I call this Sweet Corn Casserole my Thanksgiving standby. Creamed corn, whole kernel corn, sour cream, eggs, cornmeal and cheddar cheese combine into a simple Southern bake. With a short ingredient list and hundreds of five star reviews, it’s the kind of recipe guests always ask me about.

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Ive been making this Corn Casserole TOP RECIPE for years and still get surprised how fast a pan disappears. This Creamed Corn Casserole Recipe feels like a secret weapon for Thanksgiving, pairing creamed corn and whole kernel corn with sour cream, lightly beaten eggs, melted butter and yellow cornmeal for a slightly crunchy, custardy bite.

A cup of shredded cheddar cheese takes it over the top. People call it Sweet Corn Casserole or just the corn dish everyone fights over.

I promise if you like Sweet Corn Recipes youll be back for seconds before you know it.

Why I Like this Recipe

• I love how warm and comforting it feels like a hug from my grandma especially on cold nights
• I like that it’s forgiving if I mess up so it still turns out great every time
• I enjoy the contrast of creamy inside and a slightly browned top, the textures just hit right
• It’s a crowd pleaser, people always go back for seconds and I get compliments without trying

Ingredients

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Sweet, creamy, gives carbs and fiber, higher in sugar, adds moisture.
Crunchy bits, more fiber and protein then creamed, good natural sweetness.
Rich and tangy, adds creaminess, high in fat, some calcium.
Bind ingredients, add protein and structure, little carbs, versatile.
Real buttery flavor, adds fat and richness, use less for healthier.
Gives corn texture, adds complex carbs and fiber, gritty good bite.
Optional but addictive, brings savory saltiness, protein and calcium, melts great.
Adds moisture, thins batter, supplies calcium and some protein, mild sweetness.
Structure and crumb, lots of carbs, minimal fiber, overmixing makes tough.
Adds sweetness and browning, mostly simple carbs, use less if watching sugar.

Ingredient Quantities

1 can (14.75 oz) creamed corn, not drained

1 can (14.75 oz) whole kernel corn, drained

1 cup sour cream

2 large eggs, lightly beaten

1/2 cup (1 stick) unsalted butter, melted and cooled

1 cup yellow cornmeal

1 cup all purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1 cup shredded cheddar cheese (optional, but so good)

butter or cooking spray for the baking dish

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder and 1 teaspoon salt so it’s evenly mixed.

3. In another bowl stir 1 can (1
4.75 oz) creamed corn (not drained) with 1 can (1
4.75 oz) whole kernel corn (drained), 1 cup sour cream, 2 lightly beaten large eggs, 1/2 cup melted and cooled unsalted butter and 1 cup milk until combined. If your eggs are cold, let them sit out a few minutes first so they mix smoother.

4. Pour the wet mixture into the dry ingredients and gently fold just until everything is moistened, don’t over mix or the casserole will be tough.

5. If using cheese, fold in 1 cup shredded cheddar cheese now for a gooey interior, or save it to sprinkle on top during the last 10 minutes of baking for a browned cheesy crust.

6. Let the batter rest 5 to 10 minutes so the cornmeal hydrates, this helps the texture and prevents dryness.

7. Pour batter into the prepared baking dish and smooth the top with a spatula; tap the dish lightly on the counter to remove any big air pockets.

8. Bake in the preheated oven until golden and mostly set in the center, about 45 to 55 minutes. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs, not wet batter.

9. Remove from oven and let rest 10 minutes before serving so it firms up and slices cleanly. If the top browns too fast, tent loosely with foil during the last part of baking.

Equipment Needed

1. Oven set to 350°F (175°C) so it’s ready when you are.
2. 9×13 inch baking dish, greased with butter or cooking spray.
3. Two mixing bowls — one large for the dry mix and one medium for the wet.
4. Measuring cups and spoons (1 cup, 1/2 cup, tablespoon, teaspoon).
5. Whisk for the dry mix and eggs (or a fork if you prefer).
6. Rubber spatula plus a wooden spoon or silicone spatula for folding and smoothing the batter.
7. Can opener for the creamed corn and whole kernel corn cans.
8. Toothpick or cake tester to check doneness, plus oven mitts to safely handle the hot dish.

FAQ

Q: Can I make this corn casserole ahead of time? A: Yes, you can assemble it the day before and keep it covered in the fridge up to 24 hours. Or bake it, cool, cover and refrigerate for up to 3 days. To reheat bake at 350°F (175°C) about 20 to 30 minutes until warmed through and edges bubble.

Q: Can I freeze it? A: Yes. For best texture assemble in a freezer safe dish, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge then bake at 350°F about 45 to 55 minutes until set. You can also freeze a fully baked casserole, thaw and reheat covered at 350°F about 30 minutes.

Q: Can I use fresh or frozen corn instead of the canned? A: Absolutely. Use roughly equal volumes to the cans (about 1 3/4 cups of kernels and about 1 3/4 cups creamed style). Thaw frozen corn and drain, or cut fresh corn off the cob and lightly cook it first. If your corn seems dry add a splash of milk or extra creamed corn.

Q: Why did my casserole come out soggy or too wet? A: Usually too much extra liquid or not baked long enough. Dont over-drain the creamed corn but do drain the whole kernel can well. Bake uncovered until center is just set and let it rest 10 to 15 minutes to firm up. If it’s really wet next time add 2 to 4 tablespoons more cornmeal or a bit less milk.

Q: Is there a gluten free version? A: Yes swap the all purpose flour for a 1 to 1 gluten free flour blend and make sure your baking powder is labeled gluten free. Texture may be a bit different but it works well.

Q: Can I change the flavor or add mix ins? A: Totally. Stir in up to 1 cup shredded cheddar (recipe says optional but so good), cooked bacon, chopped jalapeños, or green onions. For a sweeter casserole add 1 to 2 tablespoons sugar, for more savory add herbs or a pinch of smoked paprika.

Corn Casserole TOP RECIPE Recipe Substitutions and Variations

Sour cream → plain Greek yogurt, 1:1 (use full fat if you can). Keeps the tang and creaminess, for dairy free try full-fat coconut yogurt same amount.
Unsalted butter (1/2 cup) → neutral oil (canola, vegetable) 1:1 or melted vegan butter 1:1. Oil makes it a touch moister, coconut oil works but will add coconut flavor.
2 large eggs → flax “eggs”: 2 tablespoons ground flax + 6 tablespoons water (mix, let sit 5 mins). Good binder, but the bake will be a bit denser. Commercial egg replacer works too per package directions.
1 cup all purpose flour → 1 cup gluten-free all-purpose blend (1:1 sub) or 1 cup whole wheat pastry flour (1:1) if you want nuttier flavor, expect slightly denser texture.

Pro Tips

1) Let the eggs and milk warm up to room temp before you mix them in, it makes the batter smoother and helps everything bake evenly. Cold eggs can make the batter lumpy and your casserole denser than it should be.

2) Fold gently and stop as soon as the dry stuff is moistened, otherwise it gets tough and chewy. After mixing let the batter sit 5 to 10 minutes so the cornmeal hydrates, that little rest really fixes the texture.

3) For cheesiness: stir some cheese into the batter for gooeyness, or save most to sprinkle on top for a browned crust. If you want a crispier edge, put the dish in a preheated cast iron or hot baking dish so the sides start sizzling right away.

4) Watch the top near the end of baking, if it browns too fast loosely cover with foil. Test doneness with a toothpick it should come out with a few moist crumbs not wet batter, and let it rest about 10 minutes before slicing so it firms up and cuts clean.