If there is one side dish that defines comfort and conjures up memories of holiday gatherings, it has to be the Cream Corn Casserole. This recipe is an absolute classic for a reason: it’s incredibly easy to make, requires just a handful of pantry staples, and delivers a sweet, creamy, and moist texture that makes it irresistible. Whether you call it corn pudding, spoon bread, or simply Cream Corn Casserole, this baked delight is a guaranteed crowd-pleaser and often the first dish to disappear from the table.
Our recipe focuses on simplicity and richness, combining the convenience of a cornbread mix with the creamy sweetness of canned corn. The addition of sour cream and melted butter ensures that the casserole stays moist and tender, never dry or crumbly. It’s the perfect foil for heavy holiday mains like turkey and ham, or a delicious pairing for simple weeknight barbecue.
Forget complicated steps and endless prep time. This Cream Corn Casserole requires less than 10 minutes of hands-on time before it goes into the oven. It is truly a dump-and-go recipe, making it an essential dish for those busy holiday mornings when oven space and time are precious commodities. Get ready to make the best, creamiest corn casserole your family has ever tasted!
Why You’ll Love This Cream Corn Casserole
This isn’t just a simple side dish; it’s a staple you’ll rely on for every gathering. Here are a few reasons why this recipe earns a permanent spot in your collection:
- Effortless & Minimal Prep: With just five core ingredients and a single bowl, the prep takes less than 10 minutes. It’s the ultimate low-effort, high-reward recipe.
- Guaranteed Moist Texture: The combination of creamed corn and sour cream ensures this casserole is always moist, tender, and never dry like some cornbread can be.
- Sweet & Savory Balance: It hits the sweet spot between a hearty side dish and a slightly sweet bread, making it a perfect complement to almost any savory main course.
- Holiday Hero: It’s a make-ahead star! You can prep the ingredients the night before, or bake the entire Cream Corn Casserole ahead of time, freeing up precious time and oven space on the big day.
- Versatile Base: While delicious on its own, this recipe is a fantastic base for adding different flavors, from cheese and jalapeños to bacon and chives.
Ingredients
- 1 box (8.5 ounces) corn muffin mix (such as Jiffy)
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream (or plain Greek yogurt for a lighter option)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/4 cup granulated sugar (optional, for extra sweetness)
- Pinch of salt (optional, if using unsalted butter)
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350∘F (or 175∘C). Lightly grease a 9×13 inch baking dish or a 9×9 inch baking dish if you prefer a thicker casserole.
- Melt the Butter: Place the butter in a microwave-safe bowl and melt it. Set it aside to cool slightly while you gather the other ingredients.
- Combine Wet Ingredients: In a large mixing bowl, combine the creamed corn, whole kernel corn (drained), sour cream, and lightly beaten eggs. Stir well until all the ingredients are fully incorporated.
- Add Dry Ingredients: Gently stir in the corn muffin mix and the granulated sugar (if using). Stir only until the mixture is just combined. Over-mixing will result in a tougher casserole, so stop stirring once you no longer see streaks of dry mix.
- Fold in Butter: Pour the slightly cooled melted butter into the batter and stir gently once more.
- Bake: Pour the batter evenly into your prepared baking dish. Bake for 45 to 55 minutes, or until the top is set, golden brown, and a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached.
- Cool and Serve: Let the Cream Corn Casserole cool for 5-10 minutes before slicing and serving. This allows the casserole to fully set.
Tips for the Best-Tasting Corn Casserole
- Do NOT Overmix: This is the most crucial tip! Over-mixing develops the gluten in the corn muffin mix, resulting in a tough, dense casserole. Mix only until the dry ingredients are just incorporated.
- Room Temperature Ingredients: Using eggs and sour cream that are closer to room temperature helps them blend more smoothly into the batter, ensuring a uniform, creamy texture.
- Customize the Sweetness: If you prefer a more savory side, you can omit the 1/4 cup of granulated sugar completely. If you have a real sweet tooth, you can increase it to 1/3 cup.
- Use the Right Pan Size: A 9×13 pan will produce a thinner casserole with crispier edges, while a 9×9 square pan or a 2-quart casserole dish will result in a taller, softer, and more pudding-like consistency. Adjust baking time accordingly.
- The Golden Top: For a perfectly golden top, you can brush the top of the casserole with an extra teaspoon of melted butter about 10 minutes before it finishes baking.
Serving Suggestions and Variations
This classic Cream Corn Casserole can be enjoyed year-round, but it truly shines alongside a few favorite main dishes. It’s also incredibly easy to customize!
Serving Suggestions
- Holiday Feast: Pair it with Slow Cooker Turkey Breast, traditional stuffing, mashed potatoes, and green bean casserole.
- Barbecue Night: Serve alongside pulled pork or shredded chicken (like the Zesty BBQ Chicken we outlined!) and coleslaw.
- Comfort Dinner: Great with meatloaf, roast chicken, or baked ham.
Creative Variations
- Cheesy Corn Casserole: Stir in 1 cup of shredded cheddar cheese or Monterey Jack cheese before baking. This adds a savory, salty element.
- Spicy Kick: Add 1/4 cup of diced, seeded jalapeños and 1/2 cup of shredded pepper jack cheese to the batter for a spicy, vibrant twist.
- Bacon Lover’s Corn: Add 1/2 cup of crumbled, cooked bacon to the batter. Garnish with a bit more bacon just before serving.
- Crispy Topping: For added texture, mix 1/4 cup of corn muffin mix with 2 tablespoons of melted butter and sprinkle this mixture over the top of the casserole before baking.
Frequently Asked Questions
- Can I make this Cream Corn Casserole ahead of time? Yes! You have two great options. You can prepare the batter completely, cover the dish tightly with plastic wrap, and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 minutes before baking. Alternatively, you can bake the casserole completely, let it cool, cover it, and reheat it just before serving.
- How do I store and reheat leftovers? Store any leftover Cream Corn Casserole in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual servings, or reheat the whole dish in a 350∘F oven for 15-20 minutes until warmed through.
- Can I use fresh or frozen corn instead of canned? You can use fresh or frozen whole kernel corn! If using frozen corn, do not thaw it—simply add it directly to the batter. If using fresh corn kernels, you’ll need about 121 cups. You will still need the canned creamed corn for the required creamy texture.
- My corn casserole came out too soupy. What went wrong? There are a few reasons: the eggs might have been too cold, your canned corn wasn’t drained properly, or you checked for doneness too early. Ensure you drain the whole kernel corn thoroughly and bake until the center is truly set. If you like a thicker, firmer casserole, try adding a tablespoon of all-purpose flour to the mix.
This Cream Corn Casserole is more than just a simple side; it’s a testament to how easy and delicious comfort food can be. It’s a must-have for your holiday menu and a recipe you’ll be sharing with friends for years to come.
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The Easiest Cream Corn Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cream cheese, milk, melted butter, garlic powder, salt, and pepper until smooth.
- Stir in the corn and half of the shredded cheddar cheese.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese evenly on top.
- Optional: Add bread crumbs or crushed crackers for a crunchy topping.
- Bake for 40–45 minutes, until hot and bubbly with golden cheese on top.
- Let rest for 5 minutes before serving.