Easy Creamy Corn Casserole Recipe

I just made an Easy Corn Casserole Recipe that’s part cornbread, part creamy pudding, and everyone is already arguing over the last spoonful.

I adore this Creamy Corn Casserole because it’s the kind of dish that disappears fast at our table. I love the sweet-and-salty thing going on, the wobble in the middle, and the corn kernels that pop with texture.

No fuss, just comfort food that gets called on for holidays and boring weeknights alike. But I’ll admit I’m obsessed with the mix of Jiffy corn muffin mix and sour cream, that combo makes it silly good.

And yes, it’s an Easy Corn Casserole Recipe that feels almost illegal how addictive it is. Try to eat just one spoonful.

Bet you can’t.

Ingredients

• Jiffy mix: gives structure and cornbread sweetness, kinda nostalgic and super easy.
• Plus creamed corn: it’s creamy, makes the bake custardy and extra moist.
• Whole kernels: you get juicy pops and real corn texture throughout.
• Sour cream: it’s tangy and rich, keeps the casserole nice and moist.
• Eggs: they bind everything, add protein, and help the dish set.
• Butter: brings rich flavor and a silky, melt-in-your-mouth texture.
• Basically sugar: adds gentle sweetness to balance the savory corn.
• Kosher salt: it brings out flavors and stops the dish from tasting flat.
• Black pepper: freshly ground adds subtle heat and a bright finish.

Ingredient Quantities

• 1 (8.5 oz) box Jiffy corn muffin mix
• 1 (14.75 oz) can creamed corn
• 1 (15 oz) can whole kernel corn, drained
• 1 cup sour cream (regular, not light)
• 2 large eggs, beaten
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Preheat oven to 350°F and grease a 9×9 inch baking dish or 2-quart casserole dish with butter or nonstick spray.

2. In a large bowl combine the Jiffy corn muffin mix, granulated sugar, kosher salt and black pepper; whisk briefly to break up any lumps.

3. Add the creamed corn, drained whole kernel corn, sour cream, beaten eggs and melted butter to the dry mix. Stir until everything is just combined, some small lumps are fine, don’t overmix.

4. Scrape the batter into the prepared baking dish and smooth the top with a spatula. If you like a slightly crisp top, sprinkle a teaspoon of extra granulated sugar over the surface.

5. Bake in the center of the oven for 40 to 50 minutes, or until the top is golden and a knife inserted near the center comes out mostly clean with only a few moist crumbs.

6. If the edges brown too fast, tent loosely with foil after about 30 minutes of baking.

7. Remove from oven and let the casserole rest for at least 10 minutes before cutting; it firms up as it cools so you get cleaner squares.

8. Serve warm as a side with a holiday roast or weeknight fried chicken, it’s sweet and savory and kinda like cornbread met a pudding.

9. To make ahead: assemble in the dish, cover and refrigerate up to 24 hours, then bake an extra 5 to 10 minutes from chilled.

10. Leftovers? Reheat gently in a 325°F oven covered for 15 minutes or microwave single portions for about 45 to 60 seconds so it doesn’t dry out.

Equipment Needed

1. Oven (set to 350°F)
2. 9×9 inch baking dish or 2-quart casserole dish, greased
3. Large mixing bowl
4. Whisk and rubber spatula (for mixing and smoothing)
5. Measuring cups and spoons
6. Can opener and small colander or sieve to drain the corn
7. Small bowl or cup for beating eggs
8. Cooling rack or trivet to let the casserole rest

FAQ

Easy Creamy Corn Casserole Recipe Substitutions and Variations

• Jiffy corn muffin mix: substitute 1 cup yellow cornmeal + 1/2 cup all purpose flour + 1 tbsp baking powder + 1/3 cup sugar + 1/2 tsp salt (works great if you dont have the box).
• Creamed corn: pulse one 15 oz can whole corn with 1/4 to 1/3 cup milk or cream to make a creamy texture, or use 1 cup frozen corn cooked then smashed a bit.
• Sour cream (regular): plain full fat Greek yogurt is the best swap, same tang and creaminess but a little thicker so stir it smooth first.
• 1/2 cup unsalted butter, melted: use 1/2 cup neutral oil like canola or melted margarine if you need dairy free, or use light olive oil for a slightly fruitier note.

Pro Tips

1. Let it sit for at least 10 minutes after you take it out of the oven, don’t rush cutting it. It firms up as it cools so you get cleaner squares and less crumbly mess.

2. If the top is browning too fast, loosely tent with foil around the 30 minute mark. Keeps the edges from getting burned while the middle finishes cooking.

3. For extra texture throw in 1/2 cup of shredded cheddar or pepper jack, or stir in 1/4 cup chopped green chiles. Adds a savory kick and makes leftovers more interesting.

4. Make it a day ahead: assemble it in the dish, cover and chill overnight. Bake straight from the fridge but add about 5 to 10 minutes to the time so the center gets fully set.