Cheesy Creamed Corn Casserole

I’m not afraid to admit that I absolutely, unapologetically, and with every single ounce of my being, adore casseroles. The creamy, cheesy baked dishes often get a bad rap in the foodie world. Maybe it’s because they are old-fashioned by nature, typically don’t include the latest trendy ingredients, or are just not fancy enough in a world full of macarons, truffle oil and gourmet cheeses. For me, however, they are everything that is right about family food traditions. It’s about my Aunt Rene’s broccoli casserole being on the table for family dinners… about scalloped potatoes (that were always made from a box) sitting squarely between my cousin Kristy and I so we could take seconds and thirds before anyone else… about eating the crunchy onion topping off of the green bean casserole and giving the vegetables to my mom or sister. Food doesn’t always need to be fancy or complicated to be good and much appreciated. It’s amazing to me how many memories are conjured up just at the mere mention of a particular recipe, seeing it in a photo, or smelling something similar. So, I power on with casseroles, updating them as I go, but letting them shine in all of their creamy, cheesy, comfort food glory.

While I’ve tried in recent years to eliminate the “can of cream” from some standby casserole recipes, I always appreciate having a handful of recipes at my disposal that I know are fantastic and that can be thrown together in a matter of minutes, even if a shortcut or two are used. This is one such recipe, which uses a box of corn muffin mix, but that can be prepared in literally 5 minutes. It’s such an incredible recipe, full of wonderful flavor and texture, and it will have family members fighting over the last piece (I don’t foresee any leftovers). In fact, my Chief Culinary Consultant described it as “cornbread on crack” and as soon as my mom tasted it, she insisted that we make it for Thanksgiving.

So, who cares if Aunt Sally swears by processed cheese in her famous potato casserole? Many times, it’s the simple joys about surrounding yourself with family and familiar flavors that provide the most vibrant holiday memories.

One year ago: Thanksgiving Turkey Cupcakes
Two years ago: Mashed Sweet Potato Brûlée
Three years ago: Thick and Hearty Chili

Cheesy Creamed Corn Casserole

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

A fabulous cheesy corn casserole, a perfect side dish for holiday dinners.


1 (15¼-ounce) can sweet whole kernel corn, drained
1 (14¾-ounce) can sweet cream style golden corn
1 (8¼-ounce) package corn muffin mix
1 cup (8 ounces) sour cream
½ cup (4 ounces) unsalted butter, melted
6 ounces cheddar cheese, shredded (about 1½ cups), divided


1. Preheat oven to 350 degrees F. Grease a 9x13-inch casserole dish; set aside.

2. In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and ½-cup of the cheese. Pour the mixture into the prepared casserole dish and spread into an even layer.

3. Bake for 45 minutes, or until the top is golden brown. Increase the oven temperature to 400 degrees F and sprinkle the top with the remaining cheddar cheese. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Allow the casserole to sit for at least 5 minutes before serving.

Note: This baked up fairly thin in the 9x13-inch casserole dish, so you may consider using a smaller, 2-quart baking dish if you'd like a thicker/higher casserole.

(Recipe barely adapted from Paula Deen)


38 Responses to “Cheesy Creamed Corn Casserole”

  1. Ashley @ Wishes and Dishes on November 15, 2012 at 12:59 am

    I saw one very similar to this on southern plate but she added eggs. I think I’ll give this a try for Thanksgiving! I’m in charge of bringing a “hot veggie dish” 🙂


  2. Ashley @ Wishes and Dishes on November 15, 2012 at 1:03 am

    PS. Do you think I can double this and still bake it in a 9×13 pan?


    • Michelle on November 15th, 2012 at 6:05 pm

      Hi Ashley, I was actually thinking of doing exactly that for Thanksgiving since we’re going to have 11 people at dinner.


      • Ashley @ Wishes and Dishes on November 15th, 2012 at 6:51 pm

        We are having 12 so I think doubling would be perfect!


        • Kelly on November 19th, 2012 at 8:39 am

          On the same page too! But do I need to have a longer cooking time then? If so how much longer?
          Thank yo:)


          • Michelle on November 20th, 2012 at 12:20 pm

            Hi Kelly, Yes, you’ll need to cook it longer. I don’t have a definitely time for you since I’ll be doing it the first time myself on Thursday. I would start by adding 10 minutes and then just start checking to see if you get a clean toothpick inserted in the middle. Enjoy!


            • Kelly on November 20th, 2012 at 8:23 pm

              Thank you so much! Can’t wait to try it. Happy Thanksgiving!!

  3. the 3volution of j3nn on November 15, 2012 at 1:41 am

    We usually do corn with just butter as a Thanksgiving side, but I sure wouldn’t mind upgrading to cheesy goodness!


  4. Kim on November 15, 2012 at 4:38 am

    any ideas for a substitute for the package of corn muffin mix? I’d like to have a go at that recipe here in Oz and haven’t seen the corn muffin mix before.


    • Shirley on November 15th, 2012 at 9:07 am

      Jiffy makes a corn muffin mix. Look for the little blue & white box in the baking section at the grocery or even Walmart.


    • Diane on November 15th, 2012 at 9:54 am

      Jiffy mix…Walmart…they are everywhere aren’t they?


      • Emily on November 15th, 2012 at 2:48 pm

        Maybe not in Australia…


  5. Katrina @ Warm Vanilla Sugar on November 15, 2012 at 7:02 am

    This sounds freaking awesome! I haven’t heard of it, but totally love this idea!


  6. little kitchie on November 15, 2012 at 7:27 am

    this is the recipe i use! only adjustment i make it some chopped jalapeños for a little heat! LOOOOOOOOOVE corn casserole!


  7. Rachel (Two Healthy Plates) on November 15, 2012 at 8:14 am

    We have a casserole very similar to this every Thanksgiving and it’s always one of the favorite dishes. Adding cheddar would be delicious – I think I’ll try that this year! Yum =)


  8. nora on November 15, 2012 at 8:46 am

    Thank you, thank you, thank you…. I used to make this when we lived in the midwest, but of course I’ve lost the “recipe”… Yay! Now I have it back!


  9. Jessica on November 15, 2012 at 9:27 am

    My coworker brings something similar to our thanksgiving potluck at work every year and it’s a huge hit. He does add hot peppers, though – love the kick they add.


  10. Carolin on November 15, 2012 at 9:52 am

    We are on the same page lately. I just made this exact recipe two days ago but I was out of sour cream so I used mayo. Not the best substitution but it worked.


  11. amanda @ fake ginger on November 15, 2012 at 10:20 am

    This is one of my favorite recipes ever – I could easily eat the entire pan myself. I’m kind of drooling now.


  12. Riley on November 15, 2012 at 11:17 am

    I haven’t visited in a while, but I have to say the new layout looks awesome! And I have been craving something like this casserole for quite a while!


  13. Annie @ Annie's City Kitchen on November 15, 2012 at 12:34 pm

    I wholeheartedly agree with you in defense of casseroles! Sometimes it just tastes goooooood and if it ain’t broke, don’t fix it.


  14. Loretta | A Finn In The Kitchen on November 15, 2012 at 1:45 pm

    Um, yeah. Casseroles rock! This one is no exception!


  15. Mal @ The Chic Geek on November 15, 2012 at 2:05 pm

    This looks so delicious! I definitely need to make it soon


  16. Katie @ Blonde Ambition on November 15, 2012 at 4:32 pm

    There is absolutely nothing wrong with a cheesy casserole. Nothing is more comforting!!


  17. Stephanie @ Macaroni and Cheesecake on November 15, 2012 at 5:55 pm

    I love casseroles too! I’ve been trying to limit my usage of cream of whatever soups, but sometimes I’ve just got to make my mom’s broccoli casserole with the cream of mushroom soup. My mom makes a recipe very similar to this corn casserole and our family absolutely loves it!


  18. Margaret on November 15, 2012 at 7:40 pm

    This is one of our favorites. Been making it for years and kids still ask for it. Now I need to make it!!


  19. Tristanne on November 16, 2012 at 4:51 pm

    I make this every year for Thanksgiving. Actually, I make two so my cousin can take home the second for himself!


  20. Valerie on November 17, 2012 at 6:41 pm

    Looks amazing. I am hosting dinner this year and thanks to you have just found a new dish to include. Happy Holidays!


  21. leslie on November 18, 2012 at 8:18 pm

    I adore casseroles too, but dont get to make them because my kids dont like them ..grrrrrrr. these look like fabulous cheesy goodness!


  22. Liz on December 6, 2012 at 6:27 pm

    This was delicious! We had it for Thanksgiving, and we’ve made it a couple of times since. I used fresh corn because I had some on hand, and it upped the crunch factor a little bit, which was awesome! Thanks for this recipe.


  23. Dana on December 6, 2012 at 11:58 pm

    I’m a little behind on my e-mails and just clicked through to this. My dad always requests a horrible creamed corn with oysters dish for Christmas (some traditions just should not continue!), and this looks WAY better. I’m totally going to make this instead!! 🙂


  24. Marie on December 17, 2012 at 8:16 pm

    I’ve been trying to duplicate a delicious (secret recipe) “corn pie” for quite a while now— just tried your recipe last night, and it was sooooooo good!!! This is the closest I’ve gotten to making the “corn pie!” I think my search has ended! This recipe is creamy and delicious! Your recipes seriously never disappoint!


  25. Victoria on December 24, 2012 at 9:54 pm

    Delicious!!!! I made in an 11×7 pan and it came out perfect! Thanks for the recipe!


  26. Jessica on June 28, 2013 at 4:25 pm

    Can you go without the sour cream


    • Michelle on June 28th, 2013 at 10:44 pm

      Hi Jessica, No, it’s a pretty important part of the recipe, I would not omit it.


  27. Laura on April 16, 2014 at 10:13 am

    Hi Michelle, do you think I can prep this the day before I bake it? Thinking on putting it together Saturday, put in the fridge over night, and bake on Easter Sunday. Would it still come out as expected? Thanks!


    • Michelle on April 16th, 2014 at 1:15 pm

      Hi Laura, I think that would be fine. Enjoy!


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