Easy Creamy Corn Casserole

This easy creamy corn casserole has a buttery golden top, sweet corn in every bite, and a soft center you can scoop straight from the baking dish. It sits somewhere between cornbread and corn pudding, with enough structure to hold a portion but plenty of moisture from sour cream and creamed corn.

You only need six ingredients and about ten minutes to get it into the oven. Serve it alongside roast chicken on a weeknight, or make room for it next to the turkey and stuffing at Thanksgiving. The recipe below makes nine side-dish portions in a 9-inch square pan.

Why this corn casserole works

• Two kinds of corn give it texture. Whole kernels add little bursts of sweetness, while creamed corn keeps the batter moist.
• Cornbread mix keeps prep simple. The dry mix supplies the cornmeal, flour, and leavening, so there is no long list of pantry measurements.
• It fits around the rest of dinner. Mix everything in one bowl, bake it, and give it a short rest before serving.

The six ingredients you need

Check the recipe card for the complete measurements. These ingredient details matter more than any fancy equipment:

• Whole kernel corn: One 15-ounce can, drained well. Tip it into a strainer so extra liquid does not loosen the batter.
• Creamed corn: One 14.75-ounce can. Add the entire contents, including the creamy liquid.
• Dry cornbread mix: One 8.5-ounce package of cornbread or corn muffin mix, such as Jiffy. Use the dry mix only; the casserole supplies its own wet ingredients.
• Sour cream: One cup adds richness and a little tang. Full-fat sour cream is a straightforward choice for this recipe.
• Butter: Half a cup, melted. Let it cool slightly before combining it with the eggs.
• Eggs: Two large eggs, lightly beaten. They help the casserole set while keeping the center tender.

How to make easy creamy corn casserole

1. Heat the oven and prepare the pan. Preheat to 350°F (175°C). Grease a 9×9-inch baking dish, including the corners.
2. Combine the wet ingredients. Stir the sour cream, melted butter, and beaten eggs together in a medium bowl. The butter should be warm or cool, rather than piping hot.
3. Add the corn and mix. Fold in the drained whole kernel corn, the full can of creamed corn, and the dry cornbread mix. Stir until no dry pockets remain, then stop.
4. Bake until the center is set. Spread the batter evenly in the dish and bake for about 45 minutes. Use the doneness checks below, since ovens and baking dishes vary.
5. Let it rest. Give the casserole 10 minutes on the counter before serving. The center firms up a little as it settles.

How to tell when it is done

Look for lightly browned edges and a golden top. The middle should be set when you gently move the dish, with no loose, wet batter. A toothpick inserted into the center should come out with moist crumbs rather than a coating of raw batter. For a temperature check, the center of a casserole should reach 165°F (74°C), following FoodSafety.gov guidance.

If the top is browning before the middle is ready, loosely cover the dish with foil and continue baking. Avoid leaving it in the oven until the center feels completely dry; its soft texture is part of the appeal.

A few tips for a tender center

• Drain only the whole kernel corn. The liquid in the creamed corn belongs in the recipe.
• Mix gently. Once the cornbread mix is incorporated, extra stirring is unnecessary.
• Use the right pan. A single batch in a 9×13-inch dish will be shallower and bake differently. The timing here is for a 9-inch square dish.
• Allow for the rest. Scooping immediately can make the center seem looser than it will be after 10 minutes.

What to serve with it

The sweet, buttery corn goes well with savory mains such as baked ham, roast turkey, chicken, or pulled pork. Add a green salad or green beans for something fresh alongside the soft casserole.

For a holiday table, pair it with these Stuffing Balls. If you want another easy corn side for a different meal, try Honey Butter Skillet Corn, which cooks on the stovetop.

Make-ahead, storage, and reheating

To make it ahead: Bake the casserole the day before, cool it briefly, and refrigerate it covered. Baking first is more dependable than letting the mixed batter sit overnight. Reheat in an oven-safe dish, covered with foil, at 350°F until the center reaches 165°F. Follow your baking dish manufacturer’s guidance when moving a refrigerated dish into a hot oven.

To store leftovers: Refrigerate promptly in a covered, shallow container. Keep the refrigerator at 40°F (4°C) or below and use within 3 to 4 days, following the storage guidance for baked egg casseroles.

To freeze: Wrap cooled portions well and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator. Reheat individual portions in the microwave, or reheat a larger amount covered in the oven, until hot throughout and 165°F in the center.

Frequently asked questions

Can I use Jiffy corn muffin mix?

Yes. One 8.5-ounce box is the size used here. Add it dry, without preparing it according to the muffin instructions on the box.

Can I substitute plain cornmeal for the mix?

Plain cornmeal is not a direct substitute. Packaged cornbread mix also contains flour, leavening, and other ingredients. Use a complete cornbread or corn muffin mix for this version.

Is corn casserole supposed to be soft in the middle?

Yes, the cooked center should be moist and tender. It should still be set, with no raw batter. Give it the full resting time before deciding whether the texture is too loose.

Can I add cheese?

You can fold a small handful of shredded cheddar into the batter for a cheesy variation. The six-ingredient recipe is made without cheese, so it already has its creamy texture from sour cream, butter, and creamed corn.

Easy Creamy Corn Casserole Recipe

Easy Creamy Corn Casserole

This easy creamy corn casserole is soft, buttery, and made with six simple ingredients. It is an easy holiday side dish with a golden top and tender, creamy center.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine American

Servings 9 servings

Ingredients

  

• 15 ounces whole kernel corn 1 can, drained
• 14.75 ounces creamed corn 1 can
• 8.5 ounces dry cornbread mix 1 package
• 1 cup sour cream
• 1/2 cup butter melted
• 2 large eggs beaten

Instructions

 

• Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
• In a medium bowl, stir together the drained whole kernel corn, creamed corn, cornbread mix, sour cream, melted butter, and beaten eggs until evenly combined. Mix only until no dry pockets remain.
• Spoon the mixture into the prepared baking dish and spread it into an even layer.
• Bake for about 45 minutes, or until the top is golden and the center is set. A toothpick inserted near the center should come out mostly clean.
• Let the casserole rest for 5 to 10 minutes before serving so the creamy center can settle and scoop cleanly.

Notes

Drain the whole kernel corn well so the casserole does not become loose. Mix only until combined, and let the baked casserole rest for 10 minutes before serving. The 65-minute total includes the 10-minute rest.

Pan and mix: Use a greased 9×9-inch baking dish. Add the 8.5-ounce cornbread or corn muffin mix dry, without the package’s additional wet ingredients. Keep all the liquid in the creamed corn.

Doneness: Look for a golden top and a set center. A toothpick should have moist crumbs, with no raw batter. The center of a casserole should reach 165°F (74°C). Cover loosely with foil if the top browns before the center is ready.

Leftovers: Refrigerate promptly in a covered, shallow container at 40°F (4°C) or below for up to 3–4 days. Freeze well-wrapped portions for up to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C).

Make ahead: Bake the day before, refrigerate, and reheat covered at 350°F until the center reaches 165°F. Follow the baking dish manufacturer’s instructions when reheating from the refrigerator.

Keyword Corn Casserole