The Ultimate Comfort Food Corn Casserole Recipe You Need to Try

There’s something wonderfully nostalgic about a warm, bubbling corn casserole resting on the table, isn’t there? Whenever I think of corn casserole, I’m transported back to my childhood cottage in Devon, where my mum’s kitchen was always filled with the scent of something comforting and homey. It wasn’t just a dish; it was a memory stitched together with laughter, the clink of tea cups, and the gentle hum of Sunday afternoons. This recipe has become a staple in my own kitchen, a little reminder that food carries stories, and sometimes, the simplest ingredients can create the most magical moments.

Why You’ll Love This Corn Casserole

Corn casserole is one of those dishes that feels like a warm hug on a plate. It’s creamy, slightly sweet, and has a golden crust that makes you want to dive right in. Growing up, my mum would make this during the colder months when the countryside was cloaked in mist, and our little cottage seemed to glow with the promise of hearty, soul-soothing food. This recipe is perfect for sharing, whether you’re gathered around a small table or feeding a crowd. It’s simple enough to whip up on a busy weekday but special enough for holiday feasts.

What I love most is its versatility. It’s not just a side dish; it’s a canvas. You can add cheese, herbs, or a touch of spice to suit your mood or the season. It’s also incredibly forgiving, which makes it a great recipe for those who, like me as a child, were still finding their footing in the kitchen. Every time I make this casserole, I remember those early mornings sneaking into the kitchen, whisking eggs while the world outside was still asleep, learning that cooking is as much about patience as it is about love.

Ingredients You’ll Need for This Corn Casserole

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese (optional for extra richness)
• 1 cup cornmeal
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon black pepper
• Optional substitutions: For a dairy-free version, use coconut cream instead of sour cream and a plant-based butter alternative. You can swap cheddar for a vegan cheese or omit it entirely for a lighter casserole.

Nutrition Facts

• Calories: Approximately 280 per serving (based on 8 servings)
• Protein: 7g
• Fat: 14g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 8g
• Sodium: 450mg

Print

Steps to Create Your Corn Casserole

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. This step always reminds me of my mum’s meticulous care — she believed every detail mattered, from the pan to the plate.
2. In a large mixing bowl, combine the whole kernel corn and creamed corn. Stir gently to keep some kernels whole, which adds lovely texture.
3. Add the sour cream, melted butter, and shredded cheddar cheese (if using). Mix until smooth and creamy. I remember sneaking a spoonful here — the mixture always tastes so promising at this stage.
4. In a separate bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and black pepper. These dry ingredients create the structure and just the right crumb.
5. Beat the eggs lightly and fold them into the wet corn mixture.
6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Overmixing can make the casserole dense, so be gentle — my mum always said, “Treat it like a letter you’re writing to a dear friend.”
7. Pour the batter into your prepared baking dish, smoothing the top with a spatula.
8. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma wafting through the kitchen at this moment is one of my favourite scents — like a soft embrace on a chilly afternoon.
9. Allow the casserole to cool for about 10 minutes before serving. This resting time lets the flavors settle, and it’s also the perfect moment to set the table and pour a cup of tea.

Tips for Making the Best Corn Casserole

• Use fresh corn if you can get it — I’ve found that in late summer, fresh corn adds a sweetness and brightness that canned simply can’t match. When I was a child, we’d pick corn straight from the garden, and that freshness is something I chase in every dish.
• Don’t skip the sour cream. It brings moisture and tang that balance the sweetness beautifully.
• For a richer flavour, try swapping half the butter for bacon fat or browned butter — it adds a lovely depth that my dad always appreciated during Sunday roasts.
• Keep an eye on the baking time. Every oven is different, and I learned early on that the difference between a golden crust and a burnt one can be just a few minutes.
• Feel free to experiment with additions like chopped jalapeños for a kick or fresh herbs like thyme or chives for a touch of green. My mum always said, “Cooking is like storytelling — don’t be afraid to add your own chapters.”

Serving Suggestions and Pairings

Corn casserole pairs beautifully with so many dishes. Growing up, it was often a sidekick to a roast chicken or a hearty beef stew. Here are a few of my favourite ways to serve it: Learn more: The Ultimate Comfort Food Homemade Chicken Noodle Soup Recipe

• Alongside a Sunday roast with plenty of gravy
• With grilled sausages and a crisp green salad for a simple midweek supper
• As part of a holiday spread, complementing glazed ham or turkey
• With a dollop of sour cream or a scattering of fresh herbs on top to brighten the flavours
• Paired with a chilled glass of white wine or a robust ale, depending on the season

Storage and Reheating Tips

One of the things I’ve learned from years of cooking in a small Devon cottage is the beauty of leftovers — food that tastes just as good the next day. Here’s how to keep your corn casserole just as delicious:

• Let the casserole cool completely before covering it tightly with foil or plastic wrap.
• Store in the refrigerator for up to 3 days. If you want to keep it longer, it freezes well — just wrap it securely and freeze for up to 2 months.
• To reheat, thaw overnight in the fridge if frozen, then warm in a preheated oven at 325°F (160°C) for about 20 minutes, or until heated through. This brings back that golden crust and creamy interior.
• If you’re in a hurry, microwave slices on medium power in 30-second bursts, but the oven method gives a nicer texture.

Frequently Asked Questions

What are the main ingredients for Corn Casserole?

The main ingredients for Corn Casserole include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Corn Casserole?

The total time to make Corn Casserole includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Corn Casserole ahead of time?

Yes, Corn Casserole can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Corn Casserole?

Corn Casserole pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Corn Casserole suitable for special diets?

Depending on the ingredients used, Corn Casserole may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making corn casserole is like weaving a little bit of home into your day. It’s a recipe that carries the spirit of my childhood kitchen — the early mornings, the curious hands learning to whisk and fold, the gathering of family around a table too small for all the stories being shared. I hope this recipe brings you that same warmth and comfort. Whether you’re making it for a festive occasion or just because, it’s a reminder that food is more than sustenance — it’s memory, love, and celebration all rolled into one golden, creamy dish.

“Food isn’t just for eating — it’s for remembering.” — Mum’s timeless wisdom, baked into every bite.