Corn Cake Casserole is one of my favorite dishes to bring to the table when I want something that feels special but doesn’t fuss me too much in the kitchen. It’s a beautiful golden cake that my family has loved for years, and I just know yours will too.
What makes this recipe so wonderful is how the cornmeal gives it that lovely tender crumb, while the fresh corn kernels add natural sweetness and a bit of texture that keeps every bite interesting. The baking powder helps it rise beautifully, and when you get it golden brown in the oven, it smells like pure comfort.
I love serving this warm with a little butter melting on top, and it’s perfect for sharing at potlucks or family gatherings where everyone always comes back for seconds. My grandchildren have grown up with this dish on the table, and now they’re asking me for the recipe to make it in their own homes.
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Corn Cake Casserole
Ingredients
- 0.33333333333333 cup All-Purpose Flour
- 0.25 cup Cornmeal
- 4 teaspoon Sugar
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 0.2 ounce Corn
- 0.25 cup Corn
- 4 tablespoon Animal Fat
- 1 tablespoon Canola Oil
Instructions
- Preheat oven to 350F; lightly grease a standard loaf pan with butter.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the cream-style corn, corn, butter, and oil and stir just until combined.
- Pour the batter into prepared pan and bake for 1 hour.
- (Adapted from a combination of Keeping it Simples recipe for Corn Casserole and CD Kitchens recipe for Jiffy Corn Muffin Mix Clone.)
