Creamed Corn Casserole

Making creamed corn casserole is a way to cook out of your pantry with ingredients you may already have on hand. Corn and a package of Jiffy Corn Muffin Mix turn boring corn into a dish with no leftovers.

This is an old-fashioned cream corn recipe that is easy to make and will remind you of the casseroles that Grandma used to make. If you need a perfect side dish for the holidays (or any other time), look no further! I love how the top of this casserole caramelizes and provides the perfect taste.

Corn has always been a preferred food of mine, and my favorite way to eat it is straight off the cob or in a casserole. I love the versatility of corn – it can be added to all kinds of dishes whether savory or sweet. I don’t think I’ll ever stop loving corn.

Why this recipe for creamed corn casserole is so good

This recipe is perfect for a potluck, large family gathering, or even to enjoy during a weeknight. It is easy to prepare, you will need a can of creamed corn, a can of corn kernels, sour cream, butter, and a box of Jiffy Corn Bread mix. This casserole is wonderfully moist and reheats very well. It’s the perfect corn casserole to make ahead.

What are the Different Kinds of Corn?

You may think that all corn is the same. However, there are four basic types of corn, and each one has a different use.

• Dent corn (also called field corn) is the corn that’s the most widely grown in the U.S. It is mainly used for feeding livestock, but can also be found in some food products.
• Flint corn or Indian corn, is similar to dent corn. This hard-shelled corn is pretty because it comes in a wide variety of colors. It is grown mostly in Central and South America and is the corn you see used for decorations in the fall.
• Popcorn is a kind of flint corn. It has a hard outer shell and a center that is soft and starchy. When exposed to heat, the moisture inside the kernel steams and builds up enough pressure to explode the kernel. Popcorn is unique in its taste and popability.
• Sweet corn is the kind we eat on the cob or use in cooking. This corn is almost all soft starch, contains more sugar than other corn types, and you can’t pop it. Other corns are picked when the kernels are dry and mature, but sweet corn is picked and eaten while the ears are still in the immature stage and the kernels are tender.

more corn recipes to try

• Creamed Corn
• Cornmeal Mush Recipe
• Chipotle Corn Salsa Recipe Copycat
• How to Cook Kettle Corn
• Grilled Corn on the Cob
• Corn Poblano Chowder
• Corn Chowder
• Easy Corn and Black Bean Salad

More Easy Casserole side dish Recipes

• Asparagus Cheese Casserole
• Broccoli Rice Casserole
• Mashed Potato Casserole
• Squash Casserole
• Cheesy Hash Brown Potato Casserole

Check out even more easy casseroles and side dish recipes.

Many thanks to Virginia McDowell of Jefferson City for this baked creamed corn casserole recipe.

Creamed Corn Casserole

This cream corn casserole is perfect for a family meal. Everyone will love this casserole and will always ask you to make it. You can prepare it on any weeknight for a quick throw-together side dish to accompany any protein. The smell of buttered popcorn while it cooks is just heavenly! Try it out and report back!

5 from 3 votes

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Course: Side Dish

Cuisine: American

Keyword: Casserole, Creamed Corn

Servings: 8

Calories: 216kcal

Author: Stephanie Manley

Ingredients

• 1 can whole corn drained
• 1 can cream corn
• 8 ounces sour cream
• 1 pkg. Jiffy Corn Muffin Mix
• 4 ounces melted butter
• 2 eggs

Instructions

• Preheat oven to 350 degrees. 
• In a medium-sized bowl add all of the ingredients.  Stir until well mixed. 
• Ingredients can be mixed in the pan to be packed in. Stir until all ingredients are mixed well. 
• Spray a baking dish either an 8 x 8-inch baking dish or a 10 x 8-inch dish, pour in batter.   Bake 1 hour at 350 degrees,

Recipe Tips for the Cook

Variations

• Top with Cheddar cheese - top with about 3/4 cup of shredded Cheddar cheese in the last 15 minutes.
• Add a can of green chilies - add a small 2 ounce can of chopped green chilies to the batter for a Southwest flavor.
• Add two tablespoons of chopped pimento - pimento peppers add a bit of flavor and lots of color.

This recipe is by Virginia McDowell. Jefferson City, Mo. 1960.

Nutrition

Calories: 216kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 312mg | Potassium: 135mg | Fiber: 0g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 3.1mg | Calcium: 43mg | Iron: 0.5mg

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