Corn Casserole Recipe
A creamy, golden homestyle corn casserole made from scratch with sweet corn, sour cream and a tender cornmeal batter.
Contains: Milk · Egg · Wheat
This recipe contains milk, egg and wheat. Readers with allergies should check the labels of packaged ingredients such as canned corn, cornmeal and baking powder for their own needs.
WHY IT WORKS
Why This Recipe Works
01
Two Kinds of Corn
Cream-style corn gives the casserole a soft, spoonable center while drained whole-kernel corn adds distinct sweet bites.
02
Built From Scratch
A simple cornmeal-and-flour base gives the casserole structure without relying on boxed corn-muffin mix.
03
Rich but Balanced
Sour cream, eggs and melted butter keep the crumb tender while the top bakes golden around the edges.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
Tap a step number as you finish it.
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Heat the oven to 350°F. Lightly butter an 8-inch square baking dish.
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In a medium bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt and black pepper.
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In a large bowl, whisk the sour cream, eggs and melted butter until smooth. Stir in the drained whole-kernel corn and the cream-style corn.
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Add the dry ingredients to the corn mixture and fold gently with a spatula just until no obvious dry flour remains. Do not overmix.
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Spread the batter evenly in the prepared dish. Bake for 45 to 50 minutes, until the top is golden, the edges are lightly browned and the center is set with a slight soft give. A toothpick inserted near the center may have moist crumbs but should not be coated in wet batter.
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Let the casserole rest for 10 minutes before spooning into servings. Serve warm.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The top should be golden, the edges lightly browned and the center set with a slight soft give. A toothpick inserted near the center may have moist crumbs but should not be coated in wet batter.
Make Ahead
Bake the casserole up to 1 day ahead, cool it, cover and refrigerate. Reheat it covered at 325°F until hot throughout, uncovering for the last few minutes if you want to refresh the top.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1 US cup full-fat sour cream
With1 US cup full-fat plant-based sour cream
Replace240 grams (g) full-fat soured cream
With240 grams (g) full-fat plant-based sour cream
Use the same quantity of plant-based sour cream.
Replace1/2 US cup unsalted butter, melted and cooled slightly, plus more for the dish
With1/2 US cup unsalted plant-based butter, melted and cooled slightly, plus more for the dish
Replace113 grams (g) unsalted butter, melted and cooled slightly, plus more for the dish
With113 grams (g) unsalted plant-based butter, melted and cooled slightly, plus more for the dish
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Make It Gluten-Free
Change the following ingredient:
Replace1/2 US cup all-purpose flour
With1/2 US cup gluten-free all-purpose flour blend
Replace60 grams (g) plain flour
With60 grams (g) gluten-free all-purpose flour blend
For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Drain the whole-kernel corn thoroughly so excess liquid does not make the center loose. Cream-style corn stays in with all of its liquid because it provides both sweetness and moisture.
Useful Substitutions
Plain full-fat Greek yogurt can replace the sour cream in the same quantity for a slightly tangier result. For the whole-kernel corn, about 1 1/2 US cups thawed frozen corn can replace the drained canned corn.
INGREDIENT QUALITY
Quality Note
Drain the whole-kernel corn thoroughly, mix only until the dry ingredients disappear and avoid overbaking. The center should stay soft and spoonable rather than becoming dry like firm cornbread.
SPEND LESS
Cost-Saving Tip
Store-brand canned corn, sour cream and basic pantry baking ingredients work well here. Compare canned corn by drained weight so a cheaper can does not leave you short on kernels.
COOKING TIPS
Tips
Drain the Corn Well
Let the whole-kernel corn drain while you prepare the batter. Too much packing liquid can leave the center wetter than intended.
Mix Gently
Fold the dry ingredients into the wet mixture only until no obvious dry flour remains. Overmixing can make the casserole firmer and less tender.
Use the Right Dish
An 8-inch square baking dish gives the casserole enough depth to stay soft in the center while still developing a golden top and edges.
Let It Rest
Give the casserole 10 minutes after baking. The center settles slightly as it cools, making it easier to spoon into neat servings.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Once fully cooled, cut the casserole into portions and freeze them in an airtight container. For best texture, use within about 2 months and thaw overnight in the refrigerator.
Reheat in the Oven
Cover the casserole and warm it at 325°F for about 15 to 20 minutes, or until hot throughout. Uncover for the last few minutes if you want the top to dry slightly.
Reheat in the Microwave
Cover an individual portion and heat in short intervals until hot throughout. Let it stand briefly before eating because the creamy center can heat unevenly.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Corn Casserole FAQs
Is corn casserole the same as cornbread?
Not quite. Corn casserole is softer and more spoonable than standard cornbread because it contains cream-style corn, sour cream and whole corn kernels.
How do I know when corn casserole is done?
The edges should be lightly browned, the top should look golden, and the center should be set with only a slight soft give. A toothpick inserted near the center can come out with moist crumbs but should not be coated in wet batter.
Can I use frozen corn instead of canned corn?
Yes, for the whole-kernel corn. Use about 1 1/2 US cups thawed frozen corn and drain it well. Keep the cream-style corn because it supplies part of the casserole’s moisture and texture.
Can I leave out the sugar?
Yes. The 2 tablespoons (tbsp) sugar add a mild sweetness, but the casserole will still work without them if you prefer a more savory side dish.
Can I make corn casserole ahead of time?
Yes. Bake it up to 1 day ahead, cool it, cover and refrigerate. Reheat it covered at 325°F until hot throughout, uncovering for the last few minutes if you want to refresh the top.
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