Corn Casserole

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Corn Casserole is a supremely comforting side dish that’s equal parts simple and delicious! Cans of creamed corn are combined with a box of corn muffin mix and a few other inexpensive ingredients to make a fluffy, sweet, and buttery casserole you’ll be craving over and over again. 

When it comes to baked corn recipes like this one, we don’t play around! If this Corn Casserole is something you’re hungry for, you’ll also love Jalapeño Cornbread, Cornbread Muffins, and Instant Pot Cornbread.

Side view of casserole with cornbread on a plate.

Corn Casserole

Whether you’re serving Corn Casserole as one of your holiday side dishes or next to a bowl of chili, you’re going to love every last buttery bite! This easy to make side dish is budget-friendly and really dresses up store-bought ingredients in the best way.

Once you try it, you’ll find it hard to believe you whipped it up with cans of creamed corn and a box of corn muffin mix! This sweet and fluffy casserole is one of our favorite things to pop in the oven lately.

The prep time is about 10 minutes (or less, if you’re quick) and then the oven does all the work for you. Now that’s an easy recipe!

How to Make Corn Casserole

Budget-friendly AND hassle-free? Count me in!

  1. Preheat the oven and grease your baking dish. 
  2. Combine the creamed corn, water, onions, eggs, salt, and sugar in a mixing bowl. 
  3. Stir in the corn muffin mix. 
  4. Transfer the mixture to your prepared pan and spoon melted butter on top. 
  5. Bake for 40 to 50 minutes. 
Creamed corn, eggs, and onions in a bowl.
Unbaked casserole with butter in a pan.
Corn casserole with onions in a baking dish.

Tips for the Best Corn Casserole

Here are just a few things to keep in mind if you want to make this easy recipe even easier!

  • The baking time will vary depending on the size of pan you use. Begin checking the casserole for doneness around 30 minutes if you’re using a 9×9-inch pan. It takes a little longer to fully cook in an 11×7-inch pan.
  • Onions are optional but taste amazing! They tend to float towards the center and top of the casserole, so don’t be alarmed if they aren’t incorporated all the way through.

Storage and Reheating

Something to keep in mind – the consistency of this casserole is almost custard-like. Once chilled/frozen and reheated, it won’t have the exact same consistency as it did when first baked. 

Storage: In an airtight container in the fridge, your leftovers will stay fresh for up to 4 days. 

Reheating: You can feel free to microwave your chilled leftovers in 30 second intervals until warmed all the way through. 

Freezing: Corn Casserole may be frozen for up to 2 months after it bakes and cools completely. Wrap the casserole in a layer or two of plastic wrap followed by a layer of heavy duty aluminum foil. Or, prepare it in an aluminum container that’s freezer-safe! 

Corn casserole being scooped from a pan.

What is the difference between corn casserole and cornbread?

While there are plenty of different recipes that may fall out of these rules, here’s the deal: Cornbread typically consists of cornmeal while Corn Casserole consists of whole corn kernels, creamed corn, and has a pudding like consistency. 

What do you serve with corn casserole?

There are SO many ways you can plate this side dish! It goes well as part of your Thanksgiving or Christmas spread. You can also serve it as part of your weeknight dinner with Pork Chops, Ranch Chicken, or even another side dish like Chicken and Dressing that could double as a main entree. 

Like This Recipe?

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Scoop of casserole with corn on a plate.

Corn Casserole

4.8 from 4 votes
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 Servings


  • 32 ounces creamed corn, 2 (16 ounce) cans
  • 1 medium white onion, diced (optional)
  • ½ cup water
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • salt, to taste
  • 8 ½ ounces corn muffin mix
  • ½ cup unsalted butter, melted


  • Preheat the oven to 350°F, and grease a 9×9-inch or an 11×7-inch pan. Set aside.
  • In a large bowl, combine the creamed corn, onions (if using), water, eggs, sugar, and salt.
    32 ounces creamed corn
    1 medium white onion
    ½ cup water
    2 large eggs
    1 tablespoon granulated sugar
  • Add the corn muffin mix, and stir to combine. Transfer to the prepared baking dish, and spoon the melted butter on top.
    8 ½ ounces corn muffin mix
    ½ cup unsalted butter
  • Bake for 40 to 50 minutes or until lightly browned. The center should be set and not jiggly or wet. If using a 9×9-inch pan, start checking for doneness around 30 minutes.
  • Serve warm. See post for tips and storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of corn casserole. Actual calories will vary.
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1Cup | Calories: 336kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 650mg | Potassium: 225mg | Fiber: 4g | Sugar: 12g | Vitamin A: 533IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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4.75 from 4 votes (4 ratings without comment)

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