Cheesy Creamed Corn Casserole
This Cheesy Creamed Corn Casserole recipe is super easy, mixes together in 5 minutes, and is the perfect side dish for all of your holiday dinners!
Why I Love Casseroles
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, they are everything that is right about family food traditions. 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.
That’s why I love this quick and easy creamed corn casserole recipe! It comes together in no time, freezes beautifully, and is absolutely delicious. Some families call it corn pudding, but whatever name you use you know just how scrumptious this classic holiday side dish is when you see it!
So, I power on with casseroles, updating them as I go, but letting them shine in all of their creamy, cheesy, comfort food glory!
Sometimes What’s Convenient Is Best
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 boxed 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).
So, who cares if Aunt Mary swears by processed cheese in her famous potato casserole?
Many times, it’s the simple joys of surrounding yourself with family and familiar flavors that provide the most vibrant holiday memories.
Key Ingredients
- Two cans of sweet whole kernel corn (drained)
- Two cans of sweet cream-style golden corn
- One cup unsalted butter (melted)
- Two boxes of corn muffin mix
- Two cups of sour cream
- And six 6 ounces of cheddar cheese (shredded and divided)
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
How To Make It
One reason this recipe is so good is that it’s so easy. And let’s be real, whether you’re hosting a holiday meal or bringing a side dish, the easier they are to make the better!
- Preheat your oven to 350 degrees. Meanwhile, grease a 9×13-inch casserole dish. Set it aside.
- In a large bowl, combine the corn, muffin mix, sour cream, melted butter, and one cup of the cheddar cheese. Pour the mixture into the prepared casserole dish, and spread into an even layer so it cooks evenly.
- Bake for about 50 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.
Storage, Freezing, and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze this cooked and cooled creamed corn casserole whole or divided into servings in an airtight container for up to 1 month.
- Reheat from chilled in the microwave until warmed through, or in the oven at 350 degrees for 20 minutes or until warmed through and bubbling.
Tips and Variations
- You’ll know this corn pudding casserole is ready when a toothpick inserted in the center comes out with moist crumbs attached.
- Spice it up with some died jalapeños!
- Or add veggies like diced onions and bell peppers.
Watch the Recipe Video:
More Holiday Recipes To Try
- Chocolate Chip-Pecan Pie Bars
- Pumpkin-Gingerbread Trifle
- Mrs. Waterman’s Stuffed Mushrooms
- Thanksgiving Turkey Cupcakes
- Turkey Wild Rice Soup
Cheesy Creamed Corn Casserole
Ingredients
- 2 15-ounce (864.66 g) cans sweet whole kernel corn, drained
- 2 15-ounce (836.31 g) cans sweet cream style golden corn
- 2 8-ounce (467.77 g) packages corn muffin mix
- 2 cups (460 ml) sour cream
- 1 cup (227 g) unsalted butter, melted
- 6 ounces (170.1 g) cheddar cheese, shredded (about 1½ cups), divided
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch casserole dish; set aside.
- In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and 1 cup of the cheese. Pour the mixture into the prepared casserole dish and spread into an even layer.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs attached. 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. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
I made this recipe for my husband’s work party, and it was a huge hit! The only thing I did differently, is add a small chopped yellow onion, and I use the Jiffy Honey Cornbread mix. I was worried about using melted butter, instead of egg….but it actually worked out better! The texture was perfect! Thanks so much!
Super easy to make and delicious.
I’m so glad the kids got to Trick-or-Treat together. They look great! Hoping Dominic’s next treatment goes smoothly & that you can share good news after his scans. Have a Happy Thanksgiving!
No idea why this recipe only has 4 stars! It’s delicious and one of our favorites! Extremely easy and goes together in no time! My son is a fireman and he makes it for his crew. Michelle, your recipes feed a lot of hungry fireman and are a hit! Thank you!
Just made this tonight for dinner. I was going to make sausages and have the casserole on the side, but it was too good! Sausages can wait for another day. Top and sides were crispy and the middle was nice and creamy. This one is a keeper! Thank you!
P.S. To answer another commenters question – Yes there are no eggs! It turned out fine!
I don’t usually make comments but I have paid this recipe four times over the last two years and it has been great every time. Making it again tonight!
Why doesn’t this recipe call for 2 eggs, it’s basically the original Jiffy mix recipe, just doubled. I’m wondering if that’s why some people have had results that haven’t set up?
BEB — does it really work without eggs?
We saw this recipe shared and it looked so good we decided to make it for Thanksgiving.
It looked super good but it come out almost raw, we put in back in the oven and baked it for longer.
It was only ok, everyone tried it on Thanksgiving, no one went for seconds. We won’t be making this again.
Our family absolutely loves this recipe. I wish I knew of it sooner :) year 2 on the Thanksgiving table. Thank you .
Hi, can you freeze the cheesy creamed corn casserole and how would you warm it up. Thank you!
It sounded like a fantastic recipe. I made the recipe exact except that I put it into cupcake tins. The texture is very weird. It is super oily from the butter. It also doesn’t have any flavor except a bit of sweetness from the corn.
Just want to give some love! I’ve made this for Thanksgiving and Christmas the last 3-4 years. If I didn’t, I think my family would have a fit. It’s so good and simple! Thanks for sharing such great recipes, they never fail.
I’m super bummed how this recipe turned out. Despite following the directions, ours did not resemble the picture at all. When I’ve made corn casserole before, it had like 3 eggs. It had a weird texture and was really under seasoned. If you make it, definitely add salt. This recipe isn’t what I was hoping for :(
I’m sorry to hear this didn’t work out for you; it was actually the biggest hit at our Thankgiving table this year.
This is in my oven right now. My family would flip if this wasn’t on the table. I normally add green chilis but didn’t have any this time. Still a Winner.
I’ve made this for 20 years. It always works you can add minced jalapeños, scallions, switch out the cheese flavor. This jiffy recipe has been everywhere since I was a kid.
Will definitely be trying this sometime over this holiday season! It might help if you could fix your recipe box – from reading back through previous comments I see that it’s 2 15-oz cans of each type of corn or one large can of each, however your recipe just says “cans”. I also assume it’s 2 small boxes or 1 large box of corn muffin mix? Thanks!
Thank you for letting me know, I will fix that!
This recipe is a winner! It is so simple to make and delicious. It has a nice corn flavor with a hint of sweetness. Just don’t be like me. I was traveling with the casserole to cook at my destination so I covered with foil. When I put it in the oven I forgot to remove the foil. After 40 minutes only the perimeter was cooked. I removed the foil and it took another half hour to finish cooking. It still turned out delicious. I can only imagine how good it would be if I had cooked it correctly.
Will definitely be making again. Would be a fantastic Thanksgiving side for a crowd.
Could you use fat free plain Greek yogurt instead of sour cream, egg beaters instead of eggs, and reduced fat cheddar cheese instead of regular to reduce the calories and fat?