Corn casserole with cornmeal is the from-scratch version of the classic holiday corn casserole: instead of a box of corn muffin mix, a quick dry mix of flour, yellow cornmeal, sugar, baking powder and salt goes into creamed corn, whole kernel corn, sour cream, melted butter and sharp cheddar. It bakes golden on top and soft and spoonable in the middle. It serves 6.
How to make it: Whisk the dry ingredients in one bowl and stir the corn, sour cream, butter and cheese in another. Combine them just until no dry streaks remain, spread the batter in a greased 8×8-inch dish, and bake at 350°F for 45 to 50 minutes until golden and set. Rest it 10 minutes before serving.
Why You’ll Love It
- No box needed: pantry flour and cornmeal stand in for the corn muffin mix.
- Creamy and golden: a soft, spoonable middle under a browned top.
- Two kinds of corn: creamed corn and whole kernels for sweetness and texture.
- Simple: two bowls, one dish, 10 minutes of prep.
What Replaces the Jiffy Box?
A box of corn muffin mix is mostly flour, cornmeal, sugar, leavening and salt, so you can make your own in a minute. For this casserole, whisk together:
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
That’s the same flour, cornmeal, sugar and baking powder used to stand in for one standard box of mix. Whisk it well so the baking powder is spread evenly before it meets the wet ingredients.
The Secret to a Perfect Cornbread Casserole
- Two bowls. Mix the dry ingredients and the wet ingredients separately, then combine.
- Don’t overmix. Stir just until no dry streaks remain. A few lumps are fine.
- Keep the oven door closed. Opening it lets the heat out while the casserole rises.
- Bake until set. Look for a golden top and a center that doesn’t jiggle; a toothpick in the middle should come out clean. The center should reach 165°F.
- Let it rest. 10 minutes out of the oven lets the middle firm up so it scoops neatly.
How It Should Look and Feel
Out of the oven, the top should be an even golden brown. Give the dish a gentle nudge: the middle should hold still instead of jiggling. Push a toothpick into the center; it should come out clean. If you have a food thermometer, the center should read 165°F. Then let it rest for 10 minutes. The rest is what turns the hot middle into a soft, spoonable scoop full of whole corn kernels, so don’t skip it even when everyone is waiting at the table.
Ingredient Notes
Dry mix: 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.
Corn: one 15-ounce can of whole kernel corn, drained, and one 15-ounce can of cream style corn.
Sour cream and butter: 1/2 cup sour cream and 1/4 cup melted butter.
Cheddar: 1/2 cup freshly shredded sharp cheddar. It’s optional, and you can use more if you like.
There are no eggs in this casserole, so the corn, sour cream and butter hold it together and keep the middle soft.
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 can whole kernel corn (15 ounces), drained
- 1 can cream style corn (15 ounces)
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/2 cup sharp cheddar cheese, freshly shredded; optional, or more to taste
How to Make Corn Casserole with Cornmeal
1. Heat the oven. Heat the oven to 350°F. Grease an 8×8-inch or 2-quart baking dish.
2. Whisk the dry mix. In a small bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Set aside.
3. Mix the wet ingredients. In a large bowl, stir together the drained corn, cream style corn, sour cream, melted butter and cheddar cheese.
4. Combine. Add the dry mix and stir just until no dry streaks remain. Do not overmix.
5. Bake. Spread the batter into the prepared dish. Bake uncovered for 45 to 50 minutes, until the top is golden brown and the center is set and does not jiggle. The center should reach 165°F on a food thermometer.
6. Rest and serve. Let the casserole rest for 10 minutes before serving warm.
Variations
- Richer and bigger: for a larger, richer pan, add 2 eggs and a splash of half-and-half, use more sour cream, butter and cheddar, and bake 55 to 60 minutes.
- Cheese on top: mix in half the cheese and sprinkle the rest over the top for the last few minutes of baking.
- No cheese: leave the cheddar out for a sweeter, plainer casserole.
- Bigger pan: double it for a 9×13-inch dish and keep an eye on the bake time, checking for a set center.
Boxed Mix or From Scratch?
Both make a good corn casserole. The boxed version, like our easy creamy corn casserole, starts with an 8.5-ounce box of corn muffin mix and eggs. This one skips the box and the eggs and uses the homemade dry mix with sour cream and cheddar. Make it when you don’t have a box in the pantry, or when you want to control the sugar and salt yourself.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers and eat them within 3 to 4 days.
Freezer: Wrap it airtight and freeze it for up to 3 to 4 months. Thaw it in the refrigerator.
Reheating: Cover and reheat in the oven or microwave until it reaches 165°F. Don’t reheat it in a slow cooker.
What to Serve With It
Serve it warm, straight from the dish, with a big spoon. It’s a natural holiday side next to slow cooker turkey breast or 5-ingredient slow cooker ham steaks.
It also goes well with weeknight mains like Parmesan meatloaf, baked barbecue chicken thighs with onions and smothered baked pork chops.
Frequently Asked Questions
What replaces the Jiffy box?
A homemade dry mix: 2/3 cup flour, 1/2 cup cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.
What are the ingredients in corn casserole?
Flour, cornmeal, sugar, baking powder, salt, whole kernel corn, cream style corn, sour cream, butter and cheddar.
What’s the secret to a perfect cornbread casserole?
Don’t overmix the batter, keep the oven door closed while it bakes, and let it rest 10 minutes before serving.
How do I know when it’s done?
The top is golden, the center is set and doesn’t jiggle, and the middle reaches 165°F.
Does it need eggs?
No. For a richer, firmer pan you can add 2 eggs and a little half-and-half.
Do I drain both cans of corn?
Only the whole kernel corn. The cream style corn goes in with all of its liquid; it’s part of what makes the middle creamy.
Can I add more cheese?
Yes. The cheddar is optional, and you can use more to taste or save some to sprinkle on top.
How long do leftovers keep?
3 to 4 days in the refrigerator. Reheat to 165°F.
Final Notes
Whisk the dry mix well, stir just until combined and give it 10 minutes to rest. Those three habits matter more than any swap you make. Keep the oven at 350°F, use a dish that holds everything with room to rise, and trust the toothpick over the timer, because every oven runs a little differently. If you try it with the cheese on top, tell me in the comments how it turned out.
Corn Casserole with Cornmeal
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Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 can whole kernel corn 15 ounces, drained
- 1 can cream style corn 15 ounces
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1/2 cup sharp cheddar cheese freshly shredded; optional, or more to taste
Instructions
- Heat the oven to 350°F. Grease an 8x8-inch or 2-quart baking dish.
- In a small bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Set aside.
- In a large bowl, stir together the drained corn, cream style corn, sour cream, melted butter and cheddar cheese.
- Add the dry mix and stir just until no dry streaks remain. Do not overmix.
- Spread the batter into the prepared dish. Bake uncovered for 45 to 50 minutes, until the top is golden brown and the center is set and does not jiggle. The center should reach 165°F on a food thermometer.
- Let the casserole rest for 10 minutes before serving warm.
Notes
Nutrition
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