Everyone’s Favorite Corn Casserole Recipe

Corn Casserole all blown up! Bursty bites of creamy corn and sweet corn plus garlic, bacon and cheese all over – so you know it’s really, really good!

Clear your place on the Thanksgiving table this year for this deliciously savory, unstoppable scoopable corn casserole with its hint of sweetness, its bacon confetti, and sharp cheddar puffs. There’s a new side dish in town and it’s not messing around.

This post is sponsored by ButcherBox.

Corn Casserole and Holiday Turkey: A Match Made In Heaven

This corn recipe has been a family holiday favorite over the years (hence the name “everyone’s favorite”)! We make it every year.

This year we can share this favorite recipe again in collaboration with ButcherBox and I can tell you how to make a FREE TURKEY to serve alongside your corn pan at the Thanksgiving or holiday meal.

How it works: if you are a new member, click here to get a 10-14 pound turkey in your first box absolutely free! You only need to register before Sunday 13 November.

I’ve been using ButcherBox personally for the past year – I actually signed up when they had their turkey deal LAST year, so I entered the free turkey giveaway myself!

Being a ButcherBox customer for the past year has made me feel so good buying from a company that prioritizes family farms, sustainability and humane farming practices.

And bonus – I love their bacon in this recipe!

On the corn casserole

This lovely dish is not like a loose cream cheese and it is not firm or dry like a cornbread. It’s somewhere delicious in the middle with a smooth, taut texture that almost feels more like a corn custard, but also…not quite? It’s a bit of a unicorn situation (lol, sorry forever). It really is a unique and very inviting texture and we just can’t stop stacking scoop after gold scoop on our Christmas plates. The sweetcorn is speckled all over so you get little bursty bites here and there. Plus, garlic and bacon and cheese, so, you know, the best stuff.

We don’t want to brag either, but it’s just really beautiful. Sure, that whole slow-roasted turkey thing is often the star, but… honestly, maybe we’d just put this chick in the middle of the table and see how it goes.


In this post: Everything You Need for a Corn Casserole


Prefer to watch instead of read?

Scoop from corn casserole into a casserole.

Creamed Corn vs. Corn Casserole Vs. Cornbread: what’s the difference?

Creamed corn — you might love it, you might hate it — has several variations in its preparation (heavy cream? cream cheese? corn milk on the cob? yes, that’s one thing), but one thing that’s consistent is that it well, creamy. Lots of spiciness between your corn kernels. There are several delicious recipes that go way beyond the canned version you may have discreetly pushed aside when you got them over the holidays. And while a can of creamed corn on its own may not be everyone’s favorite, a can of it in this recipe is the chef’s kiss! It helps keep the casserole smooth and thick enough to hold together scoop after scoop.

However, corn dish is very different from creamed corn. It’s a very popular southern holiday side dish and it’s super moist, almost creamy with clear cracked corn kernels all over. It’s like creamed corn, cornbread, and almost a soufflé in one dish!

Ingredients for this recipe

A pure corn casserole is nothing short of great, but we’re feeling festive and we wanted to spice things up a bit. And when one zazzles, one must gather:

  • bacon (ButcherBox bacon is our favorite to use!)
  • onion and garlic
  • sharp cheddar cheese
  • fresh chives

Once your zazzers are gathered, grab the basics from your pantry (flour, sugar, baking soda, etc.) along with some:

  • cornmeal
  • maize
  • can of creamed corn
  • sour cream
  • melted butter
  • Eggs

No Jiffy Box here! Corn Casserole From Scratch

We’re going from scratch here so you can stash away that little box of Jiffy corn muffin mix.

No judgment at all about a box mix, we love a good shortcut. But putting this casserole together from scratch is really the key to its delicious taste and addictive texture, you can adjust the sweetness and flavors to your liking, and it really isn’t that much more time consuming!

How do you make a corn casserole?

You start out crisping bacon and end up showering cheddar cheese and chives on top, and everything in between is pretty easy.

  1. Bacon. You start by crisping up your bacon, then fry your onions and garlic in that same pan for optimal yum boosts. You cut the bacon into pieces and save half for the mix and the other half to toss on top at the end.
  2. Seizure. Mix your dry ingredients and beat the wet in a separate bowl. Add the corn, the creamed corn, the sour cream, the onion mixture, half of the bacon bits, and all their salty goodness, then slowly add your dry ingredients.
  3. Baking. Pour into a greased baking dish and bake for about 35 minutes. Remove and top with shredded sharp cheddar cheese, the rest of the crispy bacon and some fresh chives and cook for a further 5 minutes.

Then plop that beauty INTO THE MIDDLE OF YOUR TABLE and see if anyone can even finish their “oohs and aaahs” before digging into that rich golden goodness. It’s so, so good.

Corn casserole on a plate with a fork.

What to serve with Maize Oven dish?

We hope this is on the table for your Thanksgiving or holiday spread with all the other confirmations, but just in case you need a little more guidance, here’s what’s delicious with it.

If corn casserole is already part of your holiday party, congratulations on your smart and good holiday, and also consider trying this zazzed-up version this year? If you’re new to it, whoo boy, then such a beautiful, rich, deeply comforting, delicious surprise awaits you. Happy holidays to you.

Corn Casserole: Frequently Asked Questions

How can I make this in advance?

You can prepare this casserole by doing everything up to and including step 2 and baking the casserole in a greased oven dish for 35 minutes. Cover and store in the refrigerator for up to 2 days. Heat in the oven at 350 degrees for 10 minutes and complete the rest of step 3.

Can I freeze this casserole?

Yes! Store in an airtight freezer-safe container for up to 3 months.

How can I make this vegetarian?

Omit the bacon and add a little more salt.

How do you store and reheat leftovers?

Cover leftovers in the pan and store in the fridge. When you’re ready to reheat, you can either microwave an individual serving in a pinch, or cover with foil and pop it in the oven at 350 degrees for 10-15 minutes.

Can this be done in a slow cooker?

We haven’t tested this in a slow cooker, but think it might work! If you follow a similar recipe similar one, you should be able to cook it on high for 2-3 hours.

Print

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Description

Corn Casserole all blown up! Bursty bites of creamy corn and sweet corn plus garlic, bacon and cheese all over – so you know it’s really, really good!



  1. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, beat the sour cream, butter and egg until smooth. Then stir in the corn, cream corn, onion mixture and half of the bacon. Add the dry ingredients and stir until just blended.

  2. Pour into a greased baking dish. Bake for 35 minutes. Remove from the oven and sprinkle with the cheese and the rest of the bacon. Bake for another 5 minutes. Sprinkle chopped chives over it.

  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
  • Category: casserole
  • Method: Baking
  • Kitchen: American

keywords: corn casserole, corn soufflé, casserole side dish

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thanks to ButcherBox for sponsoring this recipe!

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