Creamy, buttery, custardy, and savory, served warm this baked creamed corn casserole is the perfect side for a brisk fall day. And so easy even the most novice cook can’t mess it up.
A classic Thanksgiving side on many southern tables creamed corn casserole, also known as spoon bread, is a breeze to make which is great when you’ve spent the whole day cooking. The perfect side along with Sweet Potato Casserole, Sloppy Joe Casserole and Green Bean Casserole.
This cheesy corn casserole has all the qualities a winning recipe.
It’s easy, quick, one dish, and so yummy. If you’re adding it to the Thanksgiving table it’ll get gobble-gobbled right up.
Plus it is impressive, all your dinner guests will love this corn casserole from scratch…well almost scratch, you do use a Jiffy Mix.
But you can feel like a domestic god/goddess while you listen to everyone sing your praises, and no one has to know you used a corn meal mix.
How do you make corn pudding casserole?
One of my favorite parts of making spoon bread is how simple it is. No matter how you choose to customize your corn casserole, the method remains the same:
- mixing all the ingredients together,
- add to a greased dish,
- and bake.
The variation that distinguished a pudding from a spoon bread is the lack of a starchy flour like cornmeal or wheat flour. It’s made with:
- And cheese
All these ingredients form a creamy custard consistency.
This fresh corn casserole recipe combines eggs and sour cream for a custard center, but it does have Jiffy corn muffin mix which makes dense and bread like.
What if I do not have Jiffy Corn Muffin Mix?
If you do not have Jiffy Corn Muffin Mix, you substitute corn meal and add 1 tablespoon baking powder, 1/2 teaspoon kosher salt, and a bit of flour, maybe 1/2 cup to get the right consistency.
How To Double Corn Casserole
This is one of those side dishes that is so tasty you almost never end up with leftovers, which is why I recommend doubling it if you are feeding a crowd.
Keep in mind, if you double this recipe you will want to bake it in a 9×13 pan. And may need to add an additional 10-15 minutes to bake. Just check that the center is set and not jiggly!
Variations to Corn Casserole:
My first introduction to Corn Casserole was Paula Deen’s Recipe.
Let’s take a second and make a shout out to a fantastic recipe, the Paula Deen corn casserole. The corn casserole Paula Deen makes is a classic and has all of the necessary elements of a great spoon bread.
- Corn muffin mix
- Both creamed and whole kernel corn
- And of course butter.
The steps are the same as making a corn pudding, mix and bake. I love giving a nod to Paula Deen’s corn casserole because I had never heard of it before.
This was not a tradition on our Thanksgiving table, but when Paula Dean shared it I knew I had to try it. I love corn. And making a fun Thanksgiving side just made sense.
I make my own version because I like it to be less pudding like and a little more like corn bread.
Before making this recipe it is important to understand the difference between a corn casserole, and other similar recipes.
Puddings, spoon breads, scalloped, there are just so many variations on corn casserole recipes, and a million ways to add your own spin or variation.
For example, one variation to consider is corn casserole with cream cheese, which makes an even creamier thicker consistency. You have to consider your preference.
In this recipe you’ll notice that there are 3 additional eggs that aren’t found in Ms. Deen’s recipe. I find that adding the eggs gives it a nice rich texture and sets up like a champ, but also makes it lighter and fluffier. Yum. Feel free to adjust the number to your preference.
Scalloped corn is also very simple. Once again the method is mix it all together and bake it. This dish has a slightly thicker consistency than creamed corn alone because of the addition of:
- And soda crackers.
This corn casserole recipe doesn’t have soda crackers and is thicker. It’s like the yummy brother of scalloped corn.
An additional tip: If you need a dairy free option you can make a corn casserole without sour cream or milk or cheese, and instead use ¾ cup of water and a few added teaspoons of sugar.
Can I freeze corn casserole?
If you’re planning on preparing your jiffy corn casserole ahead of time you can freeze it, but only if you freeze it pre-baked. I wouldn’t freeze any leftovers because the custardy texture will separate and not thaw well. Here’s some tips:
- Only freeze a prepared non-baked sweet corn casserole.
- Thaw it before you bake it.
- Add any crust or toppings after it’s thawed
Honestly, it is so quick and easy to throw together it is probably best to just make it day-of. And of course, you wont need to freeze any leftovers because there won’t be any.
Can I Use a Slow Cooker or Crock Pot?
Yes! This recipe is so easy to make, and I love when I am making it for holidays, like Thanksgiving, being able to use the slow cooker since my oven is likely busy with the Roasted Turkey.
To make in the crock pot:
- Mix everything together
- Dump into a slow cooker that has been sprayed with cooking spray
- Cook on high for 2 1/2 hours or on low for 4 hours.
- Pay attention, as not all slow cookers cook equally, so check the edges so as not to overcook.
Make It A Complete Meal
- Air Fryer Turkey Breast
- Cranberry Jello Salad
- Oven Baked Asparagus
- Perfect Mashed Potatoes
- Easy Stuffing Recipe
An easy to make corn casserole that mixes up in a few minutes and is a fantastic holiday side dish, especially at your Thanksgiving table.
Course: Side Dish
Keyword: Corn Casserole, corn casserole recipes, thanksgiving side dish
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
- 8.5 ounce JIFFY Corn Muffin Mix ( or other just add water corn muffin mix)
- 14.75 ounces cream style corn
- 15 ounces whole kernel corn, drained 1 can, drained
- 1/2 cup butter melted
- 1 cup sour cream
- 1 cup cheddar cheese
- 3 eggs
- 1/2 teaspoon salt
Preheat the oven to 375°
Spray a 2-quart casserole dish with nonstick cooking spray.
In a large bowl, combine all of the ingredients and mix well.
Pour the mixture into the casserole dish.
Bake 35 to 40 minutes, or until the corn casserole is golden brown and set.
Cool slightly before serving
Calories: 587kcal | Carbohydrates: 51g | Protein: 14g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 163mg | Sodium: 1150mg | Potassium: 324mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1115IU | Vitamin C: 4.8mg | Calcium: 220mg | Iron: 2mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
Pin to your sides board: