Homemade Corn Casserole from Scratch Recipe

A Cozy Memory in a Dish

My grandson calls this my “sunshine casserole.” It always brings a smile to his face. The golden color just makes you feel happy. I think that is just as important as the taste.

Food should feed your heart, too. This casserole reminds me of big family dinners. Everyone would gather in the kitchen. The smell was so warm and welcoming.

Let’s Get Mixing

First, get your oven warming to 350 degrees. Grease up your baking dish. I like to use my old square pan. It has seen so many good meals.

In one bowl, mix your flour and cornmeal. Add the sugar, baking powder, and salt. In another bowl, mix the wet things. That’s the melted butter, oil, eggs, and all the corn. Doesn’t that look cheerful already?

The Secret to a Happy Casserole

Now, fold the dry mix into the wet mix. Do not stir too much! A few lumps are just fine. I learned this the hard way. My first one was as flat as a pancake. I still laugh at that.

This matters because gentle mixing keeps it fluffy. You want a soft, spoonable dish. It should feel like a big, cozy hug from the inside.

Make It Your Own

Here is the fun part. Do you want to add some cheese? Maybe a little crispy bacon? You can stir in a small can of green chiles for a tiny kick. It is your creation.

Fun fact: The cornmeal in this recipe comes from dried corn. It is ground up into a soft powder. It gives the casserole its wonderful texture.

Time to Bake

Pour your batter into the pan. Spread it out nicely. Now pop it in the oven. It will bake for about 45 minutes. Your whole house will smell amazing.

You will know it is done when the top is golden. The center should not jiggle too much. Let it sit for a bit before serving. This matters because it lets everything settle. The flavors all come together.

Your Turn in the Kitchen

I love hearing about your kitchen adventures. What is your favorite cozy food? Is it something your family makes for special days? Tell me about it.

If you try this casserole, what will you add to it? Cheese, chiles, or keep it simple? I would love to know what you create.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	⅔ cup
fine yellow cornmeal	½ cup
granulated sugar	3 Tablespoons
baking powder	1 Tablespoon
salt	¼ teaspoon
butter	½ cup	melted
oil	2 Tablespoons
eggs	2 large
frozen corn	1 1/2 cups	thawed, or one 14oz can corn, drained
creamed corn	15 oz can
sour cream	1 cup

My Cozy Corn Casserole

This casserole is pure sunshine on a spoon. It reminds me of my grandson, Leo. He calls it “yellow happy food.” I have to agree. It is warm and comforting. The kitchen smells so good while it bakes. I love making it for family gatherings. Everyone always asks for the recipe.

It is a simple recipe. You just mix a few bowls together. You probably have most of the ingredients already. Let me walk you through it. We will have it in the oven in no time.

Step 1: First, turn your oven on to 350°F. Grease your favorite baking dish. I use my old square pan. It has little flowers on it. This stops everything from sticking. (A hard-learned tip: do not use a glass dish that is too deep. It takes forever to bake!)

Step 2: Now, grab two bowls. In one, mix the flour and cornmeal. Add the sugar, baking powder, and salt. Stir it all up with a fork. See how the cornmeal looks like tiny yellow specks? That is where the magic is.

Step 3: In the other bowl, mix the wet things. The melted butter, oil, and eggs go in first. Then add both kinds of corn and the sour cream. Stir it until it is all friends. Doesn’t that look creamy and wonderful?

Step 4: Pour the dry mix into the wet mix. Gently fold them together. You just want them combined. A few lumps are perfectly fine, I promise. Over-mixing makes it tough. Do you know what happens if you mix too much? Share below!

Step 5: This is the fun part. Do you want to add anything extra? Maybe some cheese or bacon? Stir it in now. Then pour everything into your prepared pan. Spread it out evenly.

Step 6: Pop it in the hot oven. It needs about 45 to 60 minutes. You will know it is done when the top is golden. The center should not jiggle too much. I still laugh at the time I took it out too early. What a mess!

Cook Time: 45–60 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Side Dish

Three Fun Twists to Try

This recipe is like a blank canvas. You can make it your own. Here are some of my favorite ways to change it up. They are all so tasty.

The Southwest Fiesta: Add diced green chiles and a cup of cheddar cheese. It gives it a little kick. Perfect for a summer barbecue.

The Bacon Lover’s Dream: Mix in a quarter cup of crumbled, cooked bacon. Everything is better with bacon, right? It adds a smoky, salty crunch.

The Herby Garden: Stir in two tablespoons of fresh chopped chives or parsley. It makes it taste fresh and green. Wonderful with a roast chicken.

Which one would you try first? Comment below!

How to Serve Your Casserole

This casserole is the best team player. It goes with so many things. I love to serve it right from the dish. It feels so homey.

For a full meal, pair it with roasted chicken or honey-glazed ham. A simple green salad on the side is lovely. The cool crunch balances the creamy casserole. You could also top a bowl of it with leftover turkey and gravy. It is a perfect holiday leftover idea.

What should you drink with it? For the grown-ups, a cold glass of Chardonnay is nice. For everyone, a tall glass of iced tea with lemon is my go-to. It is so refreshing. Which would you choose tonight?

Keeping Your Corn Casserole Cozy

This casserole keeps well in the fridge. Just cover it tightly with foil. It will stay good for about three days.

You can also freeze it for later. Let it cool completely first. Then wrap the whole dish in plastic wrap.

I once sent a frozen one home with my grandson. He said it baked up perfectly weeks later. It was like a warm hug from my kitchen.

To reheat, just warm it in the oven. This keeps the top from getting soggy. A quick bake makes it taste fresh again.

Batch cooking matters for busy families. It means a homemade meal is always ready. That is a wonderful feeling.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Casserole Troubles

Is your casserole too wet in the middle? It might need more time. Ovens can be different, so trust your eyes.

The center should not jiggle much when it is done. I remember when I was in a hurry once. I took mine out too soon.

We had to put it back in the oven. Getting the bake time right matters. It gives you a perfect slice every time.

Is the top not golden brown? Your oven rack might be too low. Move it up one level for better browning.

Are your mix-ins sinking to the bottom? Toss them in a little flour first. This little trick helps them stay put.

Knowing these fixes builds your cooking confidence. Your food will also taste just how you imagined.

Which of these problems have you run into before?

Your Corn Casserole Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make it ahead of time?

A: Absolutely. Mix the batter and keep it in the fridge. Bake it when you are ready.

Q: What can I use instead of sour cream?

A: Plain Greek yogurt is a great swap. It adds a nice tang.

Q: Can I double the recipe for a crowd?

A: You sure can. Just use a bigger 9×13 inch pan. You might need a few more minutes to bake.

Q: Are the mix-ins really optional?

A: Of course! The plain casserole is delicious too. It is all about what you like. Fun fact: Corn is actually a type of grass!

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It holds so many good memories for me.

I love seeing your kitchen creations. It makes me so happy to see your results.

Please share your photos with everyone. Let’s build a little community of good food right here.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.