20 Creamy Corn Casserole Recipes for Comforting Dinners

Savor the ultimate comfort food with these creamy corn casserole recipes! Perfect for busy weeknights or cozy family gatherings, these dishes deliver rich, satisfying flavors with minimal effort. Whether you’re craving classic cheesy goodness or a modern twist, you’ll find plenty of inspiration to make dinner extra special. Let’s dive into these delicious options that promise to become new favorites at your table.

Cheesy Jalapeño Corn Casserole

Venture into flavor territory where creamy comfort meets spicy excitement. This casserole transforms humble ingredients into a showstopping side that disappears faster than your phone battery. Get ready for the ultimate crowd-pleaser that balances heat with sweet corn goodness.

Ingredients

– 4 cups fresh sweet corn kernels (from approximately 6 ears)
– 1 cup finely diced yellow onion
– 2 fresh jalapeños, seeded and minced
– 3 cloves garlic, microplaned
– 2 cups shredded sharp white cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup full-fat sour cream
– ½ cup unsalted European-style butter, melted
– 2 large pasture-raised eggs, lightly beaten
– 1 cup stone-ground cornmeal
– 1 teaspoon baking powder
– ½ teaspoon smoked paprika
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and generously grease a 9×13-inch ceramic baking dish with clarified butter.
2. In a large mixing bowl, combine the fresh corn kernels, diced yellow onion, minced jalapeños, and microplaned garlic.
3. Add both shredded cheeses, reserving ¼ cup of the cheddar for the topping.
4. Incorporate the sour cream, melted European-style butter, and lightly beaten pasture-raised eggs, mixing until fully combined.
5. Fold in the stone-ground cornmeal, baking powder, smoked paprika, fine sea salt, and freshly cracked black pepper.
6. Transfer the mixture to your prepared baking dish, spreading it into an even layer with a silicone spatula.
7. Sprinkle the reserved ¼ cup shredded cheddar evenly across the top surface.
8. Bake at 375°F for 35-40 minutes until the edges are golden brown and the center reaches 165°F on an instant-read thermometer.
9. Let the casserole rest for 15 minutes on a wire cooling rack to allow the structure to set properly.
10. Garnish with chopped fresh cilantro just before serving.

What emerges from your oven is a textural masterpiece—creamy interior giving way to a crisp, golden crust that crackles with each bite. The jalapeños provide a gentle heat that builds gradually, perfectly complementing the sweet corn and rich cheeses. Serve it alongside grilled meats or scoop it onto tortilla chips for an unexpected twist that’ll have everyone asking for the recipe.

Slow Cooker Corn Casserole with Bacon

Toss your weeknight dinner stress out the window. This slow cooker corn casserole with bacon delivers creamy, savory comfort with minimal effort—just dump, set, and forget until it’s time to devour.

Ingredients

• 8 slices thick-cut applewood-smoked bacon, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 (15-ounce) cans cream-style corn
• 1 (15-ounce) can whole kernel corn, drained
• 1 (8.5-ounce) package corn muffin mix
• 1 cup full-fat sour cream
• ½ cup unsalted butter, melted
• 2 large pasture-raised eggs, lightly beaten
• 1 cup sharp white cheddar cheese, freshly grated
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and cook the diced bacon until crisp, about 8–10 minutes.
2. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
3. Sauté the finely diced yellow onion in the reserved bacon fat until translucent and lightly caramelized, about 6–8 minutes.
4. Add the minced garlic and cook for 1 additional minute until fragrant.
5. Lightly grease the insert of a 6-quart slow cooker with nonstick cooking spray.
6. In a large mixing bowl, combine the cream-style corn, drained whole kernel corn, corn muffin mix, sour cream, melted unsalted butter, and lightly beaten pasture-raised eggs.
7. Fold in the sautéed onion-garlic mixture, crisp bacon, freshly grated sharp white cheddar cheese, smoked paprika, and freshly ground black pepper until just incorporated.
8. Transfer the mixture to the prepared slow cooker and spread into an even layer.
9. Cover and cook on LOW for 4 hours or until the edges are golden and the center is set. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
10. Turn off the slow cooker and let the casserole rest, uncovered, for 15 minutes to firm up. Tip: For a crispier top, transfer to a broiler-safe dish and broil for 2–3 minutes until golden.
11. Sprinkle with finely chopped fresh chives before serving. Tip: For extra freshness, garnish with additional chives and a drizzle of hot sauce.

Just pulled from the slow cooker, this casserole boasts a creamy, pudding-like texture with sweet corn kernels and smoky bacon in every bite. Jazz it up by serving alongside grilled chicken or spooned over a bed of crisp greens for a hearty salad twist.

Southern-Style Corn Casserole

Just when you thought corn couldn’t get more addictive—this Southern-style casserole transforms humble ingredients into pure comfort. Jazzed up with creamy textures and subtle heat, it’s the side dish that’ll steal the spotlight at any gathering.

Ingredients

– 4 cups fresh sweet corn kernels
– 1 cup stone-ground yellow cornmeal
– 1/2 cup unsalted European-style butter, melted
– 1 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1 cup sharp white cheddar cheese, freshly grated
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch ceramic baking dish.
2. In a large mixing bowl, combine the fresh sweet corn kernels, stone-ground yellow cornmeal, and melted unsalted European-style butter.
3. Pour in the heavy cream and add the lightly beaten pasture-raised eggs, whisking vigorously until fully incorporated.
4. Fold in the freshly grated sharp white cheddar cheese, ensuring even distribution throughout the mixture.
5. Sprinkle in the granulated sugar, baking powder, smoked paprika, cayenne pepper, and fine sea salt, stirring until no dry pockets remain.
6. Transfer the batter to the prepared baking dish, using a spatula to spread it into an even layer.
7. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the casserole rest for 10 minutes before serving to allow the structure to set. Velvety and rich with a subtle kick from the cayenne, this casserole boasts a custard-like interior beneath its crisp, golden crust. Serve it warm alongside smoked brisket or top with pickled jalapeños for an extra tangy twist.

Creamy Corn Casserole with Cheddar

Brace yourself for the ultimate comfort food glow-up. This creamy corn casserole with sharp cheddar transforms simple ingredients into a showstopping side. Get ready for layers of sweet corn, rich dairy, and that irresistible cheesy crust.

Ingredients

– 4 cups frozen sweet corn kernels, thawed
– 1 cup full-fat sour cream
– 1/2 cup unsalted European-style butter, melted
– 2 pasture-raised eggs, lightly beaten
– 1 cup stone-ground yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon cayenne pepper
– 2 cups sharp white cheddar cheese, freshly grated
– 1/4 cup fresh chives, finely minced

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. Combine thawed corn kernels, sour cream, melted butter, and beaten eggs in a large mixing bowl.
3. Whisk cornmeal, baking powder, sea salt, black pepper, and cayenne in a separate bowl.
4. Fold dry ingredients into wet mixture until just combined—do not overmix.
5. Stir in 1 1/2 cups grated cheddar cheese and minced chives.
6. Transfer batter to prepared baking dish, spreading evenly with a spatula.
7. Sprinkle remaining 1/2 cup cheddar evenly over the top.
8. Bake at 375°F for 35-40 minutes until golden brown and center springs back when lightly pressed.
9. Let rest for 15 minutes before serving to allow structure to set.

Expect a luxurious texture—creamy interior with crispy, cheesy edges. The sweet corn pops against sharp cheddar and subtle heat. Serve alongside roasted chicken or as a decadent brunch centerpiece.

Corn Casserole with Green Chiles

Nailing that perfect side dish just got easier. This corn casserole with green chiles delivers creamy, spicy comfort in every bite—your holiday table will thank you.

Ingredients

• 2 cups fresh sweet corn kernels
• 1 cup diced roasted Hatch green chiles
• 1 cup full-fat sour cream
• 1/2 cup unsalted European-style butter, melted
• 2 large pasture-raised eggs, lightly beaten
• 1 cup stone-ground cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup sharp white cheddar cheese, freshly grated

Instructions

1. Preheat your oven to 350°F and generously grease a 9×9-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the fresh sweet corn kernels and diced roasted Hatch green chiles.
3. Add the full-fat sour cream, melted unsalted European-style butter, and lightly beaten pasture-raised eggs to the corn mixture.
4. Whisk the ingredients together until fully incorporated and creamy in texture.
5. In a separate bowl, sift together the stone-ground cornmeal, all-purpose flour, baking powder, fine sea salt, and freshly ground black pepper.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Gently stir in the freshly grated sharp white cheddar cheese until just combined.
8. Transfer the batter to the prepared baking dish and spread it into an even layer with the spatula.
9. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Allow the casserole to rest for 10 minutes before serving to let the structure set.

Let this casserole shine with its contrasting textures—creamy interior, slightly crisp edges, and pops of spicy chiles. Layer it alongside smoked brisket or top with pickled red onions for extra zing. Leftovers reheat beautifully for breakfast with a fried egg.

Sweet Corn and Herb Casserole

Savor this creamy, herb-kissed casserole that transforms sweet corn into pure comfort. Seriously, it’s the side dish your holiday table has been missing—rich, savory, and packed with fresh flavor. Get ready to impress with minimal effort and maximum wow factor.

Ingredients

– 4 cups fresh sweet corn kernels (from about 6 ears)
– 1 cup heavy cream
– ½ cup crème fraîche
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup unsalted European-style butter, melted
– ¼ cup finely minced fresh chives
– 2 tablespoons chopped fresh tarragon
– 1 teaspoon finely grated lemon zest
– ½ teaspoon freshly grated nutmeg
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ cup panko breadcrumbs
– 2 tablespoons grated Parmigiano-Reggiano

Instructions

1. Preheat your oven to 375°F and generously butter a 2-quart ceramic baking dish.
2. In a large mixing bowl, combine the sweet corn kernels, heavy cream, crème fraîche, and lightly beaten pasture-raised eggs.
3. Whisk in the melted unsalted European-style butter until fully incorporated.
4. Fold in the finely minced fresh chives, chopped fresh tarragon, and finely grated lemon zest.
5. Season the mixture with freshly grated nutmeg, Diamond Crystal kosher salt, and freshly cracked black pepper.
6. Pour the corn mixture into the prepared baking dish and spread evenly with a spatula.
7. In a small bowl, combine the panko breadcrumbs and grated Parmigiano-Reggiano.
8. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
9. Bake at 375°F for 35–40 minutes, until the edges are bubbling and the topping is golden brown.
10. Let the casserole rest for 10 minutes before serving to allow the custard to set.
Cheesy, creamy, and studded with pops of sweet corn, this casserole delivers a luxurious texture that’s both light and satisfying. Consider topping individual servings with a drizzle of truffle oil or serving alongside seared scallops for an elegant twist.

Cornbread-Topped Corn Casserole

Craving comfort? This cornbread-topped corn casserole delivers creamy, sweet corn beneath a golden, crumbly crust—perfect for potlucks or cozy nights. Combine pantry staples for a crowd-pleaser that’s effortlessly delicious.

Ingredients

– 2 cups frozen sweet corn kernels, thawed
– 1 cup canned cream-style corn
– 1 cup full-fat sour cream
– ½ cup unsalted butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 cup stone-ground yellow cornmeal
– 1 cup all-purpose flour
– ¼ cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– ½ teaspoon smoked paprika
– ½ cup sharp cheddar cheese, freshly grated

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter. 2. In a large mixing bowl, combine the thawed sweet corn, cream-style corn, sour cream, melted butter, and lightly beaten eggs until fully incorporated. 3. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, sea salt, and smoked paprika to ensure even leavening. 4. Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to prevent a tough texture. 5. Pour the batter into the prepared baking dish and spread it evenly with a spatula. 6. Sprinkle the freshly grated cheddar cheese uniformly over the top for a savory, melted crust. 7. Bake at 375°F for 35–40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. 8. Let the casserole rest for 10 minutes before serving to allow the layers to set. Warm from the oven, it boasts a creamy, custardy base contrasted by the crumbly, cheesy cornbread topping. Serve it alongside chili or topped with a drizzle of hot honey for a sweet-spicy kick.

Spicy Corn Casserole with Pepper Jack

Viral-worthy comfort just leveled up. This spicy corn casserole with pepper jack delivers creamy, cheesy heat in every bite—perfect for potlucks or cozy nights.

Ingredients

• 4 cups fresh sweet corn kernels
• 1 cup finely diced yellow onion
• 2 tablespoons clarified butter
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 2 cups shredded pepper jack cheese
• ½ cup sour cream
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. Sauté the diced yellow onion in remaining clarified butter over medium heat for 5–7 minutes until translucent and fragrant.
3. Add fresh sweet corn kernels and cook for 4 minutes, stirring occasionally, until slightly tender.
4. In a large mixing bowl, whisk together heavy cream, lightly beaten pasture-raised eggs, and sour cream until fully incorporated.
5. Sift in all-purpose flour, baking powder, fine sea salt, freshly cracked black pepper, smoked paprika, and cayenne pepper directly into the wet ingredients.
6. Fold the sautéed corn and onion mixture into the batter until evenly distributed.
7. Stir in 1½ cups of shredded pepper jack cheese, reserving ½ cup for topping.
8. Pour the mixture into the prepared baking dish and spread into an even layer with a spatula.
9. Sprinkle the reserved ½ cup of pepper jack cheese evenly over the top.
10. Bake at 375°F for 35–40 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
11. Let the casserole rest for 10 minutes before serving to allow the structure to set properly.
12. Garnish with chopped fresh cilantro just before serving.

Perfectly balanced between creamy and textured, this casserole boasts a golden crust that gives way to a moist, spicy interior. Pepper jack melts into every bite, while fresh corn provides subtle sweetness against the cayenne heat. Plate it alongside grilled meats or top with pickled jalapeños for an extra kick that makes leftovers even better.

Corn Casserole with Sour Cream and Butter

Every holiday table needs this creamy, dreamy corn casserole. Elevate your side dish game with minimal effort and maximum flavor payoff.

Ingredients

• 2 (15-ounce) cans cream-style corn
• 1 (15-ounce) can whole kernel corn, drained
• 1 (8.5-ounce) package corn muffin mix
• 1 cup full-fat sour cream
• ½ cup unsalted European-style butter, melted
• 2 large pasture-raised eggs, lightly beaten
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground white pepper
• ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, combine both cans of cream-style corn and the drained whole kernel corn.
3. Add the corn muffin mix, stirring until just incorporated to avoid overmixing.
4. Fold in the sour cream until the mixture becomes uniformly creamy.
5. Stream in the melted butter while continuously stirring to emulsify the fats.
6. Gently incorporate the beaten eggs, maintaining the mixture’s airy texture.
7. Season with sea salt, white pepper, and smoked paprika, distributing evenly throughout.
8. Transfer the batter to your prepared baking dish, smoothing the surface with a spatula.
9. Bake for 45-50 minutes until the edges pull away from the dish and the center reaches 185°F on an instant-read thermometer.
10. Rest the casserole for 15 minutes before serving to allow the structure to set properly.

Dive into this golden-brown beauty where creamy corn meets subtle smokiness. The texture balances custard-like richness with satisfying corn kernels. Serve it alongside roasted meats or top with crispy fried onions for contrasting crunch.

Corn and Potato Casserole Bake

You need this creamy, dreamy Corn and Potato Casserole Bake in your life. Grab your skillet—we’re building layers of flavor that’ll have everyone begging for seconds.

Ingredients

– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 garlic cloves, minced
– 1 pound Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
– 3 cups frozen sweet corn kernels, thawed
– 1 cup heavy cream
– 1/2 cup chicken stock
– 1 cup sharp white cheddar cheese, freshly grated
– 1/4 cup grated Parmesan cheese
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon kosher salt
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Melt the remaining clarified butter in a large skillet over medium heat until shimmering.
3. Add the finely diced yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly caramelized.
4. Stir in the minced garlic and cook for exactly 60 seconds until fragrant but not browned.
5. Arrange one-third of the thinly sliced Yukon Gold potatoes in a single layer at the bottom of the prepared baking dish.
6. Sprinkle half of the thawed sweet corn kernels evenly over the potato layer.
7. Spoon half of the onion-garlic mixture over the corn layer.
8. Repeat steps 5-7 to create a second layer with another third of potatoes, remaining corn, and remaining onion mixture.
9. Top with the final third of potato slices, arranging them in overlapping concentric circles for visual appeal.
10. In a medium bowl, whisk together the heavy cream, chicken stock, smoked paprika, kosher salt, and freshly ground black pepper until fully combined.
11. Pour the cream mixture evenly over the layered potatoes and corn, ensuring it seeps between all layers.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
13. Remove the foil and continue baking for another 20-25 minutes until the potatoes are fork-tender and the top is lightly golden.
14. Combine the freshly grated sharp white cheddar and grated Parmesan cheese in a small bowl.
15. Sprinkle the cheese mixture evenly over the hot casserole and return to the oven for 5-7 minutes until bubbly and golden brown.
16. Remove from oven and let rest for 10 minutes to allow the layers to set properly.
17. Garnish with finely chopped fresh chives just before serving.

Velvety potatoes meld with sweet corn in this decadent bake, creating a creamy texture that holds its structure when sliced. The smoked paprika adds subtle warmth that complements the sharp cheddar beautifully. For a stunning presentation, serve individual portions in cast iron mini skillets with a drizzle of truffle oil.

Corn Casserole with Crunchy Onion Topping

Outrageously creamy, ridiculously easy—this corn casserole is the side dish hero your holiday table deserves. Packed with sweet corn flavor and crowned with a golden, crunchy onion topping, it bakes up bubbly and irresistible in under an hour. One bite and it’ll become your new go-to.

Ingredients

– 2 (15-ounce) cans cream-style corn
– 1 (15-ounce) can whole kernel corn, drained
– 1 cup sour cream
– ½ cup unsalted butter, melted and cooled slightly
– 2 large pasture-raised eggs, lightly beaten
– 1 (8.5-ounce) box corn muffin mix
– 1 cup French fried onions
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with softened butter.
2. In a large mixing bowl, combine the cream-style corn, drained whole kernel corn, sour cream, and melted unsalted butter, stirring until fully incorporated.
3. Add the lightly beaten pasture-raised eggs, fine sea salt, and freshly ground black pepper to the corn mixture, whisking vigorously for 1 minute to emulsify.
4. Gently fold in the corn muffin mix with a spatula until just combined, being careful not to overmix—this keeps the texture tender.
5. Pour the batter into the prepared baking dish, using the spatula to spread it into an even layer.
6. Bake at 350°F for 40 minutes, or until the edges are lightly golden and the center is set but still has a slight jiggle.
7. Remove the casserole from the oven and immediately sprinkle the French fried onions evenly over the top in a single layer.
8. Return the casserole to the oven and bake for an additional 5–7 minutes, until the onions are deeply golden and fragrant.
9. Let the casserole rest on a wire rack for 10 minutes before serving to allow the layers to set.
Effortlessly elegant, this casserole balances a velvety, custard-like interior with that addictive crispy onion crunch. Serve it warm alongside roasted turkey or as a standout potluck dish—leftovers reheat beautifully for next-day indulgence.

Corn Casserole with Cream Cheese

Ready to transform basic corn casserole into your new obsession? Rethink everything you know about comfort food with this creamy, tangy upgrade that’ll have everyone begging for the recipe. Seriously, this is the side dish that steals the show every single time.

Ingredients

– 2 (15-ounce) cans whole kernel corn, thoroughly drained
– 1 (15-ounce) can cream-style corn
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup sour cream
– ½ cup unsalted butter, melted and slightly cooled
– 2 large pasture-raised eggs, lightly beaten
– 1 (8.5-ounce) package corn muffin mix
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, combine the drained whole kernel corn and cream-style corn using a silicone spatula.
3. Add the softened cream cheese and blend vigorously until no visible lumps remain.
4. Incorporate the sour cream and mix until the mixture appears uniformly creamy.
5. Pour in the cooled melted butter while continuously stirring to emulsify the fats.
6. Add the lightly beaten eggs and fold gently to distribute evenly without overmixing.
7. Sprinkle the corn muffin mix evenly over the wet ingredients.
8. Add the fine sea salt, freshly ground black pepper, and smoked paprika.
9. Fold everything together just until the dry ingredients disappear—do not overmix.
10. Transfer the batter to your prepared baking dish and spread into an even layer.
11. Bake at 350°F for 45-50 minutes, until the edges pull away from the dish and the center reaches 200°F on an instant-read thermometer.
12. Let the casserole rest for 15 minutes before serving to allow the structure to set.

Perfectly balanced between creamy and structured, this casserole delivers rich tanginess from the cream cheese against sweet corn notes. The golden-brown top gives way to a luscious interior that pairs beautifully with smoked meats or stands alone as vegetarian comfort food. Try topping individual servings with crispy fried shallots for contrasting texture.

Corn and Sausage Casserole

Unlock your new go-to comfort dish that’s ridiculously easy and packed with flavor. This corn and sausage casserole delivers creamy, savory goodness in every bite—perfect for busy weeknights or cozy gatherings. You’ll wonder how something so simple tastes so incredible.

Ingredients

• 1 pound sweet Italian sausage, casings removed
• 2 tablespoons unsalted European-style butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, small dice
• 2 cups frozen sweet corn kernels, thawed
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1 cup sharp white cheddar cheese, freshly grated
• 1/2 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon fine sea salt
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted European-style butter.
2. Heat a large skillet over medium-high heat and cook the sweet Italian sausage, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned and cooked through.
3. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease.
4. In the same skillet, melt the remaining unsalted European-style butter over medium heat.
5. Sauté the finely diced yellow onion until translucent and lightly golden, about 5 minutes.
6. Add the minced garlic and small-diced red bell pepper, cooking for 3–4 minutes until softened.
7. Stir in the thawed frozen sweet corn kernels and cook for 2 minutes to warm through.
8. In a large mixing bowl, whisk together the heavy cream and lightly beaten pasture-raised eggs until fully combined.
9. Fold in the grated sharp white cheddar cheese, smoked paprika, freshly ground black pepper, and fine sea salt.
10. Combine the sausage and vegetable mixture with the cream mixture, stirring until evenly incorporated.
11. Pour the entire mixture into the prepared baking dish and spread into an even layer.
12. Sprinkle the panko breadcrumbs evenly over the top for a crispy crust.
13. Bake in the preheated oven for 25–30 minutes, or until the center is set and the top is golden brown.
14. Remove from the oven and let rest for 5 minutes before garnishing with finely chopped fresh chives.

Perfectly creamy with a satisfying crunch from the panko topping, this casserole balances the sweetness of corn with the savory spice of sausage. The melted sharp cheddar adds a rich, tangy note that makes each spoonful irresistible. Serve it alongside a crisp green salad or top with a fried egg for a brunch-worthy twist.

Corn Casserole with Roasted Red Peppers

Forget boring side dishes—this corn casserole with roasted red peppers brings serious flavor fireworks. Fresh corn kernels mingle with smoky peppers and creamy custard for a side that steals the show. Your holiday table just got a major upgrade.

Ingredients

– 4 cups fresh sweet corn kernels (from about 6 ears)
– 1 cup roasted red peppers, finely diced
– 1 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup unsalted butter, melted
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
– 1/2 cup sharp white cheddar cheese, freshly grated

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. In a large mixing bowl, combine the fresh sweet corn kernels and finely diced roasted red peppers.
3. Pour the heavy cream over the corn mixture and stir until evenly distributed.
4. Add the lightly beaten pasture-raised eggs to the bowl and mix thoroughly.
5. Drizzle in the melted unsalted butter while continuously stirring the mixture.
6. Sift the all-purpose flour directly into the wet ingredients to prevent lumps.
7. Sprinkle in the granulated sugar, kosher salt, freshly ground black pepper, and smoked paprika.
8. Fold in the freshly grated sharp white cheddar cheese until just incorporated.
9. Transfer the mixture to the prepared baking dish and spread into an even layer.
10. Bake at 350°F for 45-50 minutes until the edges are golden brown and the center reaches 165°F on an instant-read thermometer.
11. Let the casserole rest for 15 minutes before serving to allow the custard to set properly.

Golden and glorious straight from the oven, this casserole delivers creamy custard texture with pops of sweet corn and smoky pepper complexity. The crisp edges contrast beautifully with the tender interior, while the smoked paprika adds subtle warmth that lingers. For a stunning presentation, top with fresh chive blossoms and serve alongside grilled flank steak or as the star of your vegetarian spread.

Corn Casserole with Parmesan Crust

Ditch the boring side dishes—this corn casserole with Parmesan crust is your new holiday superstar. Grab your skillet and let’s build layers of creamy, cheesy goodness that’ll have everyone begging for seconds.

Ingredients

– 4 cups fresh sweet corn kernels
– 1 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1 cup finely grated Parmigiano-Reggiano
– ½ cup unsalted butter, clarified
– 1 cup panko breadcrumbs
– 2 tbsp fresh thyme leaves
– 1 tsp fine sea salt
– ½ tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Brush a 9×13-inch baking dish with 1 tablespoon of clarified butter.
3. In a large bowl, combine fresh sweet corn kernels, heavy cream, and lightly beaten pasture-raised eggs.
4. Fold in ½ cup of finely grated Parmigiano-Reggiano until fully incorporated.
5. Season the mixture with fine sea salt and freshly ground black pepper.
6. Pour the corn mixture into the prepared baking dish, spreading it evenly with a spatula.
7. In a separate bowl, combine panko breadcrumbs, remaining ½ cup Parmigiano-Reggiano, and fresh thyme leaves.
8. Drizzle the remaining clarified butter over the breadcrumb mixture and toss until all crumbs are coated.
9. Sprinkle the breadcrumb mixture evenly over the corn base in a uniform layer.
10. Place the baking dish in the preheated oven and bake for 35-40 minutes.
11. Rotate the dish 180 degrees at the 20-minute mark for even browning.
12. Bake until the crust is deep golden brown and the center registers 165°F on an instant-read thermometer.
13. Remove from oven and let rest on a wire rack for 10 minutes before serving.
Buttery panko crumbs shatter against the creamy corn base, releasing savory Parmesan and aromatic thyme. Serve it alongside herb-roasted chicken or crown your holiday table with this textural masterpiece—leftovers (if any) make a brilliant breakfast bake when topped with a fried egg.

Corn Casserole with Diced Ham

Creamy, comforting, and packed with smoky flavor—this corn casserole with diced ham transforms humble ingredients into a showstopping side. Bake it golden for holiday tables or weeknight wins.

Ingredients

• 2 cups frozen sweet corn kernels, thawed
• 1 cup fully cooked smoked ham, finely diced
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup unsalted butter, melted and cooled
• 1 cup sour cream
• 1 (8.5 oz) box Jiffy corn muffin mix
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×9-inch baking dish with butter or non-stick spray.
3. Combine the thawed corn kernels and diced ham in a large mixing bowl.
4. Add the grated cheddar cheese to the bowl.
5. Pour in the melted unsalted butter.
6. Spoon in the sour cream.
7. Tip: For extra fluffiness, fold wet ingredients gently to avoid overmixing.
8. Add the Jiffy corn muffin mix to the bowl.
9. Pour in the lightly beaten pasture-raised eggs.
10. Stream in the whole milk.
11. Sprinkle in the kosher salt, black pepper, and smoked paprika.
12. Stir all ingredients until just combined; a few lumps are fine.
13. Tip: Rest the batter for 5 minutes to allow the corn muffin mix to hydrate evenly.
14. Transfer the batter to the prepared baking dish, spreading it into an even layer.
15. Bake on the center rack for 45–50 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
16. Tip: Rotate the dish halfway through baking for even browning if your oven has hot spots.
17. Remove the casserole from the oven and let it rest for 10 minutes before serving.

Fluffy and rich with a crispy, cheesy crust, this casserole balances sweet corn and smoky ham. Serve it warm alongside a bright arugula salad or top with pickled jalapeños for a spicy kick.

Corn Casserole with Garlic and Thyme

Zesty, creamy, and packed with flavor—this corn casserole delivers comfort with a gourmet twist. Grab your cast iron and let’s layer up garlic-infused richness with fresh thyme. Trust us, your holiday table just leveled up.

Ingredients

• 4 cups fresh sweet corn kernels
• 1 cup heavy cream
• 3 large pasture-raised eggs, lightly beaten
• 1 cup finely grated aged sharp cheddar cheese
• ½ cup unsalted butter, clarified
• 4 cloves garlic, microplaned
• 2 tbsp fresh thyme leaves, stripped from stems
• 1 cup fine yellow cornmeal
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• ½ tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Brush a 9×13-inch baking dish with 1 tablespoon of clarified butter to prevent sticking.
3. Whisk together heavy cream, lightly beaten pasture-raised eggs, and microplaned garlic in a large mixing bowl until fully emulsified.
4. Fold in fresh sweet corn kernels, fine yellow cornmeal, and finely grated aged sharp cheddar cheese until evenly distributed.
5. Stir in fresh thyme leaves, fine sea salt, freshly cracked black pepper, and smoked paprika for layered seasoning.
6. Pour the remaining clarified butter into the mixture and combine thoroughly to enrich the base.
7. Transfer the batter to the prepared baking dish, spreading it into an even layer with a spatula.
8. Bake for 35–40 minutes, or until the edges are golden brown and the center springs back lightly to touch.
9. Let the casserole rest for 10 minutes on a wire rack to set before slicing. Tip: Resting ensures clean cuts and allows flavors to meld.

Now, that golden crust gives way to a custardy interior, with pops of sweet corn and aromatic thyme. Noteworthy for its balance of richness and herbaceous notes, this casserole pairs brilliantly with roasted chicken or stands alone as a vegetarian centerpiece. Try topping with crispy fried shallots for extra crunch.

Corn Casserole with Crispy Bacon Bits

Toss your basic corn side dishes aside—this corn casserole with crispy bacon bits delivers creamy, smoky comfort in every bite. Transform simple ingredients into a show-stopping side that steals the spotlight at any gathering. Get ready for layers of texture and flavor that will have everyone asking for seconds.

Ingredients

• 6 slices thick-cut applewood-smoked bacon, diced
• 2 tablespoons unsalted European-style butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups frozen sweet corn kernels, thawed
• 1 cup stone-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 large pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup sour cream
• 1 cup sharp white cheddar cheese, freshly grated
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Cook the diced bacon in a large skillet over medium heat for 8-10 minutes until crispy and rendered.
3. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
4. Add unsalted butter to the bacon fat and melt over medium heat.
5. Sauté the finely diced yellow onion for 5-7 minutes until translucent and lightly caramelized.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the thawed sweet corn kernels and cook for 3 minutes until heated through.
8. Remove the skillet from heat and let the mixture cool slightly.
9. In a large mixing bowl, whisk together the stone-ground cornmeal, all-purpose flour, baking powder, kosher salt, black pepper, and cayenne pepper.
10. In a separate bowl, combine the lightly beaten eggs, whole milk, and sour cream until smooth.
11. Pour the wet ingredients into the dry ingredients and stir until just combined.
12. Fold in the corn mixture, 3/4 cup of the grated sharp cheddar cheese, and half of the crispy bacon bits.
13. Transfer the batter to the prepared baking dish and spread evenly with a spatula.
14. Sprinkle the remaining 1/4 cup cheddar cheese and remaining bacon bits over the top.
15. Bake for 35-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
16. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.
17. Garnish with freshly chopped chives just before serving.

Unbelievably creamy meets satisfyingly crunchy in this texture-forward dish. The cornmeal base provides a sturdy yet tender crumb that perfectly supports the sweet corn bursts and smoky bacon pieces. Serve it warm alongside roasted chicken or as the star of your next potluck—either way, expect empty dishes and recipe requests.

Corn Casserole with Buttery Breadcrumb Topping

Creamy, comforting, and utterly crave-worthy—this corn casserole transforms simple ingredients into pure holiday magic. Bake it golden, serve it bubbling, watch it disappear before your eyes.

Ingredients

– 2 (15-ounce) cans cream-style corn
– 1 (15-ounce) can whole kernel corn, drained
– 1 cup sour cream
– ½ cup unsalted butter, melted
– 2 pasture-raised eggs, lightly beaten
– 1 (8.5-ounce) package corn muffin mix
– 1 cup panko breadcrumbs
– 3 tablespoons clarified butter
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
2. In a large mixing bowl, combine both cans of cream-style corn, drained whole kernel corn, sour cream, and melted unsalted butter.
3. Whisk in the lightly beaten pasture-raised eggs until fully incorporated.
4. Fold in the corn muffin mix, fine sea salt, black pepper, and smoked paprika until just combined—do not overmix.
5. Pour the batter into your prepared baking dish and spread evenly with a spatula.
6. In a small bowl, toss panko breadcrumbs with clarified butter until every crumb is coated.
7. Sprinkle the buttery breadcrumbs evenly over the casserole surface.
8. Bake at 375°F for 45-50 minutes, until the topping is deep golden brown and the center springs back when lightly pressed.
9. Let the casserole rest for 10 minutes before serving to allow the structure to set.

Decadently creamy beneath its crunchy golden crust, this casserole delivers sweet corn richness balanced by savory depth. Serve it alongside roasted turkey or as the star of your vegetarian spread—either way, expect requests for seconds.

Summary

Deliciously comforting and endlessly versatile, these creamy corn casserole recipes are perfect for cozy family dinners or holiday gatherings. We hope you find new favorites among these 20 comforting dishes! Try one tonight, then share which recipe you loved most in the comments below. Don’t forget to pin your favorites on Pinterest so you can easily find them again. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.