5 Ingredient Corn Casserole Recipe for Every Occasion
Please note, this post may contain affiliate links. Visit Devine Fairytale’s Disclosure Policy for more details.
Some recipes earn a permanent spot in your rotation, and this 5 ingredient corn casserole is one of mine. It’s creamy, a little sweet, a little savory, and it comes together with pantry staples and about five minutes of actual effort. If you want a side dish that makes you look like you tried without actually having to try, this is the one. It shows up on my Thanksgiving table every single year, and it never comes home with leftovers.
The best part is how forgiving it is. You stir everything in one bowl, pour it in a dish, and let the oven do the work. No fancy technique, no long ingredient list, no stress. That is exactly what you want when you have a full menu going and only so many hands.
Corn Casserole at the Holidays
Corn casserole, a beloved comfort food, has earned its place as the ultimate holiday side dish. Whether it’s Thanksgiving, Christmas, or any special occasion in between, this corn casserole recipe is a must-try for anyone looking to add a touch of warmth to their holiday table.
As the holiday season approaches, we all yearn for dishes that evoke cherished memories and create a sense of togetherness. Corn casserole, with its rich and comforting flavors, perfectly complements the hearty feasts that define our holiday traditions. It is an ideal accompaniment to turkey, ham, or roast dishes. Plus, the golden brown top adds a festive touch to your table. This dish is not just a side; it’s a delightful reminder of the warmth and joy that the holidays bring to our hearts and our homes. So, this year, make your holiday spread complete with the ultimate holiday side dish – corn casserole. Your loved ones will be asking for seconds, and the memories made around the table will be truly unforgettable.
Ingredients for 5 Ingredient Corn Casserole
- 1 Can (15 oz) Corn, drained
- 1 Can (15 oz) Creamed Corn
- 1 Cup Sour Cream
- 1 Stick Melted Butter
- 1 Box Corn Muffin Mix
- Salt and Pepper, to taste
What You’ll Need
- Mixing Bowl
- Whisk or Hand Mixer
- Cooking Spray
- 8 x 8 Baking Dish
How to Make This 5 Ingredient Corn Casserole
1. Preheat your oven to 350°F and melt the butter.
2. Grease an 8 x 8 inch baking dish.
3. In a large mixing bowl, combine the drained corn, creamed corn, sour cream, and melted butter. Stir until well mixed.
4. Gradually add the cornbread mix to the bowl and continue to stir until the mixture is smooth and well combined.
5. Season with salt and pepper. Don’t be shy with the pepper, it adds a nice little kick that balances the sweetness.
6. Pour the mixture into the greased baking dish, spreading it evenly.
7. Bake in the preheated oven for 45-55 minutes, or until the casserole is golden brown on top and set in the center. You can insert a toothpick in the center
8. Let it cool for a few minutes before serving.
9. Enjoy!
5 Ingredient Corn Casserole
Equipment
- Cooking spray
- Hand Mixer (or whisk)
Ingredients
- 15 oz corn drained
- 15 oz creamed corn
- 1 cup sour cream
- 1/2 cup butter (1 stick) melted
- 8.5 oz corn muffin mix (8.5 oz)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and melt the butter. Grease an 8×8 inch baking dish with cooking spray.
- In a large mixing bowl, combine the drained corn, creamed corn, sour cream, and melted butter. Stir until well mixed.
- Gradually add the corn muffin mix and keep stirring until the batter is smooth and everything is well combined.
- Season with salt and pepper to taste.
- Pour the mixture into the greased baking dish and spread it evenly.
- Bake for 45 to 55 minutes, until the top is golden brown and the center is set. A toothpick inserted in the middle should come out mostly clean.
- Let it cool for a few minutes before serving.
Notes
Nutrition
How to Make Corn Casserole in the Slow Cooker
If your oven is already full of turkey and pie, the slow cooker is your best friend on a holiday. Grease a 6 quart slow cooker, mix all your ingredients in a bowl just like you would for the oven, and pour the batter in.
Cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the center is set and no longer wet.
It frees up your oven completely, which is exactly the kind of small win that makes holiday cooking feel less chaotic.
Variations for Corn Casserole
The base recipe is wonderful as is, but this dish loves a little personality. Here are a few ways to make it your own depending on the crowd:
- Mexican Corn Casserole: Add 1/2 cup chopped jalapeño, 1/4 cup chopped cilantro, and 1/2 teaspoon chili powder to the batter.
- Cheddar Corn Casserole: Stir in 1 cup shredded cheddar cheese for a richer, savorier bite.
- Bacon Corn Casserole: Fold in 1/2 cup cooked crumbled bacon.
- Green Chile Corn Casserole: Stir in 1/2 cup chopped green chiles for a mild, smoky warmth.
How to Store and Reheat Corn Casserole
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven at 350°F for 15 to 20 minutes, or until warmed through. You can also microwave individual portions in a pinch, though the oven keeps that top a little crispier.
You can also prep the mixture a day ahead, cover it, and refrigerate until you’re ready to bake, which is a real time-saver on busy holiday mornings. Just let it sit out for a bit before baking so it comes closer to room temperature and cooks evenly.
What to Serve With Corn Casserole
Corn casserole is a team player, which is part of why it earns a spot on the holiday table every year. It leans a little sweet and creamy, so it plays beautifully against savory, salty, and rich mains. For Thanksgiving and Christmas, it’s right at home next to turkey, ham, or a roast, and it holds its own on a plate crowded with mashed potatoes and stuffing without competing for attention.
Outside the holidays, this is the side I reach for when I want something cozy with very little effort. It’s wonderful alongside a big pot of chili on a cold night, next to BBQ ribs or pulled pork in the summer, or with something simple like roast chicken or pork chops on a regular weeknight. Basically, if the main is savory and you want a warm, comforting side to round things out, corn casserole belongs on the plate.
If you’re building a full holiday spread, this pairs especially well with other easy make-ahead sides so you’re not juggling ten dishes at once. A green bean casserole, a simple salad, and a good dinner roll alongside this, and your side dish lineup is basically done.
What I Use to Serve This Corn Casserole
Half the fun of a dish like this is bringing it somewhere and having people ask you to make it again. A few things make serving and transporting it so much easier, especially around the holidays when you’re carting food from one house to another.
A pretty baking dish is really all you need, and I love one that goes straight from the oven to the table without looking like a weeknight afterthought.
If you’re bringing this to a potluck or Friendsgiving, an insulated casserole carrier is a small thing that saves you every single time, keeping it warm on the drive and saving your hands from a hot dish in the car.
A good serving spoon rounds it out, because scooping a creamy casserole with a regular spoon is never quite right. None of it is fancy, but these are the little things that make bringing a dish feel easy instead of stressful.
Tips for Making the Best Corn Casserole
A few small things make a big difference with this 5 ingredient corn casserole. First, drain your canned corn well. Extra liquid is the number one reason a casserole turns out soggy, so give it a good drain before it goes in the bowl.
If yours tends to come out runny in the middle, a couple of easy fixes usually solve it. The most common culprit is simply not baking long enough. The top can look perfectly golden while the center still needs time, so trust the toothpick over the color and give it a few extra minutes if you need to. An oven that runs cool can do the same thing, so an oven thermometer is worth having if you bake often. And here’s the tip most people skip: let it rest for about 10 minutes after it comes out. That resting time helps the center finish setting so it slices instead of slumps.
For a slightly firmer texture, you can reduce the sour cream just a touch. If fresh corn is in season, swapping it in for the canned kernels adds a little extra sweetness and texture that’s absolutely worth it.
The Side Dish You’ll Make on Repeat
What I love most about this recipe is how dependable it is. It works for Thanksgiving and Christmas, sure, but it’s just as at home next to a big pot of chili on a cold night or a plate of BBQ in the summer. Corn casserole pairs with pork chops, roast chicken, ham, and pretty much anything else you’d want comfort food alongside.
Once you make it a time or two, you’ll have it memorized, and it’ll become the thing people ask you to bring. Gather your five ingredients, give it a stir, and let the oven work its magic. This is the kind of easy, feel-good side dish that makes a meal feel complete.
