Best Corn Casserole Recipe

Jul 03, 2023

Every potluck casserole falls into a particular category. You’ve got the superstars (macaroni & cheese and candied yams), the classics (green bean casserole and stuffing), and the… experimental (looking at you, everything bagel casserole). That being said, this corn casserole transcends those commonplace categories into a league of its own. It’s packed with sweet corn, balanced by a pinch of paprika and herby chives, and has an insanely tender and custardy texture that will have you on your third helping before you even know what hit you. Bring this to the next holiday dinner, housewarming, or baby shower if you’re ever in the mood for endless praise and compliments.

Is corn casserole the same as corn pudding?Almost. Although they're made with mostly the same ingredients and technique, corn pudding has a looser texture, while corn casserole is slightly denser and typically leans a bit more savory. Both dishes (as well as cornbread, johnny cakes, and spoonbread) are derived from an Indigenous American technique that combines cornmeal water to make corn pone. Dried corn kernels are ground into cornmeal and mixed with water before being shaped into loaves or cakes and baked over hot ashes to create unleavened bread. As corn and Indigenous cooking methods became more incorporated into the Colonial American diet, corn pone evolved into cornbread with the addition of fat and eggs, and into dishes like corn pudding and corn casserole with the addition of milk and heavy cream.

Do I have to use Jiffy mix?Jiffy mix has become somewhat synonymous with corn casserole, but technically, you can still make a delicious corn casserole without it. If you’re not a fan of the boxed stuff, you can swap the box of Jiffy mix for 3/4 cup cornmeal + 2 tbsp sugar + 1/4 cup unsalted butter.

What can I serve with corn casserole?Since only 10 minutes of prep go into this corn casserole, you’ll have plenty of time to pull together the rest of dinner as it bakes in the oven. Try this with simple air-fryer chicken thighs or a hearty harvest chicken skillet for a comforting weeknight dinner, or add it to your holiday sides of mashed potato casserole, sweet potato casserole, and butternut squash mac & cheese.

Made this recipe? Let us know how it went in the comments below!

unsalted butter, melted, cooled, plus more, softened, for pan

(8.5-oz.) package Jiffy corn muffin mix

plus 1 1/2 tsp. granulated sugar

large eggs

whole milk

heavy cream

frozen corn, thawed, drained

(15 oz.) can creamed corn

kosher salt

sweet paprika

freshly ground black pepper

sliced chives

Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.

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