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This small batch corn casserole is made from scratch with simple ingredients like corn, bacon, onions, garlic, and a touch of cheese—no cornbread mix needed. It’s creamy, savory, and the perfect side dish for a small gathering or an intimate dinner for one or two.
Looking for more small batch sides? Try our creamy Green Bean Casserole, cheesy Creamed Spinach, or a delightful Carrot Soufflé. If you’re looking for the perfect side dish for your holiday table, browse through our single serving and small batch Thanksgiving recipes!
Why You’ll Love This Recipe
- Easy to Make: This recipe uses simple ingredients and clear instructions, making it a breeze to prepare.
- Versatile: Perfect for weeknight dinners, holiday meals, or even potlucks, this casserole fits any occasion.
- Packed with Flavor: Bacon, onions, and garlic bring bold, savory flavors to every bite.
- Perfectly Sized: Designed for two, but easily scalable if you’re cooking for more.
- No Boxed Mix Needed: Made from scratch with flour, cornmeal, and baking powder for a light and fluffy texture.
- Extra Creamy: Milk, butter, sour cream, and corn kernels combine to create a rich, creamy consistency without canned creamed corn.
Corn casserole is a classic baked side dish with corn as the star, offering a texture similar to moist, creamy cornbread. Unlike custard-like corn pudding, this dish has a heartier consistency that pairs beautifully with any meal. This version skips the Jiffy mix, using a homemade blend enhanced with bacon, onions, garlic, and cheese for bold, satisfying flavors.
Sized perfectly for one or two, it’s easy to make and avoids excess leftovers, making it ideal for a quiet dinner or a small holiday celebration. My husband insists it’s the best corn casserole he’s ever had, and I’m confident you’ll feel the same!
Ingredients
- Bacon: Use 2 strips of cooked bacon to add a smoky depth of flavor. If you have extra, try it in recipes like German Potato Salad, a small batch of Jalapeño Poppers, or Coq au Vin.
- Onions and Garlic: Essential for flavor, these aromatic ingredients are a must-have in this dish.
- Cornmeal: Medium-grind cornmeal is the foundation of the casserole. For a gluten-free option, use Bob’s Red Mill Gluten-Free Cornmeal along with King Arthur Measure For Measure Gluten-Free Flour.
- Flour: All-purpose flour works perfectly for this recipe.
- Sugar: A small amount of sugar adds a hint of sweetness that elevates the flavor. If you prefer less sweetness, reduce the amount by half instead of skipping it entirely.
- Baking Powder: This leavening agent ensures the casserole has a light, fluffy texture.
- Salt: Enhances the overall flavor—simple but necessary.
- Egg Yolk: Only the yolk is used in this recipe. Save the egg white for other recipes like Mini White Cake, a small batch of Meringues, or a mini Texas Sheet Cake. For more ideas, check out other Egg White Recipes.
- Sour Cream: Adds creaminess, giving the casserole a rich and luscious texture. Extra sour cream can be used in Twice Baked Potato Casserole, Broccoli Salad, or Chicken Tetrazzini.
- Butter: Use either salted or unsalted butter, depending on your preference.
- Milk: Any type of milk works—whole, low-fat, or skim.
- Corn: You can use frozen (thawed), canned (rinsed and drained), or fresh corn. If using fresh, blanch the kernels by boiling them for 4 minutes, cooling in ice water for 3 minutes, then slicing them off the cob.
- Cheese: Sharp white or yellow cheddar both complement the flavors beautifully.
- Green Onions: Optional, but they add a fresh and colorful garnish.
If you have any ingredients leftover from this small batch corn casserole recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
- Tex-Mex Corn Casserole: Turn your corn casserole into a Tex-Mex-inspired dish by topping it with seasoned taco meat, diced tomatoes, shredded lettuce, a sprinkle of cheese, and a dollop of sour cream. It’s a quick and flavorful weeknight dinner!
- Cajun Corn Casserole: Add a taste of the Big Easy by sautéing 2-3 tablespoons of chopped green bell peppers with your onions and garlic. For some heat, stir a few drops of hot sauce into the batter before baking.
- Extra Cheesy Corn Casserole: If you’re a cheese lover, mix 1/4 cup of shredded cheese directly into the casserole batter, then sprinkle more cheese on top before baking. It’s rich, creamy, and full of cheesy flavor!
How To Make Corn Casserole
These step-by-step photos and instructions help you visualize how to make a small corn casserole. See the recipe box below for ingredient amounts and full recipe instructions.
Use a 5×5-inch baking dish that has a base area of 25 square inches. You can also use a 4×6-inch baking dish with a base area of 24 square inches or a 6×6-inch dish which will yield a thinner corn casserole that may bake faster.
- In a small skillet over medium heat, fry the bacon until crisp. Remove from the pan and transfer the cooked bacon to a paper-towel-lined plate.
Pro Tip: If the bacon doesn’t release enough grease while cooking, add 1/2 tablespoon of olive oil to the pan to prevent sticking.
- Add the onions to the bacon drippings in the pan and cook, stirring occasionally until the onions are translucent, about 2 minutes.
- Add the garlic and cook, stirring frequently for 30 seconds. Remove the pan from the heat and set it aside.
- In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium-sized bowl, whisk the egg yolk, sour cream, milk, and melted butter together.
- Stir in the corn, the crumbled bacon, and the onion and garlic mixture.
- Add in the dry ingredients and stir until combined.
Pro Tip: Stir the batter just until the ingredients are combined. Overmixing can lead to a dry corn casserole.
- Pour the batter into a lightly buttered baking dish and place the baking dish on a rimmed baking sheet to catch any possible spills. Bake for 30 minutes.
- Remove the baked corn casserole from the oven and top with shredded cheese.
- Bake for an additional 5 minutes more. Top with chopped green onions, if desired.
Expert Tips
- Add Some Heat: Mix in chopped jalapeños or green chiles for a spicy twist.
- Cornbread Mix Shortcut: Short on time? Substitute the individual dry ingredients with 10 1/2 tablespoons of pre-packaged cornbread mix for convenience.
- Vegetarian Option: Simply leave out the bacon for a meat-free version.
- Corn Options: This recipe works with fresh, frozen, or canned corn, giving you plenty of flexibility. If using frozen corn, be sure to thaw it and drain any excess water. For canned corn, rinse and drain well to remove any extra liquid. If you’re using fresh corn, blanch the kernels by boiling the corn for 4 minutes, cooling it in ice water for 3 minutes, and then slicing the kernels off the cob.
Serving Suggestions
This flavorful corn casserole is perfect for any occasion! Whether you’re adding it to a holiday spread or serving it with a weeknight dinner, it’s a versatile dish that elevates any meal.
- Breakfast Pairing: Corn casserole isn’t just for dinner—it’s a delicious addition to breakfast! Pair it with scrambled eggs, crispy bacon, and fresh fruit for a hearty morning meal.
- Holiday Side Dish: Include this casserole in your Thanksgiving or holiday menu for a standout side. It pairs beautifully with single serving turkey recipes like Turkey Cutlets, Roasted Turkey Breast, or Turkey Tenderloin.
- Everyday Side Dish: This casserole works well with so many meals. Serve it alongside a comforting bowl of hearty soup, some spicy chili, or a cheesy baked pasta dish for an easy way to make any dinner feel special.
Frequently Asked Questions
The ideal dish for this mini corn casserole is a 5×5-inch square dish with a base area of 25 square inches. Other options include a 4×6-inch rectangular dish, a 6×6-inch square dish, or a 6-inch round dish. All work perfectly for this recipe!
Yes! For unbaked casseroles, assemble the dish, cover it tightly, and store it in the refrigerator for up to 24 hours. When you are ready to bake the casserole, let it sit at room temperature for about 30 minutes before baking.
For baked casseroles, let the dish cool completely after baking. Wrap it in plastic and store it in the refrigerator for up to 2 days. When ready to eat, let it sit at room temperature for about 30 minutes, then reheat in a 350°F oven for 10-15 minutes.
You can also freeze the baked casserole for up to 3 months. After it cools, wrap it tightly before freezing. To serve, thaw in the refrigerator overnight and warm in the oven before eating.
Yes! Double the ingredients and use a 6.5×6.5-inch or 6×8-inch square dish. You can also use an 8×2-inch round pan or an 8×4-inch loaf pan.
Allow the casserole to cool completely, then cover and refrigerate for up to 2 days. Reheat in the oven or microwave until warmed through.
RELATED: Thanksgiving For One Menu
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch corn casserole or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Corn Casserole
Watch How To Make This
Equipment
- 5-inch baking dish or use a 4×6-inch baking dish
Ingredients
- 2 slices bacon
- ¼ cup chopped onions
- 1 clove garlic -minced
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg yolk
- ¼ cup sour cream (4 tablespoons)
- ¼ cup milk
- 2 tablespoons butter -melted
- 1 cup corn kernels (use frozen and thawed corn or canned corn that has been rinsed and drained)
- ½ cup shredded white cheddar cheese
- 2 tablespoons chopped green onions
Instructions
- Heat the oven to 350°F (177°C). Lightly butter a 5×5-inch baking dish and set the dish aside.
- In a small skillet over medium heat, fry the bacon until crisp. Remove from the pan and transfer to a paper-towel-lined plate. Crumble the bacon when it is cool enough to handle.
- Add the onions to the bacon drippings in the pan and cook, stirring occasionally until the onions are translucent, about 2 minutes.
- Add the garlic and cook, stirring frequently for 30 seconds. Remove the pan from the heat and set it aside.
- In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium-sized bowl, whisk the egg yolk, sour cream, milk, and melted butter together.
- Stir in the corn, the crumbled bacon, and the onion and garlic mixture.
- Add in the dry ingredients and stir until combined.
- Pour the batter into the greased baking dish and place the baking dish on a rimmed baking sheet to catch any possible spills. Bake for 30 minutes.
- Remove the baked corn casserole from the oven and top with the shredded cheese.
- Bake for an additional 5 minutes more. Top with chopped green onions and enjoy warm.
Notes
- Add Some Heat: Mix in chopped jalapeños or green chiles for a spicy twist.
- Cornbread Mix Shortcut: Short on time? Substitute the individual dry ingredients with 10 1/2 tablespoons of pre-packaged cornbread mix for convenience.
- Vegetarian Option: Simply leave out the bacon for a meat-free version.
- Corn Options: This recipe works with fresh, frozen, or canned corn, giving you plenty of flexibility. If using frozen corn, be sure to thaw it and drain any excess water. For canned corn, rinse and drain well to remove any extra liquid. If you’re using fresh corn, blanch the kernels by boiling the corn for 4 minutes, cooling it in ice water for 3 minutes, and then slicing the kernels off the cob.
4×6-inch dish
6×6-inch dish (this will yield a thinner casserole)
6-inch round dish
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m eating it right now, and it’s SO FREAKING GOOD! I’ve never heard of corn casserole, but I was scrolling through the recipes at the top of the page and it caught my eye. I made it as directed, taking your advice re: the addition of green chilies (good call – they’re perfect) and I used fresh corn off the cob. Long story short – it’s delicious, the recipe is a total keeper. I pinned it, and I’ll definitely make it again. Thanks and have a terrific day!
I’m so happy you enjoyed the corn casserole. Thank you so much for your feedback.
I want to make this recipe but I cannot find cornmeal anywhere. I was wondering if polenta would work as a substitute.
Yes although the texture will be slightly different.
Corn casserole has been a dish served at every family holiday I have ever had and it never gets old. I add cheedar cheese to mine, fresh cut corn from the cob, jalapenos, green chiles, red bell pepper and the list goes on. There are so many ways to make this little dish different each time you make it! Thanks for a fantastic recipe I can make again and again and don’t have to keep buying instant cornbread mix!
Very tasty. Used as a side dish. Used real bacon bits to save time and subbed EVOO to saute onions. Halved sugar to reduce carbs. Baked nicely in toaster oven. Made enough for 4 moderate servings for us.
Thank you for all your inspiring
recipe ideas. They make cooking fun!
Thank you so much for your feedback, Sara. I’m so happy you enjoyed the casserole.
Love the use of sour cream…always adds so much flavor. It was more “cakey” than I like so think the use of the additional creamed corn is more to my liking. I did add black pepper, does need a little more seasoning…again, my prefs.
I was trying to decide on making cornbread with left over corn or your mini
corn casserole. I am glad I made your casserole. It was very very good.
Good recipe.