Creamy Corn Casserole is a classic comfort food that has been a staple at family gatherings and holiday dinners for generations. This dish combines sweet corn, a creamy mixture, and a golden crust, creating a perfect balance of flavors and textures. Whether you’re hosting Thanksgiving or looking for a simple side dish, this casserole is easy to prepare and guaranteed to please.
How to Make Creamy Corn Casserole
Making creamy corn casserole is quick, requiring minimal prep work and simple ingredients. Start by mixing corn kernels, cream-style corn, and a cornbread mix for a sweet and savory base. Combine this with sour cream and melted butter to ensure a moist and creamy texture. Once baked, the casserole forms a slightly crispy top layer while remaining soft and fluffy inside. It’s an effortless dish that pairs beautifully with a variety of main courses.
Step-by-Step Instructions
- Preheat the Oven: Bring your oven up to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure the food doesn’t stick.
- Prepare Ingredients: Drain the whole kernel corn. Melt the butter and have all other ingredients measured and ready.
- Combine Ingredients: In a large mixing bowl, combine the drained corn, cream-style corn, cornbread mix, sour cream, and melted butter. Stir until evenly mixed.
- Transfer to Baking Dish: Transfer the mixture into the prepared baking dish, then smooth it into an even layer.
- Add Optional Topping: Sprinkle shredded cheddar cheese over the top for added flavor and a golden crust.
- Bake the Casserole: Put the dish in the preheated oven and bake for 45-50 minutes. To test for doneness, insert a toothpick into the center; it should come out dry.
- Cool Before Serving: Allow the casserole to cool for 5-10 minutes. Serve warm and enjoy!
Variations of Creamy Corn Casserole
- Spicy Kick: Stir in chopped jalapeños or a pinch of cayenne pepper to add a bit of spice.
- Bacon Bits: Mix in crispy bacon pieces for a smoky flavor.
- Vegetarian: Add chopped bell peppers or green onions for extra veggies.
- Sweet Twist: Include a tablespoon of sugar or honey for a sweeter version.
- Cheesy Deluxe: Mix in more shredded cheese into the batter for extra creaminess.
Creamy Corn Casserole
8
servings10
minutes40
minutesIngredients
1 can (15 oz) whole kernel corn (drained)
1 can (15 oz) cream-style corn
1 box (8.5 oz) cornbread mix (e.g., Jiffy)
1 cup sour cream
1/2 cup (1 stick) unsalted butter (melted)
1/2 cup shredded cheddar cheese (optional, for topping)
Directions
- Preheat the Oven: Bring your oven up to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure the food doesn’t stick.
- Prepare Ingredients: Drain the whole kernel corn. Melt the butter and have all other ingredients measured and ready.
- Combine Ingredients: In a large mixing bowl, combine the drained corn, cream-style corn, cornbread mix, sour cream, and melted butter. Stir until evenly mixed.
- Transfer to Baking Dish: Transfer the mixture into the prepared baking dish, then smooth it into an even layer.
- Add Optional Topping: Sprinkle shredded cheddar cheese over the top for added flavor and a golden crust.
FAQ
1. Can I make creamy corn casserole ahead of time? Yes! Make the mixture, cover it, and refrigerate for up to 24 hours. Bake just before serving.
2. Can I freeze leftovers? Absolutely. Place the casserole in an airtight container and freeze for up to three months. Reheat in the oven for best results.
3. Is it possible to use fresh corn instead of canned? Yes, substitute canned corn with an equal amount of fresh or frozen corn.
4. How do I prevent a soggy texture? Ensure you drain the whole kernel corn well, and bake until the center is set.
