Easy Corn Casserole from Scratch (No Boxed Mix, Ready to Bake in 10 Minutes)
This corn casserole is soft and creamy in the middle with golden edges, and you make it from pantry staples instead of a box of corn muffin mix. Thanksgiving is on 26 November, so it is a good time to stock up: it needs two cans of corn, a cup of sour cream and 10 minutes of mixing before it goes into the oven.
Why this corn casserole works
- No boxed mix. The usual recipe needs a box of corn muffin mix. Here, cornmeal, flour, a little sugar and baking powder do the same job, so you can make it with what is already in the pantry and control the sweetness.
- Two kinds of corn. Creamed corn makes it moist and spoonable. Whole kernels add sweet bites and texture.
- Sour cream and eggs. Sour cream keeps it tender, and the eggs help it set so it scoops cleanly instead of running across the plate.
- One bowl. Everything is stirred together in one bowl, poured into the dish and baked.
What you need
- Yellow cornmeal: 3/4 cup.
- All-purpose flour: 3/4 cup.
- Sugar: 2 tablespoons (use 3 if you like a sweeter casserole).
- Baking powder: 2 teaspoons.
- Salt: 1/2 teaspoon.
- Whole kernel corn: one 15-ounce can, drained (or 1 1/2 cups frozen corn, thawed).
- Creamed corn: one 14.75-ounce can, not drained.
- Sour cream: 1 cup.
- Eggs: 2 large.
- Butter: 1/2 cup (1 stick), melted and cooled a little.
- Shredded cheddar (optional): 1 cup.
How to make corn casserole
- Heat the oven. Heat the oven to 350°F. Butter an 8×8-inch or 11×7-inch baking dish (about 2 quarts).
- Mix the dry ingredients. In a large bowl, whisk the cornmeal, flour, sugar, baking powder and salt.
- Add the wet ingredients. Add the drained corn, creamed corn, sour cream, eggs and melted butter. Stir until no dry flour is left. The batter will be thick and a little lumpy, which is fine. Fold in the cheese now if you are using it.
- Fill the dish. Pour the batter into the dish and spread it level.
- Bake. Bake for 50 to 60 minutes, until the top is golden, the edges pull away slightly from the dish and the center no longer jiggles when you gently shake it. A knife put into the middle should come out without wet batter. Because it contains eggs, the center should reach 160°F if you check with a thermometer.
- Rest. Let it stand for 10 to 15 minutes before serving. It keeps setting as it cools, which makes it easier to scoop.
Tips for the best texture
- Spoonable or sliceable? As written, it is soft and spoonable, like a cross between spoonbread and cornbread. For firmer squares, bake it in an 8×8-inch dish for the full 60 minutes and let it cool for 20 minutes.
- Don’t skip the rest. Cut into it straight from the oven and the middle runs. Ten minutes makes a big difference.
- Doubling it: double everything and bake in a 9×13-inch dish for 60 to 70 minutes. Check the center the same way.
- Watch the top. If the top is golden before the center is set, lay a sheet of foil loosely over the dish for the last 10 to 15 minutes.
Make-ahead plan for Thanksgiving
Baking powder works best when the batter goes into the oven soon after mixing, so the easiest plan is to prep the two parts separately.
- Up to 2 days ahead: mix the dry ingredients in a bowl, cover and leave it on the counter. Melt and cool the butter and keep it in the fridge with the other wet ingredients.
- On the day: warm the butter until just melted, stir the wet ingredients into the dry ones and bake. It takes about 10 minutes.
- Bake it fully ahead: bake the corn casserole up to 1 day early, cool it, cover and refrigerate. Reheat it covered with foil at 350°F for 20 to 25 minutes, until hot in the middle.
- Sharing the oven: it bakes at 350°F, the same as many holiday sides, including our sweet potato casserole, so the two can bake side by side.
Easy variations
- Jalapeño cheddar: add the cheddar plus 1 to 2 seeded, finely chopped jalapeños.
- Bacon and green onion: fold in 4 slices of cooked, crumbled bacon and 3 sliced green onions.
- Fresh corn: in summer, use 1 1/2 cups of fresh kernels in place of the canned whole kernel corn. Keep the canned creamed corn for moisture.
- With a boxed mix: if you already have an 8.5-ounce box of corn muffin mix, use it in place of the cornmeal, flour, sugar, baking powder and salt.
Storing leftovers
Refrigerate leftovers within 2 hours, covered, for 3 to 4 days. Reheat single portions in the microwave, or the whole dish covered with foil at 350°F until hot all the way through. You can also freeze baked squares, well wrapped, for up to 3 months and thaw them in the fridge overnight. The USDA page on leftovers and food safety has more storage guidance.
What to serve with corn casserole
Corn casserole is a classic next to the holiday main. Serve it with our easy roast turkey and easy turkey gravy, plus something green and crisp like roasted Brussels sprouts with bacon and balsamic. It also goes well with ham, chili and barbecue. For more ideas, see our easy Thanksgiving side dishes.
Frequently asked questions
Can I make corn casserole without Jiffy mix?
Yes. This recipe uses 3/4 cup cornmeal, 3/4 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder and 1/2 teaspoon salt in place of one 8.5-ounce box of corn muffin mix.
Why is my corn casserole runny in the middle?
It needs more time. Ovens and dishes vary, so bake until the center no longer jiggles and a knife comes out without wet batter, then let it rest for at least 10 minutes.
Can I make corn casserole the day before?
Yes. Bake it, cool it, then cover and refrigerate it. Reheat it covered at 350°F for 20 to 25 minutes. Or mix the dry and wet parts ahead and combine them just before baking.
Can I use frozen corn?
Yes. Use 1 1/2 cups of frozen corn, thawed and patted dry, in place of the drained can of whole kernel corn.
Easy Corn Casserole from Scratch
Ingredients
Method
- Heat the oven to 350°F. Butter an 8×8-inch or 11×7-inch baking dish (about 2 quarts).
- In a large bowl, whisk the cornmeal, flour, sugar, baking powder and salt.
- Add the drained corn, creamed corn, sour cream, eggs and melted butter. Stir until no dry flour is left. Fold in the cheddar if using.
- Pour the batter into the dish and spread it level.
- Bake for 50 to 60 minutes, until golden on top, the center no longer jiggles and a knife in the middle comes out without wet batter (160°F in the center).
- Let the casserole rest for 10 to 15 minutes before serving.
Notes
- No boxed mix needed. If you have an 8.5-ounce box of corn muffin mix, use it in place of the cornmeal, flour, sugar, baking powder and salt.
- To double: use a 9×13-inch dish and bake 60 to 70 minutes.
- Make ahead: bake up to 1 day early, refrigerate, and reheat covered at 350°F for 20 to 25 minutes.
This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.
