Corn Casserole Recipe

This easy corn casserole recipe makes a comforting classic casserole! Made of creamed and whole corn, this delicious casserole comes together quickly and makes a favorite side dish!

Creamy, comforting, cheesy, and filled with corn, it is one of those side dishes that always gets rave reviews and disappears quickly when I serve it. You’ll want to try my mashed potatoes, sweet potato casserole, and green bean casserole next!

How to Make Corn Casserole Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Corn – You’ll use both whole and creamed corn in this recipe.
• Flour – You’ll use all-purpose flour.
• Cornmeal – This recipe uses cornmeal. You can substitute with a cornmeal mix rather than flour and cornmeal.
• Butter – Melted butter is used to saute the onion and jalapeno (if using) and then added to the remaining ingredients for the casserole.
• Broth – You’ll use a little broth or stock in this recipe.
• Seasonings – This recipe uses some salt to balance and enhance the flavors. If you want added sweetness in the recipe, add a tablespoon or two of honey or sugar.
• Eggs – Lighten the texture of the casserole.
• Cheese – I love to use grated Monterrey Jack or cheddar cheese. You can also use Pepper Jack cheese rather than adding the optional jalapeno.
• Optional ingredients: onion and jalapeno

Step-by-Step Instructions

1. Melt butter. If using any optional ingredients, saute them in the melted butter until tender. If not using the onion or jalapeno, melt the butter and set aside.
2. Combine corn casserole ingredients. Add all of the ingredients to a mixing bowl and stir to combine. Pour into a lightly buttered 9×13 baking dish.
3. Bake. Bake until golden brown and the center has just set, about 40 minutes.

Recipe Variations

Cheese Topped Corn Casserole – Add 1 cup of the grated cheese to the corn casserole mixture. Bake in the 9×13 baking dish for 35 minutes. Top with the remaining cup of grated cheese and return to the oven until the cheese has melted, about 8 more minutes.

Crock Pot Corn Casserole – Add all of the ingredients to a lightly butter crock pot insert. Cook on low for 4 hours. You can half the cheese as described in the cheese-topped corn casserole variation.

Easy Make-Ahead Corn Casserole Recipe

To make ahead, prepare the corn casserole without baking two days in advance. Wrap it with plastic wrap and store it in the refrigerator. Remove and allow to rest at room temperature for about 30 minutes prior to baking. Bake as directed.

Storage Tips

Leftovers. Wrap tightly with plastic wrap and store in the refrigerator for up to 4 days. Reheat and serve.

Here’s my Corn Casserole recipe. I hope you love it!

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Corn Casserole

Robyn Stone

5 from 1 vote

Corn casserole makes a comforting classic casserole! Made of creamed and whole corn, this corn casserole comes together quickly and makes a favorite side dish!

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

• ▢ 6 tablespoons butter
• ▢ 1 medium jalapeño pepper, deseeded and chopped (optional)
• ▢ 1/2 medium onion, chopped (optional)
• ▢ 1/2 cup all-purpose flour
• ▢ 1/2 cup cornmeal
• ▢ 1/2 teaspoon kosher salt
• ▢ 2 large eggs
• ▢ 1/2 cup chicken stock or broth, or broth
• ▢ 1 (15-ounce) can whole kernel corn, undrained or frozen whole kernell corn
• ▢ 1 (15-ounce) can creamed corn, undrained, or frozen creamed corn
• ▢ 2 cups grated cheese, cheddar, Monterrey Jack, or Pepper Jack

Instructions 

• Preheat oven to 350º F. Spray 9×13 casserole dish with nonstick cooking spray. Set aside.
• Melt butter in heavy skillet; add pepper and onions and saute until tender.
• Mix flour, cornmeal, salt, eggs, chicken stock, creamed corn, and whole kernel corn, and cheese in large bowl until well blended. Stir in sauted onions, and peppers. Pour into prepared casserole dish. Bake for 40-45 minutes or until the center of the casserole is just set.

Notes

Make Ahead Corn Casserole Recipe – To make ahead, prepare the corn casserole without baking two days in advance. Wrap it with plastic wrap and store it in the refrigerator. Remove and allow to rest at room temperature for about 30 minutes prior to baking. Bake as directed.

Cheese Topped Corn Casserole – Add 1 cup of the grated cheese to the corn casserole mixture. Bake in the 9×13 baking dish for 35 minutes. Top with the remaining cup of grated cheese and return to the oven until the cheese has melted, about 8 more minutes.

Crock Pot Corn Casserole – Add all of the ingredients to a lightly butter crock pot insert. Cook on low for 4 hours. You can half the cheese as described in the cheese-topped corn casserole variation.

Nutrition

Calories: 342kcal | Carbohydrates: 31g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 521mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo