Creamy Corn Casserole
This creamy corn casserole is a comforting, crowd-pleasing side dish featuring sweet corn, a velvety custard base, and a golden, slightly crisp top. Perfect for holidays, potlucks, or cozy family dinners, it’s easy to make ahead and endlessly adaptable.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 60-70 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 (8.5 oz) box cornbread mix (e.g., Jiffy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 cup shredded cheddar cheese
- Optional: 1 (4 oz) can chopped green chiles, drained
- Optional: 2 tablespoons fresh chives or parsley, chopped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, combine sour cream and melted butter. Stir until well blended and smooth.
- Crack eggs into the bowl and whisk gently until just incorporated.
- Add whole kernel corn and creamed corn. Fold gently to distribute evenly.
- Add cornbread mix, salt, and black pepper. Stir until just combined; batter will be slightly lumpy.
- Fold in optional shredded cheddar cheese and/or chopped green chiles if using. Sprinkle fresh chives or parsley on top if desired.
- Transfer mixture to prepared baking dish and smooth the top with a spatula.
- Bake uncovered for 45-55 minutes, until set and golden brown on top. A toothpick inserted near the center should come out mostly clean.
- If top browns too quickly, tent with foil for the last 10 minutes. If center is too jiggly after 55 minutes, bake for an additional 5-10 minutes.
- Let casserole rest for 10-15 minutes before serving to set and make slicing easier.
Notes
For gluten-free, use a gluten-free cornbread mix. For dairy-free, substitute vegan sour cream and butter. Don’t overmix the batter for best texture. Room temperature eggs and sour cream help with even baking. Make ahead by prepping the batter and refrigerating overnight; bake fresh for best results. Leftovers freeze well and taste even better the next day.
Nutrition
- Serving Size: 1/10th of casserole
- Calories: 220
- Sugar: 7
- Sodium: 350
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 27
- Fiber: 2
- Protein: 5
Keywords: corn casserole, creamy corn casserole, holiday side dish, easy casserole, potluck recipe, comfort food, make-ahead, Midwest, Thanksgiving, Christmas