This easy corn casserole recipe is loaded with corn, bacon, cheese, peppers and green onions and baked to perfection. It’s a hearty and flavorful side dish that’s perfect to go with a holiday meal!
In my opinion, side dishes are the best part of the holiday meal. From sweet potato casserole to loaded mashed potato casserole to bacon wrapped green beans, there are so many different flavors and textures to sample! This corn casserole recipe is a family favorite and is super easy to make.
Corn casserole is a traditional side dish recipe that’s found on millions of holiday menus around the country every year. I’ve taken the classic corn casserole recipe and pumped up the flavors with the addition of a variety of fresh and colorful ingredients. Corn casserole will never be the same again!
Make this corn casserole recipe for everyday dinner or make it with Thanksgiving recipe favorites like cream cheese mashed potatoes, grilled turkey breast, slow roasted prime rib and pumpkin bars.
Table of Contents
Corn Casserole Ingredients
To make this corn casserole recipe you will need butter, eggs, cornbread mix, whole kernel corn, creamed corn, sour cream, cooked bacon, green onions, cheddar cheese and bell pepper.
How Do You Make Corn Casserole?
This corn casserole recipe starts with a box of cornbread mix, which you mix with canned sweet corn, sour cream, eggs, creamed corn and melted butter in a large bowl. These ingredients form the base of the casserole. The next step is add in your flavoring agents which include bacon, cheddar cheese, green onions and red bell peppers. Pour the mixed batter into a prepared baking dish and bake it until the casserole is golden brown. Garnish the casserole with toppings. Cut it into squares, then serve and enjoy.
Tips For Corn Casserole
- I recommend grating your own cheese for this recipe. The bags of pre-shredded cheese at the grocery store contain anti-caking agents and other preservatives and the cheese doesn’t melt as smoothly as the freshly grated type.
- Feeding a crowd? You can double this corn casserole recipe and bake it in a 9″ x 13″ dish.
- If you’re looking to save a few calories, you can substitute low fat sour cream. The recipe will still be delicious.
- People most commonly make this recipe with Jiffy mix. If your store does not carry Jiffy, any box of cornbread or corn muffin mix that’s the same weight will work just fine.
- You can assemble this recipe up to one day before you plan to bake it. Simply store the covered casserole dish in the fridge until you’re ready to put it in the oven. You may need to add a few extra minutes to the cook time due to starting with a cold casserole.
Quick Tip
Fresh or frozen corn kernels can be substituted for the canned corn.
Recipe FAQs
You can freeze this corn casserole for up to 2 months. Feel free to freeze the entire casserole. You can also cut it up into squares and individually wrap the squares in foil or plastic and then place them in a bag or airtight container.
I recommend refrigerating corn casserole leftovers from this casserole as it contains highly perishable ingredients such as meat, cheese and dairy. The casserole will stay fresh at room temperature for up to one hour. You can refrigerate it for up to 3 days.
You can make your own homemade substitute for creamed corn. Simply take a can of corn kernels and place it in a bowl with 1/3 of the liquid from that can. Next stir in a teaspoon of sugar and a tablespoon of flour. When you mix it all together, you have a good creamed corn substitute.
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Flavor Variations
This corn casserole recipe is delicious as-is, but you can customize to suit your taste:
- Spicy: For corn casserole with a kick, add a tablespoon of hot sauce, or more to taste, to the batter. Alternatively, you could toss in some chopped pickled jalapenos into the batter.
- Meat: You can add cooked diced ham or chicken to the mixture before it bakes. You can turn this side dish into a main course!
- Vegetables: Try adding firm diced tomatoes, cooked diced mild green chiles or cooked diced onions in the casserole before cooking it.
I serve this corn casserole recipe for every major holiday, and my family can’t get enough of it! People love to make this corn casserole recipe for potlucks! I always get so many requests for the recipe when I bring it to share with friends.
This year, bring your holiday dinner to the next level and try this delicious corn casserole recipe. Your family will thank you!
More Great Side Dishes
Zucchini Gratin
40 mins
Stovetop Mac and Cheese
25 mins
Honey Roasted Carrots
35 mins
Slow Cooker Creamed Corn
3 hrs 10 mins
Corn Casserole Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Corn Casserole Recipe
Ingredients
- 1/2 cup butter melted
- 2 eggs
- 8 1/2 ounce package cornbread mix such as Jiffy
- 15 ounce can corn kernels drained
- 14 3/4 ounce can creamed corn
- 1 cup sour cream
- 1/2 cup cooked crumbled bacon plus more for garnish
- 1/4 cup sliced green onions plus more for garnish
- 1 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper plus more for garnish
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
- Place the butter, eggs, cornbread mix, corn kernels, creamed corn and sour cream in a large bowl. Stir to combine.
- Add the bacon, green onions, cheese and red pepper to the bowl. Mix thoroughly.
- Pour the batter into the prepared pan.
- Bake for 45 minutes or until lightly browned. Garnish with additional bacon, green onions and bell pepper if desired, then serve.
Notes
- Fresh or frozen corn kernels can be substituted for the canned corn.
- I recommend grating your own cheese for this recipe. The bags of pre-shredded cheese at the grocery store contain anti-caking agents and other preservatives and the cheese doesn’t melt as smoothly as the freshly grated type.
- Feeding a crowd? You can double this recipe and bake it in a 9″ x 13″ dish.
This was literally perfect and needed not a single alteration. This is going in my keepers folder. I LOVED it. I think I might try it again in the summer with fresh corn kernels instead of canned.
This was sooo good! The flavors and textures were just perfect. I may double the recipe next time as we cleaning the pan!