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Indulge in the heartwarming flavors of this small batch Corn Casserole, a recipe that offers the ideal balance of creamy and savory goodness without the use of cornbread mix. Made from scratch with ingredients like corn, bacon, onions, garlic, and a sprinkle of cheese, this dish is a home-cooked masterpiece that elevates any meal. Ideal for small get-togethers or a cozy 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 a side for your holiday table, browse through our single serving and small batch Thanksgiving recipes!
Table of Contents
- Why You’ll Love This Recipe
- Skip the Leftovers! Delicious Small Batch Corn Casserole
- Ingredients
- Recipe Variations
- How To Make Corn Casserole
- What To Serve With Corn Casserole
- Expert Tips
- Frequently Asked Questions
- Discover More Small Batch And Single Serving Holiday Sides
- Ways To Use Leftover Ingredients
- Small Batch Corn Casserole Recipe
Why You’ll Love This Recipe
- Easy To Make: Simplicity is key here. With simple ingredients and instructions, this dish is as enjoyable to make as it is to eat.
- Versatile: Whether it’s a casual weeknight dinner, a Thanksgiving meal for two, or a potluck, this dish fits the bill.
- Flavor-Packed: Infused with ingredients like bacon, onions, and garlic, this casserole packs a serious flavor punch.
- Corn Casserole For Two: Have a bigger crowd to please? This recipe easily scales up, so you can make more without any fuss.
- Made Without Boxed Cornbread Mix: Forget the pre-packaged stuff. Our recipe uses a blend of flour, cornmeal, salt, sugar, and baking powder for a light and fluffy texture that’s rich in flavor.
- Extra Creamy: Instead of canned cream corn, we opt for canned or frozen corn kernels combined with milk, melted butter, and sour cream, giving this casserole an ultra-creamy, moist consistency.
Skip the Leftovers! Delicious Small Batch Corn Casserole
Corn casserole and corn pudding are both cherished, baked side dishes featuring corn as the main ingredient. While they’re particularly popular during holiday feasts, many enjoy them throughout the year. Their key difference lies in texture: corn pudding leans towards a custard-like consistency, while corn casserole offers a texture similar to a super moist, creamy cornbread.
Originally popularized in the 1960s, the quintessential Jiffy Corn Casserole recipe has given rise to countless variations found online. However, I wanted to craft a no-Jiffy mix version, infusing it with robust flavors like bacon, onions, garlic, and an ample amount of cheese. According to my husband, this corn casserole takes the cake, and I’m confident you’ll share that sentiment!
Ingredients
- Bacon: Use 2 strips of cooked bacon for a smoky depth of flavor. Consider using any remaining bacon in a German Potato Salad, a small batch of Jalapeño Poppers, or in a simple Coq au Vin.
- Onions and garlic: These aromatic elements are non-negotiable for maximum flavor impact.
- Cornmeal: Opt for medium-grind cornmeal, the cornerstone of the dish. For a gluten-free twist, swap in Bob’s Red Mill Gluten-Free Cornmeal and King Arthur Measure For Measure Gluten-Free Flour.
- Flour: All-purpose flour works best in this recipe.
- Sugar: A bit of sugar elevates the dish with a subtle sweetness. While it’s tempting, don’t skip this. If you must, halving the amount is a better option.
- Baking powder: This leavening agent ensures your casserole has a nice rise.
- Salt: Enhances flavor—pretty straightforward.
- Egg yolk: Use just the yolk for the recipe. The egg white can be saved for other recipes like a Mini White Cake, a small batch of Meringues, or in a mini luscious Texas Sheet Cake. For more inspiration, check out our other Egg White Recipes.
- Sour cream: Adds creaminess to the dish, making it luscious.
- Butter: Whether you use salted or unsalted butter is up to you.
- Milk: Go with any fat percentage—whole, skim, or low-fat all work well.
- Corn: Choose from frozen (and thawed), canned (rinsed and drained), or fresh corn. If opting for fresh, blanch it first by boiling for 4 minutes, then cooling in ice water for 3 minutes before slicing off the kernels.
- Cheese: Sharp white or yellow cheddar both pair beautifully with the flavors here.
- Green onions: Optional, but they make a nice garnish.
This is a high-level look at the components of our Corn Casserole. For exact measurements and step-by-step instructions, please refer to the detailed recipe below.
Recipe Variations
- Tex-Mex Corn Casserole: Crown your corn casserole with seasoned taco meat, diced tomatoes, shredded lettuce, a sprinkle of cheese, and a dollop of sour cream. Perfect for a quick and delicious weeknight dinner!
- Cajun Corn Casserole: Sauté 2 to 3 tablespoons of chopped green bell peppers alongside your onions and garlic. For a fiery kick, mix in a few drops of hot sauce into the batter before baking. Bring the taste of the Big Easy right to your table.
- Cheesy Corn Casserole: Love cheese? Go all out by incorporating 1/4 cup of shredded cheese directly into the casserole batter, in addition to layering it on top. Extra cheesy goodness guaranteed!
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.
Pro Tip: 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 to a paper-towel-lined plate.
Pro Tip: If the bacon does not produce enough grease, add 1/2 tablespoon of olive oil to the pan to prevent the bacon from sticking to the pan.
- 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: Don’t overmix the batter. Stir until the ingredients are just combined. Over-mixing can cause your corn casserole to be dry.
- 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 shredded cheese.
Pro Tip: You will know when your corn casserole is done when the center is no longer jiggly and the top is golden brown.
- Bake for an additional 5 minutes more. Top with chopped green onions, if desired.
What To Serve With Corn Casserole
This delightful corn casserole is perfect for any occasion! It’s versatile enough to be a side dish for a special meal or a simple way to elevate your everyday dinner routine. Get inspired with some serving ideas below:
- Corn Casserole for Breakfast: You heard it right! Corn casserole isn’t just for dinner; it makes an amazing breakfast too. Pair it with scrambled eggs, some crispy bacon, and fresh fruit for a full-fledged morning feast.
- Holiday-Ready: Looking to dazzle your guests this Thanksgiving? Include this corn casserole in your festive spread. It pairs exceptionally well with single serving turkey options like Turkey Cutlets, Roasted Turkey Breast, or Turkey Tenderloin.
- Side Dish Supreme: Corn casserole feels right at home next to a variety of main courses. Make it a sidekick to a bowl of hearty soup, some spicy chili, or a cheesy baked pasta dish. It adds that special touch that turns a meal into a feast!
Expert Tips
- Spicy Corn Casserole: Incorporate chopped jalapeños or green chiles for an extra kick in your corn casserole.
- Cornbread Mix Shortcut: If you’re short on time or ingredients, opt for 10 1/2 tablespoons of a pre-packaged cornbread mix in place of the individual dry ingredients.
- Go Gluten-Free: To adapt this recipe for a gluten-free diet, use Bob’s Red Mill Gluten-Free Cornmeal and King Arthur Measure For Measure Gluten-Free Flour.
- Vegetarian Corn Casserole: For a meat-free dish, simply omit the bacon.
- Corn Choices: This recipe is versatile, allowing for fresh, frozen, or canned corn kernels. For frozen corn, thaw and drain any excess water. For canned, rinse and drain well. For fresh corn, blanch by boiling for 4 minutes, cooling in ice water for 3 minutes, and then cutting off the kernels.
Frequently Asked Questions
The best dish for this mini corn casserole recipe is a 5×5-inch square dish with a 25-square-inch base area. You can also opt for a 4×6-inch or 6×6-inch dish. For a round alternative, a 6-inch round dish works great. Check out the recommended baking dishes on our Store page for more options.
Absolutely. After baking, let the casserole cool down completely. Wrap it in plastic and store it in the fridge for up to 2 days. When you’re ready to eat, let it sit at room temperature for about 30 minutes and reheat at 350°F for 10-15 minutes. You can also freeze it for up to 3 months after it has cooled down.. Thaw in the refrigerator overnight and warm in the oven before eating.
Definitely! This recipe is perfect for one or two servings, but you can easily double the ingredients. If you do, go for a larger dish like 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.
Leftovers need to be refrigerated. Just place the remaining casserole in an airtight container and store it in your fridge.
RELATED: Thanksgiving For One Menu
Discover More Small Batch And Single Serving Holiday Sides
While this corn casserole recipe is a hit year-round, it truly shines during the holidays. It perfectly complements other festive side dishes, earning a VIP spot on my holiday spread. If you’re looking to elevate your holiday meal, consider pairing this corn casserole with:
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
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 small baking dish and set the dish aside.Pro Tip: 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 to a paper-towel-lined plate. Crumble the bacon when it is cool enough to handle.Pro Tip: If the bacon does not produce enough grease, add ½ tablespoon of olive oil to the pan to prevent the bacon from sticking to the pan.
- 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.
Video
Notes
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- Add Some Heat: Incorporate chopped jalapeños or green chiles for an extra kick in your corn casserole.
- Cornbread Mix Shortcut: If you’re short on time or ingredients, opt for 10 1/2 tablespoons of a pre-packaged cornbread mix in place of the individual dry ingredients.
- Go Gluten-Free: To adapt this recipe for a gluten-free diet, use Bob’s Red Mill Gluten-Free Cornmeal and King Arthur Measure For Measure Gluten-Free Flour.
- Vegetarian Option: For a meat-free dish, simply omit the bacon.
- Corn Choices: This recipe is versatile, allowing for fresh, frozen, or canned corn kernels. For frozen corn, thaw and drain any excess water. For canned, rinse and drain well. For fresh corn, blanch by boiling for 4 minutes, cooling in ice water for 3 minutes, and then cutting off the kernels.
4×6-inch dish
6×6-inch dish (this will yield a thinner casserole)
6-inch round dish These baking dishes can be viewed on our Store page.
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.