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Spoon scooping creamy corn casserole from a baking dish
Jana Rae

Corn Casserole

Easy corn casserole recipe made with whole corn, creamed corn, sour cream, and cornbread mix. A creamy, comforting side dish perfect for Thanksgiving, Christmas, or Sunday dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz creamed corn
  • 1 package 8.5 oz Jiffy cornbread mix (or similar)
  • 1 cup sour cream
  • ½ cup 1 stick butter, melted
  • 2 large eggs lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Preheat oven – Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Mix ingredients – In a large bowl, stir together whole corn, creamed corn, cornbread mix, sour cream, melted butter, eggs, salt, and pepper until combined.
  3. Bake – Pour mixture into prepared dish. Bake uncovered for 50–55 minutes until golden brown on top and set in the middle.
  4. Serve – Let rest for 5 minutes before serving. Scoop with a spoon and enjoy warm.

Notes

  • Make ahead: Mix the casserole up to a day ahead. Cover and refrigerate, then bake when ready.
  • Cheesy version: Stir in 1 cup shredded cheddar before baking.
  • Extra creamy: Add ½ cup heavy cream or cream cheese.
  • Storage: Refrigerates up to 4 days. Reheat covered in the oven.