Can you make skillet corn casserole ahead of time?

Yes, you can absolutely make a skillet corn casserole recipe ahead of time, and it often turns out even better that way. Preparing the casserole a few hours—or even a full day—in advance allows the flavors to deepen and the texture to firm up. After baking, let the casserole cool completely in the skillet, then cover and refrigerate. When you're ready to serve, reheat it in a 300°F oven for about 20 minutes, or until it's heated through. This method works particularly well during busy holidays or large gatherings when oven space is tight. Using a cast iron skillet makes reheating especially easy, as it distributes heat evenly and keeps the casserole warm for an extended period.

What’s the best cheese to use in a corn casserole recipe?

When crafting the perfect skillet corn casserole recipe , cheese choice can elevate the flavor and texture in a big way. Sharp cheddar is the most popular option, offering a bold, tangy profile that balances the natural sweetness of the corn. Monterey Jack melts beautifully and gives a smooth, creamy consistency that works especially well when you want a milder, more buttery finish. For a slightly nutty twist, grated Parmesan is a fantastic addition that adds depth without overwhelming the dish. No matter what cheese you choose, make sure to shred it fresh for the best melt and taste. Many cooks even use a blend of two cheeses to get the best of both worlds—flavor and creaminess—in their skillet corn casserole.

Is it possible to make corn casserole gluten-free?

Yes, creating a gluten-free version of a skillet corn casserole recipe is not only possible, but incredibly easy. Since traditional recipes already avoid flour, the main thing to watch is the cornmeal. Make sure to use a certified gluten-free cornmeal, as some brands process their grains in facilities that also handle wheat. Additionally, if you’re adding any extra ingredients—like canned soups or pre-shredded cheese—check the labels for hidden gluten. The rest of the ingredients in the dish, including eggs, milk, corn, and most cheeses, are naturally gluten-free. By simply sourcing the right cornmeal, you can enjoy this Southern favorite with all the flavor and none of the gluten.

Skillet Corn Casserole Recipe – The Best 30-Minute One-Pan Dish

Description

This Select Skillet Corn Casserole Recipe is the ultimate comfort-food side dish—rich, cheesy, and perfectly baked in one cast iron skillet. With sweet corn, creamy dairy, and savory aromatics, it’s the perfect blend of flavors and textures to complement any holiday or everyday meal.

Ingredients

2 tablespoons unsalted butter
1 medium onion, finely diced
1 red bell pepper, diced
3 cups corn (fresh, frozen, or well-drained canned)
1/2 cup cornmeal
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
3 large eggs
1 1/4 cups whole milk
1/2 cup heavy cream
1 cup shredded cheddar or Monterey Jack cheese

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Instructions

Preheat and Sauté: Preheat oven to 350°F. In a 10-inch cast iron skillet over medium heat, melt the butter. Add diced onion and red bell pepper and sauté until softened, about 7 minutes.
Add Corn and Seasoning: Stir in the corn, paprika, cayenne, salt, and pepper. Cook until most moisture evaporates and the mixture is slightly golden, about 5–6 minutes.
Stir in Cornmeal: Add the cornmeal to the skillet and stir well to coat the vegetables. Remove skillet from heat.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and heavy cream until fully combined.
Combine and Add Cheese: Gently pour the egg mixture into the skillet, blending it thoroughly with the sautéed vegetables and corn. Stir in 1 cup of shredded cheese—cheddar or Monterey Jack are both excellent choices for melty richness.
Bake: Transfer the skillet to the oven and bake for 20–25 minutes, or until set and golden on top. Broil for 2–3 minutes if a crisp top is desired.
Cool and Serve: Let rest for 10 minutes before slicing and serving warm.

Notes

For best texture, make sure to cook off any excess moisture from the corn before adding the egg mixture. This dish can be made a few hours ahead and gently reheated before serving. Garnish with fresh chopped parsley or a sprinkle of smoked paprika for extra color.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Stovetop to Oven
Cuisine: Southern American