Easy Baked Corn Casserole is perfect for Thanksgiving! Made with corn muffin mix, sour cream, cream cheese, sweet corn and cream-style corn, this simple casserole is a comforting addition to your holiday table.
Thanksgiving brings the classic dishes we look forward to all year, and while the turkey is the centerpiece, memorable side dishes can steal the show. This Easy Baked Corn Casserole combines sweet corn, savory cheese and a tender cornbread-like texture to create a crowd-pleasing side dish that works for holidays, potlucks, and weeknight family dinners.
The recipe comes together with minimal hands-on time and uses familiar pantry ingredients. The blend of creamy and slightly sweet corn with melty cheddar and a golden top makes this casserole a reliable favorite for both adults and picky eaters.
Baked Corn Casserole Ingredients
This corn casserole requires only about 20 minutes of prep time before baking. Gather the following ingredients:
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 6 slices bacon (optional; omit for vegetarian version)
- 1 (14 oz) can sweet corn, drained
- 1 (14 oz) can cream-style corn
- 1 (6 oz) can diced green chiles
- 8 oz corn muffin mix (Jiffy or similar)
- 4 tbsp butter, melted
- 3/4 cup sour cream (or plain Greek yogurt)
- 4 oz cream cheese, softened
- 1 cup cheddar cheese, divided (Colby jack or Monterey Jack work well)
- 1 tbsp olive oil
How to make Baked Corn Casserole
Below is a clear, step-by-step method to prepare this baked corn casserole. The full ingredient list and measurements appear in the recipe card further down.
- Preheat the oven. Set oven to 350°F (175°C).
- Sauté the aromatics. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Sauté the diced onion until translucent, then add minced garlic and cook another minute. Remove and set aside.
- Cook the bacon (optional). In the same skillet, cook chopped bacon until crisp. Drain on paper towels and set aside. If omitting bacon, skip this step.
- Mix the casserole. In a large bowl combine drained sweet corn, cream-style corn, diced green chiles, the sautéed onion and garlic, cooked bacon (if using), corn muffin mix, melted butter, sour cream, softened cream cheese and half of the cheddar cheese (about 1/2 cup). Stir until uniformly combined.
- Bake. Grease a 9 x 13-inch casserole dish, pour in the mixture, and smooth the top. Bake for about 50 minutes, or until the top is golden and the center is set.
- Add cheese and finish baking. Remove from oven, sprinkle the remaining 1/2 cup cheddar over the top, and bake an additional 10 minutes or until the cheese is melted and bubbly.
- Rest before serving. Allow the casserole to stand for about 10 minutes before serving so it firms up and slices cleanly.
Serving Suggestions
This Easy Corn Casserole pairs well with classic Thanksgiving sides: roast turkey, mashed potatoes, gravy, stuffing, green bean casserole and sweet potato dishes. It also makes a comforting accompaniment for weeknight roasts, grilled mains, and potluck spreads. Garnish with a sprinkle of chopped fresh parsley or extra cheddar for a bright finish.
Vegetarian Option
To make this recipe vegetarian, simply omit the bacon. The dish remains rich and flavorful thanks to the combination of cream cheese, sour cream and cheddar.
Corn Recipes for Thanksgiving
If you enjoy this casserole, consider other comforting corn-based sides for the holiday table. Creamy corn casseroles that skip the boxed mix or add different cheeses and spices can offer variety while keeping the same comforting corn flavor family members love.
Freezing is not recommended. The casserole’s texture tends to become watery or grainy after freezing and thawing, so it’s best enjoyed fresh or reheated from refrigerated leftovers.
Yes. You can assemble the casserole 2–3 days ahead, cover it with foil and refrigerate. When ready to serve, bake at 350°F for 20–30 minutes until heated through and bubbly.
I hope this Easy Baked Corn Casserole becomes a favorite on your holiday table. If you make it, enjoy serving it to family and friends — it’s the kind of side everyone will ask for again.
Easy Baked Corn Casserole
Quick and easy baked corn casserole — the perfect Thanksgiving side dish.
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 6 slices bacon, cut into small pieces (optional)
- 1 (14 oz) can corn, drained
- 1 (14 oz) can cream-style corn
- 1 (6 oz) can diced green chiles
- 8 oz corn muffin mix
- 4 tbsp butter, melted
- 3/4 cup sour cream or plain Greek yogurt
- 4 oz cream cheese, softened
- 1 cup cheddar cheese, divided
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large non-stick skillet over medium heat.
- Sauté onion until translucent, add garlic and cook for one more minute. Transfer to a small bowl and set aside.
- Cook chopped bacon in the skillet until crisp. Remove with a slotted spoon and drain on paper towels.
- In a large bowl, combine drained sweet corn, cream-style corn, diced green chiles, sautéed onion and garlic, cooked bacon, corn muffin mix, melted butter, sour cream, softened cream cheese and 1/2 cup cheddar. Mix well.
- Pour mixture into a greased 9 x 13-inch casserole dish. Bake for 50 minutes or until the top is golden brown and set.
- Sprinkle remaining 1/2 cup cheddar on top and bake 10 minutes more, until the cheese melts.
- Let the casserole rest about 10 minutes before serving.
