A pan of creamed corn casserole, and a plate with a piece of creamed corn casserole with beans.
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5 from 1 vote

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 odor of buttered popcorn while it cooks is just heavenly! Try it out and report back!
Course Side Dish
Cuisine American
Keyword Casserole, Creamed Corn
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 216kcal
Author Stephanie Manley


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


  • 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


  • 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.


Calories: 216kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 312mg | Potassium: 135mg | Fiber: 0g | Sugar: 2g | Vitamin A: 12.7% | Vitamin C: 3.7% | Calcium: 4.3% | Iron: 2.6%
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