This homemade corn casserole is quick to prep, made with real ingredients, and bakes up golden, tender, and perfect as a side dish or snack.
Golden brown on top with a creamy, cornbread-like texture throughout, this homemade corn casserole is not only a side dish but our family's comfort food. Its subtle sweetness and tender kernels make every bite irresistible—I just know it'll get as many compliments as the main dish.
The combination of cornmeal and flour creates a satisfying texture—neither too dense nor too light—while sour cream adds richness without overshadowing the corn’s natural flavor. And those little bites of corn kernels? The cherry on top.
I love this casserole for how simple it is to make, and how reliable. Unlike others that require extensive prep or precise timing, this recipe comes together in just one bowl with ingredients you likely already have in your pantry. Fresh, frozen, or canned corn all work well, making it perfect for pairing with everything from air fryer turkey thighs to BBQ chicken drumsticks—or even tofu.
The baking process gives the top a beautiful golden crust while the interior stays creamy and tender. My family has strong opinions about their preferred texture—some love the crispy edges, while others go straight for the soft center. I often serve this with air fryer asparagus for a complete meal, though it works just as well with lighter sides like air fryer asparagus.
This casserole has become my go-to side dish. The sweet corn flavor brightens up heavier meals while giving enough substance to satisfy hearty appetites. Plus, leftovers reheat nicely (if there are any)—I've been known to sneak a piece for breakfast with shredded cheddar and a fried egg on top. My daughter often catches me in the act and asks to share, though she usually ends up eating most of it, piled high with extra cheese.
If you're feeding a crowd or meal prepping for a busy week ahead, this corn casserole brings consistent results with minimal effort. It's proof that sometimes the best recipes are the ones that simply, reliably, make everyone happy—no fancy ingredients or techniques required.
Ingredients
- Sour cream – Adds a creamy, tangy richness. I’ve tried using Greek yogurt as a substitute when I ran out of sour cream, and while it works, it’s slightly less rich.
- Cornmeal – Gives texture and enhances the corn flavor. I experimented with using a finer cornmeal once, but it made the casserole too dense, so I stick with regular.
- Corn kernels – Bring sweetness and moisture. I prefer fresh or frozen corn because they retain their texture better than canned corn, which can sometimes be too soft.
- Butter – Gives a smooth, rich finish. I’ve swapped it for olive oil in the past for a lighter option, but the butter creates a better flavor base for the casserole.
- Eggs – Bind everything together and create a smooth consistency. I’ve tried using flax eggs for a vegan version, but the texture wasn’t as fluffy, so I stick with regular eggs for this dish.
See the recipe card for exact quantities.
Step-by-step Instructions
This homemade corn casserole is a simple and comforting dish, perfect for family dinners or get togethers. With a soft, slightly sweet texture and a golden, crispy top, it pairs well with just about anything. The recipe combines pantry staples like cornmeal, flour, and sour cream to create a dish that's both easy to make and full of flavor. Follow these steps to bring a little warmth and comfort to your table.
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with butter or cooking spray to prevent the casserole from sticking.
Prepare the Dry Ingredients
In a medium bowl, combine the dry ingredients: 6 tablespoons of all-purpose flour, 3 tablespoons of cornmeal, 3 tablespoons of sugar, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Whisk these ingredients together to make sure they are well mixed and evenly distributed.
Combine the Wet Ingredients
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In a separate bowl, whisk together the wet ingredients: ½ cup of sour cream, 3 tablespoons of melted butter, and 2 large eggs. Beat them until smooth and well incorporated.
Mix the Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients. Stir gently with a spoon or spatula just until combined. Be careful not to overmix, as this can make the casserole dense.
Add the Corn Kernels
Fold in 1 ½ cups of corn kernels (fresh, frozen, or canned and drained). Make sure that the corn is evenly distributed throughout the batter for a consistent texture.
Transfer to Baking Dish
Pour the batter into your prepared 8x8-inch baking dish. Use a spatula to spread the mixture evenly in the dish, making sure the surface is smooth.
Bake the Casserole
Place the baking dish in the preheated oven and bake for 40-45 minutes. The casserole is done when the top is golden brown and firm to the touch. It's normal for the center to remain slightly moist. If you insert a toothpick into the center, it should come out with just a few crumbs.
Let it Set
Once the casserole is baked, remove it from the oven and let it sit for 5 minutes before serving. This allows the casserole to set and makes it easier to cut.
Serve and Enjoy
Serve the corn casserole warm or at room temperature. For extra richness, top with a dollop of sour cream and sprinkle with fresh herbs like chives or parsley for added color and flavor.
Storage
To store homemade corn casserole, allow it to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days. To reheat, place it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual portions, but be sure to cover the casserole to retain moisture.
Top Tips
Frozen corn tip: No need to thaw frozen corn before using—it can go straight into the batter.
Canned corn tip: Be sure to drain canned corn well to prevent excess moisture in the casserole.
Doneness check: Test the casserole’s doneness by inserting a toothpick in the center. It should come out mostly clean with a few moist crumbs.
Recipe
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Homemade Corn Casserole
Equipment
- 8×8 inch baking dish
- Two mixing bowls
- Mixing spoon or spatula
Ingredients
- ½ cup sour cream
- 6 tablespoons all-purpose flour
- 3 tablespoons cornmeal corn flour
- 3 tablespoons sugar
- 1 ½ cups corn kernels fresh, frozen, or canned - drained
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons butter melted
- 2 large eggs
Instructions
- Preheat your oven to 350°F. Lightly grease an 8×8 inch baking dish with butter or cooking spray.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, combine the wet ingredients: sour cream, melted butter, and eggs. Beat until well mixed.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined - don't overmix.
- Fold in the corn kernels, distributing them evenly throughout the batter.
- Pour the mixture into your prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes. The casserole is done when the top is golden brown and feels firm to the touch. The center may still be slightly moist, which is normal.
- Remove from the oven and let stand for 5 minutes before serving.
- Serve warm or at room temperature. If desired, top with a dollop of sour cream and sprinkle with fresh herbs like chives or parsley.
