Easy Creamed Corn Casserole Recipe

This creamed corn casserole is that cozy, slightly sweet, buttery side dish that somehow makes every holiday and lazy weeknight feel like a celebration. It’s creamy, bakes up with a golden top, and sits on the table like it just knows everyone’s going to ask for seconds. If you like sweet corn mixed with a little custardy texture and a cornbread-ish vibe, this will be your new go-to.

My little family lost their minds over this the first time I made it. My kid announced between bites that this dish is “officially a hug,” and my husband hovered with a spoon until I threatened to hide the pan. It’s become the thing I bring to potlucks because people politely ask for the recipe and then refuse to leave without a second helping. Once I accidentally swapped regular corn for frozen when I was sleepwalking through a grocery run, and honestly? It still turned out great — which is the kind of forgiving recipe I adore.

– It’s a little sweet, a little savory, very creamy, and ridiculously simple to throw together.
– Feels homemade and comforting but doesn’t demand a day in the kitchen — basically trophy dinner with minimal fuss.
– Crowd-pleaser for holidays, weeknights, and any time you want something nostalgic that doesn’t involve a long ingredient list.

Kitchen Talk

This recipe is forgiving in a charming way. I’ve had a pan come out too wet once (left the foil on too long, rookie move) and fixed it by pushing it back under the broiler for a few minutes to tighten the top. I also once stirred in sharp cheddar because the fridge yelled “use it now” and, surprise, the tang cut the sweetness perfectly. If you’re tempted to mix in crunchy bacon or jalapeños, do it — this casserole likes company.

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– Canned Goods: Pick a good-quality creamed corn and a can of whole kernel corn if you like texture; avoid brands with a ton of added sugar.
– Dairy: Use whole milk or half-and-half for the creamiest result; skim will work but the texture isn’t as lush.
– Cheese: If you add cheese, go for a mild cheddar or Monterey Jack that melts smoothly without stealing the show.
– Eggs: Fresh eggs set the custardy interior better; if one looks sad, swap it out — eggs matter here.
– Baking Basics (Flour/Sugar/Leaveners): If the recipe calls for a boxed cornbread mix, don’t be ashamed — it’s a brilliant shortcut and keeps things consistent.

Prep Ahead Ideas

– Mix the wet ingredients (milk, beaten eggs, melted butter) and store them in a sealed jar in the fridge a day ahead; just stir in the corn and dry bits before baking.
– If you’re using fresh corn, cut the kernels off the cob and keep them in an airtight container for up to a day.
– Assemble the casserole in the baking dish, cover tightly, and refrigerate overnight — take it out for 20–30 minutes before baking so it heats more evenly.

✔Time-Saving Tricks

– Use canned creamed corn plus canned kernels for a super-fast version — no thawing, no blanching, no drama.
– Melt butter in the dish you’ll bake in to save on washing another pan and get a slightly crisp edge.
– If you’re short on time, bake at a slightly higher temp for a few minutes less, but keep an eye on the top so it doesn’t brown too fast.

✔Common Mistakes

– Too watery: I once dumped in extra milk because I misread the recipe — fixable by baking longer or broiling briefly to evaporate moisture.
– Undercooked center: If the edges look done but the middle jiggles like a pudding, it needs more time; tent foil to prevent over-browning and finish baking.
– Overbrowned top: If you forget it in the oven, cover with foil and keep going; the flavor is usually still fine, just not as pretty.

What to Serve It With

– Green beans almondine or roasted Brussels sprouts for a crunchy, green contrast.
– Simple roasted chicken or smoked sausages for a cozy, protein-forward meal.
– A crisp tossed salad to cut the richness — think lemon vinaigrette or apple cider dressing.
– Crusty bread to mop up the last creamy bits.

✔Tips & Mistakes

– Use room-temp eggs so they incorporate more smoothly.
– Butter the dish well — it helps the edges crisp and adds flavor.
– If it’s too sweet for your taste, a pinch of smoked paprika or cayenne adds balance.
– Left too long under heat? Blast under broiler for color, but watch it like a hawk.

✔Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a 350°F oven until warmed through so the center comes back to life; microwave works but can make it a bit dense. Cold? Totally edible — I’ve eaten it straight from the fridge for breakfast more times than I’ll admit. No shame.

✔Variations and Substitutions

– Add-ins that work: crumbled bacon, chopped jalapeño, a handful of cornmeal for more texture, or a cup of cheddar for a richer casserole.
– Dairy swaps: half-and-half makes it super silky; Greek yogurt can add tang but thin it a little so it mixes.
– Gluten-free option: use a gluten-free cornbread mix or a blend of cornbread flour and almond flour.
– Don’t bother substituting all the creamed corn with milk — the creamed corn gives sweetness and body that’s hard to replicate.

Frequently Asked Questions

Easy Creamed Corn Casserole Recipe

Creamy, cozy, and cheesy, this corn casserole mixes up in minutes and bakes to golden perfection. A guaranteed crowd-pleasing side for any feast.

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 6 tbsp melted unsalted butter
• ▢ 0.75 cup sour cream full-fat for best texture
• ▢ 15 oz canned creamed corn undrained
• ▢ 15 oz canned corn kernels, drained
• ▢ 9 oz cornbread baking mix
• ▢ 1.25 cup shredded sharp cheddar divided
• ▢ 0.25 cup chopped green onions optional
• ▢ 0.75 tsp fine sea salt
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp paprika optional, for color

Instructions

Preparation Steps

• Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
• Melt the butter until just liquid, then let it cool 2 minutes.
• Whisk sour cream with the melted butter in a large bowl until smooth.
• Stir in the creamed corn and the drained corn kernels.
• Fold in cornbread mix, salt, pepper, and paprika until just combined.
• Stir in about 1 cup cheddar and the green onions, reserving the rest for topping.
• Spread the batter in the dish and sprinkle with remaining cheddar.
• Bake 40–45 minutes until set in the center and golden. Rest 10 minutes before serving.

Notes

For a little heat, fold in minced jalapeño or swap cheddar for pepper jack. Want extra color? Add a pinch of smoked paprika on top before baking. Leftovers keep well in the fridge for up to 3 days; reheat covered at 325°F until warm and the cheese melts again.

This recipe is an original creation inspired by classic Easy Creamed Corn Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.