Side Dishes
The 3 Top-Rated Corn Casseroles, Compared (Plus the Trick for a Set, Not Soupy, Center)
Three top-rated corn casseroles and corn puddings compared, plus the reviewer tricks for a center that sets every time.
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Why this ranks: corn casserole is the #5 trending recipe on Google Trends’ Thanksgiving page, right behind pecan pie.
The top-rated originals (ratings checked Nov 2, 2026)
We read the reviews on each of these recipes and summarized the changes cooks make most, in our own words. Click through for the full original recipe. Ratings change over time.
- 3 top-rated originals
- 3,898 combined ratings
- 5 reviewer-tested fixes
- Nov 2 ratings last checked
1
Grandma’s Corn Pudding
Rating checked Nov 2, 2026. Ratings change over time.
Pin: Allrecipes on Pinterest
A reader favorite on Allrecipes, this version holds a 4.7-star average from 1,139 ratings and 906 written reviews. Here is what the cooks who made it changed most often.
What reviewers change
- Many use 3 or 4 eggs instead of 5.
- Whisk the cornstarch into the milk first so it doesn’t lump.
- Bake in a wide, shallow 2-quart dish, or in ramekins.
- Cut or skip the sugar; for a sweeter pudding, swap in some sweetened condensed milk.
- Stir in sautéed onion and red pepper, or green chiles and cheddar.
2
Jiffy Corn Casserole
Rating checked Nov 2, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.7-star average from 166 ratings and 141 written reviews. Here is what the cooks who made it changed most often.
What reviewers change
- Stir the sour cream into the batter rather than layering it on top.
- Use two cans of corn and drain one, so it isn’t too wet.
- Add cheddar on top for the last 10 minutes.
- Season with cayenne, onion and peppers.
- If the center is still loose, bake longer and tent with foil.
3
Corn Casserole
NYT Cooking shows whole stars only. Ratings checked Nov 2, 2026.
Pin: NYT Cooking on Pinterest
Developed by Ali Slagle for NYT Cooking, this version holds a 4-star average from 2,593 ratings and 258 reader comments. Here is what the cooks who made it changed most often.
What reviewers change
- A box of corn muffin mix works in place of the cornmeal, but it bakes up sweeter.
- Frozen corn can go in straight from the freezer.
- Add about 1/3 cup more sour cream if the batter seems dry.
- It is best baked the same day.
- Stir in scallions and rosemary, or strips of roasted poblano.
The 5 changes reviewers make most, across all three
- Drain some of the corn. Extra liquid is the main reason for a soupy middle.
- Bake until it is set, not just golden. Tent it with foil if the top browns first.
- Set the sweetness yourself. Cut the sugar for a savory side, or lean on muffin mix or condensed milk for a sweet one.
- Make it savory with cheddar, green chiles, scallions or sautéed peppers.
- Use a wide, shallow dish so the center cooks through at the same time as the edges.
What you’ll need
- 2-quart ceramic baking dish, wide and shallow so the center sets. Shop on Amazon
- Set of ramekins, for individual corn puddings. Shop on Amazon
- Insulated casserole carrier, for potluck travel. Shop on Amazonor the new release
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Ingredients
- 1 can (15 oz) whole-kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix
- 1 cup sour cream
- 2 large eggs
- 4 tbsp butter, melted, plus more for the dish
- 3 scallions, thinly sliced
- 1 cup shredded sharp cheddar, divided
- 1/4 tsp cayenne (optional) and 1/4 tsp black pepper
Directions
- Heat the oven to 350°F and butter a wide 2-quart baking dish.
- Whisk the eggs, sour cream and melted butter in a large bowl. Stir in both cans of corn, the muffin mix, scallions, half the cheese, cayenne and pepper.
- Spread in the dish and bake 40 minutes. Sprinkle with the rest of the cheese and bake until golden and set in the center, 10 to 15 minutes more. A knife in the middle should come out clean.
- Let it rest 10 minutes before serving.
FAQ
Make ahead? It is best baked the same day. You can whisk the wet ingredients the night before and stir in the corn and mix just before baking.
Soupy center? Give it more time. Tent with foil so the top doesn’t get too dark.
Corn pudding or corn casserole? Corn pudding is custardy, made with eggs and milk (recipe 1). Corn casserole uses muffin mix and bakes up more like spoonbread (recipes 2 and 3, and ours).