Sweet Corn Casserole blends the savory flavor of cornbread stuffing with the sweetness of corn to make a yummy southern side dish. It’s great with Southern BBQ or served alongside turkey at Thanksgiving!
What Makes This Recipe Special?
I came up with this easy recipe after eating at a Restaurant in Asheville and falling in love with their corn casserole. It was thicker than usual and I couldn’t get enough!
This recipe is quick, easy, and absolutely delicious. Once you take a bite, you’ll wonder why you’ve never made it before! It’s perfect for Thanksgiving and can even be substituted for dressing, or served with the rest of your holiday sides.
The best part is you can make and bake it in the same skillet or oven-safe dish! Clean-up is a snap since there are less dishes to wash. What’s not to love?
What’s the Difference Between Corn Pudding and Corn Casserole?
In the south, sometimes it’s hard to tell the difference. Everyone has their own version, but most corn puddings are creamier than corn casseroles. Old fashioned corn pudding is usually made with flour, sugar, eggs and cream.
Sweet Corn Casserole is different than other recipes you’ve tried because the ingredients start with cornbread stuffing mix. It’s not the Jiffy recipe you’ve probably made before. There’s no sour cream in this dish, but you add half and half cream at the very end which makes it dense and rich.
Ingredients You’ll Need
There are 9 easy ingredients in this casserole, and it comes together in a flash. You’ll need stuffing mix, cream style corn, sweet corn kernels, butter, onion, sugar, garlic salt, eggs and half and half. (Quantities are in the recipe card below.)
How to Make It
Pour stuffing mix into cast iron skillet (ad) or oven safe casserole dish which is at least 13 x 9 inches. Add boiling water and stir. Cut butter into slices and place on top of stuffing. Stir until butter melts.
Add creamed corn, whole sweet corn and diced onions to mixture. Stir well. Mix in half & half, garlic salt, and sugar. Stir in the beaten eggs.
Bake casserole in skillet in 350 degree oven for 45 minutes until golden brown and crunchy on top.
Sweet Corn Casserole is so versatile, you’ll love dressing it up for the holidays, or enjoying it with your favorite Pulled Pork BBQ. Below are a few of the ingredients you can add to make it your own…
- fresh corn instead of canned corn
- diced sweet peppers
- sharp shredded cheddar
- crispy fried bacon
- jalapeno peppers
- pepper jack cheese
- chopped cilantro
More Southern Sides to Love
If you like corn casserole, you’ll go crazy about my other sides that are delicious during the holidays or any day in between!
- The Best Squash Casserole
- Skillet Creamed Corn
- Loaded Hash Brown Casserole
- Taylor’s Collard Greens
- Sweet Potato Casserole
- Honey Mustard Brussels Sprouts
Sweet Corn Casserole blends the savory flavor of cornbread stuffing with the sweetness of corn to make a yummy southern side dish.
- 2 boxes (6 oz) cornbread stuffing mix
- 2 cups boiling water
- 1 stick butter, sliced
- 1 can (14.75 oz) cream corn
- 1 can (15.25 oz) whole sweet corn, drained
- 1/2 small onion, diced
- 1/2 cup half & half cream
- 1/2 tsp. garlic salt
- 2 Tbsp. granulated sugar
- 2 eggs, beaten
- Preheat oven to 350 degrees.
- Pour stuffing mix into cast iron skillet or oven safe casserole dish which is at least 13 x 9 inches.
- Add boiling water and butter cut in slices. Stir until butter melts.
- Add creamed corn, whole sweet corn and diced onions to mixture. Stir well.
- Stir in half & half, garlic salt, and sugar. Mix together with beaten eggs.
- Bake casserole in skillet in 350 degree oven for 45 minutes until golden brown.
Serve corn casserole directly from a cast iron skillet or oven safe dish.
Refrigerate leftovers in air-tight containers for up to 3 days.
- Category: Sides
- Method: Skillet
- Cuisine: Southern
Keywords: sweet corn casserole, corn pudding, southern sides
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