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)
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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 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! We had those scalloped potatoes out of a box for at least two different holidays every year! My mom could never make enough of them! And she also makes this exact corn casserole recipe. This stuff is great! I haven’t had it for a while, but your post brings back all the memories! Yeah for yummy casseroles!! And you are right – the people are more important than the “from scratch-ness” of the food.
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” :)