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 adds texture and a sweet, crisp bite to the casserole. You can use fresh or frozen corn if you like, but gel off any surplus liquid.
Creamed Corn: Creamed corn gives a creamy base and sweetness, helping keep the casserole moist and flavorful.
Cornbread Mix: The cornbread mix provides the structure as well as that yummy cornbread flavor. I like Jiffy Corn Muffin Mix, but any brand is fine.
Sour Cream: Gives creaminess and a bit of tang to counter the sweetness of the corn and cornbread mix.
Butter: Melted butter gives the casserole richness and buttery flavor. And if you can, use unsalted butter — cornbread mix may already contain salt.
Eggs: Eggs work as a binder, helping the casserole to hold together well during baking.
Full ingredient list with quantities and instructions is in the recipe card at the bottom
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Instructions:
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Preheating helps the casserole bake evenly, and allows it to set.
Step 2: Prep the Baking Dish
Butter or use non-stick spray to lightly grease a 9×9-inch baking dish. This helps to keep the starch from sticking, making it easier to serve.
Step 3: Mix the Ingredients
Add Corn & Cornbread Mix:
In a medium bowl, mix together 1 (15-ounce) can of drained whole kernel corn and 1 (14.75-ounce) can of 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 gives it creaminess, while the butter lends richness.
Incorporate Eggs:
In a different bowl, crack 2 eggs and add to the corn mixture. Stir well. The eggs will also help hold it all together as it bakes.
Step 4: Transfer To Baking Dish
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 preheated oven and bake until bubbling and the casserole is hot throughout, about 45 minutes. The casserole is ready when the top is golden brown and a toothpick stabbed through the center comes out clean. Check for doneness starting at 40 minutes.
Step 6: Cool and Serve
After baking, take the casserole out of the oven and let it cool for several minutes. The resting gives time for the contents to set making it easier to serve.
Serve them warm as a side dish to accompany any meat or enjoy them on their own.
Serving Suggestions:
Holiday Side Dish: This casserole has long been a favorite for holiday tables, and it would go nicely with main courses like roasted turkey, ham, or prime rib.
Comfort Food Combo: Pair it with fried chicken, meatloaf or pork chops for a wintry, cozy meal.
Add a Topper: Add color and flavor with a sprinkle of chopped fresh herbs, such as parsley or chives.
Storage and Reheating Tips:
Storage: Leftovers will keep in an airtight container in the fridge for 3 days.
To reheat: Heat individual servings in the microwave, or the entire casserole in a 325-degree-F oven until heated through.
Freezing: This casserole freezes well for up to 1 month. Let cool completely, then wrap tightly in plastic wrap and foil. Defrost in the fridge overnight 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.