Creamy and comforting, this Corn Casserole is like a sweet, warm hug after a long day.
Across all the family holiday gatherings I’ve had in my life, the casseroles people bring as contributions to the feast never fail to please. Along my family’s lengthy buffet of Thanksgiving food, for example, I’m likely to find green bean casserole, cheesy potato casserole, broccoli rice casserole, and any number of dressing and stuffing varieties cooked in casserole dishes. But the hidden gem in the buffet line, to me, is the decadent and creamy corn casserole.
Is it just me, or is the term “corn casserole” underwhelming for what’s actually going on in that casserole pan? Holy moly, it’s so good! The golden corn lends a sweetness that only corn can bring, and it swims in a delicious, rich sauce made up of sour cream, butter, egg, creamed corn, and cheese. The cheese is usually sprinkled over the top, so there’s a nice “top cheese,” as I like to call it. The mixture of sweet corn and savory sauce makes a nice little dance on the taste buds, hitting every note. No matter how many times I eat it, I’m surprised by how good it is.
This corn casserole recipe is going to be a hit at your next holiday gathering. It’s a classic and simple recipe that only uses basic ingredients that you may already have at home, so it’s perfect for a last-minute dish. Just keep in mind that this recipe is written for two servings, so if you’re planning to make this side dish for a crowd, it’s best to quadruple it!
Is This Corn Casserole Healthy?
Corn casserole is made with mostly whole ingredients, so it’s minimally processed, and corn itself is a very healthy food. It provides doses of protein, fiber, B vitamins, folate, and minerals like magnesium and potassium. Corn also contains antioxidants. That being said, corn casserole is on the decadent side. This recipe contains butter, sour cream, and cheese, which raise the saturated fat content, as well as the calorie count, so I suggest saving this dish for special occasions. You can make this casserole a little lighter by using light sour cream or Greek yogurt instead of full-fat sour cream.
Is Corn A Vegetable, Fruit, Or Grain?
I’m so glad you asked, because this question has a fun answer. Corn can be any of these—vegetable, fruit, or grain. Horticulturally speaking, corn kernels are fruits—a single-seeded, simple type of fruit called a caryopsis, along with wheat and rice (yes, those are technically fruits, too). But it can become either a starchy vegetable or a grain, depending on when it’s harvested. If corn is harvested after the kernels are completely matured and dried, it’s a grain and can then be popped like popcorn or milled into cornmeal. Fresh corn on the cob, however, is harvested when it’s still soft and its kernels are pockets of liquid and thus has a different nutritional content than dry corn, so it’s considered a starchy vegetable.
For the purposes of corn casserole, it’s a starchy vegetable.
How Do I Store Leftovers?
Leftover corn casserole will keep in the fridge in an airtight container for up to 4 days. You can also freeze corn casserole in a freezer-safe container or Ziploc bag for up to 3 months. Let it thaw in the fridge overnight before reheating in the microwave or oven.
Serving Suggestions
Like most holiday casseroles, this corn casserole plays well with others. Put it in the buffet spread along with Green Bean Casserole, Twice-Baked Mashed Potatoes, Crock-Pot Stuffing, your favorite roasted bird or main protein, and a nice fresh Tossed Salad.
Ingredients
- 1 ear large corn cooked
- 1 tablespoon butter softened
- ½ cup sour cream
- 1 large egg
- ¼ cup creamed corn canned
- Sea salt and black pepper to taste
- 2 tablespoons cheddar cheese
Instructions
- Preheat your oven to 350°F. Using a knife, carefully slice the ear of corn along the length of the cob until you have removed all the kernels.
- In a large bowl, combine the corn kernels, butter, sour cream, egg, and creamed corn.
- Mix all ingredients until well combined, and season with salt and pepper.
- Pour the mixture into a casserole dish or a large cast-iron skillet.
- Bake uncovered for 25 minutes.
- Top with the cheddar cheese and bake for an additional 10 minutes, until the top begins to brown. Remove from the oven. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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