Corn casserole is the side dish that disappears first at a lot of Thanksgiving tables. It’s soft and spoonable in the middle, golden at the edges, and somewhere between cornbread and corn pudding.
It’s also one of the cheapest sides you can make. A box of corn muffin mix, two cans of corn, sour cream and butter get stirred together in one bowl and baked. Prep takes about 10 minutes.
Ingredients and Swaps
- Corn muffin mix: One 8.5-ounce box. Any brand works, including store brands.
- Whole kernel corn: One can, drained.
- Cream-style corn: One can, not drained. It keeps the casserole moist.
- Sour cream: Plain Greek yogurt works the same way.
- Butter: Melted. Salted or unsalted both work.
- Optional add-ins: A cup of shredded cheddar or a chopped jalapeño.
Tips for the Best Corn Casserole
- Don’t overbake it. The center should be set but still a little soft. It firms up as it cools.
- Pick your dish. An 8×8 dish gives a thick, soft casserole. A 9×13 dish gives a thinner one that bakes about 10 minutes faster.
- Let it rest for 10 minutes before serving so it holds together when you scoop it.
- Double it for a crowd in a 9×13 dish and plan on about 1 hour in the oven.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $3.56 from Walmart, $3.47 from ALDI · Per Serving – $0.43 to $0.44
Corn Casserole
Ingredients
Method
- Heat the oven to 350°F. Grease an 8×8-inch baking dish.
- In a large bowl, stir together the corn muffin mix, drained whole kernel corn, cream-style corn, sour cream and melted butter until no dry mix remains.
- Spread the mixture in the dish.
- Bake for 45 to 55 minutes, until the top is golden and the center is set but still slightly soft.
- Let it rest for 10 minutes before serving.
Notes
- In a 9×13-inch dish it bakes in about 35 to 45 minutes.
- For cheesy corn casserole, stir in 1 cup shredded cheddar and sprinkle a little more on top before baking.
What to Serve With It
It belongs next to roasted turkey, baked ham or a pot of chili. For Thanksgiving, pair it with green bean casserole and mashed potatoes.
Storage and Make-Ahead
- Make ahead: Stir it together, cover and refrigerate for up to 1 day. Add about 10 minutes to the bake time.
- Refrigerate leftovers, covered, for up to 4 days.
- Reheat single servings in the microwave, or the whole dish covered at 350°F for 15 to 20 minutes.
Corn Casserole Questions
Is corn casserole the same as corn pudding?
They’re close. Corn pudding is usually made with eggs, milk and a little flour and has a custard texture. Corn casserole uses corn muffin mix, so it’s a little firmer, more like a very moist cornbread.
Can I make it without sour cream?
Yes. Use the same amount of plain Greek yogurt.
Can I freeze corn casserole?
Yes. Freeze the baked, cooled casserole for up to 3 months. Thaw it in the fridge overnight and reheat it covered.
