Our Creamy Corn Casserole is an creamy, cheesy, and easy side dish that only takes five minutes to prep! And it’s perfect for the holidays!
Sure, everybody knows that Thanksgiving dinner revolves around the turkey and stuffing, however, the side dishes that go along with the meal are equally important!
One of the reasons I love this casserole is that it’s a timeless classic! I can remember this comforting side dish being served during all of the holidays when I was growing up.
If you are craving a warm bowl of this creamed corn casserole, it’s honestly perfect anytime of the year! If Fall is on your mind, then make sure to check out this yummy collection of hearty soup recipes! Or if planning the dessert menu for your holiday gatherings is on your to do list, then you definitely need to check out our Pumpkin desserts!
If you are looking for some fun Fall décor, then you need to head over to Hobby Lobby. I found these Buffalo Check pieces there.
Before you get started on this recipe, here are a few simple suggestions and tips.
WHAT INGREDIENTS ARE NEEDED TO MAKE THIS CREAMY CORN CASSEROLE?
Creamed corn, corn, sour cream, butter, and Jiffy Corn Muffin Mix. This is a five for five recipe! Literally five ingredients and five minutes to prep!
HOW DO YOU MAKE CORN CASSEROLE FROM SCRATCH?
In three simple steps listed in the recipe card below! It will take you five minutes to put together!
HOW CAN I SUBSTITUTE CREAMED CORN?
You can use either fresh or frozen corn. Just put the corn into the food processor and pulsate it a few times. Then add in 1/2 cup of milk plus 1 teaspoon of cornstarch to thicken.
IS CREAM STYLE CORN THE SAME AS CREAMED CORN?
Yes, it’s the same thing.
- 1 15 oz can of sweet whole kernel corn, drained
- 1 15 oz can sweet cream style golden corn
- 1 box of Jiffy Corn Muffin Mix (8 oz)
- 8 oz Sharp Cheddar Cheese (shredded)28-ouncepackages corn muffin mix
- 1 cup of butter, melted
- 1 cup of sour cream
Preheat the oven to 350 degrees. If you are using a cast iron skillet, put the skillet into the oven and let it heat up with the oven.
Next either spray or grease either a 8 x 8 casserole dish or a 9 x 13 inch dish.
In a large bowl, mix together both cans of corn, the muffin mix, melted butter, half of the cheese and the sour cream. Mix everything together thoroughly.
Once the oven is ready to go, pour the mixture into the prepared skillet or casserole dish.
Bake for approximate 45 minutes then pull the corn casserole out of the oven. Insert a toothpick into the center of the casserole to see if it comes out with moist crumbs attached to it. If it's not cooked to that point, place it back into the oven and check at five minute intervals.
Once the casserole is done, set the oven to low broil and add the remaining cheese to the top. Place the dish back into the oven and bake until the cheese is melted and gooey.
Once you place the corn casserole under the broiler, watch the dish closely as it may burn instead of giving it the light golden hue you are looking for.
Amount Per Serving: Calories: 537Total Fat: 45gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 128mgSodium: 483mgCarbohydrates: 25gFiber: 2gSugar: 9gProtein: 11g