole is.
Five main ingredients are all you need:
- Cornbread muffin mix (substitute with a homemade cornbread if you can’t find it)
- Whole kernel corn (fresh, frozen corn, or canned)
- Cream cheese
- Melted butter
- Cheddar cheese!!
First, prepare the corn. Frozen corn is the easiest; just melt butter and add your chopped onion to the pot, then add the corn, milk, and the creamed corn. Since I love making my own cream corn casserole base, I slice the kernels into a medium bowl with a knife, then transfer them to a blender or a food processor. No extra ingredients are needed here. Just blend until a thick cream forms.
Stir in the salt, pepper, and Jiffy corn muffin mix (or the homemade version if that’s what you have).
Once everything is well combined and cooled down a bit, whisk the eggs in a separate bowl and pour them directly into the mixture.
Let the pot warm a little and add a block of cream cheese and extra tablespoons of butter so it melts better.
Transfer to a baking dish, top with cheddar cheese, jalapeño, and bacon if you like. Bake in the oven for 35 minutes.
You can prepare it in advance, cover the dish tightly with foil (or store it in an airtight container in the refrigerator), and let it sit at room temperature before you bake it on the BIG day!
Tips for the Best Corn Casserole
- Drain canned kernels well: If you swap the frozen corn for canned whole kernel corn, dump it into a colander and shake off all the liquid first. Extra water from the can pools in the center and stops the middle from setting in the oven.
- Cut the bacon small (or par-cook it): Since raw bacon goes on top before baking, dice it into small, thin pieces so the fat renders out in 35 minutes. If you use thick-cut bacon, cook it halfway in the pot first before melting the butter for the onion so you don’t end up with chewy bacon.
- Put the bacon over the cheese at the end: When you pull the dish out 5 minutes early to add the shredded cheddar cheese and mozzarella, keep the bacon bits on top of the cheese layer. If you bury the raw bacon under a thick blanket of cheese, the broiler won’t crisp it up.
- Use the jiggle test for doneness: Every oven heats differently, and deeper dishes take longer to cook through. Your corn casserole bake is done when the edges are brown and the center barely jiggles when you tap the pan. If the top browns too fast while the middle is still loose, cover the dish loosely with foil and bake for another 5 to 10 minutes.
- Let it rest before scooping: Give the pan a full 10 minutes on the counter after taking it out of the oven. If you cut into it while it is piping hot, the creamy cheese sauce will run all over the plate instead of holding a clean slice.
What To Serve With Corn Casserole
Since this baked corn casserole is creamy and full of melted cheddar cheese, it pairs best with roasted meats and classic Thanksgiving sides that soak up the sauce:
- Holiday Turkey: Spoon a scoop right next to a slice of herb butter turkey. If your oven is already packed to the brim on the big day, you can make a slow cooker turkey instead to free up rack space for your casseroles.
- Glazed Holiday Ham: The salty bite of a brown sugar ham or a sticky honey glazed ham goes so well with the creamy corn base, especially if you add diced jalapeño on top for a little kick.
- Potatoes & Stuffing: No holiday plate is complete without a pile of slow-cooker mashed potatoes (using the crock pot saves you another burner on the stove) and a scoop of herb stuffing to catch all the juices on your plate.
- Roast Beef: You don’t have to wait until November to bake this dish. I love serving leftovers alongside a tender slow cooked chuck roast when my family wants a comforting Sunday dinner.
FAQs
The creamed corn shines through in this recipe with a hint of sweetness, mixed with a buttery flavor.
Its texture is similar to that of a corn soufflé but not as fluffy or high as one.
The thing is, when you first pull it out of the oven, you expect a cake as it looks like one, but it is so soft and creamy on the inside, just as a pudding should be.
They are very similar, but the main difference is the binder. Traditional corn pudding uses a custard base made with heavy cream, milk, and more eggs, giving it a looser, silky center. A casserole uses cornmeal or muffin mix, which gives it more structure and a thicker, bread-like edge.
Yes, you don’t need a boxed mix at all. Whisk together half a cup of all-purpose flour and half a cup of yellow cornmeal, then stir it right into the warm pot after melting the cream cheese. Since the stove base already has plenty of butter, milk, and eggs, you don’t even need to add extra oil or sugar.
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Corn Casserole Recipe
Ingredients
- 8 oz Frozen corn 500g
- 2 corn kernels for cream
- 4.5 oz corn muffin mix * 125g
- ¼ cup butter plus an extra 2 tbsp 60 gr
- 8 oz cream cheese about 1 tab 250g
- 1 small brown onion finely chopped
- ½ cup milk
- ½ tsp salt to taste
- ½ tsp black pepper to taste
- 2 large eggs
- Cooking spray
- ½ cup raw bacon diced (optional)
- ½ cup cheddar cheese
- ¼ cup mozzarella cheese
- Chives or green onions optional
If you cannot find boxed corn mix
- ½ cup all-purpose flour 70g
- ½ cup yellow cornmeal 65g
Instructions
- Carefully slice the kernels off the 2 ears of corn and transfer them to a food processor or blender to create a “creamy corn”.
- Grab a big pot and, over low heat, start melting the butter. Add the onions and cook until translucent. About 4 minutes. Then add the frozen corn to the pot.
- Pour in the milk and butter, and add the creamy corn that you made in the blender.
- Season with salt and pepper, mix, and cook for 5 minutes. Cover with a lid.
- Add the corn mix (or the homemade mix made before) and stir until everything is uniform.
- Make sure the corn mixture has cooled down. Crack and whisk the eggs in a separate bowl before adding them. Pour the eggs into the corn mixture and mix well.
- Add cream cheese and the extra 30g of butter if needed.
Cooking
- Grease a tray with cooking spray and pour the mixture into the baking dish.
- If you want, sprinkle raw bacon on top before cooking. Bake for 35 minutes.
- Five minutes before it's done, remove the casserole from the oven and top evenly with shredded cheese. Return it to the oven under the broiler (or grill) for the last 5 minutes. Let it rest for 10 minutes before serving.
Notes
Storage, Reheating & Make Ahead
Planning ahead makes holiday cooking so much easier, and this dish handles prep and leftovers really well- Make Ahead: You can assemble the entire mixture up to a day in advance. Pour the cooled base into your greased baking dish, cover it tightly with foil, and keep it in the refrigerator for up to 24 hours. Let the pan sit on the counter at room temperature for 30 minutes before it goes into the oven so the center bakes evenly, then top with the cheese at the end as usual.
- Fridge Storage: Let leftovers cool down completely, then transfer slices to an airtight container (or wrap the baking pan tightly). It stays fresh in the fridge for up to 4 days.
- Freezer: I only recommend freezing this baked corn casserole after it has been cooked, since freezing the raw cream cheese base can make the dairy separate when you thaw it. Wrap cooled portions tightly in plastic wrap and a layer of foil, and freeze for up to 2 months. Let it thaw overnight in the fridge before warming it up.
- Reheating: For a single slice, pop it in the microwave for 45 to 60 seconds with a damp paper towel over the top so it keeps its moisture. If you are warming up a larger batch, cover the pan with foil and bake at 350°F (175°C) for 15 to 20 minutes until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
