Easy Creamy Corn Casserole Recipe: A Crowd-Pleasing Side Dish

Homemade Creamy Corn Casserole Recipe

Looking for the perfect corn casserole recipe to complement your holiday dinner or serve as a comforting side dish? This creamy, golden corn casserole combines sweet corn with a rich, buttery base for a crowd-pleasing dish that’s both easy and delicious.

Why You’ll Love This Corn Casserole

• Quick prep time – Only takes 10 minutes to assemble
• Simple ingredients – Uses pantry staples you likely already have
• Crowd-pleaser – Perfect for family gatherings and potlucks
• Versatile – Works as a side dish for both holiday meals and weeknight dinners
• Make-ahead friendly – Can be prepared in advance and baked when needed

Ingredients for the Perfect Corn Casserole

• 2 (15 ounce) cans whole kernel corn, drained
• 2 (15 ounce) cans creamed corn
• 1 (8.5 ounce) package dry cornbread mix
• 1 cup sour cream
• ½ cup butter, melted (1 stick)
• 2 large eggs, beaten
• ¼ teaspoon salt (optional)
• ¼ teaspoon freshly ground black pepper (optional)

Kitchen Equipment You’ll Need

• 9×13 inch baking dish
• Mixing bowl
• Measuring cups and spoons
• Mixing spoon
• Can opener

Step-by-Step Corn Casserole Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, combine the drained whole kernel corn and creamed corn, stirring until well mixed.
3. Add the dry cornbread mix to the corn mixture and stir until just combined.
4. Mix in the sour cream and melted butter until incorporated.
5. Add the beaten eggs and stir until everything is well combined. Season with salt and pepper if desired.
6. Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
8. Allow the casserole to cool for 5-10 minutes before serving.

Pro Tips for the Best Corn Casserole

• Don’t overmix – Stir just until ingredients are combined for the best texture
• Room temperature ingredients – Using room temperature eggs and sour cream helps them blend more easily
• Check for doneness – Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs
• Make it ahead – Prepare the mixture up to 24 hours ahead and refrigerate until ready to bake
• Add some cheese – For a cheesy variation, stir in 1 cup of shredded cheddar cheese before baking

Delicious Variations of Corn Casserole

Spicy Jalapeño Corn Casserole

Add 1-2 finely diced jalapeños (seeds removed for less heat) and 1 cup of shredded pepper jack cheese to the base recipe.

Bacon and Chive Corn Casserole

Mix in 6 slices of crispy cooked bacon (crumbled) and ¼ cup of fresh chopped chives before baking.

Southwest Corn Casserole

Add 1 teaspoon of cumin, ½ teaspoon of chili powder, 1 diced bell pepper, and ½ cup of black beans to the mixture.

What to Serve with Corn Casserole

This versatile corn casserole pairs perfectly with:

• Roast turkey or chicken
• Glazed ham
• Grilled steaks
• Meatloaf
• Barbecue ribs
• Slow-cooked pot roast

Storing and Reheating Your Corn Casserole

This corn casserole keeps well and can be easily stored for later enjoyment:

• Refrigerator: Cover leftovers tightly and store in the refrigerator for up to 4 days.
• Freezer: Wrap cooled portions in plastic wrap and foil, then freeze for up to 3 months.
• Reheating: Warm in a 325°F oven for 15-20 minutes until heated through, or microwave individual portions.

FAQs About Making Corn Casserole

Can I make corn casserole ahead of time?

Absolutely! You can prepare the mixture up to 24 hours in advance, keep it refrigerated in the baking dish, and bake when ready. You may need to add 5-10 minutes to the baking time if starting from cold.

Can I double this corn casserole recipe for a large gathering?

Yes! Simply double all ingredients and use a larger baking dish or two 9×13 pans. The baking time will remain about the same, but check for doneness.

Can I make this corn casserole without cornbread mix?

If you don’t have cornbread mix, you can substitute with ¾ cup all-purpose flour, ¾ cup cornmeal, ¼ cup sugar, 2 tsp baking powder, and ½ tsp salt.

Why is my corn casserole too wet?

Make sure you’re draining the whole kernel corn well. If it’s still too wet, add an extra 2-3 tablespoons of cornbread mix or bake it for 5-10 minutes longer.

This simple yet delicious corn casserole recipe is sure to become a family favorite that you’ll make again and again. With its perfect balance of sweetness and rich texture, it’s no wonder this classic American side dish has stood the test of time!

Recipe adapted from Allrecipes