There are some recipes that you make year after year because they are just so good. Corn casserole is one of those recipes. Our recipe is a twist on this classic favorite. This version has a savory, creamy corn filling with a touch of honey for sweetness and bits of sun-dried tomatoes mixed throughout.
You’ll love how these little tweaks take an already amazing side dish to beyond-amazing! One taste of this corn casserole will make your taste buds sing!
Made From Scratch
Corn casserole is a popular Southern side dish that is usually made by combining a Jiffy cornbread mix with canned corn. With our recipe, you can skip the preservatives in the cornbread and bake up a healthy corn casserole from scratch!
Some people refer to this savory dish as a corn pudding although there is a difference between corn casserole and corn pudding. Both dishes have a base of corn but corn pudding is a custardy dish as it includes more eggs in the mix. Corn casserole is a bit of a cross between cornbread, strata, and quiche. Another popular savory pudding is Yorkshire pudding.
Does Corn Casserole Use Fresh Corn?
The key ingredients in this dish are canned whole kernel corn and canned cream-style corn which gives this casserole such a creamy texture. All the ingredients are simple and the recipe easy to follow. Here’s the shopping list to make the casserole:
- flour (this recipe works with gluten free flour blends as well)
- baking powder
- creamed corn and whole kernel corn
- whole milk
- vegetable oil
- sour cream
- sun-dried tomatoes
The concentrated flavor of sun-dried tomatoes adds a contrasting color as well as a little sweetness to this corn casserole. It is so easy to incorporate sun-dried tomatoes in many dishes to elevate them in nutrition and flavor.
We love them in our Sun Dried Tomato Bruschetta. They really shine when added to a Chicken Spinach Pizza with White Garlic Sauce. It only took a small portion of the sun dried tomatoes to bring another layer of flavor to our Copycat Starbuck Breakfast Wraps. You will be pleased with how a little bit of sun-dried tomato will do so much.
Tip: Oil-Packed Sun Dried Tomatoes
Here is a tip to remove more of that excess oil: After straining the oil off, run warm tap water over the tomatoes while still in the strainer, tossing gently with a fork. Next, press down to strain off the water, place the strained tomatoes on a paper towel-lined plate, and blot well.
How to Make Corn Casserole:
This hearty dish is perfect for the upcoming holiday feasts as you can bake it in advance when your oven is not occupied with the main event. You can serve this casserole at room temperature or you can keep it warm by setting it on a hot plate or inside a chaffer dish (affiliate links).
Or bake it and serve it hot, either way, it is a great-tasting side dish! This is a brief rundown of how to make the casserole but please scroll down to the printable recipe card for the full instructions.
- Whisk the dry ingredients together in a small bowl.
- In a large bowl, combine the corn and wet ingredients.
- Add the dry ingredients to the corn ingredients, stirring to combine.
- Fold in the chopped sun-dried tomatoes
- Tip the mixture into a greased casserole dish and bake
You can also bake this corn casserole a day in advance and refrigerate it, then warm it in a 300°F oven for 10-15 minutes.
Can I Mix This Casserole A Day In Advance and Bake it the Next Day?
The answer is Yes! Mix it the day before, cover with plastic wrap and place it into the refrigerator for up to 24 hours. The next day remove it from the refrigerator and let it sit on the counter top for at least 30 minutes to take the chill off. Then bake as indicated in the recipe.
Frequently Asked Questions
Not quite but the two names are often used interchangeably. True corn pudding gets prepared differently and has a softer, more custard-like texture. Even though corn casserole is sometimes called a pudding, it does not have the same pudding-like texture as a dessert, like our butterscotch pie. It has a firmer texture similar to a bread pudding.
Yes! You can make this casserole dish 2 days in advance and store it in the fridge. When it is time to reheat the dish, place it in the oven at 300°F for 15 minutes or until heated through.
Yes. Freeze the dish for up to 3 months.
Yes. The casserole dish in our photos is an oval 9×12 and holds 2-1/2 quarts. If you want to use a wider casserole dish like a standard 9×13 dish, reduce the baking time by about 10 minutes. If you have an instant-read thermometer, the internal temperature will be 165°F when it is finished cooking.
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- A chaffer dish or hotplate to keep the corn casserole warm (or you can serve it at room temperature).
- Medium ground cornmeal. If you use a coarse ground cornmeal the texture of the corn pudding casserole will not be as creamy.
- A 2-1/2 quart casserole dish. If you want to use a 13×9 rectangle casserole dish, reduce the baking time to 40 to 45 minutes.
Some Other Recipes We Are Sure You Will Love:
This holiday season why not try a Healthy Green Bean Casserole? No more cans of green beans and crispy onions! This healthy casserole is made with fresh string beans, caramelized onions, and a fresh mushroom sauce. This is a game-changer!
You just know you will have leftover turkey after Thanksgiving! This Turkey Pot Pie is a great one-pot comfort meal. The flaky pastry crust is filled to the brim with tender chunks of turkey and vegetables in a creamy white sauce, covered with an upper crust, and baked to a golden brown!
A holiday feast is not complete without a Sweet Potato Casserole and we topped ours with a savory pecan streusel which compliments the savory-sweet potatoes deliciously.
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- 2/3 cup (100 grams) flour
- 1/2 cup (80 grams) cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 can (14 oz.) creamed corn
- 1 can (14 oz.) whole kernel corn - Drained
- 1 cup (8 oz.) whole milk
- 2 eggs, lightly whisked
- 1 stick butter, Melted
- 2 tablespoons vegetable oil
- 1/3 cup honey
- 1 cup sour cream
- 1/2 cup sun-dried tomatoes, drained of oil, blotted and chopped
- Preheat oven to 325 and coat a 2-1/2 quart casserole dish with oil spray
- Add the flour, cornmeal baking powder, and salt to a small bowl, whisk to combine and reserve.
- In a large mixing bowl, add the cream corn, drained whole kernel corn, milk, eggs melted butter, oil, honey and sour cream. Stir to combine thoroughly.
- Add the reserved dry ingredients and mix until well blended and no flour streaks show.
- Fold in the chopped sun-dried tomatoes.
- Tip the mixture into the prepared casserole dish and transfer to the oven.
- Bake for 50 to 55 minutes until golden brown and set but a little jiggly in the center. (it will firm up as it cools).
- Remove from the oven and cool for 10 minutes, garnish with chopped chives before serving.
Here is a tip to remove more of that excess oil: After straining the oil off, run warm tap water over the tomatoes while still in the strainer, tossing gently with a fork. Next, press down to strain off the water, place the strained tomatoes on a paper towel-lined plate and blot well.
This casserole can be served hot or room temperature.
Leftovers will keep 2-3 days, covered and refrigerated. You can also freeze leftovers for 3 months.
To reheat, place uncovered, in a 300°F oven for 10-15 minutes until heated through.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 16gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 64mgSodium: 301mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 3g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.