Creamed Corn Casserole: Easy Recipe in 30 Minutes!

Table of Contents

• 1. Introducing the Creamed Corn Casserole Sensation
• 2. Why This Creamed Corn Casserole Will Be Your New Favorite
• 3. What You’ll Need: Creamed Corn Casserole Ingredients
• 4. How to Make Creamed Corn Casserole: Step-by-Step Instructions
• 5. Creamed Corn Casserole: Expert Tips and Variations
• 6. Serving Your Delicious Creamed Corn Casserole
• 7. Storage Instructions

1. Introducing the Creamed Corn Casserole Sensation

Welcome, fellow food lovers! Today, I’m sharing one of the most beloved, comforting, and incredibly easy side dishes in my culinary toolkit. This is the ultimate creamed corn casserole, a dish that transforms simple pantry staples into a rich, savory, and slightly sweet masterpiece. It’s the kind of side dish that steals the show at potlucks, holiday dinners, and weeknight family meals.

This isn’t just any corn casserole; it’s a perfect blend of creamy texture and golden-brown, souffle-like goodness. If you’re looking for a reliable, crowd-pleasing comfort food recipe that comes together in a snap, you’ve found it. Get ready to fall in love with this baked corn classic!

2. Why This Creamed Corn Casserole Will Be Your New Favorite

What makes this specific creamed corn casserole recipe so special? Simplicity and speed! You can have this dish prepped and in the oven in under 10 minutes, making it the perfect solution for busy days or last-minute dinner plans. It’s a true “dump and bake” recipe that requires minimal effort for maximum flavor.

Moreover, its versatility is unmatched. It pairs beautifully with everything from roasted chicken and holiday turkey to grilled steaks and BBQ ribs. This easy casserole recipe is a delicious blank canvas, ready to be enjoyed as is or customized with your favorite mix-ins. It’s a guaranteed hit with both kids and adults.

3. What You’ll Need: Creamed Corn Casserole Ingredients

The beauty of this dish lies in its simple, accessible ingredients. You probably have most of these in your pantry right now! Here’s what you’ll need to create this amazing side dish:

• 1 can (15 ounces) whole kernel corn, drained
• 1 can (15 ounces) creamed corn, undrained
• 1 box (8.5 ounces) corn muffin mix (like Jiffy)
• 1 cup sour cream (full-fat for best results)
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/4 teaspoon black pepper
• Optional: 1 tablespoon granulated sugar for a sweeter casserole

4. How to Make Creamed Corn Casserole: Step-by-Step Instructions

Bringing this delightful dish to life is as easy as 1-2-3. Just follow these simple steps for a perfect casserole every time.

4.1. Step 1: Preparing Your Ingredients

First things first, preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray. This prevents the casserole from sticking and helps create those delicious, crispy edges. In a small bowl, lightly beat the two eggs.

4.2. Step 2: Combining the Casserole

In a large mixing bowl, combine the drained whole kernel corn, undrained creamed corn, corn muffin mix, sour cream, melted butter, and the lightly beaten eggs. Add the black pepper and optional sugar. Stir everything together with a spatula until it’s just combined. Be careful not to overmix; a few lumps are perfectly fine!

4.3. Step 3: Baking to Golden Perfection

Pour the mixture into your prepared baking dish and spread it evenly. Bake for 45-55 minutes, or until the center is set and the top is a beautiful golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean. Let the creamed corn casserole rest for about 5-10 minutes before serving. This allows it to set up properly.

5. Creamed Corn Casserole: Expert Tips and Variations

Want to take your corn casserole to the next level? Here are a few expert tips and fun variations to try:

• Cheesy Delight: Add 1 cup of shredded cheddar, Monterey Jack, or a Mexican blend cheese to the batter for a cheesy, savory twist. You can also sprinkle some extra cheese on top during the last 10 minutes of baking.
• Spicy Kick: For those who like a little heat, add a diced jalapeño (seeds removed for less heat) or a 4-ounce can of diced green chiles to the mix.
• Herbaceous Notes: Fresh chives or a little chopped cilantro can add a wonderful fresh flavor that complements the sweetness of the corn.
• Make-Ahead Magic: You can assemble the casserole a day in advance! Just cover it tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time. See others recipes here .

6. Serving Your Delicious Creamed Corn Casserole

This comfort food staple is best served warm, straight from the oven. Its creamy, pudding-like consistency makes it the ideal companion for a variety of main courses. It’s a must-have holiday side dish for Thanksgiving or Christmas, but it’s easy enough for any weeknight meal.

Serve it alongside roasted chicken, a hearty beef roast, or a rack of saucy ribs. The slight sweetness of the corn provides a perfect balance to savory and smoky flavors. For more information on how cornstarch (a key component in corn muffin mix) works as a thickener, check out this great resource from King Arthur Baking.

7. Storage Instructions

Have leftovers? No problem! This creamed corn casserole stores beautifully. Allow the casserole to cool completely to room temperature before storing.

Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Store it in the refrigerator for up to 4 days. To reheat, you can warm individual portions in the microwave or place the entire baking dish back in a 350°F oven until heated through.

Foire Aux Questions

Can I use frozen corn for this recipe?

Absolutely! If you don’t have canned whole kernel corn, you can substitute it with about 1.5 cups of frozen corn. Just be sure to thaw it completely and pat it dry with a paper towel to remove any excess moisture before adding it to the batter. This ensures your casserole doesn’t become watery.

Can I freeze the creamed corn casserole?

Yes, you can freeze this casserole. For best results, bake it first and allow it to cool completely. You can freeze it whole in a freezer-safe dish or cut it into individual portions. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake at 350°F until warm.

My casserole came out a bit runny. What did I do wrong?

A runny casserole is usually due to one of two things: not baking it long enough or not letting it rest after baking. Make sure to bake until a toothpick inserted in the center comes out clean. It’s also crucial to let the casserole rest for at least 5-10 minutes after you take it out of the oven. This resting period allows it to set up into the perfect, sliceable consistency.