This healthy Corn Casserole from scratch is made in a jiffy…and doesn’t even use Jiffy!
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!
- 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.
Go with fresh herbs in this case. It makes a difference in this simple recipe.
- Honey. A few tablespoons bring out the sweetness of the corn.
- Corn. Canned whole kernel corn is totally ok here!
Make sure to fully drain your canned corn for corn casserole to prevent the casserole from being runny.
- Creamed Corn. I also used canned creamed corn for a shortcut that does not shortchange the dish one bit.
What is Creamed Corn?
- Half of the fresh corn kernels are pureed, and the other half are left whole, and then they are mixed together to create creamed corn.
- Creamed corn is NOT the same as the “cream of…” soups that are so commonly used in Southern casserole dishes.
- Canned cream corn does not actually have any cream in it.
- 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.
A pro cooking tip I always give is “shred your cheese!” Bagged, pre-shredded cheese is a nice shortcut; however, it has powdery coating to keep it from sticking together in the bag, making it not melt as well or be as tasty.
- Melt the butter. Preheat oven to 350 degrees F. Whisk together the dry ingredients.
- Whisk together the eggs, honey, corn, creamed corn, Greek yogurt, and melted butter.
- Stir in shredded cheddar cheese and chives.
- Add dry ingredients to the mixture and stir.
- Pour into baking dish coated with cooking spray. Sprinkle with cheese. Bake corn casserole at until set and golden brown, and then let rest. ENJOY!
- 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.
Meal Prep Tip
Corn casserole can be made in advance! You can fully bake and rewarm it, or refrigerate without baking and bake the day of.
- 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.
Corn casserole makes great leftovers. You can serve it with any of your holiday leftovers of course, or transform it into a BBQ meal with Crockpot BBQ Chicken and Easy Baked Beans or Instant Pot Black Beans. Rewarm corn casserole and top with the shredded BBQ chicken, then serve with side of the beans.
Recommended Tools to Make this Recipe
High-Quality Baking Dish
Not only will this baking dish last a lifetime, but it is so beautiful you can place it right on the table for serving. Which color would you pick?
Embrace the casserole and know you CAN cook from scratch with this easy, cheesy corn casserole recipe!
Frequently Asked Questions
Yes. While cornbread draws its roots from the Native Americans, the South prides itself on its corn casserole.
Corn pudding and corn casserole are similar dishes. Corn pudding is creamier and more custard-like in texture than corn casserole.
Hot! Corn casserole is best right out of the oven (yum), but also reheats beautifully.
- 3/4 cup unsalted butter (1 1/2 sticks )
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme
- 3 large eggs
- 2 tablespoons honey
- 2 cans whole kernel corn drained (15 ounces)
- 2 can creamed corn (15 ounces)
- 2 cups full-fat plain Greek yogurt
- 4 ounces sharp cheddar cheese shredded (about 1 cup), divided
- 3 tablespoons chopped chives optional
In a medium, microwave-safe bowl in the microwave or in small saucepan on the stove, melt the butter. Set aside to cool to room temperature. Place a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and thyme.
In a large bowl, whisk together the eggs, honey, drained whole kernel corn, creamed corn, Greek yogurt, and melted, cooled butter. Stir in 3/4 cup of the shredded cheese and the chives.
Add the dry ingredients to the wet ingredients and with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
Pour batter into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ¼ cup cheese evenly over the top .
Bake the corn casserole for 50 minutes. Increase the oven temperature to 400 degrees F and continue baking until the cheese is a gorgeous golden brown, about 5 to 8 minutes more. Let rest 10 minutes prior to serving.
- 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: 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.
Calories: 243kcalCarbohydrates: 26gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgPotassium: 251mgFiber: 1gSugar: 5gVitamin A: 473IUVitamin C: 4mgCalcium: 113mgIron: 1mg
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