This is one of those recipes that quietly steals the show at every gathering. It’s warm, creamy, golden around the edges, and basically a cross between cornbread and a spoonful of comfort!
If you’re looking for more side dishes this easy, try my Crockpot Glazed Carrots, Easy Scalloped Potatoes or my Roasted Fingerling Potatoes!
My famous potluck casserole
This is the side dish I bring to so many holidays, cookouts, and every extended family thing, because it’s made with simple pantry staples, no fancy steps, and definitely no need to stress over making cornbread from scratch. You just stir, pour, bake—and watch it disappear! And everywhere I bring it, someone inevitably asks, “Who made the corn thing?”
It’s sweet, savory, soft but not soggy, and just cheesy enough (if you want it to be). It plays just as nicely next to Easter ham as it does with summer barbecue or Sunday meatloaf. And the best part? It takes about five minutes to stir together and slides right into the oven!
Why this recipe works so well
There are a lot of creamed corn casserole recipes floating around out there—and this one keeps it simple, with just a little something extra:
- The sour cream and butter make it extra moist and rich without making it more complicated. A tablespoon of sugar brings out the corn’s natural sweetness (just enough to make it cozy, not dessert).
- Optional cheese for that golden, melty top that makes people say “Ooooh” when you set it down.
- No eggs—so it’s a little softer and more pudding-like, in the best way. And honestly, sometimes casseroles with egg just taste… weird? A little too… scrambled egg-y? I’m just not a fan, so I stick to this recipe without eggs!
Ingredient notes & tips for success
The ingredients are simple, but here are a few tips to make it just right:
- Corn: Drain the whole kernel corn well so the casserole isn’t too wet. The creamed corn though, no need to drain—this adds creaminess and sweet flavor!
- Sour cream: Use full-fat for the best texture. Greek yogurt works in a pinch, but it’ll be slightly tangier.
- Melted butter: Salted or unsalted both work here. I usually go with salted.
- Corn muffin mix: Jiffy is the classic choice, but any 8.5 oz box will work. Make sure it’s the dry mix—not prepared batter.
- Cheddar cheese (optional): You can skip it, but a handful folded in makes the texture richer and the top lightly golden and crisp. I like about ¾ cup.
Printable recipe
Creamed Corn Casserole
Ingredients
- 1 (15-oz) can whole kernel corn (drained)
- 1 (15-oz) can creamed corn (NOT drained)
- 1 cup sour cream
- ½ cup melted butter ((1 stick))
- 1 (8.5-oz) box corn muffin mix
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ to 1 cup shredded cheddar cheese (optional but delicious)
Instructions
- Prep: Preheat oven to 350°F. Grease a 9×9-inch baking dish (or similar sized).
- Make batter: In a large bowl, stir together all ingredients. If using cheese, fold in ½ to 1 cup shredded cheddar. (I like ¾ cup for just a little cheesy goodness.)1 (15-oz) can whole kernel corn, 1 (15-oz) can creamed corn, 1 cup sour cream, ½ cup melted butter, 1 (8.5-oz) box corn muffin mix, 1 tablespoon sugar, ½ teaspoon salt, ½ to 1 cup shredded cheddar cheese
- Pour into the prepared dish and smooth the top.
- Bake for 40–45 minutes, or until golden brown at the edges and the center is set (a slight jiggle is okay—it firms up as it rests).
- Cool for 5–10 minutes before serving. Optional: Sprinkle with chopped chives or parsley if you're feeling fancy.
Variations & serving ideas
- Add a little heat: Stir in a pinch of cayenne or chopped green chiles.
- Go herby: Add a teaspoon of dried thyme or chopped fresh parsley to the batter.
- Make it meaty: Add a handful of cooked, crumbled bacon, sausage or diced ham.
- Serve it with: Roast chicken, baked ham, pulled pork, or grilled sausages. Honestly, it works with just about anything!
Make ahead & storage tips
- Make ahead: Mix everything together and refrigerate the unbaked casserole (covered) for up to 1 day. Let it sit at room temp while the oven preheats.
- Leftovers: Store covered in the fridge for 3–4 days. Reheat in the oven or microwave.
- Freezer-friendly? Technically yes, but the texture is softer after thawing. I prefer it fresh.
From my kitchen to yours
If you make this Creamed Corn Casserole, let me know how it goes! Leave a comment below and tell me what you served it with—or if you added anything fun to the mix. This one’s cozy, classic, and meant to be shared!
📌And don’t forget to pin it, so you always have the recipe handy!
Barbara Terrry says
Thank you for sharing this recipe
Nora says
Glad to be of service, Barbara!
Sarah Lindsey -Proctor says
Thank you for sharing this recipe
Nora says
Happy you enjoyed it, Sarah!
Deborah Self says
Delish! Added fresh chives on top one time and sliced jalapeños inside the next. Both were superb. Everyone loved both.
Nora says
That sounds so delicious, Deborah! Glad you liked it!
Kimberly shepheard says
Thank you for sharing this recipe
Nora says
I’m glad you enjoyed it, Kimberly!