Why You’ll Love Awesome and Easy Creamy Corn Casserole Recipe
This creamy corn casserole is wonderfully simple to prepare. Everything comes together in one mixing bowl before being transferred to the baking dish, so there is very little cleanup.
The combination of whole kernel corn and creamed corn gives the casserole plenty of corn flavor while creating an appealing balance of texture and creaminess. Sour cream and melted butter make it rich and tender, while the cornbread mix gives it structure and a subtly sweet flavor.
It is also an easy recipe to customize. Cheese, jalapeños, green onions, or herbs can be added to create different versions without significantly changing the preparation.
Best of all, it works just as well for a casual dinner as it does for a holiday table. The recipe can also be doubled when you need to serve a larger group.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can creamed corn
- 1 (8.5-ounce) package dry cornbread mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 large eggs, beaten
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- Place the drained whole kernel corn and creamed corn in a medium mixing bowl.
- Add the dry cornbread mix, sour cream, melted butter, and beaten eggs.
- Stir everything together until the ingredients are evenly combined. Avoid excessive mixing; you only need to make sure there are no large pockets of dry cornbread mix.
- Transfer the corn mixture to the prepared baking dish and spread it into an even layer.
- Bake for approximately 45 minutes, or until the top is golden and the center is set. The casserole should remain moist and tender rather than becoming dry.
- Remove the casserole from the oven and allow it to rest for a few minutes before serving.
Servings and timing
Servings: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: One 9×9-inch casserole
Variations
Cheesy Corn Casserole: Stir about 1 cup of shredded Cheddar cheese into the mixture before baking. You can also sprinkle a little additional cheese over the top during the final few minutes.
Jalapeño Corn Casserole: Add finely chopped jalapeños for a spicy contrast to the naturally sweet corn.
Green Onion Corn Casserole: Mix sliced green onions into the batter or scatter them over the casserole before serving for extra color and fresh onion flavor.
Extra-Sweet Corn Casserole: Add a small amount of sugar or brown sugar if you prefer a sweeter casserole that leans closer to corn pudding.
Herb Corn Casserole: Add chopped chives, parsley, or a small amount of thyme for a fresh, savory flavor.
Gluten-Free Corn Casserole: Use a suitable gluten-free cornbread mix in place of traditional cornbread mix. Check the labels of the remaining packaged ingredients as well when preparing the dish for someone avoiding gluten.
Larger-Batch Corn Casserole: Double the ingredients and prepare the casserole in a 9×13-inch baking dish. Monitor it toward the end of baking and remove it when the center is set and the top is golden.
Storage/Reheating
Allow leftover corn casserole to cool before transferring it to an airtight container or covering the baking dish tightly. Refrigerate promptly and keep leftovers refrigerated for up to 3 to 4 days.
For oven reheating, cover the casserole with aluminum foil and warm it at 300°F (150°C) until heated through, usually about 10 to 20 minutes depending on the amount being reheated. Covering the casserole helps prevent the top and edges from drying out.
Individual servings can also be reheated in the microwave. Heat in short intervals until warm throughout.
For longer storage, corn casserole can be frozen for up to 3 months. Wrap it securely to protect it from freezer burn. Thaw frozen casserole overnight in the refrigerator before reheating.
The casserole can also be prepared ahead. Bake it, cool it completely, cover it, and refrigerate it for up to 2 days. Reheat it covered in the oven before serving.
FAQs
1. What is corn casserole?
Corn casserole is a baked side dish that combines corn with ingredients that create a soft, rich, almost pudding-like texture. This version uses both whole kernel and creamed corn along with cornbread mix, sour cream, butter, and eggs.
2. How do I know when corn casserole is done?
The casserole is ready when the top is lightly golden brown and the center has set. It can remain slightly soft and moist inside, but it should not look wet or liquid in the center.
3. Why is my corn casserole runny?
A runny casserole may simply need additional baking time. Differences in baking dishes, ovens, and the moisture content of ingredients can affect how quickly it sets. Continue baking for several minutes at a time while checking the center.
4. Can I make creamy corn casserole ahead of time?
Yes. One convenient method is to bake the casserole completely, allow it to cool, cover it tightly, and refrigerate it for up to 2 days. Reheat it before serving.
5. Can I double this corn casserole recipe?
Yes. Double all of the ingredients and use a 9×13-inch baking dish. Because ovens and baking dishes vary, use the appearance and firmness of the center to determine when the larger casserole is finished.
6. Can I add cheese to corn casserole?
Absolutely. Shredded Cheddar works particularly well. Stir about 1 cup into the corn mixture before transferring it to the baking dish for a richer, cheesier version.
7. Can I make corn casserole spicy?
Yes. Chopped jalapeños are an easy addition. You can adjust the quantity according to your preferred level of heat and remove the seeds for a milder result.
8. Can corn casserole be frozen?
Yes. Once completely cooled, wrap the casserole securely and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.
9. What should I serve with creamy corn casserole?
Corn casserole pairs especially well with roasted turkey, chicken, ham, barbecue, pot roast, or other hearty main dishes. It is also a natural addition to Thanksgiving and Christmas dinners alongside mashed potatoes, green beans, stuffing, and other traditional sides.
10. How do I keep leftover corn casserole from drying out?
Store leftovers in a tightly covered container and avoid overheating them. When reheating a larger portion in the oven, cover the baking dish with foil to help retain moisture. Individual servings can be microwaved briefly rather than heated for an extended period.
Conclusion
Creamy corn casserole is an easy, dependable side dish that delivers plenty of comforting flavor with very little preparation. Whole corn kernels provide texture, while creamed corn, sour cream, butter, and eggs create a rich and tender interior. Cornbread mix ties everything together and gives the casserole its lightly sweet, golden finish.
With about 10 minutes of prep and simple pantry-friendly ingredients, this casserole is particularly convenient for holidays, potlucks, family gatherings, and weeknight dinners. Serve it straight from the oven for a warm, creamy side dish, or prepare it ahead when you need to make a busy meal easier.
Awesome and Easy Creamy Corn Casserole
A rich and creamy corn casserole with sweet corn, butter, sour cream, and corn muffin mix. This easy baked side dish is tender, comforting, and perfect for holidays or family dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, melted
- 2 large eggs
- 1 (8.5 ounce) package dry corn bread mix
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- Combine the melted butter and eggs in a large bowl.
- Stir in the corn bread mix, whole kernel corn, creamed corn, and sour cream until well combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven until the casserole is set and golden brown, about 45 minutes.
- Let cool briefly before serving.
Notes
- Drain the whole kernel corn well before adding it to the batter.
- The casserole is done when the center is set and the top is lightly golden.
- Serve warm as a side dish with roasted meats, poultry, or a holiday meal.
Nutrition
- Serving Size: 1 serving
- Calories: 376 kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 91 mg
