Creamy Corn Casserole – Creamy and comforting corn casserole is slightly sweet, mostly savory and absolutely mouthwatering delicious! This recipe has quickly become one of my favorite side dishes.
Serve this super yummy creamy corn casserole with your favorite beef roasts, grilled meats, meatloaf and so much more. We paired ours with homemade meatloaf and glazed carrots. I’ll link a few of my favorite main courses to serve with this recipe for you below!
This recipe serves about 6-8 people as a side dish. If you are cooking for a very large crowd, you can easily double this recipe. Store leftovers completely cooled in an airtight container in the fridge for up to 2-3 days.
Ingredients you need to make Corn Casserole:
Jiffy Muffin Mix – You’ll need one 8.5 ounce box of Jiffy Corn Muffin mix. You can find this at your local grocery store for under $1!
Creamed Corn – One 15 oz can of sweet creamed corn.
Corn – I used one 15 oz. can of sweet corn kernels, drained. You can also use 2 cups of frozen corn or fresh corn cut off the cob.
Egg – You’ll need one large egg.
Milk – I used whole milk but you can use any milk you have on hand!
Butter – Salted or unsalted butter both work great in this recipe.
Sour Cream – I used regular full fat sour cream but you can also use low fat sour cream.
Cheddar Cheese – I used sharp cheddar cheese, but you can also use mild cheddar or white cheddar cheese.
**Full measurements and instructions are listed below.
Tools to have on hand for this recipe:
- Baking Dish – You’ll need a 9×13 baking dish or equivalent to a 2 qt dish.
- Large Mixing Bowl – To mix all of the ingredients.
- Spatula/Mixing Spoon – To mix all of the ingredients.
- Measuring Cups + Spoons – For properly measuring your ingredients.
How to make Creamy Corn Casserole:
Preheat oven to 350 degrees.
Add milk, butter, egg and sour cream to a large mixing bowl and mix to fully combine. Add corn, creamed corn and cheddar cheese and mix to combine. Finally, sprinkle in jiffy corn muffin mix and mix until fully combined.
Pour corn casserole mixture into a large lightly greased 13″x9″ baking dish. Bake for about 45-50 minutes or until top is nice and golden. Remove from oven to let cool.
Serve corn casserole with your favorite main courses! Store leftovers in an airtight container in the fridge completely cooled for up to 2-3 days.
My favorite main courses to serve with this super delicious Casserole:
Classic Homemade Meatloaf – Tender meatloaf, full of flavor, topped with a sweet and savory tomato topping. Serve meatloaf with mashed potatoes, veggies, mac and cheese, and so much more! It’s even excellent on bread as a meatloaf sandwich.
Slow Cooked Tender London Broil – This London broil recipe is super easy and absolutely melt in your mouth delicious. The flavor is slightly sweet but mostly savory. If you are looking for a tender, pull-apart London broil recipe that takes very little effort from start to finish, look no further!
Tender BBQ Beef Roast – The most delicious slow cooker pull-apart bbq beef tri tip roast. Serve over creamy mashed potatoes for absolute perfection. I am SO excited to share this recipe with you guys! It was a major hit in our house and I have a feeling it will be a hit in yours too.
Juicy Oven Tri-Tip Roast – Tender and juicy tri-tip roast marinated overnight in a flavor packed tenderizing marinade then seared hot in a skillet and finished in the oven.
If you enjoyed this recipe, here are a few more side dish recipes I think you’ll love:
Skillet Cornbread – Moist, buttery and delicious homemade cornbread baked in a cast iron skillet. A touch of honey and fresh corn takes this cornbread to the next level. Slice and serve warm with butter and honey.
Jalapeño Corn Cake – Deliciously sweet and spicy moist jalapeno corn cake is one of my favorite sides to serve up with Mexican food. This corn cake is super moist and will get you wanting more and more.
Grilled Mexican Corn – Also known as “Mexican Street Corn” or “Elote”. This grilled corn is perfect for your upcoming summer BBQ’s! First the corn is grilled and then basted in a delicious creamy lime sauce sprinkled with fresh cilantro and chili powder.
Cornbread Muffins – Serve warm cornbread muffins with butter and honey. These muffins go excellent with chili, barbecued dinners, and so much more! You can even make a delicious cornbread casserole or a holiday cornbread dressing with these muffins.
Creamy Corn Casserole
- 1 8.5 oz Jiffy Muffin Mix box
- 1 15 oz Cream Style Sweet Corn can
- 1 15 oz. Sweet Corn Whole Kernel can
- 1 Egg
- 1/4 cup Milk
- 1/4 cup Butter melted
- 3/4 cup Sour Cream
- 1/2 cup Cheddar Cheese grated
- Preheat oven to 350 degrees.
- Add milk, butter, egg and sour cream to a large mixing bowl and mix to fully combine. Add corn, creamed corn and cheddar cheese and mix to combine. Finally, sprinkle in jiffy corn muffin mix and mix until fully combined.
- Pour corn casserole mixture into a large lightly greased 13"x9" baking dish. Bake for about 45-50 minutes or until top is nice and golden. Remove from oven to let cool.
- Serve corn casserole with your favorite main courses! Store leftovers in an airtight container in the fridge completely cooled for up to 2-3 days.
If you tried this recipe, please don’t forget to leave a review. Thanks for stopping by!