Go Back
+ servings
A square white baking dish filled with corn casserole next to a plate filled with the same.

Corn Casserole

Course: Side Dish
Cuisine: American
Keyword: creamed corn recipe, how to make corn casserole, Thanksgiving side dish recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Creamed corn and bacon: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 574kcal
This is a classic corn side dish. We give you a few tricks to make it even better and yet is still so easy to prepare! The creamed corn puts it over the top and can be made up to 1 day in advance.
Print Recipe


  • Large skillet
  • 9"x13" or 10"x10" baking dish


For the Creamed Corn

  • 1 cup half and half
  • 4 oz. cream cheese cubed
  • 5 tbsp unsalted butter cut into pieces
  • 1 tbsp sugar
  • ¼ tsp Kosher salt
  • ¼ tsp black pepper freshly ground
  • 3 cups corn fresh, or frozen (thawed)

For the Casserole

  • Cooking spray
  • prepared cream corn cooled
  • 8 tbsp unsalted butter melted
  • 5 strips bacon cooked and chopped
  • 4 oz green chilies chopped
  • 8 oz sour cream
  • 2 large eggs lightly beaten
  • 1 box corn muffin mix 8.5 oz.


Make the Creamed Corn (Can be done in advance)

  • Heat a large saucepan/skillet over medium heat. Add the half and half, cream cheese, and butter. Stir until cheese and butter have melted and all is mixed together.
  • Stir in the sugar, salt, and pepper. Stir in the corn and cook until slightly thickened, about 8 to 10 minutes. Set aside and let cool.

Make the Casserole

  • Preheat oven to 350°F. Spray your baking dish liberally with cooking spray (or smear with softened butter).
  • In a large bowl, mix together the prepared creamed corn, melted butter, cooked bacon pieces, green chilies, sour cream, eggs, and corn muffin mix. Stir with a wooden spoon until fully mixed. The consistency will be fairly wet.
  • Transfer mixture to prepared dish and bake until lightly browned on top and the casserole has set, about 50 minutes. Serve warm.



We highly recommend making the creamed corn for this casserole.  However, in a pinch, 3 cans of creamed corn will work as a substitution.
The creamed corn can be made up to 1 day in advance.  
Canned green chiles can be found in the Mexican/Hispanic aisle of most well-stocked supermarkets.  Some brands offer both hot and mild versions.  Most green chiles are mild, but if you want no heat at all in the casserole, then they can easily be omitted.
We cook our bacon on a baking sheet lined with foil in a 375°F oven for about 15 to 20 minutes, or until nice and crisp.  The bacon can also be prepared a day in advance. 
Though the casserole is delicious as leftovers, we find it's best served right from the oven.  You can cover the casserole with foil and it will stay warm for up to 30 minutes after baking. 
If you can't find corn muffin mix, substitute it with 3/4 cup of cornmeal and 3/4 cup of flour, and add 4 tsp baking powder, and an extra tbsp of sugar. 


Calories: 574kcal | Carbohydrates: 39g | Protein: 10g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 147mg | Sodium: 558mg | Potassium: 303mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1305IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg