The Best Corn Casserole

Whether you're preparing for a neighborhood potluck, a Sunday family meal, or even Thanksgiving, corn casserole is the ideal easy side dish. It's both sweet and savory, adding a light and airy touch to any meal for a crowd. Our version features cheddar cheese and chives, making it extra special and delicious. Once you try this simple and tasty recipe, you'll want to make it again and again.

Level: Easy
Yield: 6 to 8 servings
Total: 40 min
Active: 10 min
Nutritional Analysis Per Serving (1 of 8): Calories 358 | Total Fat 18g | Saturated Fat 10g | Carbohydrates 45g | Dietary Fiber 3g | Sugar 12g | Protein 7g | Cholesterol 68mg | Sodium 481mg

Our top corn casserole is as simple as it is delicious. It's a mix-everything-in-a-bowl, bake-and-serve recipe that always turns out wonderfully. We've added savory touches like cheddar and chives, making it a rich and flavorful side dish for any gathering. Whether it's for a holiday or a simple family dinner, this fuss-free dish is sure to become a cozy favorite.

Key Ingredients In Our Best Corn Casserole

Canned corn: Whole corn kernels provide a strong corn flavor and a chunky texture to the casserole.

Canned creamed corn: Creamed corn offers the same flavor as regular canned corn, but also helps create a moist, creamy texture.

Cheddar cheese: Sharp cheddar adds extra flavor and indulgence to our corn casserole.

Cornmeal: Cornmeal enhances the corn flavor and absorbs moisture, giving the casserole a sturdy texture.

Sour cream: Sour cream brings creaminess and a slight tang, balancing the natural sweetness of the corn.

Chives: Fresh chives add an onion-like, fresh flavor that makes this casserole stand out. If you only have dried chives, use 2 tablespoons instead of 1/4 cup.

Sugar: A touch of sugar helps highlight the natural sweetness of the corn, balancing the savory elements.

Baking soda: Baking soda acts as a leavening agent, helping the casserole rise slightly and turn out light and fluffy.

Corn Casserole vs. Corn Pudding

Corn casserole and corn pudding are similar but not identical. Many people use the terms interchangeably, but there are some key differences. Corn casserole uses cornmeal, giving it a firmer structure. Our corn casserole, with cornmeal, cuts into clean squares, almost like cornbread. Corn pudding sometimes contains cornmeal, but it also includes dairy like cream cheese, milk, or cream, resulting in a softer, more custard-like texture.

Can You Make Corn Casserole Ahead of Time?

Yes, corn casserole can be prepared up to two days in advance, but it's best served fresh. If you need to make it ahead, let it cool completely, cover tightly with plastic wrap, and refrigerate. When ready to serve, reheat it in the oven.

Can You Freeze Corn Casserole?

We don't recommend freezing corn casserole. It's best enjoyed right out of the oven, and freezing can add unwanted moisture.

What to Serve with Corn Casserole

Casseroles are perfect for feeding a crowd, and our corn casserole is no exception. It pairs wonderfully with any roast meat, such as simple roast chicken, elegant standing rib roast, or a holiday turkey. It yields 6-8 full servings, but can feed even more when served with other side dishes.

Ingredients

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt, and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.