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Spoonful of creamy corn casserole showing soft custardy middle

Cream Corn Casserole Recipe

A creamy cream corn casserole recipe with whole kernel corn, creamed corn, sour cream, and cheddar baked under a golden top. Ten minutes of prep, one dish, pure holiday comfort.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream style corn (do not drain)
  • 1 cup sour cream
  • ½ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 box (8.5 oz) corn muffin mix, such as Jiffy
  • 1 cup shredded cheddar cheese, divided
  • ¼ teaspoon black pepper
  • Pinch of salt

Equipment

  • Large mixing bowl
  • whisk
  • 9x13 inch baking dish (or 2 quart dish)
  • Spatula
  • Measuring cups and spoons
  • Can opener

Method
 

  1. 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.
  2. Fold in the corn muffin mix and half the cheddar until just combined.
  3. Pour into a greased 9x13 inch baking dish and sprinkle the remaining cheddar on top.
  4. Bake at 350°F (175°C) for 45 to 50 minutes, until golden and the center is just set with a slight jiggle.
  5. Rest 10 minutes before serving.

Notes

Drain the whole kernel corn well, but never drain the creamed corn; its liquid makes the casserole creamy.
Do not overbake; pull it when the center still has a gentle jiggle, it finishes setting as it rests.
From scratch mix instead of the box: ¾ cup cornmeal, ¼ cup flour, 1 tablespoon sugar, 1½ teaspoons baking powder, ½ teaspoon salt.
Make ahead: mix up to 1 day ahead, refrigerate, and add 5 to 10 minutes to the bake.
Refrigerate leftovers within 2 hours, use within 4 days, and reheat to 165°F (74°C).
Slow cooker option: cook on LOW for 3 to 4 hours until the center is set.