It’s corn! This easy corn casserole is a main dish at any time Thanksgiving or Christmas dinner.

As the title suggests, it’s incredibly easy to make and there are so many ways to customize this simple recipe with other added ingredients or flavors that your family might love.

Corn Casserole is like a spiced bread pudding or spoonbread as it is made with Jiffy Corn Muffin Mix, creamed corn and just a few other ingredients.

The final dish is spongy, comforting and delicious. I’m thinking of corn casserole as a cousin or alternative to it filling; though you should definitely earn both if your heart tells you to.

Related: More recipes for side dishes and starters.

Corn Casserole Ingredients:

How to make corn casserole:

Corn casserole is as easy as dump cake. 🙂 You simply combine most ingredients, bake, then top with cheese (and bake) until melted. That’s basically it!

If your oven is busy because you are baking a lot of other things for a big meal, you can also make this in a large crockpot. Simply cook on high for 2 1/2 hours or low for 4 hours.

Tips for making:

  • I prefer to use “no salt added” canned corn and unsalted butter so I can control how much salt I add to this dish. If you don’t use these, be sure to omit any added salt (as the recipe card states) before baking. You can always add more before eating, but once a dish gets too salty, it’s hard to go back.
  • You can substitute sour cream or Greek yogurt if you like.
  • This corn casserole is delicious with or without the cheese on top. It’s optional! I like this with cheese, but if you want a corn casserole that’s more like a soft filling, leave out the cheese.
  • Other ingredients you can add: cooked bacon bits, other herbs like rosemary or thyme, or even things like crushed potato chips.

Serving suggestion:

Corn casserole is a great Thanksgiving side dish, as are:


Can I make corn casserole in advance?

Yes. You just have to follow the directions of the recipe until baking. You can then refrigerate the pan until you need to bake, and top it with cheese during the last 5-8 minutes of baking.

Can I make corn casserole in the crockpot?

Yes. Instead of baking this recipe, you can cook in a large crockpot for 2 1/2 hours on high or 4 hours on low. Top with cheese during the last 15-20 minutes so it melts over the top.

Should corn stew leftovers be refrigerated?

Yes. It is best to cover and refrigerate any leftovers. You can reheat in the oven or microwave as needed.

Can I freeze corn casserole?

While I’m sure you can, I wouldn’t necessarily recommend making this so far ahead that you have to freeze it. It comes together really quickly and can be made a day ahead (and stored in the fridge) if you need a make-ahead option.


get the recipe
Get the recipe

a tasty bread pudding as a side dish

Yield 10

Prepare 5 mine

Cook 40 mine

Total 45 mine


  • Drain the whole corn kernels, melt the butter, and finely chop the green onion to prepare it.

  • In a large mixing bowl, combine the corn, cream of corn, jiffy mix, sour cream, melted butter, and half of the green onions (1 tablespoon).

  • Season with cayenne pepper and a good sprinkling of salt and pepper. Stir to combine.

  • Pour into a 9×13 baking pan that has been lightly buttered or sprayed with nonstick spray.

  • Bake at 350°F for 35 minutes.

  • Top with grated cheddar cheese. Then bake for another 5-8 minutes until the cheese is completely melted and bubbling.

  • Remove from oven and top with remaining green onions. Serve warm.


  • I prefer to use “no salt added” canned corn and unsalted butter so I can control how much salt I add to this dish. If you don’t use these, be sure to omit any added salt before baking.


Nutrition facts

Easy Corn Casserole

Amount per portion

% Daily Value*

* Percent daily values ​​are based on a 2000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where applicable, we recommend using your own nutritional calculations.

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