Corn Casserole is a sensational, one-bowl must make thanksgiving side dish!
This Corn Casserole Recipe is one of our favorite side dishes not only for Thanksgiving and Christmas, but year-round! Corn Casserole is made with a buttery cornbread base infused with sour cream, buttermilk, cheese, creamed corn, corn kernels and chives to create an uber moist, creamy cornbread-like casserole with a soft golden crust that’s the perfect balance of savory, sweet, rich, creamy, and buttery; the dance of texture and flavor is heavenly! This cream Corn Casserole recipe is also ridiculously easy, MAKE AHEAD, customizable and belongs on your holiday table!
PIN THIS RECIPE TO SAVE FOR LATER
Corn Casserole Recipe
Is baked Corn Casserole a tradition at your home? Because if not, it should be! It’s the perfect side you didn’t know you needed AKA everyone will be begging you for this Corn Casserole recipe!
What is Corn Casserole? If you’re not familiar with easy Corn Casserole, its texture is like a creamier cornbread – but not as creamy as corn pudding – with a subtle sweetness, and buttery cornbread flavor.
Where does Corn Casserole come from? Corn Casserole, also known as cream corn casserole, became extremely popular after it appeared on the back of the Jiffy box. Since then, it’s become a staple at most American dinner tables, especially around the holidays, right along with nostalgic green bean casserole, stuffing and mashed potatoes.
Where do I serve Corn Casserole? Of course, we don’t limit ourselves to enjoying cream Corn Casserole just to Thanksgiving. It’s equally as in demand at every potluck, barbecue, church gathering, and pool party YEAR-ROUND.
How easy is Corn Casserole? Everyone loves sweet Corn Casserole because it’s easy to make – just mix dry ingredients together then mix in wet ingredients – in ONE Bowl – then bake! It doesn’t get any easier than that! And of course, it’s irresistibly delicious with its savory, sweet, buttery melt-in-your-mouth crumb with subtle “pops” of sweet corn texture.
Homemade Corn Casserole without Jiffy! While most easy Corn Casserole recipes call for Jiffy’s cornbread muffin mix, I’ve based this recipe off of my favorite award winning cornbread recipe that uses a ratio of 1 to 1 flour to cornmeal which means more palate pleasing corn flavor and means you can make an entire 9×13 pan – because everyone will be clamoring for more Corn Casserole! (more info on Corn Casserole without Jiffy below.)
Jiffy Corn Casserole vs. Homemade
Corn Casserole and Jiffy Corn Casserole are practically synonymous. Most cream Corn Casserole recipes use a box of Jiffy cornbread muffin mix instead of the flour, cornmeal, sugar and baking soda in this recipe. While Jiffy and other boxed cornbread mixes no doubt make tasty Cornbread Casseroles and offer a quick option (although it really only saves a couple minutes), I believe the BEST Corn Casserole is homemade.
The main difference between Jiffy Corn Casserole and this homemade Corn Casserole recipe is the proportion of ingredients. Jiffy mix contains approximately 2/3 cups flour and ½ cup cornmeal whereas this homemade Corn Casserole recipe contains 1 cup flour and 1 cup cornmeal. The greater ratio of cornmeal means more flavor and more texture without the hydrogenated shortening. In addition, by making your own cornbread mix, you can adjust ingredients to meet your dietary needs.
Jiffy Corn Casserole
If you still would like to make Jiffy Corn Casserole, you would replace the flour, cornmeal, sugar, baking powder, baking soda and salt with one 8.5 oz packet of Jiffy cornbread muffin mix and skip the buttermilk.
You can also use 1 ¼ cups of your favorite cornbread mix instead of Jiffy such as Trader Joe’s Cornbread Mix, Marie Callender’s Cornbread Mix or Famous Dave’s Cornbread Mix.
CORN CASSEROLE recipe INGREDIENTS
This baked Corn Casserole recipe comes together in minutes – even without a Jiffy mix! It is also made with pantry friendly ingredients so you can always be ready to whip it together at a moment’s notice. The ingredient list might seem a little lengthy, but remember, you are just dumping and whisking – that’s it!
For this cream Corn Casserole recipe, you will need:
WET INGREDIENTS
- Cream style corn: can be found next to the canned corn kernels at your grocery store. Creamed corn adds essential liquid for an extra moist Corn Casserole as well as additional body, texture and flavor. Cream style corn cannot be substituted with corn kernels but you can make your own creamed corn with corn kernels. See my DIY Cream Corn section below.
- Sweet corn: use canned sweet corn or corn fresh off the cob as opposed to frozen corn that doesn’t hold up as well in this recipe.
- Butter: use unsalted butter so we can control the salt. Please don’t substitute butter for margarine or oil or the baked Corn Casserole will not taste the same! Butter is a HUGE component in this recipe and infuses the entire Corn Casserole with rich, buttery flavor as well as moisture you can taste in every bite!
- Sour cream: serves five purposes so please don’t skip or substitute! Sour cream adds moisture without thinning the batter, adds fat for creaminess, enhances the golden browning, activates the baking soda and adds a slight tangy flavor to complement the sugar.
- Buttermilk: adds a subtle, pleasant tang but more importantly, this acidic ingredient helps the corn casserole rise more quickly and tenderizes the gluten in the flour resulting in a softer texture with more body. I realize most of us don’t keep buttermilk on hand, so I’ve included an easy DIY buttermilk that works like a champ.
- Eggs: two medium eggs will do the trick. Eggs are the glue that binds the sweet Corn Casserole ingredients together and provide the structure.
DRY INGREDIENTS
- Flour: is necessary to use in combination with cornmeal because the gluten in the flour holds it together. I use all-purpose flour and have not experimented with other flours but I imagine any gluten free baking flour such as Bob’s Red Mill 1:1 flour would work great. I do not recommend cake flour or self-rising flour or you will need to change the baking powder/baking soda, etc.
- Cornmeal: any cornmeal you pick up at your grocery store is fine -just take care it says cornmeal and not corn flour. I use equal parts cornmeal and flour to make the BEST Corn Casserole with more texture, corn flavor, and wonderfully crunchy edges.
- Granulated sugar: is essential to balance the cornmeal and flour and it enhances the natural sweetness of the corn. ½ cup sugar might seem like a lot, but one box of Jiffy Mix has the equivalent of ⅓ cup sugar, and we are doubling that to fit a 9×13 pan – so ½ cup is actually less sugar than if you were to use two boxes of Jiffy mix. Coconut sugar can also be substituted for the granulated sugar. I don’t recommend brown sugar because its molasses flavor detracts from the corn flavor.
- Baking Powder & Baking Soda: an acidic leavening agent and a base leavening agent that work together to give the baked Corn Casserole rise and create a wonderfully thick, soft cake-like texture. Take care both your baking powder and baking soda are fresh, (throw out after 6-12 months) so they work!
- Salt: adds flavors and cuts threw the sweetness. You want to use good old table salt.
- Chives: infuses the cream Corn Casserole with a subtle onion flavor – and they look pretty!
Optional Add-Ins
I have included the below ingredients in the recipe and highly recommend them, but they are optional.
- Seasonings: I like to add just ¼ teaspoon each of chili powder and dried thyme for a kiss of subtle flavor.
- Cheese: 1 cup freshly grated cheese adds flavor and moistness without making the Corn Casserole recipe “cheesy” – just fabulous.
- Green chilies: one 4 oz. can mild chopped green chiles balances the sweetness and adds a hint of tanginess. I was actually surprised how mild the chiles tasted – you won’t notice the Corn Casserole has green chiles per se, just that it is flavorful.
CREAMED CORN SUBSTITUTE
As previously discussed, creamed corn is essential for this easy Corn Casserole recipe – it adds both corn flavor and moistness. If you can’t get your hands-on creamed corn, never fear, it is easy to make yourself! After all, creamed corn is simply made from corn kernels, water, salt and a thickening agent, either flour or cornstarch.
To make your own creamed corn:
- Add corn kernels to food processor and pulse a few times.
- Transfer corn to a saucepan.
- Whisk together ½ cup of milk and 1 tsp. of cornstarch; stir into corn.
- Simmer corn until thickened to the consistency of creamed corn.
HOW TO MAKE CORN CASSEROLE
Get ready for the easiest company worthy side to make! To make this baked Corn Casserole recipe:
Step 1: Prep
- Preheat oven to 325 degrees F.
- Lightly grease a 9×13 baking dish.
Step 2: Whisk Ingredients Together
- Whisk Dry Ingredients in a large bowl.
- Add Wet Ingredients; gently whisk eggs, then mix all the ingredients just until combined.
Step 3: Transfer to Baking Dish
- Pour mixture into prepared baking dish or slow cooker if making Crockpot Corn Casserole.
Step 4: Bake
- Bake at 325 degrees for 40-50 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
- Let stand 5-10 minutes before serving. Best if served warm.
Crockpot Corn Casserole
Sweet Corn Casserole can also be made in the crockpot just like slow cooker mashed potatoes to save you valuable oven space on turkey day!
To make Crockpot Corn Casserole:
- Combine ingredients per recipe instructions.
- Transfer corn mixture to a lightly greased 6 qt. crockpot.
- Cook on HIGH for 2-3 hours or on LOW for 4-5 hours.
- Take care to check the Corn Casserole a little before the 2-hour mark if cooking on high and the 4-hour mark if cooking on low as slow cookers can cook at very different temperatures. Your Corn Casserole may take less time or more time than outlined.
- Once the Crockpot Corn Casserole is cooked, turn the slow cooker to warm.
Tips for best corn casserole RECIPE
- DIY buttermilk: is easy to make! Simply add ½ tablespoon lemon juice or white vinegar to a ½ cup measuring cup. Fill the rest of the cup up with milk and give it a stir. Let stand 10 minutes to activate and curdle.
- Room temperature eggs: room temperature eggs mix much easier than cold eggs helping you not to over-mix the batter. Cold eggs can also congeal the warm, melted butter, leaving pockets of hardened butter.
- Don’t overmix: Overmixing develops the gluten and can cause dry, crumbly Corn Casserole.
- Don’t overbake: Check sweet Corn Casserole for doneness at the lower end of the cooking window. Over-baked casserole will not be as moist.
- Don’t substitute ingredients: The correct ratio of flour, cornmeal, eggs and fat yield the perfect Corn Casserole. If you swap out ingredients, you are playing with this delicate balance.
Cream CORN Casserole Recipe Variations
This easy Corn Casserole recipe is a fabulous springboard for all sorts of add-ins and flavor profiles. Here’s just a few ideas:
- Cheese: this recipe uses one cup of sharp cheddar but to really make it cheesy, up the cheese to two cups. You can use pepper Jack, Monterrey Jack, mozzarella, Gruyere, Provolone etc. You can also add cheese to the top of the casserole after it’s baked and melt.
- Spice it up: Add some cayenne pepper, chipotle chili powder or 1-2 tablespoons finely chopped pickled jalapenos.
- Berries: try adding dried cranberries or blueberries for a savory & sweet treat like in my cornbread muffins – AMAZING!
- Bacon: cook and crumble thick cut bacon and stir some of the bacon into the casserole and reserve some to sprinkle on top of the baked cream Corn Casserole.
- Fresh herbs: rosemary, thyme, and parsley add a subtle earthiness.
- Onions: chives, green onions, shallots or onions.
- Honey: try serving cream Corn Casserole with a unique honey flavor such as orange or lemon infused honey.
CHEESY CORN CASSEROLE
I include one cup cheddar cheese in this baked Corn Casserole recipe because it adds a sharp saltiness that is rich yet subtle at the time and because cheese makes everything better! Of course, this additional cheese is optional, but highly recommended.
If you want to make Cheesy Corn Casserole, you will want to add more cheese. I recommend:
- stir one cup of freshly grated sharp cheddar cheese into the batter per directions.
- Bake for 30 minutes then top with an additional one cup cheese.
- Bake until cooked through.
I always recommend using freshly grated cheese as opposed to pre-shredded packaged cheeses. Pre-shredded cheeses contain anti-clumping chemicals which helps the cheese stay separate in the bag, but it also prevents it from melting as well.
When adding sharp cheddar cheese, I also like to add green chilies, pickled jalapenos, chili powder and ground cumin for a more Latin flair, but these are optional.
WHAT TO SERVE WITH baked CORN CASSEROLE
Sweet Corn Casserole is an ideal quick and easy side that everyone loves! It works well with virtually any protein as well as all your holiday favorites and company homestyle dishes such as:
- Herb Butter Turkey
- Brown Sugar Glazed Ham
- Honey Baked Ham
- Garlic Herb Butter Pork Tenderloin
- Pot Roast
- Beef Tips and Gravy
- Slow Cooker Honey Balsamic Roast Beef
- Beef Brisket
- Chicken Cordon Bleu
- Slow Cooker Barbecue Ribs
- Nashville Hot Chicken
- Barbecue Pulled Pork
- Oven Fried Chicken
DOES sweet CORN CASSEROLE NEED TO BE REFRIGERATED?
This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.
What Should I do with Cream Corn Casserole Leftovers?
- Southwest Corn Casserole: mix up a batch of your favorite taco meat or turkey taco meat and pile it on top of a slab of warm Corn Casserole along with tomatoes, beans, avocados, lettuce, sour cream and any of your favorite fixings – SO good!
- BBQ Corn Casserole: top with BBQ pulled pork, BBQ pulled chicken, BBQ brisket, or simply ground beef or turkey mixed with barbecue sauce, followed by bacon, cheddar cheese, and even coleslaw (think open faced BBQ sandwich).
- Add Eggs: toast the sweet Corn Casserole in the oven or in a skillet and top with a fried egg and hollandaise.
- Cornbread Pudding: you’ll want to search for a recipe, but essentially eggs, milk, sugar, vanilla and cinnamon are poured over cornbread (or in this case corn casserole) and baked until golden.
- Strata: as opposed to cornbread pudding, strata is a savory overnight breakfast dish in which corn bread/corn casserole is covered with an egg mixture and baked.
Make Ahead Easy Corn Casserole
The best way to make this easy Corn Casserole ahead of time is to bake it, cool, then reheat. I don’t suggest completely assembling, refrigerating then baking hours later because the baking powder and baking soda won’t be as effective.
To make ahead:
- Bake Corn Casserole according to directions.
- Let cool completely.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to reheat, let sit at room temperature for 30 minutes.
- Cover Corn Casserole with foil and bake at 350 degrees F for 15 minutes, then remove foil and bake uncovered for an additional 5-10 minutes or until heated through.
How to Reheat baked Corn Casserole
- Microwave: Warm individual pieces in the microwave by wrapping in a damp paper towel and microwaving for 30 seconds, then at 20 second intervals until warmed through.
- Oven: Place smaller portions of Corn Casserole in foil and bake at 350 degrees F for 10-15 minutes. For the entire pan of Corn Casserole, cover, and bake at 350 degrees F for 15 minutes, then remove foil and bake uncovered for an additional 5-10 minutes or until heated through.
HOW TO FREEZE easy CORN CASSEROLE
Corn Casserole freezes very well and makes a wonderful thaw and eat side.
To freeze whole pan of corn casserole:
- Cool Corn Casserole completely.
- Once cool, wrap freezer safe pan tightly in plastic wrap two times followed by foil.
- Freeze for up to three months.
- Let thaw overnight in the refrigerator before reheating.
To freeze individual pieces:
- Cool Corn Casserole completely.
- Cut into squares and place pieces in a freezer size bag with parchment paper in between each slice.
- Freeze for up to three months.
- Let thaw overnight in the refrigerator or for a few hours on the counter.
Want to try this Corn Casserole RECIPE?
Pin it to your sides, casserole, holiday or Thanksgiving Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
Tools Used in This Recipe
See Favorite Tools
Corn Casserole
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
DRY INGREDIENTS
- 1 cup flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 1/4 tsp EACH chili powder, dried thyme
WET INGREDIENTS
- 1 15 oz. can whole sweet corn rinsed and drained
- 1 14.75 oz. can cream style corn
- 1 cup sour cream
- 1/2 cup buttermilk see notes for DIY
- 1/2 cup butter melted
- 2 eggs at room temperature
- 1 cup freshly grated sharp cheddar cheese
- 1 4 oz. can mild chopped green chilies,
- 3 tablespoons chopped chives
Instructions
- Preheat oven to 325 degrees F. Lightly grease a 9x13 baking dish.
- Whisk Dry Ingredients in a large bowl. Add Wet Ingredients; gently whisk eggs, then mix all the ingredients just until combined. Pour mixture into prepared baking dish.
- Bake at 325 degrees for 40-50 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Let stand 5-10 minutes before serving. Best if served warm.
Notes
Tips and Tricks
- DIY buttermilk: is easy to make! Simply add ½ tablespoon lemon juice or white vinegar to a ½ cup measuring cup. Fill the rest of the cup up with milk and give it a stir. Let stand 10 minutes to activate and curdle.
- Room temperature eggs: room temperature eggs mix much easier than cold eggs helping you not to over-mix the batter. Cold eggs can also congeal the warm, melted butter, leaving pockets of hardened butter.
- Don’t overmix: Overmixing develops the gluten and can cause dry, crumbly Corn Casserole.
- Don’t overbake: Check Corn Casserole for doneness at the lower end of the cooking window. Over-baked casserole will not be as moist.
- Don’t substitute ingredients: The correct ratio of flour, cornmeal, eggs and fat yield the perfect Corn Casserole. If you swap out ingredients, you are playing with this delicate balance.
CORN Casserole Recipe Variations
This Corn Casserole recipe is a fabulous springboard for all sorts of add-ins and flavor profiles. Here’s just a few ideas:- Cheese: this recipe uses one cup of sharp cheddar but to really make it cheesy, up the cheese to two cups. You can use pepper Jack, Monterrey Jack, mozzarella, Gruyere, Provolone etc. You can also add cheese to the top of the casserole after it's baked and melt.
- Spice it up: Add some cayenne pepper, chipotle chili powder or 1-2 tablespoons finely chopped pickled jalapenos.
- Berries: try adding dried cranberries or blueberries for a savory & sweet treat like in my cornbread muffins – AMAZING!
- Bacon: cook and crumble thick cut bacon and stir some of the bacon into the casserole and reserve some to sprinkle on top of the baked cream Corn Casserole.
- Fresh herbs: rosemary, thyme, and parsley add a subtle earthiness.
- Onions: chives, green onions, shallots or onions.
- Honey: try serving cream Corn Casserole with a unique honey flavor such as orange or lemon infused honey.
Storage
This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.Make Ahead Corn Casserole
The best way to make this easy Corn Casserole ahead of time is to bake it, cool, then reheat. I don’t suggest completely assembling, refrigerating then baking hours later because the baking powder and baking soda won’t be as effective. To make ahead:- Bake Corn Casserole according to directions.
- Let cool completely.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to reheat, let sit at room temperature for 30 minutes.
- Cover Corn Casserole with foil and bake at 350 degrees F for 15 minutes, then remove foil and bake uncovered for an additional 5-10 minutes or until heated through.
How to Reheat
- Microwave: Warm individual pieces in the microwave by wrapping in a damp paper towel and microwaving for 30 seconds, then at 20 second intervals until warmed through.
- Oven: Place smaller portions of Corn Casserole in foil and bake at 350 degrees F for 10-15 minutes. For the entire pan of Corn Casserole, cover, and bake at 350 degrees F for 15 minutes, then remove foil and bake uncovered for an additional 5-10 minutes or until heated through.
HOW TO FREEZE
Corn Casserole freezes very well and makes a wonderful thaw and eat side.To freeze whole pan of Corn Casserole:
- Cool Corn Casserole completely.
- Once cool, wrap freezer safe pan tightly in plastic wrap two times followed by foil.
- Freeze for up to three months.
- Let thaw overnight in the refrigerator before reheating.
To freeze individual pieces:
- Cool Corn Casserole completely.
- Cut into squares and place pieces in a freezer size bag with parchment paper in between each slice.
- Freeze for up to three months.
- Let thaw overnight in the refrigerator or for a few hours on the counter.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Carlsbad Cravings© Original
Naomi says
I am making this for Thanksgiving! It sounds delicious. I am embarrassed to say that I have never had any type of corn casserole/pudding. Coming from the South, we love our cornbread (but NOT sweet) so I hope this doesn’t taste too sweet. Do you think I could cut the sugar to 1/4 cup? Either way, I will be making this!
Thanks, Jen, for all your great recipes. I hope that you and your family have a wonderful Thanksgiving!
Jen says
Hi Naomi, I am definitely a savory girl and didn’t find this Corn Casserole to sweet at all with the 1/2 cup sugar. If anything, you could reduce it to 1/3 cup sugar, but I wouldn’t use any less than that. Happy Thanksgiving!
Robin Williams says
Hi, if I leave out the can of chillies, does the liquid need to be increased? Thanks.
Jen says
Nope, you’re good to go. Enjoy!
Donna says
I would love to try your recipe and have a question – if using self-rising cornmeal, would the baking powder and salt both need to be omitted?
Jen says
Hi Donna, yes, I would eliminate the baking powder and salt but leave the baking soda. Enjoy!
Billie Samec says
I really love the recipes you share here. I don’t cook and bake as much as I used to as my family is grown and some distance away. So I really need the explanations and clear directions you provide. I live in South Carolina now, but my son and his family live in Carlsbad, CA ! When I first saw on Pinterest one of your postings, I just HAD to check it out. So glad I did.
Jen says
Thank you so much for your comment Billie! I’m so happy you find my recipes and posts helpful! And what a small world – that is amazing your son and his family live in Carlsbad- maybe we’ve passed each other at the grocery store! I hope you have a very Happy Thanksgiving!
miriam says
Just to be sure: In the intro you refer to “creamed corn” – is that canned cream-style corn, or is it corn mixed with cream, as with creamed spinach? The recipe itself calls for both canned cream-style corn and sour cream.
Also, my mother thought that Jiffy was too sweet – she preferred the now-defunct Washington corn-muffin mix, which contained less sugar. If I want the casserole to taste more like Washington and less like Jiffy, is it permissible to reduce the sugar? By how much?
Jen says
Hi Miriam, yes the recipe as written is correct – you will need both creamed-style corn (not with spinach) and sour cream. As far a sugar, you can reduce it to 1/3 but I wouldn’t go any go any less than that. Enjoy!
Jen says
I read this and knew I had to make it! So we ran out the day before Thanksgiving and got all of the ingredients and made it – was a huge hit and very nice addition to our Thanksgiving meal! Thx u!
Jen says
Thank you for your awesome comment Jen! I’m thrilled this Corn Casserole was worth the extra run to the grocery store and was a huge hit! Happy Thanksgiving!
Sheila P says
This really is the best corn casserole. So moist and so flavorful! Everyone loved it. I made it exactly as stated. Thank you!
Jen says
Yessss, thank you so much Sheila! I’m thrilled this corn casserole was a huge hit!
Dina hall says
When freezing when do you ad soda and
Baking powder?
You
Said do ad . When ?? I’m feezzing
Jen says
Hi Dina, you will want to bake the casserole and then freeze – see full freezing instructions in the Notes section below the recipe.
Tamara Whiteside says
How do you reheat it once it is frozen and then thawed? Microwave or oven and for how long?
Jen says
Hi Tamara, When ready to reheat, let sit at room temperature for 30 minutes. Cover Corn Casserole with foil and bake at 350 degrees F for 15 minutes, then remove foil and bake uncovered for an additional 5-10 minutes or until heated through. Enjoy!
Ann M Gaydosh says
What a wonderful recipe — not because of the recipe, but because of the details, the options, the personal comments – wow! I searched Jiffy Corn Muffin Casserole, planning to make the same basic recipe. You have inspired me, and I know my granddaughters, in particular, will love the added flavors and cheeeeeeeese! Stay well, and find lots to be grateful for.
Jen says
Thank you so much for your thoughtful comment Ann, I’m so pleased you find the post helpful!
Mandy says
This looks amazing! I am thinking about making this for New Years day in place of cornbread. If I half this recipe, would I need to decrease the baking time?
Jen says
Hi Mandy, you should only need to decrease the baking time a little because it is the same thickness. I would start checking it 10 minutes early but don’t be surprised if it ends up taking about the same time. Happy New Year!
Eileen says
I have made this several times and it is always a big hit! This year though, I have a few gluten free guests. What can I sub for the cup of flour? Almond flour sounds weird! Any thoughts would be appreciated! TIA
Jen says
Hi Elieen, I’m so pleased it’s a repeat favorite! I use Bob Red’s Mill Gluten Free 1 to 1 Flour for all gluten free baking – works great!
Sarah Wood says
I was wondering if it would be possible to make half this recipe and if so, what size pan and how long would I cook it for?
Jen says
Absolutely! Use an 8×8 pan. I think the baking time will be roughly the same, but check it about 5-10 minutes early just to be safe. Enjoy!
Deborah says
I have been making corn casserole for many years.
This one is better.
I will start making this instead.
Thanks for the inspiration.
Jen says
Thanks Deborah! I am so happy you were able to find a new recipe!
Hannah Schachinger says
When wrapping in plastic wrap to freeze it, does the plastic wrap have to touch the top of the casserole? I am worried about ruining the beautiful golden top of the casserole.
Jen says
Great question! You can place parchment paper on top of the casserole before wrapping as closely as possible with plastic wrap. Hope this helps!
Alisha Robinson says
Can you not make this 2 days in advance? I notice it only says 24 hrs.
Jen says
Hi Alisha, it is very best if made 24 hours ahead, but you can certainly make it 48 hours ahead if needed. Happy Thanksgiving!
Cherylynn says
All of your recipes are restaurant worthy (your photos are very professional looking too). I know following your recipes there is no reason to fail as you give such great detailed instructions. One thing I would like to ask is how do you make the lemon or orange infused honey? That sounded interesting. Thank you for all the recipes and details you share on your site. I hope you are doing well.
Jen says
Thank you so much! I hope everything is well with you! For the citrus-infused honey, you mix a tablespoon or so of lemon or orange zest with 1 cup of honey and warm it over very low heat for 10 minutes and then strain and cool!
Shelley says
Does using full-fat, low-fat, or fat-free sour cream matter? I don’t want to mess up the perfect ratio! 🙂
Jen says
Hi Shelley, I would go with full-fat. Enjoy!