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Cheesy Corn Casserole. This EASY to make corn casserole is a must make for Thanksgiving or any holiday. Loaded with cheese, buttery crackers and corn this will quickly become a family favorite!
What is corn casserole?
To be honest I had never heard of corn casserole before marrying my husband and he requested it for our first Thanksgiving together. Thankfully his grandma gave me the recipe she has used for years and that he loves! Which is the recipe I’m sharing here. I know a lot of versions of corn casserole involve using corn bread mix, but we’re not going to do that!
Corn casserole is a traditional holiday dish. It’s also called corn pudding. It’s made of fresh, steamed, or canned, corn, and thickening agents. This version of corn casserole uses cheese, cracker crumbs, and eggs to create the texture. There’s also some onion, and and some seasonings to add some extra flavor!
How to make Corn Casserole:
What corn can I use?
- I use canned corn when making this recipe. It saves time and it makes it easy to put together, which is helpful since I typically make this as a holiday side dish. I love the texture of using one can whole kernel corn and one can creamed corn.
- Fresh corn: Remove the corn from the husks. Using a sharp knife, slice off the kernels of corn. With the dull side of the knife press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. Then follow the recipe as written using this fresh corn. You will want to use about 8 ears of corn.
- Frozen corn: make sure to thaw the corn before using in this recipe.
Other options for Corn Pudding?
This particular version that I’m sharing with you is loaded up with cheese and cracker crumbs. If you want to try something different, you can always sub out a different type of cheese and cracker. You can also make several additions. Some things you may want to add:
- Fresh herbs
- Green chiles
- Diced jalapeno
More Holiday Side Dishes:
- Slow Cooker Sweet Potato Casserole
- Mashed Potato Casserole
- Apple Cranberry Stuffing
- Apple Cider Sangria
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Cheesy Corn Casserole
Ingredients
- 1 (15 ounce) can whole kernel corn
- 1 (15 ounce) can creamed corn not drained
- 2 large eggs
- 1 (12 ounce) can evaporated milk can also sub with milk of choice
- 4 tbsp melted butter
- 2 tbsp onion minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 ounces swiss cheese diced into 1/2 inch pieces
- 2 cups coarsely crushed cracker crumbs I used Ritz, can use Saltines or other cracker of choice
Instructions
- Preheat oven to 325℉. Grease baking dish and set aside.
- Drain whole kernel corn into a cup, set aside.
- Add the corn to a medium size mixing bowl. Pour in half of the liquid from the corn, approximately 1/3 of a cup. Add the cream style corn, milk, butter, eggs, onion, salt and pepper. Stir to combine.
- Fold in the cracker crumbs and cheese.
- Spoon into baking dish. Bake at 325 degrees for approximately 1 hour or until set (give the dish a shake and if the center is jiggly, almost like a liquid then it needs longer, once it no longer jiggles then it's done.)
- Serve warm and enjoy!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever used different cheeses? I’ve got pepper jack in mind for some reason?
In this recipe, I haven’t. It’s one of those Grandma passed down recipes that the family would probably never allow me to make again if I changed it! (Just kidding..kind of). But I think Pepperjack sounds like a wonderful switch!
About how many sleeves of crackers should it take to equate 2 cups? I used one sleeve of Ritz and 5 additional crackers from a second sleeve. But I crushed them maybe smaller than “coarsely crushed.”
Also, when you say it’s “topped with crackers for a little bit of crunch”, does that mean we should crumble a few crackers over the top when it’s done baking?
Hi Kate! I typically use about 1 sleeve, maybe a little more when I make this dish. And no worries if you crushed them a little smaller, it will still turn out. Occasionally I will add some extra crackers to the top, before I bake it. Hope that helps!
Can you make the day before and refrigerate?
Hi Robin! Yes you can make it the day before. I would recommend covering the entire dish after it cools, store in the refrigerator, and reheat in the same dish in the oven the next day. Always be careful placing cold dishes in a hot oven though. Set the dish on the counter to warm briefly before baking 🙂
I just made this today. It was really delicious! My husband cringes when I try a new recipe. Today, he actually said this was really good! I followed the recipe exactly. I started using Ritz crackers but when I crushed some and measured how must I had, I realized that I would not have enough. I switched to regular saltines. I used a whole sleeve of those. I also used shredded cheddar because that was what I had. I will be making this often. No holiday needed to eat this! ?
I’m so glad you enjoyed this one Julie! It’s my husband’s favorite too..his Gramma’s tried and true recipe!
Hi Serene,
Looking forward to making this dish on Christmas Day. What size can do you use for the corn kernels and creamed corn – the 8 oz. or 15 oz.?
Thanks,
Debbie
15 ounce 🙂
I’ve been making Corn Casserole for many, many years but never added cheese. Wondering what that does for it (besides add calories).
In the “old days’ we used evaporated milk but I have used regular milk for years, and instead of adding the extra can of corn that is listed here, I add a large handful of frozen corn. Makes it all more affordable and still maintains yummy taste.
Hi Sharon! The cheese definitely makes the casserole creamier and it does add more calories. This is just our version of corn casserole passed down from Gramma.
What size can of evaporated milk?
Hi Liz! Sorry, I used a 12 ounce can 🙂
In your corn recipe you never told what to do with the eggs?!I I just added them before the crackers. It’s in the oven now.
Hi Jacqueline! Thanks for pointing that out! I updated the recipe 🙂 They just get mixed in with everything. I hope you enjoyed! xo