This Easy Creamy Corn Casserole is a delicious, rich side dish for family dinners, holiday gatherings, or anytime you need a warm, comforting treat. This casserole is elementary but pack with, the sweet tenderness of the corn, the creaminess of the sour cream, and, buttery goodness that combines everything. Pair it with roasted meats, BBQ stuff or a potluck spread and watch it be an instant hit!
Why You’ll Love This Recipe:
Easy Ingredients: Most ingredients are pantry staples or readily available at the grocery store.
It is beyond quick: you simply combine everything, stick it in the oven and then enjoy.
The Perfect Side for Just About Anything: This casserole goes great with roast meats, holiday spreads and barbecue, even.
Key Ingredients:
Whole Kernel Corn also helps give the casserole texture and a sweet, crisp bite. Fresh or frozen corn works if you prefer, but drain any excess liquid.
Creamed Corn: Creamed corn provides a creamy base and sweetness, helping to keep the casserole moist and flavorful.
Cornbread Mix: The cornbread mix is what gives it that structure, and of course that delicious cornbread flavor. I use Jiffy Corn Muffin Mix, but any brand is good.
Sour Cream: Provides creaminess and sourness to balance out the sweetness from the corn and cornbread mix.
Butter: Melted butter adds richness and buttery taste to the casserole. And if you can, use unsalted butter — cornbread mix could already contain salt.
Eggs: Eggs act as a binder, helping the casserole to stay together when baking.
Quantities and instructions for all ingredients are in the recipe card at the bottom
Would you like to save this?
Just drop your email here and I'll send it right away!
Instructions:
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Preheating ensures that the casserole bakes evenly, helping it to set.
Step 2: Prep the Baking Dish
Butter or spray a 9×9-inch baking dish with non-stick cooking spray. This prevents sticking, and thus facilitates serving.
Step 3: Mix the Ingredients
Add Corn & Cornbread Mix:
In a medium bowl combine 1 (15-ounce) can whole kernel corn, drained, with 1 (14.75-ounce) can creamed corn. Stir to blend.
Add Cornbread Mix:
Stir in 1 (8.5-ounce) package dry cornbread mix with corn mixture. Mix until all ingredients are fully incorporated, with no dry lumps.
Add Sour Cream and Butter:
Add in 1 cup of sour cream and ½ cup of melted butter. The sour cream adds creaminess, and the butter adds richness.
Incorporate Eggs:
In another bowl beat 2 eggs and stir into the corn mix. Stir well. The eggs will also bind it all together as it bakes.
Step 4: Pour Into Baking Dish
To use, pour in the prepared mixture into prepared greased 9×9-inch baking dish, spreading evenly, and level out with a spatula to help the bake evenly.
Step 5: Bake the Casserole
Transfer the baking dish to the hot oven and bake until bubbling and casserole is hot all the way through, about 45 minutes. Your casserole is done when the top is golden brown and a toothpick stabbed to the center comes out clean. Start checking for doneness at 40 minutes.
Step 6: Cool and Serve
When baked, take the casserole out of the oven and cool for a few minutes. Singing victories can take long to set, which helps when you’re serving.
Serve warm as a side dish with any meat, or just eat them by themselves.
Serving Suggestions:
Holiday Side Dish: This casserole has been a longtime favorite of holiday tables, and would pair well with main courses like roasted turkey, ham or prime rib.
Pair it (with fried chicken or meatloaf or pork chops) for a cold-weather, cozy kind of a meal.
Top It Off: Bring out color and flavor with a sprinkle of chopped fresh herbs such as parsley or chives.
Storage and Reheating Tips:
Storage: Leftovers can be refrigerated in an airtight container for 3 days.
To Reheat: The individual servings can be reheated in the microwave, or the full casserole can be reheated in a 325-degree-F oven until heated through.
Freezing: This casserole freezes well for up to 1 month. Let cool completely, then wrap well with plastic wrap and foil. Defrost overnight in the fridge, then reheat.
Variations:
Cheese Corn Casserole
For a cheesy version, stir 1 cup shredded cheddar cheese into the batter before baking, or sprinkle cheese over the top for the last 10 minutes of baking.
Spicy Corn Casserole
Toss in a can of chopped green chilies or 1-2 chopped jalapeños for a touch of heat. A dash of cayenne pepper or smoked paprika adds depth of flavor as well.
Corn Casserole With Bacon and Chives
Fold in ½ cup of cooked, crumbled bacon and ¼ cup of chopped chives for a little savory, smoky goodness.
Gluten-Free Option
To make gluten free, use an appropriate gluten-free cornbread mix. Be sure that all the other ingredients are gluten-free too.
Conclusion:
This Easy Creamy Corn Casserole is a crowd-pleaser that’s incredibly easy to make, so you can focus on other elements of the meal and know this is a hit! Rich and combination of sweet and savory flavors, it is a versatile dish that goes well with many different types of mains. For holidays, potlucks, or weeknight dinners, this casserole will be sure to become a family favorite.” Enjoy!
Easy Creamy Corn Casserole
Ingredients
- 1 15 oz whole kernel corn drained
- 1 14.75 oz creamed corn
- 1 8.5 oz dry cornbread mix
- 1 cup sour cream
- 1/2 cup butter melted
- 2 eggs beaten
Instructions
- Preheat your oven to 350°F (175°C) for even baking.
- Lightly grease a 9×9-inch baking dish with butter or non-stick spray.
- In a medium bowl, combine the drained whole kernel corn and creamed corn. Add the dry cornbread mix and stir until fully incorporated, ensuring no dry lumps. Stir in sour cream and melted butter, followed by the beaten eggs. Mix well until combined.
- Pour the prepared mixture into the greased baking dish, spreading it evenly with a spatula.
- Bake for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Start checking at 40 minutes.
- Once baked, remove from the oven and let cool for a few minutes. Serve warm as a side dish to complement any meal.