Live life with no excuses, travel with no regret.

Easy Creamy Corn Casserole

Is it just me, or does comfort food just taste better when the weather turns chilly and the leaves start to fall? There’s something so soothing and nostalgic about pulling a warm, bubbly casserole fresh from the oven on a blustery autumn evening. The sweet aroma of buttery cornbread and melted cheese immediately transports me back to childhood holidays around a crowded family table.
My easy Creamy Corn Casserole recipe is the ultimate feel-good dish guaranteed to become a new family favorite. This simple combination of sweet corn and savory cheddar baked in a golden cornbread crust is pure magic. Every bite delivers an unbelievable flavor bomb – the sweet and salty popped corn kernels against the smooth, creamy cheese is a match made in heaven. The satisfying crunch of the buttery cornbread topping pairs perfectly with the rich, gooey filling. It’s so deliciously addictive, I promise you won’t be able to stop at just one helping!
I love whipping up this corn casserole because it comes together in a flash, but still carries that nostalgic, old-fashioned comfort food vibe we all crave as the weather cools down. It’s also so versatile – great served up as a holiday side dish or even a vegetarian main course with a crisp green salad. However you serve it, get ready for requests for third and fourth helpings, rave reviews from friends and family, and an emptied out casserole dish by the end of the night.
With just 10 everyday pantry staple ingredients, this super simple recipe will quickly become your new go-to for casual fall weeknights or special occasion spreads. It makes great leftovers too, so you might just have lunch sorted for the next day!
Keep reading below for my step-by-step method, pro tips and tricks for customizing, storage instructions, and answers to frequently asked questions for corn casserole success. I’ll walk you through exactly how to pull together this scrumptious fan-favorite that I know your whole family will be begging you to make again and again. Just wait until that first bite – this new classic is about to become your most requested potluck recipe yet!

How do I get the crispiest, buttery topping?
The key is using a corn muffin mix like Jiffy and melting the butter before mixing it in. The mix gives you the signature sweet and crumbly texture while the butter ensures it gets beautifully browned on top.

What can I substitute for creamed corn?
While creamed corn gives this casserole its signature creaminess, regular whole kernel corn that hasn’t been drained well can work in a pinch. You may need to increase milk or sour cream slightly to compensate for less moisture.

What kind of cheese works best?
I prefer good old cheddar for its sharp flavor, creamy melting texture, and classic corn pairing. Monterey jack or a Mexican blend work great too if you want to add a little kick!

Can I make this ahead?
Yes! Assemble completely then refrigerate up to 24 hours before baking. Add 5-10 extra minutes to ensure it reheats thoroughly.

Should I top with anything before serving?
A sprinkle of freshly chopped parsley adds a pop of color and freshness before serving. Crumbled bacon or green onions make delicious savory garnishes as well.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 15 ounces canned corn, drained (about 1 3⁄4 cups)
  • 15 ounce can creamed corn
  • 8 ounce box corn muffin mix
  • 1 cup reduced-fat sour cream
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 cup shredded cheddar cheese
  • 0.25 teaspoon smoked paprika


  • Preheat your oven to 350°F. Thoroughly grease an 8×8 inch glass baking dish with butter or non-stick cooking spray. Be generous with the grease – it will prevent any cheese from sticking. Set the prepared baking dish aside.
  • Open one 15 ounce can of whole kernel corn and empty the entire contents into a mesh strainer or colander. Drain for 2-3 minutes over the sink, gently shaking the strainer to release all excess liquid. Transfer the thoroughly drained corn kernels into a large mixing bowl.
  • Add the entire 15 ounce can of creamed corn to the bowl with the drained corn. Gently crack both eggs directly into the bowl on top of the corn, then use a whisk to lightly beat and evenly distribute the eggs. Pour in the entire 16 ounce container of reduced-fat sour cream. Add 1 heaping cup of shredded cheddar cheese and the 4 tablespoons of melted butter. Using a strong wooden spoon or rubber spatula, stir thoroughly to incorporate all ingredients until the filling is smooth, rich, and creamy.
  • Open the 8 ounce box of Jiffy corn muffin mix and sprinkle the entire dry contents evenly over your corn filling. Do not mix yet. First, use your hands to gently toss the dry mix to evenly distribute throughout the bowl. Then carefully fold the wet and dry ingredients together, using a gentle under-and-over folding motion rather than harsh stirring. Fold just until everything is moistened and uniform – about 15-20 folds. Be careful not to overmix at this stage or your cornbread topping risks turning dense and rubbery.
  • Use your rubber spatula to carefully transfer all contents of the bowl in an even layer into your prepared 8×8 inch baking dish. Smooth the top gently with the back of a spoon or spatula.
  • Evenly sprinkle the remaining 1⁄2 cup of shredded cheddar cheese followed by a light dusting of smoked paprika powder over the batter. This adds both extra cheesy richness and eye-catching rosy color.
  • Place the filled casserole dish on a sturdy baking sheet on the center rack of your preheated 350oF oven. Bake undisturbed for 45-50 minutes, rotated once halfway through bake time, until the cheese bubbles thickly around the edges, the casserole puffs slightly, and the top springs back when gently pressed.
  • Allow the fully baked corn casserole to rest at least 10 minutes before cutting neat squares and serving warm directly from the pan alongside your favorite meals. Be sure to go back for seconds (and thirds)! Leftovers will keep well refrigerated.

Cooking Tips:

  • Switch up the flavor with taco seasoning or jalapeno peppers mixed into the batter.
  • Vary the cheese topping – cheddar, pepper jack, and Mexican blends all taste delicious.
  • For added crunch, top with crushed corn chips or cornbread croutons.
  • Cook bacon till just crisp then chop up for a sweet and salty garnish.
  • This freezes wonderfully up to 3 months – just thaw completely before baking.

Leave a Reply

Your email address will not be published. Required fields are marked *