Corn Casserole

This corn casserole is everything but boring. It’s loaded with three types of corn – cornmeal, cream corn, and fresh corn off the cob – and sprinkled with bacon, cheese, and chives for a real explosion of flavor in every bite.

There’s just something about the combination of creamy corn with melted cheese and bits of savory salty bacon that we just can’t get enough of. While we love serving this corn casserole as a side for Thanksgiving or Christmas, it makes a fantastic addition to any picnic, potluck, or Sunday dinner. It’s versatile, easy to put together, and a dish everyone will love.

What is Corn Casserole?

Corn casserole is like a cross between corn pudding and cornbread. It’s not quite as runny as corn pudding but not as dry as cornbread. It’s right in the middle with a soft and creamy texture and a bit of structure. Just scoop it onto a plate with a drizzle of honey over top and serve as a side dish with rib roast or dry brined turkey.

How to Make Corn Casserole

Ingredients

Process

1. Preheat oven to 325˚F. In a large mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
2. Add remaining corn casserole ingredients and whisk together until completely combined (making sure not to over-whisk).

3. Fold in cheese, bacon, and chives (optional step: leave a little to the side to sprinkle on top).
4. Pour mixture into a 9”x 9”or 3 quart baking dish (and sprinkle top with remaining mix-ins, optional) and bake for 50 minutes to 1 hour or until top has browned and casserole has set, with the center still jiggly (it will set as it cools).

5. Remove from oven and allow casserole to cool for 10 minutes before scooping and serving. Top each serving with a drizzle of honey.

Types of Corn to Use for Corn Casserole

To make corn casserole, you’ll need:

• Cornmeal. This powdered corn adds structure to your casserole along with a light, grainy texture, and subtle corn flavor.
• Creamed corn. Canned creamed corn adds moisture to the recipe for a texture that’s less like bread and closer to a thick pudding.
• Fresh corn. Sweet corn kernels straight from the cob are ideal, but you can swap fresh corn for either canned corn (rinsed and drained well) or frozen corn, thawed and drained. Every bite of this casserole has little gems of golden sweet corn, adding plenty of flavor and texture to the dish.

Tips and Tricks for Success

• For the most flavor, choose fresh corn when it’s in season and frozen corn if you’re making this during the off-season.
• Whisk all of your dry ingredients together before mixing in the wet.
• Avoid over-mixing the batter. Just whisk long enough so that everything is moistened.
• Instead of leaving larger chunks of bacon, crumble it into tiny pieces so a little bit is in every bite.
• Let the pan rest for 10 minutes after taking it out of the oven. This will help the casserole set and stay more structured when serving.

Variations

• Make it gluten-free. Use gluten-free all-purpose flour.
• Swap the bacon. Use diced ham, sausage, or shredded chicken. You can even leave the bacon out for a vegetarian corn casserole.
• Swap the cheese. Instead of cheddar cheese, use Swiss, pepper jack, smoked gouda, or mozzarella.
• Add vegetables. Add diced mushrooms, peppers, onions, or spinach for more flavor and nutrition.
• Make it spicy. Add a pinch of cayenne, chili powder, or a diced jalapeno pepper to the mix for a spicy kick.
• Add a breadcrumb topping. Mix breadcrumbs with melted butter and sprinkle on top for a golden, crispy top.

Make Ahead, Storing and Freezing Instructions

Make Ahead

You can make this casserole a full 24 hours before baking. Just assemble the casserole in the dish and cover it tightly with plastic wrap. Store in the refrigerator until you’re ready to bake. Let it sit on the counter while the oven pre-heats and bake as directed.

Storing Leftovers

Store any leftovers in the baking dish, covered, in the refrigerator for up to 3 days. To reheat, cover the baking dish in foil and bake for 10-15 minutes at 325˚F or until warmed through. You can also reheat in the microwave for 30-90 seconds until warm.

Freezing

You can make this casserole ahead of time and freeze it to enjoy it later! Store an uncooked corn casserole in an airtight container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.

You can also freeze cooked corn casserole in the freezer for up to three months, thawing overnight, then covering in foil and baking at 325˚F for 10-20 minutes until heated through.

What to Serve with Corn Casserole?

Try corn casserole with any of these dishes:

• Citrus and Herb Roasted Turkey
• Maple Balsamic Roasted Duck
• Roast Beef
• Spatchcock Chicken
• Braised Pork Shoulder
• Oven Baked Chicken Thighs
• Creamed Kale
• Shaved Brussels Sprout Salad
• Grilled Baby Carrots

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