Description

This Easy Creamy Corn Casserole is a delicious and comforting side dish perfect for family dinners or holiday gatherings. Combining whole kernel corn, creamed corn, and cornbread mix with sour cream and melted butter creates a rich, moist, and slightly sweet casserole with a golden crust. Optional additions like sharp cheddar cheese and scallions add an extra layer of flavor, while a hint of green chiles or cayenne provides a subtle kick. The recipe requires minimal preparation and bakes in under an hour for a hassle-free, crowd-pleasing dish.

Ingredients

Scale

Base Ingredients

2 (15 oz) cans whole kernel corn, drained
2 (14.75 oz) cans creamed corn
2 (8.5 oz) packages dry cornbread mix (like Jiffy)
2 cups sour cream
1 cup unsalted butter, melted
4 large eggs, beaten

Optional Flavor Twists

1 cup shredded sharp cheddar cheese
½ cup chopped scallions or chives
1 small can diced green chiles (optional)
Pinch of cayenne pepper (optional)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 9-inch pans to prevent sticking.
Mix ingredients: In a large bowl, combine whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, beaten eggs, shredded cheddar cheese, and chopped scallions or chives. Mix gently until just combined to maintain texture.
Prepare for baking: Pour the batter into the prepared baking dish(es) and spread it out evenly for uniform baking.
Bake the casserole: Place the dish in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the center is set with a slight jiggle allowed.
Rest before serving: Allow the casserole to rest for 10 minutes outside the oven. This helps it firm up slightly and makes serving easier.

Notes

You can add a small can of diced green chiles or a pinch of cayenne pepper for a mild spicy kick.
Using unsalted butter allows control over sodium levels; adjust seasoning if needed.
For best texture, do not overmix the batter to avoid toughness.
Allowing the casserole to rest after baking helps it set and improves sliceability.