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)
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.
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! Â
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! Â Thank you!Â
P.S. To answer another commenters question – Yes there are no eggs! Â It turned out fine!Â
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! Â
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.Â
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 :(Â
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! Â 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”. Â I also assume it’s 2 small boxes or 1 large box of corn muffin mix? Â 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.Â
Will definitely be making again. Would be a fantastic Thanksgiving side for a crowd.Â
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?Â
I am making the cheesy creamed corn casserole but your recipe doesn’t tell you how many cans of corn,creamed corn and corn muffin mix to use !?!?!?
Wonderful!!
I have not made this recipe yet, but I’m thinking about adding 2 cups of broccoli cuts, well drained, to the recipe when I do make it. Do you think that would work? I’ve heard of broccoli cornbread, but have not made that recipe either.. Your comments, please….
Thank you,
Katie
Hi Katie, I think it should work!
I am curious why no seasoning was used. Salt and pepper?
There is salt in the corn muffin mix and I don’t feel an extra is necessary, but if you like pepper, some grinds of fresh cracked black pepper would be good!
Can 1/2 this recipe, only gonna be 4 if us.
Absolutely! Just bake it in an 8-inch or 9-inch pan.
I use French Onion Chip Dip instead of the plain sour cream. Colby Jack instead of Cheddar.
Is that 2cans for a total of 15 oz corn, or 2 cans of 15 oz each corn?
Hi Jeff, 2 cans of 15 oz each.
Michelle, is the receipe posted a half receipe?? for 9×13?ty.
Hi, I’m planning on making this for the first time. I’m going to make it tomorrow. Does it reheat well if I just throw it in the oven the next day and warm a little?
Hi Robbie, Yes you could do that! I would reheat covered at 350 degrees for about 20 minutes.
Can this be made in a crock pot?
Hi Trudy, Yes! You can cook it on high for 2 to 4 hours (depending on the size of your crock pot).
Do you think I could make this the day before Thanksgiving then just heat it in the oven on Thanksgiving day? If so how long and what temp?
I was wondering the same thing?
Hi Tina, Yes you could do that! I would reheat covered at 350 degrees for about 20 minutes.
What about the eggs.?
I was wondering that same thing too! I have made this recipe for years minus the cheese, but it takes 2 eggs. I just figured the eggs made it fluff up more, but if you don’t need them I would gladly omit.
Hi Karen, This version, I never use eggs, however I’ve made something similar and added two eggs and it comes out more like a spoon bread.
Can this dish be prepared in advance?
Hi Rachel, I never have since it’s so easy to mix together right before you bake it, but I think it should work okay.
Could I use a muffin tin to make this?Â
Hi Melissa, I think you could! I would fill each about 2/3 full.
Hello, Â can you make it in the slow cooker? If so how long?Â
I am waiting for this answer as well for I would like to try this for Thanksgiving.
Hi Laila, I’ve never done it, but I see a lot of iterations online! Looks like you should spray the slow cooker with non-stick spray, stir together all of the ingredients, spread in the crock pot and cook for 2.5 to 4 hours on high. Hope that helps!
I make a lot so that I can eat the leftover for the next day!
Can this creamy corn casserole be baked ahead of time and then reheated?
Hi Debbie, Yes, you could do that!
This was by far the best corn casserole I ever made! I did add more cheese.
I made this for a family party, and everyone raved about it. It was the winner of all the food brought. Â I didn’t tell them have amazingly easy it was to make! Â I just had my sister-in-law call and ask for the recipe so she can take it to her family’s Christmas dinner. Winner, winner!
Aww that’s awesome Carol! So great to hear it was a hit and thanks so much for stopping back to share your review! I appreciate it!
I’m planning on making it this weekend for a family party. Can this be made in advance – maybe the day before?
Hi Ellen, Yes you could definitely make it the day before!
I made this for Thanksgiving and it was great. Everyone loved it and it could not be easier to make. It also held up great for leftovers. I will absolutely be making this again. Thank you for sharing so many delicious recipes!Â
I made this for our Thanksgiving dinner instead of the usual green bean casserole. It was easy, delicious, and a big hit with the children & adults. Thank you, it will be a regular addition to our holiday menu.
Made this for thanksgiving and it was so good!! Dumped all ingredients in my kitchen aid mixer to mix up and then put in casserole dish to bake. So easy peasy ;)
I made this for Thanksgiving. It was delicious and is now part of the holiday menu. 😋Â
Yay! So awesome to hear, thanks for sharing your review, Gwyn!
What can I use instead of  corn muffin mix? I don’t live in the United States and I haven’t been able to find the mix here?  Thank you.
Hi Elel, In that case, I would just search for a creamed corn casserole recipe that didn’t require a corn muffin mix.
I use soda crackers crumbled up.. About 15 to 20 of them.
What about cornmeal?
You could use corn meal, flour and baking powder/soda as if you were making a corn bread. Try looking up a small corn bread “from scratch” recipe and minus the wet ingredients, then add to this recipe.
Hi Michelle! Â First let me say I’m a long time follower – you have made my dinners, holidays and birthdays so yummy over the years – I sooo appreciate it so thank you!
I have a quick question about the sweet style cream of corn – I live in Sweden and I can’t find it here. Do you have a recommendation on DYI? (Congrats on baby #3!)
Hi Kristi, Thank you so much for the kind words :) As for DYI cream of corn, I’ve always just bought the canned, but I saw a homemade recipe here: http://www.thehungryhousewife.com/2012/07/homemade-creamed-corn.html
I made this today for a Thanksgiving potluck and it was a big hit! It could not have been easier to make and I think it is a great starting point for a good vegetarian option. Next time I might try adding chiles or mushrooms to it. It is hearty comfort food. Thanks for the recipe and the tempting pictures.
What brand of corn muffin mix do you use? Thanks.
Hi Kate, I used Jiffy corn muffin mix.
I wanted to print the recipe for Cheesy-creamed corn casserole. Every time I tried there was a video in the final page. I am very disappointed. Don’t know if I will try to copy future recipes I would like to try. I am sure that many of your followers print the recipes so they are more accessible.
Hi Juanita, That should not be happening and you have my apologies for the inconvenience; I will work to get it fixed!
Love this casserole! Add bacon and green Chile’s and it’s even better. A good side dish at Thanksgiving.
Ooooh that sounds amazing!
I also love casseroles and can’t wait to try this! This is so coincidental–we went to a Veteran’s Day dinner Saturday (thanks to our veterans and active duty military!) and this was one of the dishes served. We had never had it before and we all loved it (myself, my husband and my son). They will be happy to know I can now make it at home!
What a crazy coincidence! I hope you and your family enjoy it often!
I’ve been making the previous version of this for about 40 years. Â It’s a requirement at the Thanksgiving table. Â I’ve also made the Sweet Corn Spoon Bread and like it very much. Â I’m a huge fan of un-fancy and uncomplicated food. Â
I have a similar recipe that has an egg added but no cheese. It is one of my most requested dishes for any get together.
I never thought of adding cheese but my grandsons would probably love that addition. Can’t believe how close we are to Thanksgiving….how did this happen1!?
Love this blog post! Â We had those scalloped potatoes out of a box for at least two different holidays every year! Â My mom could never make enough of them! Â And she also makes this exact corn casserole recipe. Â This stuff is great! Â I haven’t had it for a while, but your post brings back all the memories! Â Yeah for yummy casseroles!! Â And you are right – the people are more important than the “from scratch-ness” of the food. Â
How long should I cook it if I double the recipe?
Hi Michelle, If you double it and keep it in a 9×13, I would check around an hour or so. There are no eggs, but you want it to be golden brown and moist crumbs when you test it.
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!
Hi Laura, I think that would be fine. Enjoy!
Can you go without the sour cream
Hi Jessica, No, it’s a pretty important part of the recipe, I would not omit it.
Could you substitute greek yogurt? I live in Galicia and we havent got access to sour cream. I also plan to use the Fake Jiffy substitute recipe, as we dont have jiffy mix.
Hi Jessie, I think that would work in place of the sour cream! Enjoy!
Delicious!!!! I made in an 11×7 pan and it came out perfect! Thanks for the recipe!
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!
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!! :)
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.
I adore casseroles too, but dont get to make them because my kids dont like them ..grrrrrrr. these look like fabulous cheesy goodness!
Looks amazing. I am hosting dinner this year and thanks to you have just found a new dish to include. Happy Holidays!
I make this every year for Thanksgiving. Actually, I make two so my cousin can take home the second for himself!
This is one of our favorites. Been making it for years and kids still ask for it. Now I need to make it!!
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!
There is absolutely nothing wrong with a cheesy casserole. Nothing is more comforting!!
This looks so delicious! I definitely need to make it soon
Um, yeah. Casseroles rock! This one is no exception!
I wholeheartedly agree with you in defense of casseroles! Sometimes it just tastes goooooood and if it ain’t broke, don’t fix it.
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!
This is one of my favorite recipes ever – I could easily eat the entire pan myself. I’m kind of drooling now.
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.
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.
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!
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 =)
this is the recipe i use! only adjustment i make it some chopped jalapeños for a little heat! LOOOOOOOOOVE corn casserole!
Yes!!! I add the jalapenos to the butter while it’s melting and leave it on the heat for 5-10 minutes. I’ve also been known to dice up an onion and put some bacon in it.
This sounds freaking awesome! I haven’t heard of it, but totally love this idea!
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.
Jiffy makes a corn muffin mix. Look for the little blue & white box in the baking section at the grocery or even Walmart.
Jiffy mix…Walmart…they are everywhere aren’t they?
Maybe not in Australia…
Hi Kim, Here is an easy DIY alternative to corn muffin mix: http://fakeitfrugal.blogspot.com/2012/03/fake-jiffy-cornbread-mix.html
Do you use self rising flour and meal or plain when you made your own Jiffy mix? Thanks
Hi Sandra, I don’t personally make my own, I’m just sharing a resource for those who wish to!
Do you have corn bread mix there? Corn meal, flour, baking powder, sugar, and salt.
We usually do corn with just butter as a Thanksgiving side, but I sure wouldn’t mind upgrading to cheesy goodness!
PS. Do you think I can double this and still bake it in a 9×13 pan?
Hi Ashley, I was actually thinking of doing exactly that for Thanksgiving since we’re going to have 11 people at dinner.
We are having 12 so I think doubling would be perfect!
On the same page too! But do I need to have a longer cooking time then? If so how much longer?
Thank yo:)
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!
Thank you so much! Can’t wait to try it. Happy Thanksgiving!!
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” :)