Similar to our Jiffy Corn Pudding or Sweet Cornbread, this easy corn casserole is tender and tasty. It’s a perfect side dish and is so easy to make.
A Quick and Simple Side
Corn casserole is also called corn pudding. It is similar to cornbread but has a much softer texture like a souffle. We love it because:
Flavor! It’s most and delicious and makes for a tasty side to many dishes (perfect with a side of Ribs or Chili!. Few Ingredients. This makes it even more simple PLUS they are made with pantry and refrigerator staples. Great for Get Togethers. Especially at BBQs, potlucks, or holidays (like Thanksgiving!) Easily Made Ahead. Can be made ahead unbaked or baked.
Ingredients
canned corn – We use both whole kernel corn and creamed corn for this caned creamed corn cornbread mix sour cream – This is what helps keep the casserole moist! salted butter – Unsalted works too, but you may need to add a little salt. eggs – Two large eggs help combine the ingredients for a delicious casserole.
How to make it
This best corn casserole recipe is simple and SO tasty! It comes together in no time. NOTE: You can double the ingredients and bake it in a 9×13-inch baking dish.
Make Ahead of Time
You can either store this creamy corn casserole unbaked or baked.
Unbaked. Cover and store an unbaked corn bread casserole in the refrigerator for up to 2 days before you bake it. Bake it uncovered and add about 5 extra minutes to the bake time. Baked. Allow the easy corn casserole to cool completely before covering it with plastic wrap. It can be stored in the fridge for 1-2 days or wrap it with a layer of aluminum foil and stored in the freezer for 3 months.
Storing Tips
STORE. Leftovers can be kept in an airtight container in the fridge for up to 5 days or in the freezer for 3 months. To reheat. For larger portions, cover the pan with foil and reheat it in the oven set to 325°F. Smaller portions can be reheated in the microwave or toaster oven.
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