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Most corn casserole recipes you see this time of year start with a box of corn muffin mix. It works, but you don’t need it. Our homemade corn casserole builds the same sweet, spoonable side from pantry basics: flour, cornmeal, a few tablespoons of sugar, baking powder, and salt. The batter takes about 10 minutes to stir together, and everything bakes in a single 8-inch pan, so it’s an easy one to add to a busy Thanksgiving menu.
The reason it stays so soft and creamy is a full cup of sour cream. It goes in with the melted butter, eggs, a can of creamed corn, and whole corn kernels, and its gentle tang keeps the casserole from tasting like plain sweet cornbread. The texture lands somewhere between cornbread and spoonbread, which is exactly what you want on a plate next to turkey, homemade turkey gravy, twice baked potatoes, and a basket of warm dinner rolls.
How to make corn casserole from scratch (and freeze it)
Whisk the dry ingredients in one bowl and the wet ingredients in another, then fold them together just until combined. If you like a savory version, stir in a can of diced green chiles, a cup of shredded cheddar, or some crumbled bacon. Spread the batter into a greased 8-inch square dish and bake at 350 degrees F for 45 to 60 minutes, until the center is no longer overly jiggly. We like ours on the softer side, but you can leave it in a little longer for a firmer texture that slices more neatly.
And yes, you can freeze corn casserole, which means you can cross it off your Thanksgiving list early. Let it cool completely, cover it well, and freeze for up to 3 months. Thaw it overnight in the fridge, let it sit at room temperature for an hour, then rewarm at 325 degrees F for about 15 minutes. Serve it alongside our green bean casserole and the rest of our make-ahead Thanksgiving recipes, or spoon the leftovers next to a bowl of homemade chili later in the week.
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