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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Servings:
Ingredients
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.