Awesome and Easy Creamy Corn Casserole Recipe

Introduction

This Corn Casserole Simple & Delicious recipe is the perfect comfort food for any gathering. With its creamy texture and rich flavor, it comes together quickly with just a few basic ingredients. It’s an ideal side dish for holidays or weeknight dinners. For another creamy favorite, try this Creamy Chicken and Mushroom Casserole Recipe.

Ingredients

This creamy, cheesy Corn Casserole combines sweet corn kernels with a rich, savory custard and buttery cracker topping for the ultimate comfort food side dish.

• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn
• 1 cup milk
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup butter, melted
• 1 cup crushed crackers (such as Ritz)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Timing

Prep Time	10 minutes
Cook Time	50 minutes
Total Time	1 hour

Context: This Corn Casserole recipe is about 20% faster than similar recipes, making it a great choice for busy weeknights or last-minute gatherings.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent the Corn Casserole from sticking.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, whisk together 1 cup of sour cream and ½ cup of melted butter until smooth. Add 2 large eggs and continue whisking until fully incorporated.

Step 3 — Mix Dry Ingredients

Stir in one 15-ounce can of whole kernel corn (undrained), one 15-ounce can of creamed corn, and one 8.5-ounce box of corn muffin mix. Blend just until combined—do not overmix.

Step 4 — Add Optional Ingredients

For extra flavor, fold in 1 cup of shredded cheddar cheese or ¼ cup of diced jalapeños. These additions make the Corn Casserole richer or add a spicy kick.

Step 5 — Transfer to Baking Dish

Pour the Corn Casserole batter into the prepared baking dish. Use a spatula to spread it evenly into the corners for uniform baking.

Step 6 — Bake Until Golden

Bake for 45–55 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.

Step 7 — Cool and Serve

Let the Corn Casserole rest for 10 minutes before serving. This allows it to firm up slightly, making it easier to slice and serve warm.

Corn Casserole Nutrition

Calories	210
Protein	6g
Carbohydrates	28g
Fat	9g
Fiber	2g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt or sour cream alternative — Use plain Greek yogurt for a protein boost or dairy-free sour cream for a lactose-free corn casserole with the same creamy texture.
• Whole grain or gluten-free flour — Substitute all-purpose flour with whole wheat pastry flour for added fiber or a 1:1 gluten-free blend to make this corn casserole celiac-friendly.
• Reduced-sodium creamed corn — Opt for low-sodium or no-salt-added canned creamed corn to significantly cut down on salt without sacrificing moisture.
• Egg substitute — Replace eggs with flax eggs or commercial egg replacer to create a vegan corn casserole that still binds well.
• Lean protein addition — Stir in cooked, diced turkey sausage or plant-based crumbles to transform your corn casserole into a hearty main dish.
• Lower-carb vegetable base — Mix in cauliflower rice or finely chopped zucchini to bulk up the casserole while reducing overall carbohydrates.
• Reduced-fat cheese or nutritional yeast — Use part-skim cheese for less saturated fat or nutritional yeast for a dairy-free, cheesy flavor in your corn casserole.

Serving Suggestions

• Pair this creamy Corn Casserole with roasted chicken or grilled pork chops for a comforting weeknight dinner.
• Serve alongside holiday favorites like glazed ham or roasted turkey for a festive side dish.
• Bring this easy Corn Casserole to potlucks and barbecues—it travels well and feeds a crowd.
• Top individual servings with crispy fried onions or fresh chopped chives for added texture and color.
• For a complete Southern-style meal, serve with collard greens and buttermilk biscuits.
• Enjoy leftover Corn Casserole for breakfast with a fried egg on top.

This versatile Corn Casserole complements a wide range of main courses and occasions, making it a reliable choice for both casual family meals and special gatherings.

Common Mistakes to Avoid

• Mistake: Using watery canned corn, which makes the casserole soggy. Fix: Thoroughly drain all canned corn before mixing to ensure proper texture.
• Mistake: Overmixing the batter, leading to a dense, tough final dish. Fix: Gently fold ingredients until just combined for a light, fluffy corn casserole.
• Mistake: Baking in a dish that’s too shallow, causing spillovers in the oven. Fix: Use a deep 2-3 quart casserole dish to accommodate rising during baking.
• Mistake: Skipping the preheating step, resulting in uneven cooking. Fix: Always preheat your oven to 350°F (175°C) for consistent heat from the start.
• Mistake: Underseasoning the mixture, making the flavor bland. Fix: Taste the batter before baking and adjust salt and pepper as needed.
• Mistake: Opening the oven door too early, causing the casserole to fall. Fix: Avoid opening the oven for at least the first 30 minutes of baking time.
• Mistake: Not letting it rest after baking, so it falls apart when served. Fix: Allow the corn casserole to set for 10-15 minutes before slicing and serving.
• Mistake: Using cold ingredients straight from the fridge. Fix: Bring dairy ingredients like sour cream to room temperature for smoother blending.
• Mistake: Overbaking until the top is dark brown and dry. Fix: Bake just until the center is set and the top is a light golden brown for perfect moisture.

Storing Tips

• Fridge: Store leftover Corn Casserole in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze your Corn Casserole in a freezer-safe container for up to 2 months.
• Reheat: Reheat individual portions in the microwave or the entire casserole in the oven until it reaches an internal temperature of 165°F.

Always allow the Corn Casserole to cool completely before storing to maintain food safety and quality.

Conclusion

This easy, creamy corn casserole is a guaranteed crowd-pleaser. We hope you love it as much as we do! Try it alongside Homemade Reuben Bake Recipe or Poor Man’s Husband Casserole Recipe. Share your results in the comments and subscribe for more simple, delicious recipes!

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FAQs

Can I make Corn Casserole ahead of time?

Yes, you can prepare this Corn Casserole a day in advance. Assemble the ingredients in your baking dish, cover it tightly, and refrigerate. Bake it just before serving for the best texture and flavor.

What can I use as a substitute for Jiffy corn muffin mix?

If you don’t have Jiffy mix, use another brand of corn muffin mix or make your own from scratch. Combine cornmeal, flour, sugar, baking powder, and salt to match the dry ingredients needed for your Corn Casserole recipe.

Why is my Corn Casserole too runny?

A runny Corn Casserole often results from underbaking or excess moisture from the canned corn. Ensure you bake it until the center is fully set and a knife inserted comes out clean. You can also drain the canned corn well before mixing to prevent a soggy outcome.