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Creamy Corn Casserole Recipe: Easy 9×13 Pan Dinner Guide

creamy corn casserole - featured image

This creamy corn casserole is a nostalgic comfort food featuring sweet corn, butter, and a custardy center. It’s easy to prepare, perfect for a crowd, and delivers a golden, bubbly top every time.

Ingredients

Scale
  • 2 (15 oz) cans whole kernel corn, drained
  • 1 (15 oz) can creamed corn
  • 1 cup sour cream (full-fat recommended, or light/Greek yogurt)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1 box (8.5 oz) corn muffin mix (e.g., Jiffy)
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup finely chopped onion
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup diced green chilies (optional)
  • Fresh chopped parsley or chives (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Generously grease a 9×13-inch baking pan with nonstick spray or butter.
  3. In a large bowl, whisk together sour cream, melted butter, and beaten eggs until smooth.
  4. Stir in drained whole kernel corn and creamed corn until well combined.
  5. Sprinkle in corn muffin mix and fold gently; do not overmix.
  6. Add shredded cheddar cheese (if using), chopped onion, salt, black pepper, and optional diced chilies. Stir gently.
  7. Pour mixture into prepared pan and smooth the top. Sprinkle extra cheddar on top if desired.
  8. Bake for 45-55 minutes, until edges are golden and center is just set. A toothpick should come out with moist crumbs.
  9. Remove from oven and let cool for 10-15 minutes to firm up.
  10. Garnish with parsley or chives, slice into squares, and serve warm.

Notes

For gluten-free, use gluten-free corn muffin mix. For dairy-free, substitute plant-based butter and yogurt. If casserole browns too quickly, tent with foil for last 10 minutes. Let cool before slicing for best texture. Can be made ahead and refrigerated overnight before baking.

Nutrition

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