easy corn casserole

Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.

Corn Soufflé

15-oz. can whole kernel corn (drained)

cream-style corn

egg (lightly beaten)

butter (melted)

sour cream

8 1/2 oz box corn muffin mix

Preheat oven to 350 º

Lightly butter a 2-quart casserole dish.

Combine all ingredients and mix well.  Pour into casserole dish and bake 45 – 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish.  A deeper dish takes longer.)

Impress your dinner guests with this creamy, easy corn pudding casserole recipe from Delish. See why this classic southern side is not only sweet, delicious and easy to bake, but the best to make for dinner or a special occasion.

Baked Corn Casserole

c. cornmeal

c. butter, melted and cooled,

c. sugar

eggs

whole milk

heavy cream

c. corn,

creamed corn

Kosher salt

black pepper

smoked

tbsp. chives,

i added a small can of green hatch chiles, mexican Crema(instead of heavy cream) and some blackened seasoning to give it that smoky flavor.

I have made this dish for years and it’s still a favorite for our family!  I have experimented with using cornmeal, Jiffy mix muffin or saltine crackers.  I prefer the saltines but every ones taste is different.  I left the sugar out one time and it seemed to be just bland.  As an addition, I put hatch green Chile’s on top and we love that extra punch!

A total hit! I made this casserole for a dinner party and everyone asked for the recipe!!!!! No modification necessary, this recipe works perfectly the way it is. Will be making this dish again and again. Thank you for sharing.

I came across your recipe while searching for a corn casserole dish that didn't use packaged (Jiffy type) cornmeal mix.  I wanted to use the abundant cornmeal I had on hand.  I had everything else except the creamed corn so off to the grocery store I went.  Stopped at Sprouts Farmer's Market (San Diego, CA) only to find out they don't carry any creamed corn (only whole kernels) but I was determined to make this recipe so I had to to continue with a second grocery store just for creamed corn.

The result was well worth the effort.  I made this dish with canned corn (since I didn't have frozen) and it turned out fantastic!!  Since we all love corn (and who doesn't, right?!), I plan to bake this dish more often now and not just for Thanksgiving time.  It was devoured in no time!

Thank you for posting this wonderful recipe.  Happy Thanksgiving!!!

This mini corn casserole is filled with sweet corn plus onions, garlic, bacon, and cheese. It&#039;s a &quot;jazzed&quot; up version of a classic dish made without Jiffy mix!

Mini Corn Casserole

bacon

onions

garlic (, minced)

cornmeal

all-purpose flour

sugar

baking powder

salt

sour cream ((4 tablespoons))

milk

butter (, melted)

corn kernels ((use frozen and thawed corn corn

cheddar cheese

green onions

Heat the oven to 350°F (177°C). Lightly butter a small baking dish and set the dish aside.Pro Tip: Use a 5x5-inch baking dish that has a base area of 25 square inches. You can also use a 4x6-inch baking dish with a base area of 24 square inches or a 6x6-inch dish which will yield a thinner corn casserole that may bake faster.

In a small skillet over medium heat, fry the bacon until crisp. Remove from the pan and transfer to a paper-towel-lined plate. Crumble the bacon when it is cool enough to handle.Pro Tip: If the bacon does not produce enough grease, add ½ tablespoon of olive oil to the pan to prevent the bacon from sticking to the pan.

Add the onions to the bacon drippings in the pan and cook, stirring occasionally until the onions are translucent, about 2 minutes.

Add the garlic and cook, stirring frequently for 30 seconds. Remove the pan from the heat and set it aside.

In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

In a separate medium-sized bowl, whisk the egg yolk, sour cream, milk, and melted butter together.

Stir in the corn, the crumbled bacon, and the onion and garlic mixture.

Add in the dry ingredients and stir until combined.

Pour the batter into the greased baking dish and place the baking dish on a rimmed baking sheet to catch any possible spills. Bake for 30 minutes.

Remove the baked corn casserole from the oven and top with the shredded cheese.

Bake for an additional 5 minutes more. Top with chopped green onions and enjoy warm.

This custardy creamed corn casserole recipe is SO good you&#x27;ll want to scrape the dish clean to get every last bit of caramelized goodness... My favorite of all the corn casserole recipes I&#x27;ve tried, just like my grandma made it!

Creamed Corn Casserole

unsalted butter

all purpose flour

eggs, well beaten

sweet corn

Preheat oven to 350 degrees.

In a sauce pan, heat the butter slowly...

In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set it aside while you measure out the rest of the ingredients.

Whisk the flour into the melted and cooled...

Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk.

Stir the creamed corn into the butter mixture,...

Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.

Pour into a shallow 8x8" baking dish.

Bake uncovered at 350 degrees for approximately 1...

Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Let stand for 5 minutes, serve warm.

This easy 5 ingredient Corn Casserole is a great southern style side dish, and takes next to no effort. It&#x27;s especially good on your holiday spreads!

5 Ingredient Corn Casserole

corn kernels,

creamed corn (or 2 cups homemade creamed corn)

Jiffy corn muffin mix

butter,

Preheat oven to 350°F.

Combine all ingredients until well mixed, then transfer...

Combine all ingredients until well mixed, then transfer to a greased 2qt baking dish.

Bake 50-55 minutes, or until golden brown.

The easiest side dish, this Corn Casserole recipe is popular for holidays, but is easy enough for even a weeknight!

Corn Casserole

15.25 oz can whole-kernel corn, drained

14.75 oz can cream-style corn

8.5 oz box Jiffy corn muffin mix

butter, melted

oz (1 cup) shredded cheddar cheese

Preheat

Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray.

In a large bowl, combine the whole-kernel corn, cream style corn, corn muffin mix, sour cream, eggs, and melted butter. Stir to combine.

Add Cheese

Bake

Pour the mixture into the prepared baking dish. Bake until lightly golden brown and set in the middle, 35-45 minutes.

Stand

Allow to stand for 5 minutes, then serve warm.

OMGosh.....made this for dinner last nite!!! Sooooooooo yummy!!! MUCH better than the recipe I've been using!  The only thing different I did was add half of the cheese to the mixture before baking.....I will definitely be making this more often!!!! Thank you!

Top 6 easy corn casserole recipes from across the web

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Corn Soufflé

Baked Corn Casserole

Mini Corn Casserole

Creamed Corn Casserole

5 Ingredient Corn Casserole

Corn Casserole

Top 6 easy corn casserole recipes from across the web

The most viewed easy corn casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn Soufflé

Baked Corn Casserole

Mini Corn Casserole

Creamed Corn Casserole

5 Ingredient Corn Casserole

Corn Casserole

The most viewed easy corn casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine