Corn Casserole Wellplated Com

We all know and love the classic corn casserole recipe from the 60s that uses boxed Jiffy cornbread mix. I’m not knocking it—it’s nostalgic and delicious. Thus, it is with the utmost respect that I do declare: this recipe is SO much better. With each bite, sweet corn kernels pop against the creamy, cheesy cornbread-y filling. Nothing beats homemade! Just like my Healthy Green Bean Casserole and Pineapple Casserole, “from scratch” doesn’t have to mean complicated. This recipe is as easy as it is scrumptious. Some healthy swaps are made from the traditional recipe to lighten it up but keep it incredibly moist, like Greek yogurt instead of sour cream. I also added chives and thyme to jazz up the flavor. While corn casserole might be thought of a Southern thing, or a required dish on Thanksgiving, Christmas, or Easter, it’s so tasty it should be enjoyed anywhere and anytime.

How to Make Corn Casserole From Scratch

Simple ingredients quickly whisked together create this easy corn casserole recipe. Corn casserole freezes well and can be prepped ahead of time too!

The Ingredients

Butter. This is the holidays after all. I didn’t go full Paula Dean and have called for less amount from the standard recipe. I promise it is still PLENTY rich.Cornmeal. Mixed with flour, this is the cornbread essence of the casserole base.Fresh Herbs. Thyme pairs nicely with the corn and cheese to bring a warmth to the dish. You may also top with chopped chives or green onions.

Honey. A few tablespoons bring out the sweetness of the corn.Corn. Canned whole kernel corn is totally ok here!

Creamed Corn. I also used canned creamed corn for a shortcut that does not shortchange the dish one bit.

Eggs. The binder for the casserole.Greek Yogurt. Full-fat Greek yogurt is used in place of sour cream. It makes the dish rich and creamy and adds protein. Score!Cheese. Go with sharp cheddar so the cheese stands out from the corn.

The Directions

Storage Tips

To Store. Let the corn casserole come to room temperature, and place in an airtight storage container in the refrigerator for up to five days.To Reheat. Rewarm leftovers in oven at 350 degrees F until warmed through, or rewarm gently in the microwave.To Freeze. Corn casserole freezes well! To freeze entire casserole, double wrap with plastic wrap and then foil. Or freeze leftovers in a freezer-safe, airtight container. Let thaw overnight in fridge before reheating.

Recommended Tools to Make this Recipe

Cheese Grater. You can use a box grater or a microplane grater for this recipe.Nesting Mixing Bowls. I love these mixing bowls for all my baking and cooking.Serving Spoon. A sturdy serving spoon is a necessary tool to dig into hot and cheesy cornbread casserole.

Embrace the casserole and know you CAN cook from scratch with this easy, cheesy corn casserole recipe!

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Unbaked. Prepare the casserole the day prior to baking. Wrap casserole dish tightly in plastic wrap and refrigerate. Thirty minutes prior to baking, let sit on counter to come to room temperature, and then bake according to directions.Pre-Baked. After baking, let casserole cool completely. Tightly wrap casserole dish, and store in refrigerator up to 2 days before serving. Rewarm in oven at 350 degrees F.

Leave a rating below in the comments and let me know how you liked the recipe.