Sweet corn casserole combines creamed corn into a southern homemade side dish easily done from scratch. Typically served on a Thanksgiving table, this jiffy corn casserole recipe is so good that your plate will be empty before the dinner is done! Also check out the corn casserole video below so you can see how truly simple this sweet and savory casserole really is!
Also called southern corn pudding, this baked creamed corn casserole with jiffy mix is as classic a thanksgiving dish as green bean casserole!
In fact, it doesn’t matter if you have fancy hasselback potatoes or unique maple bacon Brussels sprouts displayed this year, if you are missing the corn casserole your mom and grandma may think they raised you all wrong. Psst, other side dishes where corn is the star: Street Corn Salad , Street Corn on the Cob, Black Bean and Corn Salsa and of course, hush puppies!
Sweet Corn Casserole
Corn casserole hands down a side dish that everyone loves. This is perfect for all upcoming fall dinners and is a veteran at being delicious.
- 1/2 cup, 1 stick, melted butter
- 1 small package, 8-9 oz, cornbread mix (Jiffy
) - 1 can corn, drained
- 1 can cream style corn
- 1/2 cup sour cream
- 2 eggs
- 1/2 cup white sugar
Dietary: Sorry guys! This corn casserole is NOT gluten free, paleo, keto, low carb…its delicious though! If you need something different, try this low carb cauliflower casserole, totally loaded in perfection and a lot more diet friendly.
Tips for making corn casserole:
- I used Jiffy Corn Bread/Muffin mix, but I believe Betty Crocker makes a corn bread/muffin mix in a bag. You’ll just want to be sure to use the smaller, 8-9 oz size.
- You can always reduce the sugar to 1/4 cup.
Corn Pudding Recipe
Preheat oven to 350 and grease a 9×9 square baking pan with nonstick cooking spray.
Set aside.
In a mixing bowl combine butter, cornbread, corn, creamed corn and mix well.
Stir in sour cream, eggs and sugar and mix well.
Spoon batter into prepared pan.
Bake for 40-45 minutes or until center is set.
Cut into squares and serve.
Serves 9
Sweet corn casserole combines creamed corn into a southern homemade side dish from scratch. Typically served on a Thanksgiving table, this baked recipe is so good that your dish will be empty before the dinner is done!
Sweet Corn Casserole
Ingredients
Instructions
Emma says
Can you double this recipe?
Trisha says
I havent done it but every time you double a recipe you risk it not cooking in the middle. It would need a larger pan that kept the middle still even and you may need time added on. It would be something you would have to experiment on to get perfect.
Cendy says
I made it doubled. And in an 9 x 13, deep dish foil pan it took 1 hour and 15 minutes. Delish!!
Trisha says
Cendy! So happy you enjoyed my Sweet Corn Casserole recipe. We had it yesterday here too! THanks for updating on the length of time that it took for you to make it at your home. I hope you had a wonderful Thanksgiving!
Debbie says
I made this and it was wonderful it will be added to our table as a family favoritezThank you for sharing.
Trisha says
hi Debbie!! I am so glad you made my sweet corn casserole. We make it EVERY year for the holidays but its so good to add to a regular menu too and warms up pretty well in the microwave.
Sharon says
Before baking I sprinkle sugar on top. It adds a little layer of crunch to this great dish. Something that’s been a staple at out Thanksgiving dinner for over 30 years!
Trisha says
I love this idea for corn casserole, def trying at Thanksgiving.
Sy Ketkeo says
Is there a way I can replace the sour cream with something else or can I omit it?
Trisha says
Are you dairy free entirely?
Ali says
Do you use canned sweet corn? Your recipe just says canned corn but wasn’t sure with the added sugar already Thanks!
Trisha says
we use whatever can is at the store, so I would say its probably sweet corn. You still add the sugar to the casserole. It wont be sweet enough otherwise.
Deb says
Can you make this ahead of the day you are serving it?
Trisha says
Hi Deb! You can certainly prep it ahead 1 day. Just mix everything and cover in plastic wrap and pop in fridge.
You do need to let it come up to room temp before baking, so bring it out about 30-45 minutes prior to popping into the oven.
As far as COOKING ahead of time, you might be asking the wrong person because I am not a huge fan of left overs (child hood things, haha) – that being said, every year we have always have corn casserole left for everyone to take home and it heats up in the microwave just fine.
If you make ahead, just make sure you really seal it from air to prevent drying out -then I would heat on a low temperature (300) oven until its completely heated.
I still recommend to save time you prep but then cook day of IF you can, but I also understand the kitchen is chaotic over the holidays.
Debra says
I have fresh frozen corn in the freezer…I could Precook…then add the can of creamed corn….cook just the same…I’m sure it would be the same only Better….right???? Going to do it!!!
Trisha says
Debra, if you ask me, sounds delicious. I love love fresh corn off the cob!
Momofboys says
Does it have to be a square pan? Or can it be round?
Trisha says
Hi! It can be round, it just might be a bit harder to cut. 🙂
Should affect the corn casserole recipe though.