Description
This Easy Creamy Corn Casserole is a comforting and golden holiday side dish. Made with canned corn, creamed corn, sour cream, butter, eggs, and cornbread mix, it’s a classic Southern-inspired recipe perfect for Thanksgiving, Christmas, Easter, or any family dinner.
Ingredients
Scale
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (15 oz / 425 g) creamed corn
- 1 cup (240 g) sour cream
- ½ cup (115 g) unsalted butter, melted
- 2 large eggs, beaten
- 1 box (8.5 oz / 240 g) cornbread mix (such as Jiffy)
- ½ tsp salt
- ¼ tsp black pepper
- Optional toppings: 1 cup shredded cheddar cheese
- Chopped green onions or parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine sour cream, melted butter, and beaten eggs.
- Stir in the whole kernel corn and creamed corn until evenly combined.
- Add the cornbread mix, salt, and pepper. Stir gently until just combined. Do not overmix.
- Pour the mixture into the prepared baking dish.
- Bake for 45–50 minutes, or until the center is set and the top is lightly golden.
- If adding cheese, sprinkle it on during the last 10 minutes of baking.
- Let the casserole rest for 5–10 minutes before serving. Garnish with green onions or parsley if desired.
Notes
- Creamed corn is essential for a soft, custardy texture.
- Use room-temperature eggs and sour cream for best results.
- Do not overmix the batter—keep it light and fluffy.
- Check doneness with a knife in the center—it should come out mostly clean.
- Rest before serving so the casserole sets properly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 portion