Creamy Corn Casserole
This creamy corn casserole is a comforting, crowd-pleasing side dish with a velvety center and golden, buttery edges. It’s quick to make, uses simple pantry ingredients, and is perfect for holidays or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Total Time: 55-65 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream (full-fat or low-fat)
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 box (8.5 oz) corn muffin mix (such as Jiffy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (optional)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh chives or green onions (optional)
- 1/2 cup diced cooked bacon (optional)
- 1 small jalapeño, finely diced (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together sour cream, melted butter, and eggs until smooth.
- Stir in whole kernel corn and creamed corn until evenly combined.
- Sprinkle corn muffin mix, salt, and pepper over the mixture. Fold in gently until just combined.
- Fold in optional mix-ins like cheese, jalapeños, bacon, or chives if desired.
- Pour batter into prepared baking dish and smooth the top.
- Bake for 45-55 minutes, until edges are golden and center is set but slightly soft. Tent with foil if browning too quickly.
- Check doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
- Let casserole cool for 10-15 minutes before serving.
- Garnish with extra chives or cheese if desired, serve warm.
Notes
Don’t overmix the batter to keep the casserole light and creamy. Room temperature eggs and sour cream blend better. Tent with foil if browning too quickly. Let rest before serving for best texture. Easily adapted for gluten-free or vegan diets by swapping corn muffin mix and dairy/eggs. Can be made ahead and reheated; leftovers freeze well.
Nutrition
- Serving Size: 1/10th of casserole
- Calories: 210
- Sugar: 4
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 21
- Fiber: 1
- Protein: 4
Keywords: corn casserole, creamy corn casserole, holiday side dish, Thanksgiving, comfort food, easy casserole, potluck, corn pudding