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.
- 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.
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
- 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
- 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.
Photography by Dee Frances.