If you’re craving a comforting, crowd-pleasing side dish that’s both simple and seriously delicious, you’re going to love this Awesome and Easy Creamy Corn Casserole Recipe. I remember the first time I made it—my family went crazy! It’s creamy, slightly sweet, and has just the right bit of golden crust on top. Keep reading because I’ll share tips to nail it every time and make it your new go-to for potlucks, holiday dinners, or even weeknight meals.
Why You’ll Love This Recipe
- Ridiculously Simple to Make: You only need a handful of ingredients and one bowl to mix it all up—less mess, more flavor.
- Perfect Balance of Creamy & Sweet: The combination of whole kernel and creamed corn with sour cream creates an irresistible creamy texture and subtle sweetness.
- A Crowd-Pleaser Every Time: Whether it’s a holiday feast or casual dinner, this corn casserole disappears fast—trust me, I’ve tested this!
- Versatile & Customizable: It pairs well with tons of mains and you can easily tweak it based on what you have on hand.
Ingredients You’ll Need
Each ingredient in this Awesome and Easy Creamy Corn Casserole Recipe plays a special role in building that creamy, comforting texture we all love. I recommend grabbing good quality canned corn and a trusted cornbread mix to keep things consistent and super tasty.
- Whole kernel corn: Adds a nice pop of texture and sweetness; draining it well prevents sogginess.
- Creamed corn: Gives the casserole its silky creaminess—don’t skip this one!
- Dry cornbread mix: Acts as the base, binding the ingredients into a soft, fluffy casserole.
- Sour cream: Brings tang and moisture, keeping the dish luscious and rich.
- Butter: Melted for richness and helps create that beautiful golden crust on top.
- Eggs: The secret to holding everything together while adding a nice lift.
Variations
I love how flexible this Awesome and Easy Creamy Corn Casserole Recipe is. Over time, I’ve experimented with different twists, and I encourage you to make it your own depending on what your family likes or what you have in your pantry.
- Cheesy Corn Casserole: Sprinkle shredded cheddar or Monterey Jack cheese on top before baking—my kids go nuts for the gooey melt!
- Spicy Kick: Add a pinch of cayenne or some chopped jalapeños for a subtle heat; it’s a game changer.
- Herbed Version: Stir in some fresh herbs like chopped chives or thyme to brighten the flavor.
- Gluten-Free Option: Use a gluten-free cornbread mix and double-check your cans for any additives—you won’t even miss the gluten.
How to Make Awesome and Easy Creamy Corn Casserole Recipe
Step 1: Preheat and Prepare Your Dish
Set your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish. This step ensures the casserole doesn’t stick and makes cleanup a breeze. I like to use a bit of butter or non-stick spray. Don’t skip this—trust me, a perfectly golden crust depends on it!
Step 2: Mix All Ingredients Together
In a medium bowl, stir together the drained whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, and beaten eggs until everything is fully combined but not overmixed. I like to use a wooden spoon here—it feels more natural, and I find it keeps the texture just right. Overmixing can make the casserole tough, so just stir until you don’t see any dry spots.
Step 3: Bake to Perfection
Spoon the mixture into your greased baking dish and spread it out evenly. Pop it into the oven and bake for about 45 minutes. You’ll know it’s done when the top turns a lovely golden brown and a toothpick inserted into the center comes out clean. I like to start checking at 40 minutes just to be safe—every oven is a little different!
Step 4: Let It Rest Before Serving
After baking, let the casserole rest for about 10 minutes. This helps it set up and makes serving much easier. I’ve learned this the hard way—cutting in too soon can turn it into a gooey mess, so patience really pays off here.
Pro Tips for Making Awesome and Easy Creamy Corn Casserole Recipe
- Drain the Whole Kernel Corn Well: Too much moisture will make your casserole runny—give it a good drain for best results.
- Don’t Overmix the Batter: Stir just until combined to keep the texture light and fluffy.
- Use Room Temperature Eggs and Butter: It helps everything blend together smoothly for a consistent bake.
- Check Oven Temperature: If your casserole browns too quickly, loosely cover it with foil to avoid burning the top.
How to Serve Awesome and Easy Creamy Corn Casserole Recipe
Garnishes
I usually keep it simple with a sprinkle of fresh chopped parsley or chives on top—that splash of green adds a fresh pop that pairs beautifully with the corn’s sweetness. You can also try crumbled crispy bacon or a dusting of smoked paprika for a smoky twist your guests will notice.
Side Dishes
This casserole is a natural with roasted chicken, glazed ham, or a juicy steak. My personal favorite pairing is with some tangy coleslaw and baked beans for an easy Southern-style feast that’s always a hit. It’s super versatile and goes well with just about anything.
Creative Ways to Present
For holiday dinners or special occasions, I sometimes use mini ramekins or individual cast iron skillets to bake this corn casserole—everyone gets their own perfectly golden dish, and it looks so charming on the table! Adding a pretty ribbon around the ramekin is a fun touch I started doing that never fails to get compliments.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly with plastic wrap or in an airtight container in the fridge. It keeps for about 3-4 days and is perfect for quick lunches or to reheat alongside dinner—just make sure to cover it well to keep it moist.
Freezing
This corn casserole freezes beautifully! After baking and cooling completely, I portion it into freezer-safe containers or wrap the casserole dish tightly with foil and plastic wrap for whole casseroles. It lasts up to 3 months and is a lifesaver when you want a last-minute side dish ready to go.
Reheating
For leftovers or frozen portions, I reheat in the oven at 325°F (160°C) until warmed through—about 20 minutes for refrigerated leftovers and closer to 40 for frozen chunks. Covering with foil prevents drying out. You can also microwave single portions, but the oven method preserves the creamy texture best.
FAQs
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Can I make this Awesome and Easy Creamy Corn Casserole Recipe gluten-free?
Absolutely! Just swap out the regular dry cornbread mix for a gluten-free version. Make sure to check the labels on all canned ingredients, but otherwise, this recipe works perfectly gluten-free without any other changes.
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What can I use instead of sour cream?
If you don’t have sour cream on hand or want a lighter version, plain Greek yogurt works wonderfully. It still provides that creamy tang but with fewer calories. Just swap it in equal amounts.
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Can I prepare the corn casserole ahead of time?
You sure can! Mix everything together and keep it covered in the fridge for up to 24 hours before baking. Just increase the baking time by a few minutes since the casserole will be cold coming from the fridge.
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How can I reheat leftovers without drying them out?
Reheat in the oven covered with foil to trap moisture. Microwaving works too but be sure to cover loosely with a microwave-safe lid or wrap to keep it from drying out.
Final Thoughts
This Awesome and Easy Creamy Corn Casserole Recipe holds a special place in my heart because it’s one of those dishes that brings everyone together around the table. It’s simple, comforting, and incredibly forgiving, making it perfect for cooks of all levels. I can’t recommend giving it a try enough—once you do, I bet it’ll become a staple in your kitchen, just like it is in mine.
Print
Awesome and Easy Creamy Corn Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings (1 9×9-inch casserole)
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Awesome and Easy Creamy Corn Casserole is a comforting and delicious side dish perfect for holidays or weeknight dinners. It combines whole kernel corn, creamed corn, cornbread mix, sour cream, butter, and eggs to create a creamy, golden-baked casserole with a tender crumb and flavorful richness.
Ingredients
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 (8.5 ounce) package dry cornbread mix
- 1 cup sour cream
- 0.5 cup butter, melted
- 2 eggs, beaten
Instructions
- Prepare Ingredients and Preheat Oven: Gather all ingredients for the casserole and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy serving.
- Mix the Casserole Batter: In a medium bowl, combine the drained whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, and beaten eggs. Stir thoroughly until the mixture is well combined and uniform in texture.
- Transfer to Baking Dish: Spoon the prepared corn mixture evenly into the greased 9×9-inch baking dish, smoothing the top for even roasting.
- Bake Until Golden and Set: Place the baking dish in the preheated oven and bake for about 45 minutes. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the casserole is cooked through.
- Serve and Enjoy: Remove from the oven and let it cool slightly before serving. Enjoy this creamy and flavorful corn casserole as a delicious side dish alongside your favorite main courses.
Notes
- This corn casserole is simple to make with common pantry ingredients, making it a convenient and crowd-pleasing holiday side dish.
- Ensure the melted butter is not too hot when mixing to prevent cooking the eggs prematurely.
- For an extra cheesy variation, consider adding shredded cheese to the mixture before baking.
- Let the casserole rest for a few minutes after baking for easier slicing and serving.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 391 kcal
- Sugar: 11 g
- Sodium: 501 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 95 mg
