Creamed Corn Casserole
This Creamed Corn Casserole is a classic side dish that never goes out of style—sweet, savory, and buttery with the perfect golden edges. Made with simple pantry staples and just one bowl, it’s the easiest thing to stir together and pop in the oven. No eggs, no fuss, and ready for every holiday table, potluck, or cozy Sunday dinner.
Servings: 9 servings
Calories: 290kcal
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 9x9-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.
Notes
- Use full-fat sour cream for the best texture.
- Jiffy mix is classic, but any 8.5 oz corn muffin mix works.
- Don’t skip the salt—it balances the sweetness.
- Cheese is optional, but highly recommended for extra flavor.
- Let it cool for 5–10 minutes before serving so it sets up nicely.
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g