Classic Creamy Corn Casserole with Golden Cornbread Topping

Why You’ll Love This Recipe

• Classic potluck comfort: Sweet corn and a custardy, spoonable center that everyone recognizes and loves.
• Easy, pantry-friendly: Uses simple staples plus corn (canned or frozen both work well).
• Golden cornbread-like top: Bakes up lightly crisp on top with a creamy, tender middle.
• Make-ahead friendly: Great for holidays, church suppers, and weeknight dinners.

Grocery List

• Produce: chives or green onions (optional garnish)
• Dairy: unsalted butter, sour cream, whole milk, eggs, sharp cheddar (optional)
• Pantry: creamed corn (1 can), corn kernels (frozen or canned), yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, black pepper

Full Ingredients

Corn Casserole

• 4 tablespoons (56 g) unsalted butter, melted (plus extra for greasing the dish)
• 2 large eggs
• 1 cup (240 g) sour cream
• 1/2 cup (120 ml) whole milk
• 2 tablespoons (25 g) granulated sugar
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup (90 g) yellow cornmeal (fine or medium grind)
• 1/4 cup (30 g) all-purpose flour
• 1 (14.75 oz / 418 g) can creamed corn
• 2 cups (about 300 g) corn kernels (frozen and thawed; or canned and well-drained)

Optional Topping & Garnish

• 1 cup (100 g) shredded sharp cheddar (for a golden, savory top)
• 2 tablespoons chopped chives or green onions (for freshness and color)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the dish

Arrange an oven rack in the center position. Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with a little butter (or nonstick spray), making sure to coat the corners well for easy serving.

Step 2: Whisk the wet ingredients until smooth

In a large mixing bowl, whisk together the melted butter, eggs, sour cream, and milk until the mixture looks creamy and mostly lump-free. (A few tiny bits of sour cream are fine; they’ll melt in as it bakes.)

Step 3: Season and add the leavening

Whisk in the sugar, kosher salt, baking powder, and black pepper. This is where the casserole gets its balanced sweet-savory flavor, so don’t skip the salt.

Step 4: Stir in the cornmeal and flour

Add the cornmeal and flour. Stir with a spatula or whisk just until combined. The batter will look thick and a little textured, like a loose cornbread batter.

Step 5: Fold in the corn for that classic “corn pudding” feel

Fold in the entire can of creamed corn and the corn kernels until evenly distributed. If using frozen corn, thaw first and blot lightly with a paper towel if it seems very wet (this helps the casserole set nicely).

Step 6: Bake until golden and spoon-tender

Pour the mixture into the prepared baking dish and spread it into an even layer. If you’re using cheddar, sprinkle it evenly over the top.

Bake for 55 minutes, or until the top is golden and the center is set. A toothpick inserted near the center should come out mostly clean with a few moist crumbs, and the middle should jiggle only slightly when you gently nudge the pan.

Step 7: Cool briefly, garnish, and serve

Let the casserole cool for 10 minutes before serving. This short rest helps it finish setting so it scoops cleanly while staying creamy. Garnish with chives or green onions if desired, then serve warm.

Pro Tips

• Use room-temp dairy if you can: It blends more smoothly with the melted butter and helps the batter come together quickly.
• Don’t overbake: Corn casserole should be custardy and spoonable. Pull it when the center is set but still tender.
• Frozen corn works great: Thaw first. If it’s very wet, pat dry lightly so the casserole bakes up creamy (not watery).
• Want a deeper golden top? Bake on the upper-middle rack for the last 10 minutes, watching closely.
• Let it rest: That 10-minute cool-down makes a big difference in texture and easy serving.

Variations

• Cheesy Jalapeño Corn Casserole: Add 1/2 cup (about 60 g) diced pickled jalapeños (drained) and use the optional cheddar topping.
• Holiday Herb Version: Add 1 tablespoon chopped fresh parsley and 1 teaspoon chopped fresh thyme; garnish with more herbs.
• Extra-Creamy Corn Pudding Style: Swap milk for 1/2 cup (120 ml) half-and-half and reduce flour to 2 tablespoons (15 g) for an even softer set.

Storage & Make-Ahead

Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.

Reheat: For best texture, reheat covered in a 350°F (177°C) oven for 15–20 minutes until warmed through. Individual servings can be microwaved in 30-second bursts.

Make ahead: You can mix the batter up to 24 hours in advance, cover, and refrigerate. Stir well before baking. If baking straight from the fridge, plan on adding 5–10 minutes to the bake time.

Freeze: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F (177°C) until hot.

Nutrition (per serving)

Approximate, based on 12 servings (without optional cheddar): 250 calories, 10 g protein, 10 g fat, 32 g carbohydrates, 3 g fiber, 9 g sugar, 430 mg sodium.