Make-Ahead Corn Casserole
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It’s Corn! …bread casserole
What’s Up, Hungry People. In need of a make-ahead recipe for the holidays? Baking dishes ahead of time—whether a few days or a few weeks (and freezing!)—is the perfect way to save essential time on the day-of so you can spend more time that matters with friends and family.
This cornbread recipe actually benefits the most from being baked at least 24 hours in advance. The flavors have more time to marry in the pot, and the overall dish finishes setting, making for a more stable dish.

Making Cornbread Casserole Ahead of the Holidays
As a criss-cross between a cornbread and corn casserole, this dish utilizes boxed cornbread mix for the base and then is combined with whole kernels and creamed corn for a sweet and savory side dish perfect for the holidays.
- cornbread mix – use a classic boxed mix like Jiffy (affiliate link) to build the base of your casserole
- creamed corn – adds a smooth consistency to the dish
- whole kernel sweet corn – for enhanced sweet flavor and texture
- sour cream – helps create a smooth batter and adds some twang to the flavor
- black pepper – offsets the sweet flavors for balance
- butter – because what else goes better with corn than butter!
Let’s Cook!
Preheat your oven to 350°F. While it’s heating up, grab a large bowl and whisk together all your ingredients—cornbread mix, creamed corn, drained whole kernel corn, sour cream, black pepper, melted butter, and that optional Everything But the Elote mix. Stir until you’ve got a thick, smooth batter.
Bake It!
Grease your casserole dish with butter or a good spritz of cooking spray. Pour in the batter, spreading it evenly to the edges. Pop it in the oven and bake for 60-65 minutes, or until the center is set and a bit golden on top. Once it’s done, pull it out and let it hang out at room temperature for about 30 minutes. This helps the casserole set up nicely and makes serving easier, especially if you’re digging in right away.
Make Ahead!
Cool the casserole until it’s no longer steaming. Cover it with foil and stash it in the fridge for up to two days. When you’re ready to serve, bring the casserole to room temperature and reheat it at 350°F for 30-40 minutes. Don’t forget to sprinkle on that fresh parsley right before serving—it adds a nice touch!
Freezing (Up to 6 Weeks)
If you’re planning way ahead, let the casserole cool completely to room temperature. Cover it tightly with plastic wrap, then wrap the whole dish in foil. You can freeze it for up to six weeks. When the big day arrives, let it thaw in the fridge for 24 hours, then bring it to room temperature before reheating at 350°F for 30-40 minutes. A sprinkle of parsley on top, and you’re good to go.
Extra Tips for Perfect Cornbread Casserole
- Let it cool before storing: This prevents condensation, which can make the casserole soggy.
- Keep it covered while reheating: This avoids burning the top and keeps it nice and moist.
- Use room temperature ingredients: If you can, use room temperature sour cream and butter for smoother mixing and even baking.
- Don’t overmix: Stir the batter until just combined. Overmixing can make the casserole dense instead of fluffy.
Common Questions About Cornbread Casserole
- Can I make this gluten-free?
- Sure, but you should definitely try to use a gluten-free recipe rather than adapt this one as it’s not something I’ve personally tested!
- What if I don’t have Everything But the Elote mix?
- No worries! This is optional, and you can totally skip it or add a pinch of chili powder or cumin for a little extra flavor.
- Can I add cheese?
- Absolutely! Add a cup of shredded cheddar or pepper jack for a cheesy twist. Mix it in with the batter or sprinkle on top before baking.
- How do I know when the casserole is done?
- The center should be set and not jiggly. A toothpick inserted into the middle should come out mostly clean.

Cornbread casserole is that one side dish that brings everyone together around the table. It’s simple to make, easy to prep in advance, and always hits the spot when you need something warm and comforting. Plus, it’s versatile enough to fit in with any holiday spread or casual weeknight dinner. Serve it up with your favorite mains, and you’ve got a guaranteed crowd-pleaser that’s as fuss-free as it gets.

Make-Ahead Corn Casserole
Ingredients
- 1 box corn bread mix
- 15 oz creamed corn
- 15 oz whole kernel sweet corn drained
- 1 cup sour cream
- 1 teaspoon black pepper + more to taste
- ½ cup melted butter
- 1 teaspoon Everything But the Elote mix optional
- 1 tablespoon fresh parsley for topping (optional)
Instructions
- Preheat the oven to 350°F. In a large bowl, whisk together the corn bread mix, creamed corn, drained whole kernel sweet corn, sour cream, black pepper, melted butter, and Everything But the Elote mix (if using) until a thick batter forms.
- Grease a casserole dish with butter or cooking spray. Pour in the batter and spread it to the sides of the dish.
- Bake for 60-65 minutes, or until the center of the casserole is set. Remove from the oven and let it sit at room temperature for 30 minutes for best results (if serving right away).
FOR 24-48 HOURS IN ADVANCE:
- Cool until the casserole is no longer steaming. Cover with foil and chill for up to 2 days. Prior to serving, bring the casserole to room temperature. Reheat at 350°F for 25-30 minutes. Sprinkle on fresh parsley prior to serving.
FOR FREEZING (UP TO 6 WEEKS AHEAD):
- Cool to room temperature to prevent condensation from forming on the plastic wrap. Cover tightly in plastic wrap, then wrap the entire casserole dish with foil. Freeze for up to 6 weeks. Thaw in the fridge for 24 hours, then bring to room temperature prior to reheating. Reheat at 350°F for 25-30 minutes. Sprinkle on fresh parsley prior to serving.