If you’re looking for cozy comfort and great taste, you can’t go wrong with this recipe for the Best Creamy Corn Casserole.
When I married my husband, he introduced lots of new traditions. One of my favorite: this creamy corn casserole makes an appearance at every Thanksgiving dinner—and lots of meals in between. The recipe was handed down from his grandma (who probably got it from her grandma). Let me tell you: Appalachian cooks know how to make some delicious corn casseroles—although they call it corn pudding. And I’ll be honest: with its creaminess and touch of sweetness, it earns the moniker.
This corn pudding normally sits beside the pot of homemade noodles, and both always make several rounds for second and third helpings. Sometimes, my husband goes a little daring and mixes the corn pudding with the noodles and a scoop of mashed potatoes. It’s kind of like one of the bowls from a fast-food chicken restaurant, but way, way better.
When we’re making corn pudding outside of Thanksgiving, it turns our table into a bit of a celebration. We especially like it with these Stove Top Chicken Breasts and this delicious Roast Pork Loin. It’s a side dish that edges into starring role!
Why You Will Love This Recipe
Plump, sweet corn kernels. Gooey cheese. Tang of sour cream. What else could you want? Oh yeah, it’s easy to make too. It’s a hearty side dish and a great choice for your own table or to contribute to a potluck or carry-in. And it warms up great for leftovers. For another crowd-pleasing recipe, you might want to look at the Cheesy Potato Casserole.
Ingredients
- 14 oz can corn kernels (don’t drain the liquid)
- 14 oz can cream corn
- 2 eggs
- ½ stick butter (melted)
- 1 cup sour cream
- 1 pack Jiffy mix
- ¼ tsp cayenne pepper
- 1 cup cheddar cheese (grated)
- 2 green onions (chopped)
- Salt and pepper
How to Make – The Steps
Step 1: Preheat the oven to 350°F and spray a casserole dish with nonstick spray.
Step 2: Add the cans of corn with the liquid into a bowl. Then add the eggs, sour cream, and melted butter and mix until completely incorporated.
Step 3: Pour in the Jiffy mix, cayenne, cheddar, green onion, salt, and pepper. Use a spoon to mix it together.
Step 4: Pour the mixture into the prepared casserole dish and bake in the center of the oven for 45-55 minutes or until golden brown on top and cooked through. Remove from the oven and set aside to cool a little before serving.
Tips & Tricks for a Perfect Creamy Corn Casserole
- If fresh corn is in season, use it. Canned corn is perfectly fine, but fresh corn will enhance the flavor. For fresh corn recipes, you might want to try this Spicy Corn and Bacon Macaroni and Cheese as well.
- Stick with Jiffy. While other corn muffin mixes are just fine for different recipes, this one is best with Jiffy.
- Some people like to save some sour cream and put a dollop on top before adding the cheese and baking. If you do that, take a knife and swirl the sour cream to spread it out.
FAQs
A lot of folks use these three terms interchangeably. It’s a popular dish, especially in the South, where they might tend to call it corn pudding or spoon bread.
Some people like to add a couple of tablespoons of granulated sugar to their corn casserole.
You can add cooked bacon bits, diced bell peppers, or a sprinkle of fresh herbs like cilantro. For a heartier version, try some browned sausage or layer it with cooked ground beef.
Sure. You can swap out the cheddar with pepper jack, Colby, or a Mexican blend.
You only have to make one substitution: a gluten-free cornbread mix instead of Jiffy.
Serving Suggestions
After you’ve left the casserole cool for a few minutes, serve it with some delicious chicken or steak. Vegetarians might want to pair it with a salad or stuffed bell pepper.
Make Ahead and How to Store
You can prep this casserole a day before serving. When you’re getting dinner ready, stick it in a pre-heated oven and bake as directed. Wrap up leftovers and store them in the refrigerator for up to three days. When you’re ready to eat, warm the casserole in the oven at 350°F or in the microwave.
Creamy Corn Casserole
Ingredients
- 14 oz can corn kernels don’t drain the liquid
- 14 oz can cream corn
- 2 eggs
- ½ stick butter melted
- 1 cup sour cream
- 1 pack Jiffy mix
- ¼ tsp cayenne pepper
- 1 cup cheddar cheese grated
- 2 green onions chopped
- Salt and pepper
Instructions
- Preheat the oven to 350f and spray a casserole dish with nonstick spray.
- Add the cans of corn and the liquid to a bowl. Then add in the eggs, sour cream, and melted butter and mix together until completely incorporated.
- Pour in the Jiffy mix, cayenne, cheddar, spring onion, salt and pepper. Use a spoon to mix it all together.
- Pour the whole mixture into the prepared casserole dish and bake in the center of the oven for 45-55 minutes or until golden brown on top and cooked through. Remove from the oven and set aside to cool a little before serving.
