Creamed Corn Casserole
Highlighted under: Old-Fashioned Comfort Eats
I can't believe how easy and comforting this creamed corn casserole is. It’s a cozy dish that reminds me of family gatherings and holiday dinners. Honestly, it takes hardly any time to prepare and the flavor just pulls you in. I make this for potlucks and everyone asks for seconds. Plus, it’s one of those recipes where you can really play around with ingredients based on what’s in your kitchen.
When I first made this casserole, I was worried it might be too sweet, but using a mix of regular and creamed corn balances everything out so well. I also like to throw in a bit of cheese on top; sometimes I use sharp cheddar, other times I'd go for Monterey Jack depending on what I have. It adds that extra layer of comfort we all crave.
Honestly, I've played with this recipe a lot. I remember one time I added some fresh herbs just to see how it would turn out. It wasn't bad, but I think I prefer it classic. I always make sure to stir it occasionally in the oven to get an even cook; you don't want it to burn around the edges!
The Secret to This Creamed Corn Casserole
What I love about this creamed corn casserole is how it brings a sense of nostalgia. It reminds me of family gatherings where laughter was plentiful and the food was warm and comforting. The balance of sweet corn and tangy sour cream gives it that homey charm that just feels right on a chilly evening. Plus, the cheddar cheese on top creates this beautiful, golden crust that pulls you in as soon as you catch a whiff.
Honestly, you can tweak this recipe based on what you've got sitting in your pantry. Maybe you want to toss in some diced jalapeños for a little kick, or swap out the cheddar for pepper jack if you're feeling adventurous. I’ve even tried adding a bit of cream cheese for extra richness, which worked just fine. Sure, it strays a little from the classic version, but in cooking, a little creativity can lead to delightful surprises.
Ingredients
You'll need the following ingredients:
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup Kerrygold butter, melted
- 1 cup shredded sharp cheddar cheese (plus more for topping)
- 1 package (8.5 oz) corn muffin mix (like Jiffy)
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
Instructions
Here's how to make it:
Prepare the Mixture
Start by preheating your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter. Stir this all together well. I like to really mix it up so that everything is nicely blended. Then, add the shredded cheddar cheese, corn muffin mix, salt, and pepper, folding it into the mixture until just combined. You'll see some dry spots, and that's okay. Don't over-mix it.
Transfer to Baking Dish
Pour the mixture into a greased 9x13 inch baking dish. Give it a good shake to level it out, but don’t stress if it’s not perfectly flat. Top it with a handful of shredded cheddar cheese for that golden crust. It's such a delight when that cheese melts.
Bake and Serve
Pop it in the oven and bake for about 45 minutes. Keep an eye on it; I sometimes check after 30 minutes just to make sure it's not overbaking. You'll want it to be golden brown on top and firm in the middle. Once it’s done, let it cool for a few minutes. It pairs well with so many things, but I often enjoy it with some grilled chicken or a simple salad.
Scaling Creamed Corn Casserole for a Crowd
If you're planning to serve a larger group, scaling up this creamed corn casserole is pretty straightforward. You can double the ingredients and use a larger baking dish, like a full sheet pan, which should work for about 20 individuals. Just keep an eye on the baking time; bigger portions may need an additional 10 to 15 minutes. I usually check for that golden top and a firm center to tell when it’s ready.
Another tip when making a big batch is to prepare it a day ahead. Assemble everything in your baking dish and cover it tightly in the fridge. Just remember to let it sit out for about 30 minutes before baking so it doesn't go from cold to hot too quickly. This way, when it's serving time, all you have to do is pop it in the oven. Easy peasy!
Creamed Corn Casserole
Created by: The Globalbitesrecipes Team
Recipe Type: Old-Fashioned Comfort Eats
Skill Level: Beginner
Final Quantity: 8.0
What You'll Need
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup Kerrygold butter, melted
- 1 cup shredded sharp cheddar cheese (plus more for topping)
- 1 package (8.5 oz) corn muffin mix (like Jiffy)
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
How-To Steps
Start by preheating your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter. Stir this all together well. I like to really mix it up so that everything is nicely blended. Then, add the shredded cheddar cheese, corn muffin mix, salt, and pepper, folding it into the mixture until just combined. You'll see some dry spots, and that's okay. Don't over-mix it.
Pour the mixture into a greased 9x13 inch baking dish. Give it a good shake to level it out, but don’t stress if it’s not perfectly flat. Top it with a handful of shredded cheddar cheese for that golden crust. It's such a delight when that cheese melts.
Pop it in the oven and bake for about 45 minutes. Keep an eye on it; I sometimes check after 30 minutes just to make sure it's not overbaking. You'll want it to be golden brown on top and firm in the middle. Once it’s done, let it cool for a few minutes. It pairs well with so many things, but I often enjoy it with some grilled chicken or a simple salad.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 218
- Total Fat (g): 13.2
- Saturated Fat (g): 7.5
- Cholesterol (mg): 38
- Sodium (mg): 448
- Total Carbohydrates (g): 21.5
- Dietary Fiber (g): 2
- Sugars (g): 4.3
- Protein (g): 5.2