This post may contain affiliate links, view our disclosure policy.
If you’re a fan of cornbread then you will love this sweet corn casserole recipe. It’s like cornbread but a creamier version, almost like a bread pudding!
It also happens to be one of my must-haves at every Thanksgiving dinner table, along with this no mushroom green bean casserole. I could be perfectly content just eating those at Thanksgiving.
HOW TO MAKE SWEET CORN CASSEROLE
Cornbread Mix – I love the Martha White brand which is only 7 oz and the Jiffy brand is 8 oz. Either one will work just fine! I actually prefer the corn casserole recipe that use a box of cornbread mix because I think it bakes up fluffier and it’s basically fool-proof, and not to mention so easy.
Canned Corn – After making this recipe for years I have found that the gold & white corn tastes the best which is why the recipe specifically asks for it. Not to worry, you can make this casserole with canned yellow corn or even white corn, but if you can get the gold n’ white canned corn. You’ll love it.
Creamed Corn – This is creamed style canned corn. You will find it right next to the corn.
Sour Cream – As with all my recipes that call for sour cream, full-fat sour cream is the best to use. It’s creamy, thick, and has a far better flavor.
Sugar – This recipe calls for just 1 teaspoon of granulated sugar. It’s a small amount but makes a big different. Try it!
Butter – Don’t try to substitute with margarine or anything else. Use real butter. I always use salted butter for everything.
CAN I MAKE CORN CASSEROLE AHEAD OF TIME
Yes! Prepare it according to the recipe and instead of baking it, simply cover it tightly with saran wrap and refrigerate it until you are ready to bake it.
Make it in the morning and refrigerate it all day OR you can prepare it the day/night before and refrigerate until you’re ready to cook it.
MY TIPS FOR MAKING THIS RECIPE
- Use full-fat, real sour cream. It has the creamiest texture and better flavor. Yes, the lite sour cream can be used but for best flavor and texture use the real stuff.
- Be sure you drain the can of corn but DO NOT DRAIN the creamed corn.
- Spray the baking dish well so the cornbread mix does not stick to the pan.
- Watch it closely in the oven because you do not want to overcook this. The edges will be slightly golden but the middle should still look pale and slightly soft looking, but not wet/raw looking.
- I always use the Martha White 7 oz corn bread mix. Jiffy also makes a cornbread mix that is 8 oz. You can use whichever you prefer but I like the 7 oz size for the softer, creamier texture.
TRY THESE OTHER THANKSGIVING RECIPES
Sweet Corn Casserole
- 1 can (15 oz) gold n' white corn (drained well)
- 1 can (15 oz) cream style corn
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon granulated sugar
- 1 package (7 oz) cornbread muffin mix (I use the Martha White brand)
- Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
- Combine all the ingredients into a large mixing bowl and stir together until combined. Pour into the prepared baking dish.
- Bake for 40-45 minutes. Edges will be light golden brown and the middle should still be pale and soft looking.
- ** Mine was done at around 38 minutes. Check the casserole in the last few minutes to make sure it is not cooking too much.
- Serve corn casserole warm.