Everyone loves a stellar side dish, right? Well, this classic recipe does not disappoint and is always a crowd favorite.
We love this casserole because it complements so many dishes on your holiday table or even an outdoor BBQ. The made-from-scratch creamed corn puts it over the top. But, you’ll also be amazed out easy it is to prepare. For Thanksgiving, serve it with other classic sides such as Best Mashed Potatoes, Green Bean Casserole, and Mom’s Dressing!
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How to Make Classic Corn Casserole
You know us, we couldn’t just leave well enough alone. We had to kick this recipe up a few notches.
But trust, us, it’s still super easy to prepare. And the taste and presentation speak for themselves!
How To Make Creamed Corn
When lots of folks make this corn casserole, they use canned cream of corn, and sometimes regular canned corn.
Of course, that’s perfectly fine. But why not make the creamed corn from scratch?
It’s easier than you might think and can even be made a day in advance.
EXPERT TIP: To make the creamed corn, simply add half-and-half (1 cup), cream cheese (4 oz.), and 5 tablespoon butter to a skillet. Stir until melted. Stir in sugar, salt, and pepper, and then 3 cups of corn. If fresh isn’t available, we recommend frozen (that’s been thawed). Stir over medium heat until slightly thickened, about 10 minutes. This is so good, you could serve the creamed corn as is, but you might want to only go with ½-cup of half-and-half.
The Ingredients You Will Need
After the creamed corn has cooled, it’s time to mix together all the ingredients in a large bowl.
Here are the ingredients that we think put this casserole over the top:
- Homemade creamed corn
- 5 strips of smoked bacon, cooked and chopped
- Green chilies, chopped (found in the Mexican section of your market)
- 1 stick unsalted butter, melted
- Sour cream, 8 oz.
- 2 eggs
- 1 box corn muffin mix (we love Jiffy)
Now, it’s time to bake the corn casserole to perfection.
The mixture will be somewhat liquidy, but as it bakes, the muffin mix will rise and create a wonderful texture.
Preheat your oven to 350°F and then transfer the mixture to a 9″x13″ baking dish, or as shown here, a 10″x10″ dish.
The smell as the casserole is baking is just sublime.
And the finished baked dish is a beautiful addition to your holiday (or any occasion) meal.
EXPERT TIP: Keep an eye on the casserole, we find that’s it’s perfectly baked after about 50 minutes. Oven temperatures do vary, however, so if it’s browning too much on top, go ahead and remove from the oven and cover with foil to keep it warm.
Corn Casserole is the Perfect Side Dish
We love this corn casserole because it’s just so versatile.
If you want to keep it vegetarian, simply omit the bacon. Although the green chiles are mild, if you want no heat at all, just leave them out.
So many folks love corn, and this is really a great way to showcase those yummy ubiquitous kernels!
This dish is always a big hit whenever we serve it.
We have found that even the picky eaters in our family enjoy it a lot!
If making during the summertime, be sure to cut the kernels from delicious fresh corn. This makes a great side dish for a busy weeknight, too. And, of course, it’s fantastic on your special holiday table!
Ready to make one of the most crowd-pleasing side dishes in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Corn Casserole
Video
Equipment
- Large skillet
- 9"x13" or 10"x10" baking dish
Ingredients
For the Creamed Corn
- 1 cup half and half
- 4 oz. cream cheese cubed
- 5 tablespoon unsalted butter cut into pieces
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper freshly ground
- 3 cups corn fresh, or frozen (thawed)
For the Casserole
- Cooking spray
- prepared cream corn cooled
- 8 tablespoon unsalted butter melted
- 5 strips bacon cooked and chopped
- 4 oz green chilies chopped
- 8 oz sour cream
- 2 large eggs lightly beaten
- 1 box corn muffin mix 8.5 oz.
Instructions
Make the Creamed Corn (Can be done in advance)
- Heat a large saucepan/skillet over medium heat. Add the half and half, cream cheese, and butter. Stir until cheese and butter have melted and all is mixed together.
- Stir in the sugar, salt, and pepper. Stir in the corn and cook until slightly thickened, about 8 to 10 minutes. Set aside and let cool.
Make the Casserole
- Preheat oven to 350°F. Spray your baking dish liberally with cooking spray (or smear with softened butter).
- In a large bowl, mix together the prepared creamed corn, melted butter, cooked bacon pieces, green chilies, sour cream, eggs, and corn muffin mix. Stir with a wooden spoon until fully mixed. The consistency will be fairly wet.
- Transfer mixture to prepared dish and bake until lightly browned on top and the casserole has set, about 50 minutes. Serve warm.
Susan says
Will try this recipe this weekend! Looks great and as usual love the two of you! Corn-a-luscious!!!!
Kris Longwell says
Hi Susan! We hope you love it as much as we do! The homemade cream of corn (easy) is what we think makes this dish so special (that and freshly grown corn!). Let us know how it turns out! Best, Kris & Wesley
Judy A Palmer says
Oh my goodness….. This looks fabulous!
Kris Longwell says
Thank you, Judy!! It’s really pretty yummy!! xoxoxo Kris & Wesley