Is there anything more comforting than the smell of a warm, bubbly casserole wafting from the oven? I think not. This Easy Sweet Creamed Corn Casserole is the stuff of cozy weeknight dreams and potluck legends. It’s the side dish that quietly steals the show, blending the sweet creaminess of corn with a rich, savory custard that will have everyone asking for seconds. I started making this gem years ago for family gatherings, and it quickly earned a permanent spot in my recipe box because it’s just that good and, frankly, foolproof.
Table of Contents
Table of Contents
Why You’ll Love This Sweet Creamed Corn Casserole
Let’s be real, we all need those go-to recipes that deliver maximum flavor with minimal fuss. This one checks all the boxes:
- Effortless to Make: Seriously, it’s mostly a “dump and stir” situation. No complicated techniques here.
- Total Crowd-Pleaser: It’s the perfect bridge between the savory mains and the sweet desserts on your holiday table. Even the pickiest eaters can’t resist.
- Budget-Friendly Magic: With simple pantry staples and a few fresh ingredients, this dish is easy on the wallet.
- Make-Ahead Friendly: You can prepare it a day in advance, which is a lifesaver during the busy holiday season.
Ingredients
Here’s what you’ll need to create this creamy masterpiece. I promise, it’s a short and sweet list!
- 2 (14.75 oz) cans cream-style corn
- 1 (15.25 oz) can whole kernel corn, drained
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese, divided
- Optional garnish: 1 tablespoon chopped fresh chives or parsley
Sweet Creamed Corn Casserole Recipe
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
Simple creamy side dish with Sweet Creamed Corn Casserole Recipe makes the perfect sweet creamed corn casserole for holidays potlucks Get the tech now
Ingredients
- 2 (14.75 ounce) cans cream-style corn
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch or a 2-quart baking dish with a little butter or non-stick spray.
- In a large mixing bowl, combine the cream-style corn, drained whole kernel corn, beaten eggs, sour cream, and melted butter. Stir until well combined.
- Sprinkle the entire box of Jiffy corn muffin mix, garlic powder, and black pepper over the corn mixture. Gently stir until the dry ingredients are just moistened. Fold in 1/2 cup of the shredded cheddar cheese.
- Pour the batter into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake for 45-55 minutes, or until the top is golden brown and the center is set.
- Let the casserole cool for about 10 minutes before serving. Garnish with fresh chives if desired.
Notes
An easy and comforting Sweet Creamed Corn Casserole that’s a foolproof crowd-pleaser. This creamy, savory, and slightly sweet side dish is perfect for weeknights and potlucks.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 380 calories
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 10 g
Step-by-Step Instructions
Prep and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch or a 2-quart baking dish with a little butter or non-stick spray. This simple step ensures your creamy corn casserole comes out cleanly every time.
Combine the Wet Ingredients
In a large mixing bowl, combine the cream-style corn, drained whole kernel corn, beaten eggs, sour cream, and melted butter. Stir everything together until it’s well combined. Don’t worry if it looks a little lumpy from the sour cream—it will all smooth out as it bakes!
Add the Dry Ingredients
Sprinkle the entire box of Jiffy corn muffin mix, garlic powder, and black pepper over the corn mixture. Gently stir until the dry ingredients are just moistened. You don’t want to overmix here. Finally, fold in 1/2 cup of the shredded cheddar cheese.
Bake to Perfection
Pour the batter into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake for 45-55 minutes, or until the top is golden brown and the center is set. You can check by inserting a knife near the center; it should come out clean.
Serve and Enjoy
Let the casserole cool for about 10 minutes before serving. This allows it to set up nicely. Garnish with fresh chives if you’re feeling fancy, and watch it disappear!
What You’ll Need
You won’t need any fancy equipment for this easy recipe! Just grab:
- A large mixing bowl
- A 9×9 inch or 2-quart baking dish
- A spatula or wooden spoon for mixing
- Measuring cups and spoons
Tips & Tricks for the Best Casserole
Want to make this simple side dish even better? Here are my secrets:
- Don’t Overmix: The key to a great texture is to stir the batter until the ingredients are just combined. Overmixing can make it a bit tough.
- Spice it Up: For a little kick, add a pinch of cayenne pepper or a diced jalapeño to the mix. It creates a wonderful sweet and spicy balance.
- Make it Ahead: You can assemble the entire casserole the night before, cover it tightly, and keep it in the fridge. Just add a few extra minutes to the baking time when you’re ready to cook it.
- Fresh Corn Swap: In the summertime, feel free to use fresh corn cut from about 4-5 cobs instead of the canned whole kernel corn for a burst of fresh flavor.
What to Serve With Your Creamy Corn Casserole
This casserole is the ultimate team player. It pairs beautifully with so many main dishes! It’s a natural fit for a classic holiday ham, some juicy slow cooker pulled , or even a simple roasted chicken. For a full Southern-inspired spread, serve it alongside some fresh greens and fluffy biscuits.
A Few Common Questions
Can I freeze this corn casserole?
You can, but with a caveat. The texture of the sour cream and custard can change slightly upon thawing, becoming a bit more watery. It will still taste great, but for the best texture, I recommend enjoying it fresh or making it ahead and keeping it in the fridge for a day or two.
What can I use instead of Jiffy mix?
If you can’t find Jiffy corn muffin mix, you can use another brand. You can also make a simple substitute using 3/4 cup of cornmeal, 2 tablespoons of flour, 1 tablespoon of sugar, and 1/2 tablespoon of baking powder. The Better Homes & Gardens guide to cornmeal substitutes has some great info if you need more options.
How should I store leftovers?
Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I make this without sour cream?
Absolutely! Plain, full-fat Greek yogurt is a fantastic 1:1 substitute for the sour cream and will give you a similar tangy creaminess.
This Easy Sweet Creamed Corn Casserole is more than just a side dish; it’s a little bowl of comfort that brings people together. It’s the recipe you’ll turn to again and again for its simplicity and undeniable deliciousness. I hope it finds a happy home in your kitchen and becomes a requested favorite at your table, just like it has at mine. Happy cooking!