A creamy, comforting corn casserole that’s buttery, slightly sweet, and perfect as a side dish for any meal. Easy to prepare and always a crowd-pleaser.
Why You’ll Love This Recipe
This corn casserole combines creamed corn, sour cream, and melted butter to create a rich and creamy texture. It’s simple, quick to assemble, and bakes to a golden perfection. Ideal for family dinners, holiday meals, or a cozy weeknight side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup creamed corn
1 cup whole kernel corn, drained
1 cup sour cream
1/2 cup unsalted butter, melted
1 cup cornmeal
1/4 cup granulated sugar (optional, adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
Directions
Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a large bowl, combine 1 cup creamed corn, 1 cup drained whole kernel corn, 1 cup sour cream, and 1/2 cup melted butter.
Stir in 1 cup cornmeal, 1/4 cup sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Add 2 beaten eggs and stir until smooth.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for 45–50 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
Let the casserole cool for 5–10 minutes before serving.
Add 1/2 cup shredded cheddar cheese on top for a cheesy version.
Mix in diced bell peppers for extra color and flavor.
Substitute Greek yogurt for sour cream for a lighter casserole.
Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.
You can freeze the casserole before baking. Cover tightly with foil and bake from frozen, adding 10–15 minutes to the cooking time.
FAQs
Can I make this casserole ahead of time?
Yes, prepare the mixture and refrigerate for up to 24 hours before baking.
Can I use only fresh corn?
Yes, blend fresh corn kernels with a little cream to achieve a creamy texture.
Can I make it spicier?
Add a pinch of cayenne pepper or diced jalapeños.
Can I substitute butter?
Yes, melted margarine works, but butter gives a richer flavor.
Can I make it gluten-free?
Yes, use certified gluten-free cornmeal.
How long does it keep after baking?
It will stay fresh in the refrigerator for up to 3 days.
Can I freeze baked casserole?
Yes, store in an airtight container and reheat in the oven at 350°F until warm.
Can I add cheese?
Yes, shredded cheddar or Monterey Jack adds flavor and creaminess.
Can I use low-fat sour cream?
Yes, though the casserole will be slightly less rich and creamy.
Can I make individual portions?
Yes, bake in a greased muffin tin for personal-sized servings.
Conclusion
This Corn Casserole is a creamy, buttery, and slightly sweet side dish that’s easy to prepare and loved by everyone. Perfect for family meals, holidays, or anytime you want a comforting corn dish.
A creamy and comforting corn casserole made with creamed corn, sour cream, butter, and cornmeal. Slightly sweet and perfectly golden, it’s an easy side dish ideal for family dinners or holiday gatherings.
Total Time:55–60 minutes
Yield:6–8 servings
Ingredients
1 cup creamed corn
1 cup whole kernel corn, drained
1 cup sour cream
1/2 cup (113 grams) unsalted butter, melted
1 cup cornmeal
1/4 cup granulated sugar (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
In a large bowl, combine creamed corn, drained whole kernel corn, sour cream, and melted butter. Mix until combined.
Add cornmeal, sugar (if using), salt, and black pepper. Stir until well incorporated.
Mix in the beaten eggs until the batter is smooth.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 45–50 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
Allow to cool for 5–10 minutes before serving.
Notes
Do not overmix to keep the texture tender.
For a golden top, bake uncovered on the center rack.
Let rest before slicing to help it set properly.
Store in the refrigerator for up to 3 days.
Reheat at 350°F (175°C) for 10–15 minutes until warmed through.
