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This small batch corn casserole is a creamy, comforting side dish with a soft, cornbread-like texture. Made from scratch and perfectly portioned for one or two, it’s an easy recipe that’s just as fitting for a weeknight dinner as it is for Thanksgiving or any holiday meal.
Featured Comment
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… it’s delicious, the recipe is a total keeper. I pinned it, and I’ll definitely make it again.
– Jennifer
Why You’ll Love This Recipe
- Easy Corn Casserole: Uses simple ingredients and step-by-step instructions, no boxed mix required.
- Creamy & Cheesy: A rich, creamy texture with plenty of flavor.
- Perfect for Holidays: A classic side dish for a holiday meal, but just as good for weeknight dinners.
- Small Batch Recipe: Made for two, with all the comfort of a full-size casserole in a perfectly portioned dish.
- Made From Scratch: Cornmeal, flour, and baking powder give this casserole a homemade taste and fluffy texture.
I love this corn casserole because it’s hearty, flavorful, and feels like true comfort food. It bakes up with a texture that’s soft and creamy, much like cornbread but richer, with bacon, onions, garlic, and cheese adding incredible depth.
Since it’s made from scratch without boxed mix, the flavors really shine. It’s perfectly portioned for one or two, which means I can enjoy it for a simple dinner or a holiday meal without having to worry about too many leftovers.
My husband says it’s the best version he’s ever had, and I couldn’t agree more.
This simple corn casserole is a versatile side that works for holidays or everyday meals. Serve it with a roast turkey breast, pair it with a single serving of tomato soup, chili for one, or or enjoy it with and egg wrap at breakfast.
Looking for more side dishes for one or two? Try our small green bean casserole, small creamed spinach, or small carrot soufflé recipes. For more inspiration, browse our collection of small batch Thanksgiving recipes.
Ingredients
If you have any ingredients leftover from this small corn casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Bacon: This recipe uses 2 strips of cooked bacon for a smoky depth of flavor. Extra bacon can be used in recipes like German potato salad for one, small batch jalapeño poppers, or coq au vin for one.
- Cornmeal: Medium-grind cornmeal is best for this recipe. For a gluten-free option, use Bob’s Red Mill Gluten-Free Cornmeal along with King Arthur Measure For Measure Gluten-Free Flour.
- Egg Yolk: Only the yolk is used. Save the egg white for recipes like our mini white cake, small batch meringues, or mini Texas sheet cake. More recipes can be found in our egg white recipes collection.
- Sour Cream: Adds creaminess and richness to the casserole. Any leftover sour cream can be used in a small twice baked botato casserole, small broccoli salad, or chicken tetrazzini for one.
- Milk: Whole milk provides the richest flavor, but low-fat or skim can also be used.
- Corn: Frozen (thawed), canned (rinsed and drained), or fresh corn all work well. If using fresh, blanch the kernels by boiling for 4 minutes, cooling in ice water for 3 minutes, then slicing off the cob.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Corn casserole is easy to customize. Here are a few delicious ways to change it up:
- Tex-Mex Corn Casserole: Top with seasoned taco meat from our single serving ground beef tacos recipe, diced tomatoes, shredded lettuce, extra cheese, and sour cream for a flavorful dinner.
- Cheesy Corn Casserole: Mix 1/4 cup of shredded cheddar into the batter and sprinkle more on top before baking.
- Cajun Corn Casserole: Sauté a few tablespoons of chopped green bell peppers with the onions and garlic. Add a few drops of hot sauce to the batter for a spicy kick.
- Jalapeño Corn Casserole: Stir in chopped jalapeños or green chiles for added heat and flavor.
How To Make Corn Casserole
These photos and instructions help you visualize how to make a creamy corn casserole for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.
Baking Dish: Use a 5×5-inch dish (25 square inches). A 4×6-inch dish (24 square inches) also works. A 6×6-inch dish will yield a thinner casserole and may bake a little faster.
- Cook the Bacon: In a small skillet over medium heat, fry 2 strips of bacon until crisp. Transfer to a paper-towel-lined plate.
Pro Tip: If the bacon doesn’t release enough grease, add 1/2 tablespoon olive oil to the pan.
- Cook the Onions and Garlic: Add the onions to the bacon drippings and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the garlic and cook for 30 seconds. Remove from heat.
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In another medium bowl, whisk the egg yolk, sour cream, milk, and melted butter.
- Combine: Stir in the corn, crumbled bacon, and onion-garlic mixture. Add the dry ingredients and mix just until combined. Do not overmix or the casserole may turn out dry.
- Bake: Pour the batter into a lightly buttered baking dish. Place the dish on a rimmed baking sheet and bake for 30 minutes.
- Add Cheese: Remove from the oven, sprinkle with shredded cheese, and bake for 5 minutes more.
- Finish: Top with chopped green onions, if desired.
Expert Tips
- Add Heat: Stir in chopped jalapeños or green chiles for a spicy version.
- Cornbread Mix Shortcut: Replace the dry ingredients with 10 1/2 tablespoons of boxed cornbread mix if you’re short on time.
- Vegetarian: Omit the bacon for a meat-free casserole.
- Corn Options: Use fresh, frozen, or canned corn.
- Frozen: Thaw and drain well.
- Canned: Rinse and drain to remove excess liquid.
- Fresh: Blanch by boiling for 4 minutes, cooling in ice water for 3 minutes, then slice off the kernels.
Frequently Asked Questions
The best size to use 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.
Yes, this recipe is made completely from scratch using pantry staples like cornmeal, flour, and baking powder.
Yes, you can assemble the casserole a few hours in advance and refrigerate it. Bring it to room temperature before baking.
Yes! Bake either in a 6.5×6.5-inch, 6×8-inch square dish, 8×2-inch round pan or a 8×4-inch loaf pan.
Reheat in the oven at 325°F until warmed through, or microwave individual portions for about 30 seconds to 1 minute.
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
- 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 2 strips of bacon until crisp. Transfer to a paper-towel-lined plate. Crumble when the bacon is cool enough to handle.Pro Tip: If the bacon doesn’t release enough grease, add 1/2 tablespoon olive oil to the pan.
- Add onions to the bacon drippings and cook, stirring occasionally, until translucent, about 2 minutes.
- Stir in garlic and cook for 30 seconds. Remove from heat.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg yolk, sour cream, milk, and melted butter.
- Stir in corn, crumbled bacon, and the onion-garlic mixture.
- Add dry ingredients and mix just until combined.
- Pour batter into the greased baking dish, place on a rimmed baking sheet, and bake for 30 minutes.
- Remove from oven, sprinkle with shredded cheese, and bake 5 minutes more.
- Top with green onions, if desired, and serve warm.
Notes
- Add Heat: Stir in chopped jalapeños or green chiles for a spicy version.
- Cornbread Mix Shortcut: Replace the dry ingredients with 10 1/2 tablespoons of boxed cornbread mix if you’re short on time.
- Vegetarian: Omit the bacon for a meat-free casserole.
- Corn Options: Use fresh, frozen, or canned corn.
4×6-inch dish
6×6-inch dish (this will yield a thinner casserole)
6-inch round dish If doubling this recipe, bake either in a 6.5×6.5-inch, 6×8-inch square dish, 8×2-inch round pan or a 8×4-inch loaf pan.
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.