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Homemade Creamy Corn Casserole Recipe

This irresistible corn casserole combines whole kernel corn, creamed corn, and cornbread mix with butter, eggs, and sour cream for a perfect balance of sweet and savory. It's a versatile side dish that pairs beautifully with everything from holiday turkey to weeknight chicken dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 391
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-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.