Cream Corn Casserole Recipe (Easy, Creamy and Golden!)

This cream corn casserole recipe is the easiest side dish on the holiday table, and somehow it is always the first one scraped clean. Sweet corn folded into a creamy, golden bake with a soft, spoonable middle. Five minutes of mixing, one dish, zero fuss.

What I love about this cream corn casserole recipe is how the two kinds of corn work together. Whole kernels give you little pops of sweetness, and the creamed corn melts everything into a rich, pudding like base. It tastes like you fussed. You did not.

Quick facts: This cream corn casserole recipe takes 10 minutes of prep, 45 minutes in the oven, and serves 8.

For the rest of the holiday table, my easy sweet potato casserole recipe and my cornbread stuffing recipe are the two partners this corn casserole never shows up without. Save this one to your Thanksgiving Pinterest board so you can find it on the big day.

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Why You Will Love This Cream Corn Casserole Recipe

• One bowl, one dish. Stir everything together, pour, and bake. The dishes barely count as dishes.
• Creamy and golden. A soft, custardy middle under a lightly browned cheesy top.
• Pantry ingredients. Canned corn, sour cream, butter, eggs, and a box of corn muffin mix.
• Make ahead friendly. Mix it the day before and bake it fresh, or bake and reheat.
• Kid approved. Sweet, buttery corn is the one vegetable side my kids ask seconds of.
• A holiday staple. This is the cream corn casserole recipe that shows up at our Thanksgiving and Christmas both.

Ingredients for Cream Corn Casserole

The ingredient list for this easy corn casserole recipe is short, and every item earns its place. Drain the whole kernel corn well, because that one step keeps the casserole creamy instead of watery.

• 1 can (15 oz) whole kernel corn, drained: the pops of texture.
• 1 can (14.75 oz) cream style corn: do not drain this one, the creamy liquid is the whole point.
• 1 cup sour cream: makes the base tangy and rich.
• ½ cup unsalted butter, melted
• 2 large eggs, lightly beaten: they set the casserole so it scoops cleanly.
• 1 box (8.5 oz) corn muffin mix, such as Jiffy: the classic shortcut, or use the from scratch mix in the variations.
• 1 cup shredded cheddar cheese: half mixed in, half on top, if you like a cheesy lid.
• ¼ teaspoon black pepper
• Pinch of salt: the canned corn and mix already bring some, so a pinch is plenty.

How to Make Cream Corn Casserole

Here is the step by step cream corn casserole recipe. If you can stir, you can make this.

Mix Everything Together

In a large bowl, stir together the drained whole kernel corn, the cream style corn with its liquid, the sour cream, melted butter, and eggs until smooth. Fold in the corn muffin mix and half the cheddar until just combined. A few small lumps are fine.

Fill the Baking Dish

Pour the mixture into a greased 9×13 inch baking dish, or a 2 quart dish for a thicker casserole. Smooth the top and sprinkle the rest of the cheddar over it.

Bake Until Golden

Bake at 350°F (175°C) for 45 to 50 minutes, until the top is golden and the center is just set, with the slightest jiggle in the middle. It will finish setting as it rests.

Rest and Serve

Rest the casserole for 10 minutes before serving. This short wait is the difference between a soupy scoop and a creamy, clean one. Serve it warm, straight from the dish.

Why This Cream Corn Casserole Recipe Works

This creamed corn casserole recipe works because it treats corn three ways at once. The whole kernels stay whole and sweet. The creamed corn melts into the base and makes it taste like fresh corn pudding. And the corn muffin mix brings a third layer, a soft corn bread crumb that holds the whole thing together.

The sour cream is the quiet hero. It keeps the bake from turning heavy or greasy, and its gentle tang balances the sweetness of the corn. Rich, but never cloying.

And the rest matters more than people think. The eggs keep setting after the dish leaves the oven, so those 10 minutes turn a loose middle into the creamy, scoopable texture everyone loves.

My Best Tips for Perfect Corn Casserole

I have made this cream corn casserole recipe more times than I can count, and these small rules make it come out right every time.

Drain the whole corn, never the creamed corn. This is the mistake that makes corn casserole watery. The creamed corn liquid is flavor and body, keep every drop.

Do not overbake. Pull it when the center still has a gentle jiggle. An overbaked corn casserole turns dry and bready at the edges.

Room temperature sour cream mixes smoother. If you remember, set it out while the oven heats. Cold sour cream still works, it just needs a few extra stirs.

Let the dish do the serving. This casserole is meant to be scooped at the table, family style. No unmolding, no slicing, no stress.

Cream Corn Casserole Variations

The base cream corn casserole recipe is endlessly flexible. Once the holiday starters are done, a bowl of my creamy tomato soup recipe is how we like to start the meal, and this corn is the side that follows it.

From Scratch, No Boxed Mix

Replace the box with ¾ cup cornmeal, ¼ cup all-purpose flour, 1 tablespoon sugar, 1½ teaspoons baking powder, and ½ teaspoon salt. Same creamy result, fully from scratch.

Jalapeño Cheddar Corn Casserole

Fold in 1 finely diced jalapeño (seeds removed) and use sharp cheddar. The gentle heat against the sweet corn is the version my husband votes for.

Bacon and Green Onion

Stir in ½ cup crumbled cooked bacon and 3 sliced green onions. Save a little of both for the top, and it looks as good as it tastes.

What to Serve With Cream Corn Casserole

This thanksgiving corn casserole is happy next to just about any holiday main: roast turkey, glazed ham, or even fried chicken and barbecue for a casual Sunday dinner. Pair it with my cornbread stuffing recipe and my easy sweet potato casserole recipe for a full holiday plate, with something savory, something sweet, and something creamy on every fork.

How to Store and Reheat Cream Corn Casserole

This holiday corn casserole recipe stores like a dream, which makes it a smart make ahead side.

In the Refrigerator

Refrigerate leftovers within 2 hours of serving, covered, for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish, covered with foil, at 350°F (175°C) for 20 minutes, until it reaches 165°F (74°C), as the University of Tennessee Extension holiday leftovers guide recommends.

In the Freezer

Freeze the baked casserole, well wrapped, for up to 3 months. Thaw overnight in the fridge and reheat as above. The texture stays surprisingly creamy, thanks to the sour cream base.

Make Ahead for the Holidays

Mix the unbaked casserole up to 1 day ahead, cover, and refrigerate. Bake it straight from the fridge, adding about 5 to 10 minutes. It goes into the oven as the turkey comes out, and nobody ever knows it was made yesterday.

Final Thoughts

Every holiday table needs one dish that requires almost nothing and gives back everything. This cream corn casserole recipe is that dish at our house. If it earns a spot on your table too, I would love to hear about it in the comments.

Frequently Asked Questions

Is cream corn casserole the same as corn pudding?

They are close cousins. Corn pudding is usually eggier and softer, with no muffin mix, while this creamed corn casserole recipe uses corn muffin mix for a sturdier, scoopable bake. Both are creamy, sweet, and completely welcome at my table.

Can I make Jiffy corn casserole with this recipe?

Yes, this is exactly that. Use one 8.5 oz box of Jiffy corn muffin mix, along with the canned corn, creamed corn, sour cream, butter, and eggs. It is the classic holiday version, and the box is what gives it a soft cornbread crumb.

Can I make this cream corn casserole recipe ahead of time?

Yes, two ways. Mix it unbaked and refrigerate for up to 1 day, then bake fresh, adding 5 to 10 minutes. Or bake it fully, refrigerate, and reheat covered at 350°F (175°C) for about 20 minutes.

How do I know when corn casserole is done?

The top should be golden, the edges slightly pulled from the dish, and the center just set with a gentle jiggle. A toothpick near the center should come out mostly clean. It keeps setting as it rests, so pull it a little early rather than late.

How many people does this serve, and what size dish do I need?

A 9×13 inch dish serves about 8 as a side. For a thicker, more spoonable casserole, use a 2 quart dish and add a few extra minutes of baking.

Can I use frozen corn instead of canned?

Yes. Use 1½ to 2 cups of thawed frozen corn in place of the whole kernel can, drained well. Keep the creamed corn as is, since it builds the creamy base. The flavor is a touch fresher and just as sweet.

Why is my corn casserole runny in the middle?

It is either slightly underbaked or it was scooped before resting. The center should have a gentle jiggle, not a slosh, when it leaves the oven, and it needs the full 10 minute rest to finish setting.

Do I have to add the cheese?

No. The cheese is a golden, savory lid, but the casserole is classic without it too. Without cheese the top browns lightly and the corn flavor stands even taller. Both ways are right.

Can I make it in a slow cooker?

Yes. Pour the mixture into a greased slow cooker and cook on LOW for 3 to 4 hours, until the center is set. You lose the browned top, but it frees up precious oven space on the big day.

Can I double this recipe?

Easily. Double everything and bake it in two 9×13 dishes, or one deep roasting pan, adding about 10 minutes to the bake time. It is the first side to run out, so doubling is usually wise.