Easy Creamy Corn Casserole is one of those dependable side dishes that doesn’t require much preparation but always deserves a place on the dinner table.
It’s soft and creamy in the center, slightly golden around the edges, and topped with melted cheddar cheese.
This recipe uses both whole kernel corn and cream-style corn, so you get plenty of corn in every serving without a dry, crumbly texture.
The corn muffin mix gives it a little structure, somewhere between traditional cornbread and corn pudding.
You only need a large mixing bowl and a 9×13-inch casserole dish. Everything mixes in one bowl, and most of the cooking time is spent in the oven. That’s especially convenient when you’re preparing several dishes for a holiday meal.
Easy Creamy Corn Casserole is a good choice for Thanksgiving, Christmas, Easter, or an ordinary family dinner. It goes nicely with roasted turkey, baked ham, chicken, and barbecue.
You can also prepare the ingredients ahead of time to make things easier on a busy cooking day.
Why You’ll Love This Easy Creamy Corn Casserole
Creamy Without Being Runny
The casserole has a soft, moist center that holds together when served. It’s not as firm as cornbread, but it shouldn’t be soupy either. Letting it rest before serving helps it firm up.
A Cheesy Golden Topping
Adding some of the cheddar during baking gives the casserole a melted cheese topping without drying it out. You still get that creamy texture underneath.
Convenient Pantry Ingredients
Canned corn and boxed corn muffin mix keep the preparation simple. There’s no need to cook fresh corn or make cornbread batter from scratch.
Great for Thanksgiving and Christmas
Corn casserole is a familiar holiday side dish that goes with traditional main courses. It’s also easy to transport to a potluck or family gathering.
Only 10 Minutes of Preparation
There’s very little chopping or hands-on work. Once everything is mixed and transferred to the baking dish, the oven does most of the cooking.
Easy to Serve a Crowd
A 9×13-inch baking dish provides eight generous servings. For a large holiday dinner with several other sides, you can divide it into smaller portions.
Ingredient Substitutions
Sour Cream
Plain full-fat Greek yogurt can replace the sour cream in equal amounts. The casserole will have a slightly tangier taste.
Cheddar Cheese
Monterey Jack, Colby Jack, or a mild Mexican cheese blend can replace the cheddar. Choose a cheese that melts well.
Whole Kernel Corn
Frozen corn works in place of canned whole kernel corn. Thaw and drain it before adding it to the mixture. Use approximately 1¾ cups.
Unsalted Butter
Salted butter works if that’s what you have. Reduce or omit the additional ¼ teaspoon of salt.
Corn Muffin Mix
Use another brand of corn muffin mix in the same 8.5-ounce amount. Different brands may produce slightly different textures and sweetness levels.
Sour Cream and Cheese for a Lighter Version
Light sour cream and reduced-fat cheddar can be used, although the finished casserole may be a little less rich.
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Easy Creamy Corn Casserole
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Ingredients
- 1 can (15-ounce) whole kernel corn drained
- 1 can (14.75-ounce) cream-style corn
- 1 box (8.5-ounce) corn muffin mix
- 1 cup sour cream
- ½ cup melted unsalted butter
- 2 large eggs
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Place the whole kernel corn, cream-style corn, corn muffin mix, sour cream, melted butter, eggs, salt, and black pepper in a large mixing bowl. Stir until evenly combined.
- Fold in ½ cup of the shredded cheddar cheese.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 35 minutes.
- Sprinkle the remaining ½ cup of cheddar cheese over the casserole.
- Bake for another 10 to 15 minutes, until the center is set and the edges are lightly golden.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
Tips and Tricks
Drain the Corn Well – Excess liquid from the whole kernel corn can make the casserole too wet. Check the Center – The middle should be set rather than visibly liquid. A slight softness is normal, but the casserole shouldn’t slosh when the dish is gently moved. Watch the Cheese – If the topping starts browning too quickly, loosely cover the baking dish with aluminum foil for the remaining baking time. Use Freshly Shredded Cheese – Cheese shredded from a block generally melts more smoothly than packaged shredded cheese. Make It Ahead – Mix the canned corn, corn muffin mix, sour cream, butter, eggs, and seasonings up to one day ahead. Refrigerate covered, then stir in the first ½ cup of cheese just before baking. Allow additional baking time if the mixture is cold. Adjust for a Smaller Baking Dish – A smaller, deeper dish will produce a thicker casserole and require a longer baking time. Check that the center is completely set before removing it from the oven.Storing and Reheating
Refrigerator – Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing. Oven – Place leftovers in an oven-safe dish, cover with foil, and reheat at 325°F until heated through. Microwave – Heat individual servings in a microwave-safe dish in 30-second intervals until hot.Nutrition
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