This cheesy creamed corn casserole is an easy, comforting dinner side made with cream-style corn, whole-kernel corn, corn muffin mix, sour cream, melted butter, and sharp cheddar cheese. Stir everything together in about 10 minutes, bake it at 350°F for 40–50 minutes, and let it rest for 5–10 minutes before serving.
The finished casserole is moist, tender, buttery, and packed with sweet corn flavor, while the cheddar creates a savory, golden topping. It makes about 8 servings and is a wonderful match for roast chicken, turkey, ham, barbecue, or nearly any cozy family dinner.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially inviting about a warm corn casserole arriving at the dinner table with a golden top and a spoonable, creamy center. This version brings together the soft texture of creamed corn, the pleasant bite of whole kernels, and the tender crumb of corn muffin mix.
Sour cream keeps the casserole moist and adds a gentle tang that balances the natural sweetness of the corn. Melted butter gives every bite a rich flavor, while sharp cheddar adds savory depth and a beautifully browned finish.
The recipe is also wonderfully practical. It uses easy-to-find pantry and refrigerator ingredients, requires only one mixing bowl, and can be prepared while the oven preheats.
For another comforting dinner centerpiece, pair this side with pork chops and scalloped potatoes when you want a hearty, family-style meal.
Ingredients You’ll Need
Each ingredient has a clear purpose, so measuring accurately helps the casserole bake with the right balance of moisture and structure. Gather the following before you begin:
- Cream-style corn: One 14.75-ounce can supplies moisture and a smooth corn base.
- Whole-kernel corn: One drained 15 to 15.25-ounce can adds texture and bright corn flavor.
- Corn muffin mix: One 8.5-ounce package helps the casserole set while contributing a tender, lightly sweet crumb.
- Sour cream: One cup makes the interior creamy and soft.
- Unsalted butter: One-half cup, melted, enriches the batter and helps the edges turn golden.
- Sharp cheddar: One cup, divided, creates cheese throughout the casserole and a melted layer on top.
- Seasonings: One-half teaspoon kosher salt and one-quarter teaspoon black pepper are optional, depending on the saltiness of the cheese and corn.
Freshly shred the cheddar if possible. It generally melts more smoothly than packaged pre-shredded cheese, giving the surface a more even, creamy finish.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F and grease a 9-by-13-inch baking dish or 2-quart casserole dish. Greasing the dish helps with serving and keeps the browned edges from sticking.
Step 2: Open the cream-style corn and add it to a large mixing bowl. Drain the whole-kernel corn thoroughly before adding it, since excess liquid can make the finished casserole loose.
Step 3: Add the corn muffin mix, sour cream, melted butter, optional kosher salt, optional black pepper, and 3/4 cup of the shredded cheddar. Stir gently just until the ingredients are combined, taking care not to overmix the batter.
Step 4: Transfer the mixture to the greased baking dish and spread it into an even layer. A spatula makes it easy to reach the corners and create a level surface for the cheese topping.
Step 5: Sprinkle the remaining 1/4 cup shredded cheddar evenly over the casserole. This smaller finishing layer melts into a golden, savory crust as the casserole bakes.
Step 6: Bake the casserole uncovered for 40–50 minutes. It is ready when the edges are lightly browned and the center is set but still moist rather than liquid.
Step 7: Remove the dish from the oven and let it stand for 5–10 minutes before serving. This short rest allows the center to finish setting, making each portion easier to lift and serve.
Pro Tips for the Best Corn Casserole
The most important texture tip is to avoid vigorous or prolonged stirring. Corn muffin mix needs to be incorporated, but excessive mixing can make the casserole dense instead of tender.
Drain canned whole-kernel corn well, especially if the can contains a generous amount of liquid. For a frozen-corn variation, use about 1 1/2 cups of corn, thaw it completely, and drain it before adding it to the bowl.
Keep the dish uncovered during baking so the surface can brown. If the top begins to brown more quickly than the center sets, loosely cover it with foil for the remainder of the baking time.
Oven temperatures and casserole dishes can vary, so begin checking around the 40-minute mark. The center should look set when gently nudged, while the edges should show light browning.
For a holiday spread, this casserole pairs beautifully with the cozy flavors in our favorite sweet potato casserole. The two sides bring different textures and flavors to the same plate.
Easy Variations and Serving Ideas
The basic recipe is delicious as written, but it also welcomes small additions. Stir in 2–3 sliced green onions, 2 tablespoons of chopped chives, or a small can of drained diced green chiles before transferring the batter to the dish.
For a richer cheese topping, replace part of the cheddar with Monterey Jack or pepper Jack. A cheddar and Monterey Jack blend melts smoothly, while pepper Jack brings a mild chile warmth without changing the recipe’s simple method.
Serve the casserole warm in generous spoonfuls alongside roast chicken, turkey, ham, or barbecue. It is also a natural companion to a green salad or a bright corn and black bean salsa when you want a fresh contrast to the creamy side.
If you are building a casual comfort-food menu, a vegetable-based casserole such as cauliflower pizza casserole can offer another satisfying option for guests.
Storage and Reheating
Allow leftover casserole to cool, then cover it and refrigerate it promptly. Store portions in an airtight container or cover the baking dish securely, and enjoy the leftovers warm for the best texture.
Reheat individual portions gently in the microwave, or warm a larger amount in the oven until heated through. The casserole may be slightly firmer after chilling, but its creamy corn flavor remains inviting.
When serving leftovers, add a small sprinkle of freshly shredded cheddar before reheating if you would like a renewed cheesy top. Avoid baking longer than necessary, since extended heating can dry the edges.
Make-Ahead and Dinner Planning
This casserole is especially useful when preparing several dishes for a family dinner. Gather the ingredients, combine the batter, and spread it into the prepared dish shortly before baking so the corn muffin mix does not sit in the liquid mixture for too long.
Plan for the full 40–50-minute baking window, followed by the essential 5–10-minute rest. That timing gives you a warm, set casserole that can be portioned neatly while the main entrée finishes resting.
For a complete comfort-food table, serve it with roast poultry, ham, barbecue, or another favorite entrée. Finish the meal with something light and creamy, such as tropical cheesecake salad, for a sweet contrast.
Cheesy Creamed Corn Casserole
Ingredients
Method
- Heat the oven to 350°F and grease a 9-by-13-inch baking dish or a 2-quart casserole dish.
- In a large bowl, stir together the cream-style corn, drained whole-kernel corn, corn muffin mix, sour cream, melted butter, kosher salt, black pepper, and 3/4 cup of the shredded cheddar.
- Spread the mixture evenly in the prepared dish, smoothing the surface with a spatula. Sprinkle the remaining 1/4 cup cheddar over the top.
- Bake uncovered for 40–50 minutes, until the edges are lightly browned and the center is set but still moist.
- Let the casserole stand for 5–10 minutes before serving so the center can firm up slightly.
Notes
Final Thoughts
This cheesy creamed corn casserole earns its place on the dinner table because it is simple, generous, and deeply comforting. The combination of creamed corn, whole kernels, buttery muffin mix, sour cream, and sharp cheddar creates a side dish with creamy richness and tender texture in every bite.
Remember the three keys to success: drain the whole-kernel corn, stir only until combined, and let the casserole rest after baking. Once you see lightly browned edges and a set but moist center, you will know it is ready to share.
Whether you serve it with a weeknight roast chicken or bring it to a festive holiday dinner, this warm corn casserole is the kind of dependable recipe guests reach for again. Add it to your menu whenever you want an easy side with plenty of homemade comfort.