Corn Casserole: the Creamy Dreamy Recipe Thats Ready in 12 Minutes

The Creamy Dreamy Corn Casserole: The Ultimate Crowd and Pleasing Side

There is no smell on earth quite like a corn casserole baking. It’s sweet, buttery, and utterly comforting, promising that perfect combination of a slightly crisp, golden edge and an impossibly moist, almost pudding and like center.

It is pure, unadulterated comfort food that makes everyone feel like they’re sitting at a holiday table.

This is the side dish you absolutely need in your life when you're feeding a crowd but have zero time for complicated techniques. It’s a "dump and stir" classic that uses basic pantry staples canned corn, cornmeal, and some dairy making it one of the most budget and friendly Thanksgiving Food Sides out there.

Seriously, I can prep this in the time it takes my oven to preheat.

Forget the dry, crumbly versions you might have suffered through at potlucks past. We are making a corn casserole that is rich, slightly tangy from the sour cream, and structurally sound enough to cut cleanly, but creamy enough to melt in your mouth. Let’s crack on and make the best Easy Corn Casserole Recipe you’ll ever try. (If you’re obsessed with the Jiffy version, I have a deep dive on that one too: Jiffy Corn Casserole: The Ultimate Creamy, 10 Minute Prep Side ).

Why This Corn Casserole Recipe Delivers Superior Creaminess

Most recipes mess this up by skimping on fat or using too much dry cornmeal. My secret weapon? Using a combination of melted butter, sour cream, and two different types of corn.

1. The Double Corn Trick: We use canned whole kernel corn for texture and bite, and canned creamed corn for its liquid binder and natural sweetness. This dual approach ensures moisture throughout.
2. The Full and Fat Dairy Guarantee: Using full and fat sour cream (or Greek yogurt we’ll talk substitutions later) is non and negotiable. It adds necessary tang to cut through the richness and guarantees a luscious, creamy mouthfeel, putting this miles above a dry cornbread. When people search for "corn casserole with cream cheese," they are usually seeking this exact level of moisture, and sour cream delivers it perfectly.
3. Melted Butter Magic: Melting the butter ensures it disperses fully and evenly, creating a tender, almost fudgy structure, rather than a flaky, biscuit and like one.

What is the Difference Between Corn Casserole and Corn Pudding?

This is a hot topic! Honestly, the line is very blurry and often regional. Typically, Corn Casserole (like this recipe, especially if you add a dry ingredient like cornmeal or Jiffy mix) is slightly heartier and can be sliced.

Corn Pudding tends to use more eggs and milk/cream, resulting in a more delicate, custard and like texture that is often scooped rather than sliced. My recipe sits happily in the middle it’s a dense, creamy pudding baked in a casserole dish.

Quick Prep, Cracking Results: The Benefits of This Side Dish

Essential Equipment Checklist for Perfect Casserole

• 9x13 inch (23x33 cm) Casserole Dish (A glass one is great because you can see the golden edges forming!)
• Large Mixing Bowl
• Sturdy Whisk or Rubber Spatula (No need for a stand mixer here!)

Essential Ingredients for Your Ultimate Corn Casserole

This is my go and to list. It’s short, sweet, and effective.

• 1/2 cup (1 stick) Unsalted Butter, melted and cooled
• 2 Large Eggs, lightly whisked
• 1 cup Full and Fat Sour Cream
• 1 (14.75 oz) can Creamed Corn (Do not drain)
• 1 (15.25 oz) can Whole Kernel Corn (Drained well!)
• 1/2 cup Yellow Cornmeal
• 2 tablespoons All and Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Kosher Salt
• 1 tablespoon Granulated Sugar (Optional, but highly recommended)
• 1 cup Shredded Sharp Cheddar Cheese (Optional, for topping)

Choosing Your Corn: Canned, Frozen, or Fresh?

While canned makes this incredibly easy, you have options!

• Canned Kernel Corn (Recommended): Easiest, most consistent texture. Make sure you drain the liquid aggressively!
  • Substitution: Use 1 1/2 cups of frozen sweet corn kernels (do not thaw before adding).
• Canned Creamed Corn (Mandatory for this recipe): This provides the liquid and the creamy body.
  • Substitution: No canned? Use 1 1/2 cups of fresh or frozen kernels, purée half of them with 1/2 cup of milk and 1 tablespoon of flour to mimic the binder.

Dairy Decisions: Butter, Cream, and Sour Cream Notes

The full and fat dairy is what makes this a true Scalloped Corn Casserole texture and wise.

Flour and Sweetener Substitutions (Including Gluten and Free Options)

If you are aiming for a Corn casserole without jiffy mix, the cornmeal and flour are essential binders.

• Cornmeal: Use standard yellow cornmeal. Substitution: If you are looking to simplify, you can use 1 cup of Jiffy Corn Muffin Mix (or similar) instead of the cornmeal, flour, baking powder, and sugar.
• Gluten and Free Flour: You can swap the 2 tablespoons of All and Purpose Flour for 2 tablespoons of a standard GF blend (like Bob’s Red Mill 1 to-1). This small amount won't majorly impact the texture.

Step and by-Step Method: Preparing and Baking Your Corn Casserole

Preheat your oven to 375°F (190°C). Grease your 9x13 dish lightly.

1. Prepping the Batter: Combining Wet and Dry Ingredients

1. Melt and Whisk: Melt the butter and set it aside to cool slightly. Whisk the eggs in your large bowl until they look slightly frothy (about 30 seconds).
2. Add Wet Dairy: Stir in the cooled melted butter and the cup of sour cream until fully combined. It should look thick and creamy.
3. Dry Mix Prep: In a separate, smaller bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, and sugar (if using). This step is important to prevent pockets of raw baking powder in the final product.

2. Folding in the Corn: Ensuring Even Distribution and Texture

4. Add the Corn: Stir in the undrained creamed corn and the well and drained kernel corn (we don't want extra liquid here!). Mix gently with a spatula.
5. Incorporate Dry Mix: Add the dry mixture to the wet mixture all at once. Using your rubber spatula, fold the ingredients together until they are just incorporated.

Chef's Note: Stop mixing the second you see no more dry streaks. Overmixing is the enemy of a tender casserole! A few lumps of cornmeal are totally fine and will dissolve during baking, but overworking the flour and cornmeal develops gluten, leading to a tough, rubbery side dish.

6. Topping (Optional): Pour the batter into your prepared dish. If using, sprinkle the shredded sharp cheddar evenly across the top. (Adding cheese turns this into an irresistible Cornbread Casserole: The Ultimate Hearty Chili and Cheese Sunday Supper style dish perfect for game day!)

3. Testing for Doneness: Achieving the Perfect Custard Set

7. Bake: Bake for 45 to 50 minutes.
8. The Jiggle Test: After 40 minutes, check the center. The edges should be deeply golden and pulling away slightly from the pan. The center should look set (not liquid or overly wobbly) but still soft. If you insert a sharp knife or toothpick into the center, it should come out mostly clean, though some moist crumbs from the creamed corn are expected.
9. Resting: This is critical! Remove the casserole and let it rest, uncovered, for 10 minutes before slicing. This allows the internal custard structure to finish setting up.

Chef's Secrets: Troubleshooting and Perfecting the Bake

Common Mistake: Preventing a Dry or Crumbly Texture

The number one complaint about corn casserole is dryness.

• The Fix: You likely overmixed the batter, which made it tough, or you baked it too long. Fix this next time by sticking strictly to the mixing rule (fold, don’t beat!) and checking the internal temperature it’s done around 200°F (93°C). If you’re using a recipe that doesn't include sour cream or creamed corn, you are setting yourself up for failure! For another highly moist version, check out the famous Paula Deen’s method: Paula Deens Corn Casserole: The Creamy Dreamy Southern Classic .

Altitude Adjustments and Baking Time Variables

If you live at high altitude (5,000 feet or more):

1. Increase the liquid slightly (add 1 2 tablespoons of milk).
2. Decrease the baking powder slightly (by about 1/4 teaspoon).
3. You may need to increase the baking temperature by 25°F (15°C) and check for doneness 5– 10 minutes sooner. High altitude causes liquids to evaporate faster.

Making Ahead: Storage, Freezing, and Reheating Guide

This recipe is brilliant because it freezes and stores so well.

Quick Guide: How Long Can I Store Leftovers?

• Refrigerator: Store leftovers tightly covered in the fridge for up to 4 days .
• Make and Ahead (Unbaked): You can mix the entire batter, pour it into the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5– 10 minutes to the bake time if going straight from the fridge to the oven.

Storage & Freezing

But does it freeze well? You bet.

1. Freezing Baked Casserole: Let the casserole cool completely. Cut it into serving squares or freeze the whole thing in a disposable aluminum tray. Wrap tightly in plastic wrap, then aluminum foil. Label and freeze for up to 3 months .
2. Reheating: Thaw overnight in the fridge. Reheat, covered loosely with foil, in a 350°F (175°C) oven until warmed through (about 20– 25 minutes). If reheating a single portion, a microwave works fine, but the oven helps restore that delightful crispy top.

Ultimate Pairings: What to Serve With Corn Casserole

This is the ultimate side dish because it complements rich, savory flavors so well.

• Holiday Staples: It’s a mandatory side for Thanksgiving and Christmas. It pairs beautifully with turkey, roasted hams, and, yes, even classic Southern Thanksgiving Menu: Classic Cornbread Dressing Recipe for the Best Sides !
• BBQ: Serve alongside pulled pork, brisket, or grilled chicken. The sweetness is a fantastic counterpoint to smoky sauces.
• Simple Supper: Pair with a simple roasted pork loin or just a hearty bowl of chili on a cold Sunday.

Best Occasions for Serving This Crowd and Pleaser

This recipe is perfect for any occasion where you need a reliable, filling side that requires minimal effort:

• Thanksgiving Dinner
• Easter Feast
• Summer Potlucks
• Game Day Parties
• Sunday Roasts