Below is a simple and easy recipe article.
introduction
Cream Corn Casserole is a warm, creamy side dish that fits holidays and family meals. It pairs well with roasted meats and fresh salads, and it is easy to make for a crowd. For more ideas like this, check the holiday side dishes page to find similar recipes and serving tips.
why make this recipe
- It is simple and quick to prepare.
- It uses common pantry ingredients.
- It feeds a crowd and holds well on the table.
- Kids and adults both enjoy the sweet, creamy taste.
how to make Cream Corn Casserole
Make the dish in three main steps: mix the ingredients, bake until set, and let it rest a little before serving. The texture should be creamy with a lightly browned top.
Ingredients :
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix (or corn bread mix)
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese (optional)
- 2 large eggs (optional for richer texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine drained whole kernel corn and cream-style corn. Stir in sour cream and melted butter.
- Add the corn muffin mix to the bowl and stir until just combined. If using, beat in eggs, salt, and pepper.
- Fold in half of the shredded cheddar cheese if using.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 35–45 minutes, or until the top is golden and the center is set. A toothpick inserted near the center should come out mostly clean.
- Let the casserole rest for 10 minutes before serving.
how to serve Cream Corn Casserole
Serve warm as a side with turkey, ham, roast chicken, or grilled meats. Spoon onto plates or serve from the baking dish family-style. Garnish with chopped chives or parsley for color, if desired.
how to store Cream Corn Casserole
- Cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes or microwave individual portions until hot.
- To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Cream Corn Casserole
- Use room-temperature sour cream and eggs for even mixing.
- Do not overmix the batter; stir until ingredients are combined.
- If you like a crisper top, remove the foil for the last 5–10 minutes of baking.
- Add a little sugar if you prefer a sweeter casserole.
- Test for doneness with a toothpick in the center.
variation (if any)
- Cheesy Bacon: Stir in cooked, crumbled bacon and extra cheddar.
- Jalapeño Corn Casserole: Add diced jalapeños for heat.
- Herb Version: Mix in chopped rosemary or thyme for a savory twist.
- Gluten-free: Use a gluten-free corn muffin mix.
FAQs (minimum three FAQ)
Q: Can I make this ahead of time?
A: Yes. Prepare the casserole and refrigerate covered. Bake on the day you serve, adding a few extra minutes if it is very cold.
Q: Can I use fresh or frozen corn instead of canned?
A: Yes. Use about 2 to 2 1/2 cups fresh or thawed frozen corn. Drain well if needed and adjust moisture with a little extra corn muffin mix.
Q: Is this recipe very sweet?
A: The casserole has a mild sweetness from the corn and cream corn. You can add a teaspoon of sugar for more sweetness or omit extra sugar for a savory flavor.
Q: Can I make it dairy-free?
A: Substitute dairy-free butter and a dairy-free sour cream alternative. Use dairy-free cheese or omit cheese.
Q: How do I know when it is done?
A: The top should be golden and the center mostly set. A toothpick in the center should come out with only a few moist crumbs.
Cream Corn Casserole
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm and creamy side dish perfect for holidays or family meals, Cream Corn Casserole is easy to prepare and feeds a crowd.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix (or corn bread mix)
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese (optional)
- 2 large eggs (optional for richer texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the drained whole kernel corn and cream-style corn. Stir in the sour cream and melted butter.
- Add the corn muffin mix to the bowl and stir until just combined. If using, beat in the eggs, salt, and pepper.
- Fold in half of the shredded cheddar cheese if using.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 35–45 minutes, or until the top is golden and the center is set, testing with a toothpick inserted near the center.
- Let the casserole rest for 10 minutes before serving.
Notes
For a sweeter casserole, consider adding sugar. For a crisper top, remove the foil for the last 5–10 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
