This corn casserole recipe has golden brown edges, a creamy center, and a delicious sweet and savory taste.It's easy to make with simple ingredients! Jeanine Donofrio Phoebe MoorePublished Sep 6, 2026 Jump to recipe This corn casserole has a delicious creamy center and sweet and savory corn flavor.It’s like a softer, almost spoonable version of cornbread, with plenty of whole corn kernels mixed in for crunch.The recipe is inspired by classic corn casserole with Jiffy mix, but instead of relying on a boxed cornbread mix and canned corn, it stars fresh corn and a homemade blend of flour, cornmeal, and baking powder.

(Though don’t worry—if you prefer to use a mix or canned or frozen corn, I’ve tested them all and have tips for using them below!)I love making this recipe with fresh corn in early fall.Later in the season, it’s a perfect make-ahead side dish for Thanksgiving or the holidays.I hope you love it as much as I do! Corn Casserole IngredientsHere’s what you’ll need to make this corn casserole recipe: Fresh sweet corn – Peak-season corn adds an amazing sweet corn flavor to this recipe.

I puree some to add moisture to the batter and leave the rest whole for crunch.When fresh corn isn’t in season, frozen or canned corn is a good substitute.See my tips for using them below! All-purpose flour and cornmeal – They make up the base of the batter.

Spoon and level them to avoid packing too much into your measuring cup.Baking powder – It helps

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