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 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.