Sweet Corn Casserole
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Sweet Corn Casserole blends the savory flavor of cornbread stuffing with the sweetness of corn to make the perfect side dish. It's the easiest recipe you'll ever make for your holiday table!
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Why You'll Love It
- easy recipe with simple ingredients
- perfect for weeknights or a holiday meal
- can be made in a crockpot or oven
- real crowd pleaser with great flavor!
Recipe Spotlight
This easy corn casserole recipe is quick to make and absolutely delicious. It's perfect for Thanksgiving dinner and can actually be substituted for dressing, or makes a great side dish for roast chicken and holiday ham.
The best part is you can make and bake it in the same cast iron skillet (ad) or oven-safe dish! Clean-up is a snap since there are less dishes to wash. Or, you can cook it in a crockpot or slow cooker if you need extra oven space.
Corn Pudding vs. Corn Casserole
What's the difference between corn pudding and corn casserole? Everyone has their own version in the south, but most corn puddings are creamier than corn casseroles.
Old fashioned corn pudding is usually made with flour, sugar, eggs and cream, and doesn't have any stuffing in the ingredients. Corn pudding has more of a custard consistency.
Sweet Corn Casserole is different than other recipes you've tried because the ingredients start with cornbread stuffing mix. It's not the Jiffy corn casserole made famous by Paula Deen.
There's no sour cream in this dish, but you add cream at the very end which makes it dense and rich. I like to add a dash of ground cumin to make it taste even better!
Ingredients
The easy ingredients in this casserole come together in a flash! See recipe card for quantities.
How to Make Sweet Corn Casserole
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 kernel corn and diced onions to stuffing mixture. Stir well.
Mix in half & half, garlic salt, cumin and sugar. Stir in the beaten eggs.
Bake casserole in skillet in a 350 degree oven for 45 minutes until golden brown and crunchy on top.
Variations
This Sweet Corn Casserole recipe is so versatile, you'll love dressing it up for special occasions! Or, enjoy it with your favorite Pulled Pork BBQ or Thanksgiving turkey! Below are a few of the ingredients you can add to make it your own...
- fresh corn kernels instead of canned corn - blanch fresh corn before cutting off the cob
- sweet bell peppers - gives this casserole an extra kick
- sharp shredded cheddar cheese - makes it extra cheesy
- crispy fried bacon - everything's better with bacon!
- jalapeño peppers or green chiles - gives this dish southwestern flavor
- pepper jack cheese - adds some cheesy spice
- chopped cilantro - creates Mexican flair
Crockpot Instructions
If you want to make crockpot corn casserole, simply add all of the ingredients to your crockpot and set the cooking time to 2 hours on high or 4 hours on low.
The topping won't be as crispy as it is when baked in the oven, but using a crockpot can free up your oven for other recipes if needed.
Recipe FAQS
This is not a jiffy corn casserole recipe. It uses stuffing mix instead (such as Stouffer's Stove Top Stuffing) which adds a unique flavor.
Creamed corn is basically corn with cream added. You can make your own creamed corn in a blender or food processor by blending a can of corn kernels with ½ cup heavy cream.
This casserole is done when it's golden brown and crispy on top. It won't jiggle in the middle because the stuffing makes it solid.
Absolutely! You can mix the ingredients together and make this side dish up to 2 days in advance. If you make it ahead, be sure to wrap it with plastic wrap or aluminum foil and store in the refrigerator until time to bake.
Storage and Freezing
Store leftover corn casserole in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or in a 350 degree oven until heated throughout.
Sweet corn casserole can be frozen for up to 3 months in the freezer if stored in an airtight container or vacuum sealed bag. Thaw in the refrigerator overnight and reheat in the oven or microwave.
More Southern Sides
If you like this great recipe, you'll go crazy about these other favorite side dishes that are delicious during the holidays or any day in between!
- Green Bean Casserole
- The Best Squash Casserole
- Skillet Creamed Corn
- Loaded Hash Brown Casserole
- Taylor's Collard Greens
- Sweet Potato Casserole
- Honey Mustard Brussels Sprouts
- Skillet Mexican Street Corn
Recipe Card
Sweet Corn Casserole
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- cast iron skillet (or 13 x 9 inch baking dish)
Ingredients
- 1 (6 ounce) box cornbread stuffing mix
- 1 cup boiling water
- 1 stick butter (sliced)
- 1 (14 ounce) can cream corn
- 1 (15 ounce) can whole kernel corn, drained
- ½ small onion (diced)
- ½ cup half & half cream
- ½ teaspoon garlic salt
- ½ teaspoon ground cumin
- 2 Tablespoon granulated sugar
- 2 eggs (beaten)
Instructions
- 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, ground cumin and sugar. Mix together and add beaten eggs. Stir well.
- Bake casserole in 350 degree oven for 45 minutes until golden brown.
Notes
- Serve corn casserole directly from a cast iron skillet or oven safe dish.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a 350 degree oven until heated throughout.
- Sweet corn casserole can be frozen for up to 3 months in the freezer if stored in an airtight container or vacuum sealed bag. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Nutrition
Nutrition info is an auto generated estimate.
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I’ve been lucky enough to sample this dish-I love it! And your photography is absolutely gorgeous; I can almost taste by sight!
You're so sweet, Carol! I think of you every time I make a dish with corn! 🙂
You know corn is a weakness of mine! This will be delicious!
Can't wait for you to try it and tell me what you think! 🙂
Can this be made in a crockpot/slow cooker?
Sure! I think it's worth a try. I'd probably set it on the lowest (4 hour) setting. Let me know if you try it!