Easy Creamy Corn Casserole: Your New Favorite Comfort Food

Hey there, friend! Come on in, the kitchen’s warm, and I’ve got something incredible baking in the oven. If you’ve ever been to a potluck, a holiday gathering, or a cozy family dinner and spotted that one dish that everyone flocks to—the one that’s always the first to disappear—chances are, it was a version of this magical, creamy corn casserole.

This isn’t just a side dish; it’s a hug on a plate. Imagine the sweet pop of corn kernels nestled in a rich, almost soufflé-like custard, with a golden, tender-crumb top that gives way to a center that’s pure, unadulterated comfort. It’s the love child of cornbread and creamy corn pudding, and it has this magical ability to make any meal feel like a special occasion.

The best part? This is one of those legendary “dump-and-stir” recipes. You literally mix everything in one bowl, pour it into a dish, and let the oven work its magic. No fancy skills required, no complicated techniques—just honest, delicious food that brings people together. So, tie on your favorite apron (the messy one with all the stories), and let’s make a dish that’s about to become a staple in your recipe box.

The Potluck Queen & The Tale of the Empty Dish

This recipe takes me right back to my first-ever neighborhood potluck. I was so nervous! I wanted to bring something that would make me look like I knew my way around a kitchen, but I also didn’t want to be slaving away for hours. My grandma, the wisest woman I’ve ever known, whispered the secret: “Bring the corn casserole, Liv. It never fails.”

I remember carefully placing my still-warm dish on the crowded table, nestled between a towering lasagna and a beautiful, glazed ham. I’ll admit, I felt a little insecure—it looked so simple next to these culinary marvels. But within what felt like minutes, I glanced over and saw a crowd around that corner of the table. I weaved my way through and found my casserole dish… completely scraped clean. A lovely woman I’d just met turned to me and said, “Who made this? I need the recipe. My husband has had three helpings!”

That was the moment I truly understood the power of a great, simple recipe. It wasn’t about being the most complex or gourmet dish on the table. It was about creating something so irresistibly good and comforting that it became the silent star of the show. That empty dish was my badge of honor, and this recipe has been my potluck secret weapon ever since.

Gathering Your Sunshine Ingredients

Here’s what you’ll need to create this masterpiece. The beauty of this list is its simplicity and flexibility. Let’s break it down!

• 2 (15 oz) cans whole kernel corn, drained – This gives our casserole that wonderful, juicy pop of sweetness and texture. Chef’s Insight: For a summer-fresh twist, you can use 3 cups of thawed frozen corn or even fresh corn cut right off the cob!
• 2 (14.75 oz) cans creamed corn – This is the secret to the incredible creamy, pudding-like texture. It’s the heart and soul of the dish, so don’t skip it!
• 2 (8.5 oz) packages dry cornbread mix (like Jiffy) – Our convenient shortcut hero! This mix provides the perfect blend of cornmeal and flour, plus leavening and sweetness, to give the casserole its structure. Substitution Tip: If you can’t find Jiffy, any similar corn muffin mix will work perfectly.
• 2 cups sour cream – This is the key to the rich, tangy moisture that makes this casserole so luxuriously tender. Substitution Tip: Plain, full-fat Greek yogurt can stand in for a slightly lighter, protein-packed option.
• 1 cup (2 sticks) unsalted butter, melted – Butter equals flavor and richness. Melting it ensures it incorporates evenly into the batter. Using unsalted lets you control the overall seasoning.
• 4 large eggs, beaten – Our binding agent! The eggs help set the custard and give the casserole its lovely lift and structure.

Our Flavor Twists (Highly Recommended!)

• 1 cup shredded sharp cheddar cheese – This adds a gorgeous, savory depth and a little cheesy pull. Chef’s Insight: The sharpness cuts through the richness beautifully. Feel free to use pepper jack for a kick!
• ½ cup chopped scallions or chives – A pop of color and a mild, fresh onion flavor that brightens up the entire dish. Chives are a little milder, while scallions offer a bigger punch.
• Optional Kick: 1 small can diced green chiles or a pinch of cayenne – This is my personal favorite add-in! It doesn’t make it spicy, per se, but it adds a fantastic, subtle warmth that keeps people coming back for more.

Let’s Get Mixing! Your Foolproof Steps

See? I told you it was easy. Follow these simple steps, and you’re golden—literally!

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). This ensures it’s perfectly heated and ready to go when your batter is. Now, grab your 9×13-inch baking dish (or two 9-inch round pans) and give it a good greasing with butter or non-stick spray. Chef’s Hack: For super easy cleanup, you can also line the pan with parchment paper, leaving a little overhang on the sides!
2. The Big Mix: Get yourself a large mixing bowl—bigger than you think you’ll need. Trust me on this. Now, simply add all of your ingredients: the drained corn, creamed corn, cornbread mix, sour cream, melted butter, beaten eggs, cheese, scallions, and those optional green chiles if you’re using them. Chef’s Commentary: The order doesn’t matter one bit. This is a no-stress, one-bowl wonder!
3. Combine with Care: Using a sturdy spatula or a large spoon, gently fold everything together until it’s just combined. You’ll see the dry cornbread mix disappear into the creamy, corny goodness. Important Tip: Do NOT overmix! A few lumps are absolutely fine. Overmixing can lead to a tougher texture, and we want this baby to be tender and light.
4. Into the Pan: Pour your beautifully lumpy batter into your prepared baking dish. Use your spatula to spread it out into a nice, even layer, ensuring it reaches all the corners. Little Touch: I sometimes give the pan a gentle tap on the counter to settle the batter and release any air bubbles.
5. Bake to Golden Perfection: Carefully place your dish in the preheated oven and let it bake for 45-50 minutes. You’re looking for a gorgeous golden-brown top and a center that is set but might still have the faintest, most gentle jiggle. Doneness Test: A toothpick or knife inserted into the center should come out clean or with a few moist crumbs (but not wet batter).
6. The Hardest Part: Let it Rest! I know, the aroma is driving you wild and you want to dive right in. But patience, young grasshopper! Take the dish out of the oven and let it rest on a cooling rack for at least 10 minutes. This allows the custard to fully set, making it much easier to slice and serve. It’s worth the wait, I promise!

How to Serve This Crowd-Pleaser

This casserole is the ultimate team player on any table. For a classic comfort food feast, slice it into generous squares and serve it alongside a juicy roasted chicken, a glazed ham, or your favorite holiday turkey. It’s also the perfect partner for barbecue—imagine it next to some fall-off-the-bone ribs or pulled pork. The creamy, sweet flavor is a fantastic contrast to smoky, savory meats. For a lighter meal, a simple green salad with a tangy vinaigrette is all you need to balance the richness. However you serve it, get ready for compliments!

Make It Your Own: Delicious Variations

The fun doesn’t stop here! This recipe is a blank canvas for your culinary creativity.

• Southwest Fiesta: Swap the cheddar for pepper jack cheese, add a teaspoon of cumin and a dash of chili powder along with the green chiles. Top with fresh cilantro after baking!
• Herb Garden Delight: Stir in 2 tablespoons of fresh chopped thyme or rosemary for an aromatic, earthy flavor that feels a little more gourmet.
• Bacon Lover’s Dream: Because bacon makes everything better. Fold in ½ cup of cooked, crumbled bacon right into the batter. The smoky saltiness is a game-changer.
• Gluten-Free Friendly: Use a gluten-free cornbread mix (most are naturally GF, but always check the label!) and ensure all other ingredients are certified gluten-free.
• A Little Extra Crunch: For a fantastic textural contrast, sprinkle the top with a ½ cup of crushed butter crackers or French fried onions before baking.

From My Kitchen to Yours: Chef’s Notes

Over the years, this recipe has seen many iterations in my kitchen. I once, in a pre-coffee haze, accidentally used vanilla Greek yogurt instead of plain. Let’s just say a vanilla-y corn casserole is… an acquired taste I do not recommend! We ordered pizza that night.

I’ve also learned that this casserole’s generosity is one of its best traits. It doubles and even triples like a dream for massive gatherings. I simply mix it in my largest stockpot to avoid splatters! The recipe has evolved from the basic can-and-mix version to include my savory twists, and I encourage you to do the same. Add what you love. This dish is forgiving, flexible, and full of heart. It’s less of a strict formula and more of a guideline for creating something delicious and sharing it with people you love. That’s what cooking is all about, isn’t it?

Your Corn Casserole Questions, Answered!

Q: Can I make this corn casserole ahead of time?
A: Absolutely! You have two great options. 1) Assemble Ahead: Mix the entire batter, pour it into your greased dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, let it sit on the counter for 20-30 minutes while the oven preheats, then bake as directed (you may need to add 5-10 minutes to the bake time). 2) Freeze: Bake the casserole completely, let it cool entirely, then wrap it tightly in both plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until warmed through.

Q: Why is my casserole still jiggly and wet in the middle after 50 minutes?
A: Don’t worry! Oven temperatures can vary. The most likely culprit is that your oven runs a little cool. Simply leave it in for another 5-10 minutes and check again. Also, ensure you’re using the correct pan size. A deeper, smaller pan will take longer to bake through than a large, shallow 9×13. The toothpick test is your best friend here.

Q: Can I use a different pan?
A: Of course! This recipe is very adaptable. A 9×13-inch pan is standard, but you can use a large oven-safe skillet, a 10-inch cast-iron pan, or even individual ramekins for fun single servings. Just keep a close eye on the baking time—smaller vessels will cook much faster! If using a glass or ceramic dish, remember they retain heat differently than metal, which can also affect baking time.

Q: How do I store leftovers and how long will they keep?
A> Cover the baking dish with foil or transfer leftover portions to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. Reheat individual portions in the microwave for a minute or so, or reheat a larger portion in a 350°F oven until warm throughout (about 15-20 minutes).

Easy Creamy Corn Casserole

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• Author: OliviaBennett
• Total Time: 38 minute

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Description

Golden on top, creamy in the middle, and bursting with sweet corn flavor—this casserole is comfort food at its finest. With just one bowl and a handful of pantry staples, you’ll have the potluck superstar that always disappears first. A cross between cornbread and custard, it’s the dish that turns any meal into a cozy celebration.

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Ingredients

Scale 1x2x3x

• 2 (15 oz) cans whole kernel corn, drained

• 2 (14.75 oz) cans creamed corn

• 2 (8.5 oz) pkgs cornbread mix (like Jiffy)

• 2 cups sour cream (or plain Greek yogurt)

• 1 cup unsalted butter, melted

• 4 large eggs, beaten

• Optional Mix-Ins:

  • 1 cup shredded sharp cheddar

  • ½ cup chopped scallions or chives

  • 1 can diced green chiles or pinch of cayenne

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Instructions

1. Prep: Heat oven to 350°F (175°C). Grease a 9×13″ dish.

2. Mix: In a large bowl, stir together all ingredients until just combined (don’t overmix).

3. Bake: Pour into dish, spread evenly. Bake 45–50 min until golden and set (toothpick comes out clean).

4. Rest: Let sit 10 min before serving to set custard.

Notes

• Southwest: Use pepper jack + cumin + chili powder.

• Herby: Fold in fresh thyme or rosemary.

• Bacon Lover’s: Add ½ cup crumbled bacon.

• Crunch Top: Sprinkle crushed butter crackers or fried onions before baking.

• Prep Time: 10 min
• Cook Time: 45–50 min

Nutritional Information*

Prep Time: 10 minutes | Cook Time: 45-50 minutes | Total Time: ~55 minutes | Servings: 16

Calories per serving: ~280 | Fat: 17g | Carbs: 27g | Sugar: 6g | Protein: 5g | Fiber: 2g

*Please note: This is an estimate based on the specific ingredients listed and may vary depending on brands and any substitutions used.

Final Thoughts: A Dish to Share and Cherish

And just like that, with a few simple stirs and a warm oven, you’ve created more than a side dish. You’ve made a centerpiece for conversation, a reason to gather around the table, and a guaranteed crowd-pleaser that will have everyone asking for the recipe.

This creamy corn casserole is a beautiful reminder that the most beloved dishes aren’t always the most complicated. They’re the ones made with a handful of honest ingredients and a generous helping of heart. It’s the taste of community, of potlucks, of holidays, and of cozy weeknight dinners where the only thing that matters is sharing a good meal with good people.