Go Back
+ servings
baked corn casserole for Thanksgiving
Print Recipe
No ratings yet

Easy Baked Corn Casserole

Quick and easy Baked Corn Casserole - the perfect Thanksgiving Side Dish!
Prep Time20 minutes
Cook Time1 hour
Course: Side Dish
Cuisine: American
Keyword: casserole, corn, Thanksgiving
Servings: 6


  • 1 tbsp olive oil
  • 1 yellow onion diced (small)
  • 2 cloves garlic, minced
  • 6 slices bacon, cut into small pieces
  • 1 14 oz can corn, drained
  • 1 14 oz can cream style corn
  • 6 oz diced green chiles
  • 8 oz corn muffin mix
  • 4 tbsp butter, melted
  • 3/4 cup sour cream or plain Greek yogurt
  • 4 oz cream cheese, softened
  • 1 cup cheddar cheese, divided


  • Preheat oven to 350 degrees F.
  • Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
  • Sauté the onion in the skillet until translucent. Add in garlic and cook for a minute longer. Transfer the onion and garlic to a small bowl and set aside.
  • To the skillet add the chopped bacon and cook over medium heat until crisp. Use a slotted spoon to remove the bacon from the pan and transfer it to a paper towel lined plate to drain.
  • In a large bowl, combine 1-14 ounce can corn (drained) with 1 - 14 ounce can cream style corn, 1- 6 ounce can diced green chiles, garlic and onions, cooked bacon, 1 package corn muffin mix, 4 tablespoons melted butter, 3/4 cup sour cream, 4 ounces cream cheese, and ½ cup cheddar cheese. Mix well.
  • Pour the corn mixture into a greased 9 x 13 inch casserole dish and bake for 50 minutes or until the top is golden brown.
  • Sprinkle remaining ½ cup of cheddar cheese on top and bake for 10 minutes longer, or until the cheese is melted.
  • Allow the corn casserole to stand for about 10 minutes before serving.