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2–2.5 quart baking dish (or 9×9-inch)
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Mixing bowl
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Whisk + spatula
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Measuring cups/spoons
Amish Holiday Corn Bliss Casserole Recipe
Prep Time
10 minutes
Bake Time
45–55 minutes
Total Time
About 1 hour
Servings
8–10
Step-by-Step Instructions
1) Preheat and prep your baking dish
Preheat oven to 350°F (175°C). Grease a 2–2.5 quart baking dish with butter or nonstick spray.
2) Mix wet ingredients
In a large bowl, whisk together:
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sour cream
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melted butter
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eggs
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milk
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creamed corn
Whisk until smooth and well combined.
3) Add corn + seasonings
Fold in:
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drained whole kernel corn
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salt, pepper
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onion powder, garlic powder
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paprika
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sugar (if using)
4) Add flour (or cornmeal option)
Sprinkle flour over the mixture and whisk until no dry streaks remain.
Cornmeal option: For a more “corn pudding/spoonbread” feel, replace ¼ cup of the flour with ¼ cup fine cornmeal.
5) Add cheese (optional but amazing)
Stir in shredded cheddar if using. (You can also sprinkle it on top instead.)
6) Bake
Pour into prepared dish and smooth the top.
Bake 45–55 minutes, until:
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the center is set (no longer jiggly like liquid)
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the top is golden
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a toothpick comes out mostly clean (a few moist crumbs are okay)
If you want more browning:
Broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
7) Rest before serving
Let the casserole rest 10–15 minutes. This helps it set and makes it easier to scoop cleanly.
How to Get That Perfect Golden Top
If your oven doesn’t brown the top as much as you’d like, you have three easy options:
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Cheese topping: Sprinkle cheddar in the last 10 minutes.
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Cracker/breadcrumb topping: Add the buttery crumb topping before baking.
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Broil briefly: 60–90 seconds at the end for a gorgeous finish.
Taste and Texture Notes
This casserole is:
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creamy and custardy inside
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lightly sweet from the corn (plus optional sugar)
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savory from butter, sour cream, and seasoning
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topped with a lightly browned, baked crust
It’s not cornbread. It’s not corn soup. It’s that perfect in-between spoonable side dish that makes you go back for “just one more scoop.”
Variations (Holiday and Beyond)
1) Spicy Southwest Corn Casserole
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Add 1 diced jalapeño (seeded)
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Add 1 tsp chili powder
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Swap cheddar for pepper jack
2) Bacon Ranch Corn Bliss
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Stir in ½ cup cooked crumbled bacon
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Add 1 tbsp ranch seasoning
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Top with cheddar
3) Extra Amish-Style “Simple and Classic”
Skip the cheese and sugar. Add more black pepper and a pinch of thyme.
4) Creamier “Corn Pudding” Version
Use half-and-half instead of milk and add one extra egg yolk for richness.
5) Gluten-Free Option
Use a 1:1 gluten-free flour blend (or use ½ cup cornmeal + ¼ cup GF flour for structure).
What to Serve With Corn Bliss Casserole
This casserole shines next to:
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roast turkey or chicken
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glazed ham
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pot roast
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BBQ ribs or pulled pork
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fried chicken
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green beans, collard greens, or roasted Brussels sprouts
It also works as a comfort meal side with a simple salad when you want something cozy without cooking a full feast.
Make-Ahead, Storage, and Reheating
Make-ahead
Assemble the mixture up to 24 hours ahead, cover, and refrigerate. Bake when ready.
Storage
Store leftovers covered in the fridge for 3–4 days.
Reheating
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Oven: 325°F for 15–20 minutes (best texture)
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Microwave: 30–60 seconds per serving (still tasty, slightly softer)
Freezing
You can freeze it, but custardy casseroles can change texture slightly. Freeze tightly wrapped for up to 2 months. Thaw overnight and reheat in the oven.
Common Mistakes (And How to Avoid Them)
“My casserole is watery.”
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Corn wasn’t drained well (whole kernel corn should be drained).
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It didn’t bake long enough (center must be set).
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Too much liquid dairy used (stick to measured amounts).
“It’s too dense.”
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Overmixed flour or used too much flour.
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Baked too long (can tighten the custard).
Tip: pull it when just set, then rest.
“The top didn’t brown.”
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Use broil at the end or add a crumb/cheese topping.
Frequently Asked Questions
Is this the same as Jiffy corn casserole?
It’s similar in spirit, but this version is from-scratch, with a more custardy Amish-style texture. If you want a Jiffy-style version, you can swap the flour for a corn muffin mix (see note below).
Jiffy shortcut (optional):
Replace flour + sugar with 1 box corn muffin mix and reduce milk slightly. Texture becomes more “cornbread-casserole” style.
Can I use frozen corn?
Yes. Thaw and drain well. Use 1 ½ cups frozen corn to replace the can of kernel corn.
Can I double it?
Absolutely. Use a 9×13 pan and bake 55–70 minutes, checking center doneness.
