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Why I Love This Corn Casserole
Corn casserole is one of those dishes I always looked forward to as a child… and—surprise!—I still look forward to it at Thanksgiving today. It has that familiar sweet corn flavor, a perfectly golden top, and a tender texture. In my recipe, a little cornmeal gives it just enough body, while the eggs help to puff it up slightly while in the oven.
This one-bowl cheddar corn casserole bakes up creamy and golden, with an overnight make-ahead option for easier holiday meals.
I grow sweet corn and freeze it during the summer, so this is a wonderful way to bring some of that harvest to the holiday table. But you don’t need homegrown corn to make it. Good frozen sweet corn and a can of cream-style corn, both purchased at the store, work here, too. Don’t even think about skipping the grated cheddar cheese! Bake it up, and you have an easy side dish that feels special without any complicated prep.
What makes this a go-to for Thanksgiving:
- Corn in 3 forms – Whole kernels, cream-style corn, and cornmeal add 3 things: 1) sweetness, 2) creaminess, and 3) texture.
- Lots of cheddar – The cheese is folded into the filling so you get its flavor in every scoop (and bite).
- Creamy, spoonable texture – Eggs and Greek yogurt create a tender center with just enough structure.
- Simple to make ahead – Mix it the day before, cover it, and bake before the holiday meal.
Cheddar Corn Casserole Ingredients
I love that there are 3 types of corn that come together to form this side dish:
- Eggs – Help the casserole set and give it some puffiness while in the oven.
- Greek yogurt – Adds richness and tang; you can use sour cream instead.
- Butter – Adds flavor and richness; melt it and let it cool slightly before mixing so the eggs don’t cook.
- Kosher salt and black pepper – Balance the corn’s natural sweetness.
- Cream-style sweet corn – Creates a creamy base with more sweet corn flavor.
- Cornmeal – Adds body while keeping the finished texture tender.
- Baking soda – Provides a little lift and helps the casserole develop its signature golden color on top.
- Sweet corn kernels – Add texture and pops of sweetness; good frozen sweet corn works well.
- Cheddar cheese – Grate it from a block for cheese that melts smoothly into the casserole.
The full amount of each ingredient can be found in the recipe card below.
How to Make Cheddar Corn Casserole
There are just 2 steps to make cheddar corn casserole:
Step 1: Mix the base – In a large mixing bowl, whisk the eggs until the whites and yolks are completely blended. Whisk in the Greek yogurt, melted and slightly cooled butter, salt, and freshly ground black pepper until combined. Stir in the cream-style sweet corn, cornmeal, and baking soda, mixing until evenly incorporated. Add the sweet corn kernels and grated cheddar, then fold everything together. Spread the mixture into a greased 9 x 13-inch baking dish.
Step 3: Bake – Bake in a preheated 350°F oven for 45-55 minutes. The top should be golden, the casserole should have puffed slightly, and the center should be set. Allow to cool for 5 minutes before serving. It will settle a little as it comes out of the oven.
Prep the Day Before
Make This Casserole Ahead
Mix the casserole, pour it into the greased baking dish, cover, and refrigerate for up to 24 hours.
When ready to bake, remove it from the refrigerator about 1 hour before baking. Uncover and bake as directed, allowing additional time if the center is still cold. Use the golden top and softly set center to check for doneness.
Recipe Tips
- Whisk the eggs first – Mixing the whites and yolks before adding anything else helps prevent little pockets of unmixed egg in the finished casserole.
- Cool the melted butter slightly – Very hot butter can start cooking the eggs as you mix. You don’t want that!
- Grate the cheddar yourself – Freshly grated cheese melts more smoothly into the filling. A box grater, rotary grater, or food processor all work.
- Expect a little settling – The eggs help the casserole rise slightly, but it won’t hold its height like a cake. A gentle fall after baking is totally normal.
- Watch the center as well as the top – A little jiggle is different from loose, liquid batter. Look for a soft, set center and check the temperature before taking it out.
Follow These Tips
Serving & Storage
Serving – Serve this corn casserole warm, right from the baking dish. It’s a perfect accompaniment with turkey, sweet potatoes, and stuffing at Thanksgiving, but it’s just as welcome with a holiday ham.
Storage – Transfer any leftovers to an airtight container, refrigerate, and enjoy within 3-4 days. You can freeze baked portions in airtight containers for up to 2 months. Thaw in the refrigerator before reheating. The filling may release some moisture after thawing.
To reheat, warm gently in the oven, or microwave individual portions covered loosely in short intervals.
Frequently Asked Questions
Yes, assemble the casserole up to 1 day ahead, cover, and refrigerate. Bake before serving. Check that the center is set rather than relying only on the browned top.
Yes! Frozen sweet corn works well in this casserole, so you don’t need fresh or homegrown corn.
More Thanksgiving Recipes
Have I Convinced You to Make This Recipe?
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Cheddar Corn Casserole
Ingredients
- 4 large eggs room temperature
- 1 cup full-fat plain Greek yogurt (or sour cream) room temperature
- 8 tablespoons (1 stick) unsalted butter melted and slightly cooled
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ cup cornmeal
- 1 teaspoon baking soda
- 2 cups frozen sweet corn
- 1 15-ounce can cream-style sweet corn
- 8 ounces cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick spray and set it aside.
- Mix the batter: In a large bowl, whisk the eggs until they are smooth. Add the yogurt, butter, salt, and black pepper. Whisk and add the cornmeal, baking soda, corn kernels, cream-style corn, and cheese. Mix until evenly combined, then pour into the prepared baking dish.4 large eggs, 1 cup full-fat plain Greek yogurt (or sour cream), 8 tablespoons (1 stick) unsalted butter, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, ¾ cup cornmeal, 1 teaspoon baking soda, 2 cups frozen sweet corn, 1 15-ounce can cream-style sweet corn, 8 ounces cheddar cheese
- Bake in the preheated 350°F oven until the top is golden brown, puffed like a soufflé, and still slightly jiggly in the center, 45-55 minutes. Remove from the oven and cool for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
