Easy Creamy Corn Casserole

This Easy Creamy Corn Casserole is a classic comfort side dish that’s rich, buttery, and incredibly simple to make. With both whole kernel and creamed corn, it bakes into a tender, slightly sweet casserole that pairs beautifully with holiday meals, potlucks, or weeknight dinners. Just mix everything in one bowl, bake, and enjoy—no fuss, no complicated steps.

Ingredients

• 1 (15 oz) can whole kernel corn, drained
• 1 (14.75 oz) can creamed corn
• 1 (8.5 oz) package dry cornbread mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 eggs, beaten

Directions

1. Preheat oven to 350°F and grease a 9×9-inch baking dish.
2. Combine whole corn, creamed corn, cornbread mix, sour cream, melted butter, and eggs in a bowl.
3. Mix well and spoon into the prepared dish.
4. Bake 45 minutes, or until golden and a toothpick comes out clean.

Prep Time: 5 minutes | Cooking Time: 45 minutes | Total Time: 50 minutes
Kcal: ~290 kcal per serving | Servings: 8

Tips

• Let the casserole cool for 5–10 minutes before serving so it sets and scoops easily.
• If you prefer a firmer casserole, bake an extra 5–10 minutes.

FAQ

Can I make this ahead of time?
Yes—assemble and refrigerate up to 2 days; reheat at 300°F until warmed through.

Can I freeze corn casserole?
Absolutely—freeze up to 3 months, thaw, and reheat in the oven or microwave.

Can I add cheese?
Yes! Stir in 1 cup shredded cheddar for an extra creamy, savory version.

Can I use fresh or frozen corn?
You can, but keep the creamed corn as part of the recipe for texture.

Why did my casserole come out too soft?
It may need more baking time—ovens vary, so bake until fully set in the center.