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Easy Creamy Corn Casserole


  • Author: Munil

Description

This Easy Creamy Corn Casserole is a comforting, rich, and savory dish that’s perfect for family dinners, holiday gatherings, or potlucks. Made with simple pantry ingredients like whole kernel corn, creamed corn, sour cream, and cornbread mix, this casserole is incredibly easy to prepare and delivers a deliciously creamy texture. It’s a versatile side dish that pairs beautifully with roasted meats, barbecue, or holiday favorites like turkey and mashed potatoes. The recipe can also be adapted with add-ins such as cheese, bacon, or green chilies to suit your taste. Whether you’re a novice or seasoned cook, this casserole is a guaranteed crowd-pleaser.


Ingredients

Scale
  • 1 can whole kernel corn 15 oz, drained
  • 1 can creamed corn 14.75 oz
  • 1 package dry cornbread mix 8.5 oz
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 eggs beaten

Instructions

  • Preheat your oven to 350°F (175°C).
  • Lightly grease a 9×9-inch baking dish with butter or non-stick cooking spray.
  • In a medium bowl, combine the whole kernel corn and creamed corn. Stir in the cornbread mix until fully incorporated. Add sour cream and melted butter, mixing well. Beat eggs separately, then add to the mixture, stirring until well combined.
  • Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
  • Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the casserole to cool for a few minutes before serving warm.

Notes

  • Ingredient Variations:
    • Cheese: For extra creaminess, fold in 1 cup of shredded cheddar or mozzarella into the mixture.
    • Spices: Add a pinch of paprika, garlic powder, or cumin for more flavor depth.
    • Bacon: Crumbled cooked bacon can be added for a savory twist.
    • Chilies: If you prefer a bit of heat, mix in diced jalapeños or green chilies.
  • Corn Options:
    • You can use fresh, frozen, or canned corn in this recipe. If using fresh corn, cook it lightly before adding it to the casserole.
    • If using frozen corn, make sure it’s fully thawed and drained of excess moisture.
  • Cornbread Mix Substitution:
    • If you don’t have store-bought cornbread mix, you can make your own by combining cornmeal, flour, sugar, baking powder, and salt.
  • Make-Ahead Instructions:
    • The casserole can be prepared up to 24 hours in advance. Simply cover and store in the refrigerator until ready to bake.
  • Storage Tips:
    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • To freeze, cool the casserole completely, wrap tightly, and freeze for up to 3 months.
  • Reheating:
    • For the best texture, reheat the casserole in the oven rather than the microwave. This helps maintain its creaminess without making it soggy.