This corn casserole is like a cross between cornbread, creamed corn, and sweet corn kernels. It's a great side dish addition to Thanksgiving.
If you're looking to add another side dish to your Thanksgiving spread, you might just want to consider making this Corn Casserole.
The first time I tried a version of corn casserole was on a trip to New Orleans many years ago, as a side to a barbecue meal. I absolutely loved it, but never came across it again until several years later when I ate it as Thanksgiving side at a friend's house.
I loved that version too, and when I asked about it, my friend raved about how easy it was to make. While I thought about it a lot over the years, I never made it myself until recently.
Corn casserole's lightly sweetened corn flavor, and soft, buttery texture means it will be a delicious addition to your dinner plate, sure to be loved by all.
What is corn casserole?
Corn casserole is a baked corn dish that's made with corn, butter, dairy (I used yogurt, others might use buttermilk or sour cream), flour, and a leavener (in this case, baking soda).
It's lightly sweetened, and the texture is somewhere between cornbread and creamed corn. It's softer and more moist than even cakey cornbread, but holds together and can be eaten with a fork rather than a spoon.
Corn casserole is also known by several other names. You might also hear it referred to as Spoonbread or Corn Pudding.
How do you make Corn Casserole?
When I first started browsing recipes for corn casserole, I noticed that most of them used store-bought cornbread mix.
That's not how I roll - I like to make baked goods from scratch, so I modified the recipe to use ingredients I typically have on hand.
Corn Casserole Ingredients:
While corn casserole can contain additions like diced chiles, cheese, or bacon I chose to make mine plain.
If you choose to add any additions to yours, aim for about ½ cup and stir it in with the corn.
- All purpose flour ( or use your favorite Gluten Free flour blend to make this recipe Gluten Free)
- Cornmeal
- Granulated sugar
- Kosher salt
- Baking soda
- Unsalted butter
- Plain Greek yogurt
- Large eggs
- Frozen corn
- Canned creamed corn
Can you make-ahead corn casserole?
Any time I'm entertaining, whether it's for a big holiday meal, or simply a weekend games night, I'm a big fan of making ahead as much of the meal as possible. That way, I'm free to socialize more when my guests are there.
Because this recipe uses baking soda as a leavener, the best way to make this casserole ahead of time is to fully cook it, then chill or freeze it, and reheat it before serving.
Simply follow the recipe as written, then cool completely to room temperature. Once cool, cover with plastic and/or a tightly fitting lid. Refrigerate for up to 2 days, or freeze for up to a month.
If freezing, thaw completely in the fridge (plan on 24-48 hours to thaw), then warm in a 350°F oven until heated to 165°F on an instant-read thermometer (about 20-30 minutes).
Want more side dish recipes?
Corn Casserole Nutrition Notes:
The nutrition information in the recipe below uses low-fat Greek yogurt for calculations.
I don't anticipate there being a major difference in the corn casserole if you choose fat-free or regular Greek yogurt instead.
This recipe can easily be made gluten-free by swapping regular all-purpose flour for a gluten-free flour blend.
Corn Casserole (from scratch)
Ingredients
- ½ cup all-purpose flour use your favorite Gluten Free flour blend to make this recipe Gluten Free
- ½ cup cornmeal
- 2 Tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup unsalted butter
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 ½ cups frozen corn thawed
- 15 ounce canned creamed corn
Instructions
- Grease a 9x9" or 7x11" baking dish or similar sized casserole dish (I used a 2.8L Corningware). Heat oven to 350°F.
- Whisk together ½ cup (60 g) all-purpose flour, ½ cup (78 g) cornmeal, 2 Tablespoons (24 g) granulated sugar, 1 teaspoon (6 g) kosher salt, and ½ teaspoon (2 g) baking soda in a medium bowl. Set aside.
- Place ½ cup (113 g) unsalted butter in a large microwave save bowl and melt at high power for about 30-35 seconds. Stir in 1 cup (237 ml) plain Greek yogurt and 2 large eggs until combined. Add 1 ½ cups (165 g) frozen corn and 15 ounce (398 ml) canned creamed corn and mix. Gently fold in the flour mixture until no dry bits remain.
- Pour corn batter into the prepared baking dish and spread gently. Bake for 50-60 minutes until the casserole no longer jiggles when gently shaken, and a toothpick comes out clean. Serve warm.
Notes
Nutrition
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