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Overhead view of homemade creamy corn casserole baked in a rectangular black baking dish. The golden brown casserole has a creamy texture, visible sweet corn kernels, and melted cheddar cheese across the top, resting on rustic dark wood.

Easy Creamy Corn Casserole

Nesting Lane
Easy Creamy Corn Casserole is a cheesy, comforting side dish that's perfect for Thanksgiving, Christmas, potlucks, and family dinners.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8

Equipment

Large Mixing Bowl
9 x13 inch Baking Dish.
Spatula
Measuring Spoons
Measuring Cup

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

Calories: 428kcalCarbohydrates: 38gProtein: 10gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 109mgSodium: 651mgPotassium: 222mgFiber: 3gSugar: 9gVitamin A: 822IUVitamin C: 3mgCalcium: 159mgIron: 1mg
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