Corn Casserole

Special thanks to Danish Creamery for making delicious, high-quality butter and for sponsoring this post. As always, all opinions are my own.

This hearty and flavorful Corn Casserole is made from scratch and a wonderful addition to your holiday table. It’s thick, moist, and the perfect balance of sweet and savory.

 

Overhead image of the corn casserole with a spoonful being taken out of it

Overhead image of the corn casserole with a spoonful being taken out of it

Corn Casserole

I’ve shared over the past years my affinity for cornbread and cornbread muffins (I’m convinced there is no better way to enjoy a good crockpot chili than with loads of cornbread). 

But come holiday season, the one dish I’m typically a little let down by are corn casseroles. While the Jiffy boxed mix makes a good corn casserole, nothing compares to homemade-from-scratch corn casserole. And this corn casserole — I haven’t been able to stop making and eating it. While we’re still a bit away from Thanksgiving and Christmas, this has shown up more times on our dinner table than I’m willing to admit.

Yes, it’s a bit more work than your typical corn casserole using a boxed mix, but I’m convinced it’s well worth the extra effort. This corn casserole is deeply flavored with a great balance of sweet to savory. It’s very dense, moist, and has pops of crisp corn in every bite.

Overhead image of the corn casserole with the butter used in it at the top of the image

Overhead image of the corn casserole with the butter used in it at the top of the image

And the first ingredient in this corn casserole that makes it oh-so-delicious is none other than butter! I’ve shared quite a bit about my personal favorite — Danish Creamery Butter in previous recipe posts, but below is a quick re-cap.

Danish Creamery butter 

  • Since 1895, the recipe for Danish Creamery Butter hasn’t changed: highquality cream from pasture-raised cows, and a touch of sea salt.
  • The secret to Danish Creamery’s velvety, rich butter lies in the health of its cows and land. Family farmers ensure that the cream in the butter comes from cows that are humanely raised, munching grass in wide, open spaces just as nature intended. Not only do they stay healthier, but they produce tasty, nutritious milk — the key ingredient to perfect Danish Creamery butters.
  • Danish Creamery’s European Style Butter boasts an 85% butterfat content (much higher than most other European Style butters which come in at around 82-83%), making it a dream in baking applications, sauces, or even just for your morning toast! And it’s the ultimate best addition to this corn casserole!

Process shots-- images of all the wet ingredients being added to a bowl and mixed together

Process shots-- images of all the wet ingredients being added to a bowl and mixed together

Corn Casserole Tips

  • Let melted butter cool after being melted. If hot butter is added to cold ingredients, it will clump.
  • Generously grease pan with nonstick spray. This will ensure the corn casserole serves nicely.
  • Make sure baking powder is fresh. All you have to do is drop a little bit of baking powder into hot water and look for a bubbling/fizzing reaction — if there is one, it’s good to go!
  • Baking time. Different pans and different ovens will bake this casserole differently. Look for the following signs for doneness: golden on top and lightly browned at the edges, springy to the touch with an ever so slight jiggle in the center, a toothpick when inserted into the center comes out clean or with a few moist crumbs.

Process shots-- images of the dry ingredients being prepped and added to the wet ingredients and being poured into the casserole dish and baked

Process shots-- images of the dry ingredients being prepped and added to the wet ingredients and being poured into the casserole dish and baked

Overhead image of the corn casserole fresh out of the oven ready to be servedOverhead image of the corn casserole fresh out of the oven ready to be served

Corn Casserole FAQs

1How long does corn casserole last in the fridge?

Up to 1 week.

This corn casserole is very moist and leftovers stay nice and tender for days. Let casserole fully cool to room temperature and then cover tightly with plastic wrap or transfer to an airtight container and store in the fridge.

2How do you reheat corn casserole?

If the corn casserole was transferred to an airtight container, transfer it back to an oven safe pan.

Re-warm in a 300 degree F oven for 10-20 minutes or until fully warmed through.

3Which is better frozen or canned corn?

Frozen corn beats canned corn every time! Frozen corn will taste just as fresh as off the cob and it is amazing in this corn casserole.

By using frozen corn, the corn remains more crisp and you’ll get delicious bites of it throughout the casserole.

Canned corn can be used in a pinch, just make sure to throughly drain first.

4How can I spice up corn casserole?

This corn casserole lets the corn truly shine through with no distractions! That said, if you’d like to add some spice of other elements, below are my suggestions:

  • mix in 1 cup freshly grated sharp cheddar cheese or Monterey jack cheese
  • add in a can of well drained fire-roasted diced green chiles (4 ounces)
  • top with cooked and crumbled bacon
  • add in 1-2 tablespoons finely diced jalapeños, chili powder, and paprika (1/4 to 1/2 teaspoon of each)

5Is Cream Style Corn the same as Creamed Corn?

Yes, the two are the same.

Creamed corn (which also goes by cream-style corn) is a canned ingredient and doesn’t have any actual cream in it.

About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn or cream-style corn.

A homemade creamed corn is a dish that combines corn with a cream sauce to make a creamy side-dish.

Up close overhead image of the corn casserole with fresh chives being cut over it

Up close overhead image of the corn casserole with fresh chives being cut over it

Corn Casserole

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This hearty and flavorful Corn Casserole is made from scratch and a wonderful addition to your holiday table. It’s thick, moist, and the perfect balance of sweet and savory.

Corn Casserole

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #33658a; }

This hearty and flavorful Corn Casserole is made from scratch and a wonderful addition to your holiday table. It’s thick, moist, and the perfect balance of sweet and savory.

Ingredients

  • 8 tablespoons (113g) Danish Creamery European Style Butter (unsalted), melted
  • 1 cup (228g) low-fat buttermilk
  • 2 tablespoons (86g) honey
  • 1/4 cup (49g) light brown sugar (packed)
  • 2 tablespoons (26g) white granulated sugar
  • 1 can (14 oz.) creamed corn
  • 1 and 1/2 cups frozen corn
  • 2 large eggs, whisked with a fork
  • 1 cup (230g) full fat sour cream
  • 2 tablespoons vegetable oil
  • 1 cup (126g) white all-purpose flour
  • 3/4 cup (112g) yellow cornmeal (enriched and degermed; I use Albers)
  • 1 teaspoon baking powder
  • 1 and 1/4 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • Optional: 3-4 tablespoons fresh chives

Instructions

  • PREP: Preheat oven to 325 degrees F. Lightly grease a 9×13 pan with nonstick spray.

  • BUTTER: Place eight tablespoons of butter in a microwave-safe bowl and melt. Set melted butter aside to cool to room temperature before using. Remove the wet ingredients from the refrigerator so they reach room temperature.

  • DRY INGREDIENTS: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cornstarch. Stir to combine.

  • WET INGREDIENTS: In a large bowl, add the 2 eggs and whisk with a fork until smooth. Add in the buttermilk, two tablespoons of honey, brown sugar, white sugar, creamed corn, frozen corn kernels, sour cream, and vegetable oil. While whisking constantly, slowly drizzle in the melted (but room temperature) butter until smooth and combined. If the wet ingredients are cold and butter is warm, it will clump. Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not over mix.

  • BAKE: Transfer batter to the greased 9×13 pan and spread the top with a spatula. Bake for 55-65 mins or until set in the center (an ever so slight jiggle) and a toothpick comes out clean. Remove from the oven. Sprinkle fresh chives on top and enjoy immediately!

Nutrition Facts

Serving: 1serving | Calories: 209kcal | Carbohydrates: 24.1g | Protein: 3.8g | Fat: 11.5g | Cholesterol: 47.6mg | Sodium: 135.1mg | Fiber: 1.1g | Sugar: 9.8g