Corn Casserole Recipe
fromstationrecipes.comstationrecipes.com/corn-casserole-recipe
Easy corn casserole with sweet corn kernels in a tender cornbread-like base—this Southern side dish is simpler than you think and perfect for any gathering. Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 8
Ingredients
Instructions
Preheat your oven to 375°F (190°C) and generously grease a 9×9 inch or 8×8 inch baking dish with butter or cooking spray. Make sure to coat the sides well so the casserole doesn’t stick.
If using frozen corn, make sure it’s completely thawed and well-drained—pat it dry with paper towels if needed. Excess moisture will make your casserole watery.
In a large bowl, combine the corn kernels, milk, eggs, and melted butter. Whisk together until the eggs are fully incorporated and everything’s well combined.
In a separate medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly distributed. This ensures no lumps of baking powder or salt in your final dish.
Add the dry ingredients to the wet ingredients. Here’s the key: stir with a wooden spoon or spatula just until combined—stop when you no longer see dry flour. The batter should be slightly lumpy, and that’s perfect. Don’t overmix or you’ll develop the gluten and end up with tough, dense casserole.
Pour the mixture into your prepared baking dish and spread it evenly with a spatula. Give the dish a gentle tap on the counter to release any large air bubbles.
Bake in the preheated oven for 35-40 minutes. You’re looking for a golden brown top, edges pulling slightly away from the sides, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
The center should still have a very slight jiggle when you gently shake the pan—it’ll firm up as it cools. Don’t overbake trying to eliminate all movement or you’ll end up with dry casserole.
Remove from the oven and let it cool for 5-10 minutes before cutting and serving. This resting time helps it set up properly so you can cut clean squares instead of scooping out mush.
Serve warm as a side dish. It’s delicious with a pat of butter on top!
155
20g
4g
7g
4g
1g
240mg
320 IU (6% DV)
65mg (5% DV)
Seriously, don’t overmix—stop when you barely see any dry flour, even if it’s lumpy
Use the right size pan (9×9 or 8×8)—too big and it’ll be thin and dry, too small and it’ll be dense
Pull it from the oven when the center still jiggles slightly—it firms up as it cools
If using frozen corn, make absolutely sure it’s well-drained and patted dry
Every oven runs differently, so start checking at 35 minutes and use visual cues
Store covered in the refrigerator for up to 4 days
Reheat covered with foil in a 350°F oven for 15-20 minutes until warmed through
You can freeze it for up to 3 months wrapped tightly—thaw in the fridge overnight before reheating
Add a pat of butter on top before reheating to keep it moist
Microwaving works for individual portions but the texture won’t be quite as good
Serve alongside turkey, mashed potatoes, and green beans for Thanksgiving or Christmas
truction-step-31" class="whitespace-normal break-words">BBQ Side
Pairs perfectly with pulled pork, ribs, or grilled chicken for summer cookouts
Serve with fried chicken, collard greens, and biscuits for classic Southern comfort
Bring to any gathering—it travels well and people always love it
Fold in 1 cup shredded cheddar or pepper jack cheese for rich, cheesy goodness
Mix in 1/4 cup diced pickled or fresh jalapeños for spicy kick
Add 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 cup diced green chiles
Top with crumbled cooked bacon before baking for smoky, salty perfection
