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 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?
Hi Melissa, I think you could! I would fill each about 2/3 full.
Hello, can you make it in the slow cooker? If so how long?
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. I didn’t tell them have amazingly easy it was to make! 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!
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. 😋
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! 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. It’s a requirement at the Thanksgiving table. I’ve also made the Sweet Corn Spoon Bread and like it very much. I’m a huge fan of un-fancy and uncomplicated food.