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Judy John

Cream Corn Casserole Recipe

Cream corn casserole delivers silky corn flavor, tender texture, and buttery richness with a golden top. It suits holidays, potlucks, and easy family meals beautifully.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 244
Ingredients Equipment Method Notes

Ingredients
  

Casserole Batter
  • 2 15-oz cans whole kernel corn drained
  • 2 15-oz cans cream style corn
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 1 8.5-oz box corn muffin mix
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Mixing Bowl
  • Baking Dish
  • Whisk
  • Spatula
  • Measuring Cups
  • Oven
  • Freezer
  • Tray

Method
 

  1. Heat oven to 350°F and grease a baking dish well.
  2. Whisk sour cream, butter, and eggs until smooth.
  3. Stir in whole corn, cream corn, muffin mix, salt, and pepper.
  4. Mix gently until combined. Batter should look creamy and thick.
  5. Spread batter evenly into prepared dish.
  6. Bake 45 to 50 minutes until center sets and top turns golden.
  7. Rest 10 minutes before scooping so texture firms slightly.

Notes

For softer texture, remove when center barely jiggles. For crispier edges, bake 5 extra minutes. Freeze cooled portions tightly wrapped up to 2 months. Let casserole rest before serving for easier assembly handling. Add cheddar, herbs, jalapeno, or bacon for flavor customization. Refrigerate leftovers up to 4 days.