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.
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 5 to 10 minutes before serving. Leftovers can be refrigerated for up to 2 days or frozen for up to 3 months.