Creamed Corn Casserole: 5-Min Creamy, Epic, Delicious

Creamed Corn Casserole has always felt like a warm hug from my kitchen to yours. I’m a professional chef who loves turning simple, doable recipes into comforting experiences. I’ve learned that busy days deserve meals that are quick and deeply satisfying. This Creamed Corn Casserole uses pantry-friendly ingredients to deliver a lush, creamy center with a golden top. It’s perfect for weeknights, holidays, or chili nights with friends.

It’s the kind of dish that earns reach-for-second-helpings and compliments. It helps you stay out of the kitchen for hours. Read on to see why this recipe fits real-life schedules and cravings. I’ll show you how you can make it your own.

Table of Contents

Table of Contents

What Make This Recipe It Special

Creamed Corn Casserole has a way of turning busy weeknights into warm, comforting moments.
I reach for it when deadlines loom and I need a reliable side that tastes like home.
It’s a cozy hug from the oven, ready in minutes, not hours.

This dish shines on holidays or weeknights, pairing with turkey, chili, or roasted veggies.
Its creamy center and gold top feel luxe, yet the prep stays simple.
You’ll get nods of approval and refill requests from family and friends.

Best of all, it uses pantry staples, so you’re never chasing rare ingredients.
If you need a side that travels well to gatherings, this works, too.
Feel free to add cheese, jalapeño, or extra corn for texture.

A warm, relatable introduction

Weeknights can feel like a sprint, I know.
I rely on simple, comforting meals to bring us together.
This creamy casserole is my go-to for hungry mouths and busy schedules.

Why You’ll Love This Recipe

On busy mornings and chaotic weeknights, I reach for meals that taste like a hug. This Creamed Corn Casserole is that hug in a pan, ready in minutes. It uses pantry staples and a few minutes of mix-and-finish chaos. I love how the creamy center and golden top make the kitchen feel like a warm welcome. It fits into hectic days. Plus, it travels well to potlucks.

Texture, aroma, and ease all line up in this dish. It doesn’t demand hours in the kitchen, yet it outshines many store-bought sides. I love inviting guests to taste the creamy corn with a little crispy top. The result is comfort without fuss.

Built for busy days and big flavor

Grab-and-go friendly, this dish comes together in minutes.

It delivers creamy comfort your family can savor.

No fuss, no drama, just warm, hearty flavor.

Ingredients

Creamed Corn Casserole comes together with a few pantry staples. I lean on these ingredients to create that lush, creamy center and that sunlit top. Exact quantities are at the bottom of the article and printable for shopping lists. I keep the lineup simple and flexible so you can swap what you have on hand.

• 1 box (8.5 oz) Jiffy cornbread mix
• 1 can (15 oz) creamed corn
• 1 can (15 oz) whole kernel corn, drained
• 1 cup sour cream
• ½ cup unsalted butter, melted
• 2 large eggs

Optional add-ins to tailor the dish:

• 1 cup shredded cheddar cheese
• 1 jalapeño, minced (seeds removed) for heat
• ½ to 1 cup extra drained corn for more texture

Substitutions and tips: For a dairy-free version, use dairy-free sour cream and dairy-free butter. If you can’t find creamed corn, blend 1 cup corn with a splash of milk until smooth. For a lighter option, swap sour cream with Greek yogurt (same amount). You can also swap the cornbread mix for a homemade cornbread batter if you prefer.

Core ingredients and what they do

• Jiffy cornbread mix — base sweetness and structure; you can use homemade cornbread batter if you prefer.
• Creamed corn — adds creamy sweetness and moisture; substitute with extra sour cream if needed.
• Whole kernel corn — provides bursts of sweetness and texture; frozen works, just thaw and drain well.
• Sour cream — makes the center rich and silky; Greek yogurt is a tangy substitute.
• Unsalted butter, melted — brings gloss and browning; you can swap with light olive oil for dairy-free.
• Eggs — bind the batter and help set the casserole; flax eggs work for vegan versions.

How to Make Creamed Corn Casserole

Step 1: Preheat and prep

I preheat the oven to 350°F, setting the stage for a warm, golden top.

I grease a 9×9-inch baking dish well; 8×8 yields a thicker slice.

I set out ingredients: cornbread mix, creamed corn, whole kernel corn, sour cream, butter, eggs.

If I want extra flair, I grab cheddar cheese and jalapeño.

Step 2: Mix the batter

I beat the eggs in a large bowl until smooth.

I whisk in melted butter and sour cream for richness.

I add cornbread mix, creamed corn, and drained corn; I mix just until combined.

A few lumps are fine; overmixing makes it tough.

If I’m adding cheese or jalapeño, I fold them in now.

Step 3: Bake and rest

I pour the batter into the prepared dish, spreading evenly.

I bake at 350°F for 45–50 minutes, until the top is golden and set.

I let it rest 5–10 minutes before serving for clean slices.

A little parsley adds color.

Tips for Success

• I gather ingredients for Creamed Corn Casserole first to keep my workflow smooth.
• I let sour cream and butter soften to room temp for easy mixing.
• Don’t overmix; a few lumps keep texture light.
• I let the casserole rest 5–10 minutes before slicing.
• I fold in cheese or jalapeño after mixing for a bubbly top.
• I taste and adjust salt after cooking; canned corn adds salt.
• I use a 9×9 pan for slices.

Equipment Needed

• 9×9-inch baking dish (greased); 8×8 will yield a thicker slice.
• Large mixing bowl for all ingredients.
• Whisk or sturdy fork to beat eggs.
• Measuring cups and spoons for accuracy.
• Silicone or rubber spatula for folding in add-ins.
• Oven mitts or pot holders and a serving spatula.
• Optional: kitchen timer to track bake time.
• Optional: can opener and a colander to drain corn.

Variations

• Dairy-free option: use dairy-free sour cream and melted dairy-free butter. Keeps Creamed Corn Casserole’s creamy texture.
• Cheesy boost: stir in 1 cup shredded cheddar into the batter. Pepper jack adds a melty contrast.
• Spicy kick: add 1 minced jalapeño for warmth. Or use 1/2 teaspoon chili powder; seeds removed for milder heat.
• Extra corn texture: fold in an additional 1/2 cup drained corn. You can go up to 1 cup.
• Gluten-free version: swap the cornbread mix for a gluten-free option. Or make a homemade gluten-free batter.
• Southwest twist: mix in black beans and cumin. Add cilantro and lime for brightness.
• Mini portions: bake in a greased muffin tin for individual servings. They cook in about 18–22 minutes.
• Herbed brightness: finish with chopped chives or parsley and a hint of lemon zest. Adds fresh color and aroma.
• Healthier tweak: reduce butter to a quarter cup. Replace half the sour cream with Greek yogurt.

Serving Suggestions

• Pair it with roast turkey, chili, or a bright green salad for balance.
• Garnish with parsley or chives for color, and slice from the dish.
• Serve with crusty bread or skillet cornbread for dipping and texture.
• Drinks: iced tea, lemon water, or sparkling cider to brighten the meal.

Creamed Corn Casserole Make-Ahead and Storage Tips

Make-ahead saves me precious minutes on busy nights, and Creamed Corn Casserole makes that possible. This creamy side feels like a warm hug, even when I’m juggling homework, meetings, and meals. I love knowing I can bake it later for a welcoming, cozy supper.

Prepare ahead: you can mix the batter and refrigerate up to 24 hours. From the fridge, bake as usual, but plan for 5–10 extra minutes.

Storage tips keep Creamed Corn Casserole tasting fresh. Leftovers last 3–4 days in an airtight container in the fridge. For longer stock, freeze baked casserole up to 2 months. Thaw overnight in the fridge, then rewarm gently.

• Assemble ahead and bake later for a hot, fresh finish.
• Bake from chilled; expect 5–10 extra minutes.
• Freeze baked portions up to 2 months; reheat evenly.

With these tips, Creamed Corn Casserole is ready when you are.

FAQs

What can you make with a can of creamed corn?

Creamed corn is a star ingredient. This Creamed Corn Casserole is the shining example.

You can also make corn fritters, creamy corn soup, or a quick corn pudding.

Use it in dips, or fold it into casseroles for extra richness.

What is in corn casserole?

The base includes cornbread mix, creamed corn, whole kernel corn, sour cream, melted butter, and eggs.

Optional add-ins like cheese, jalapeño, or extra corn tailor flavor.

What’s the secret to really creamy corn?

Creamed corn provides moisture and sweetness, while sour cream adds silkiness.

Mix until just combined; a few lumps keep texture light.

Let the casserole rest after baking to finish setting.

What are the five ingredients in corn casserole?

Five core ingredients define the dish.

Cornbread mix, creamed corn, whole corn, sour cream, and butter.

Eggs are the binding in most versions.

Optional add-ins include cheese, jalapeño, or extra corn.

Final Thoughts

I feel Creamed Corn Casserole is like inviting someone into my home for a comforting moment. I love how a simple mix becomes something rich and sunny on the plate, proof that home cooking travels well from pantry to table. If you’re chasing a no-fuss side that still tastes special, this dish delivers. It fits busy days, cozy weekends, and holiday feasts alike.

My hope is you’ll tuck this into your week and notice the little smiles around the table when the top turns gold and the kitchen smells like Sunday. May every bite feel like a warm kitchen hug.

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