Easy Creamy Corn Casserole

5

Prep time 10 minutes

Cooking time 45 minutes

Total time 55 minutes

Servings 8 servings

Easy Creamy Corn Casserole is one of those recipes you make once and then wonder how you ever hosted a holiday meal without it. You know those moments when you need a warm, comforting side dish that never fails and also takes barely any effort? This is that dish. It’s creamy, cozy, and totally foolproof. I pull it out for weeknight dinners when I want something easy, and for family gatherings when I want something everyone will eat without convincing. If you’re craving a reliable, crowd-pleasing side, you’re in the right place.

How to Make Corn Casserole

This is the kind of recipe you can make with your eyes half-closed. It uses pantry staples, comes together in one bowl, and bakes into a creamy, golden casserole with little effort. When I say it’s easy, I mean it. Here’s how I pull it together on a busy night, or when guests are minutes away and I realize I still need one more side on the table.

The Story Behind This Recipe

I’m Cuts Food, the cook behind this Easy Creamy Corn Casserole. sp, I dialed in the flavors so it’s approachable and full of comfort vibes. Easy Creamy Corn Casserole is one of those recipes you make once and then wonder how you ever hosted a holiday meal without it. You know…

Cuts Food

Ingredients

• 1 can whole kernel corn, drained
• 1 can creamed corn
• 1 cup sour cream
• 1 box corn muffin mix
• 1/2 cup unsalted butter, melted
• 1 cup shredded cheddar (plus more for topping if you like)
• 1/2 teaspoon salt and a few cracks of black pepper

Step-by-step directions

• Preheat the oven to 350°F and grease a 9×9 baking dish.
• In a big mixing bowl, stir together creamed corn, whole corn, sour cream, melted butter, and corn muffin mix. Fold in cheddar, salt, and pepper.
• Spread the mixture in the baking dish. If you want extra cheese, sprinkle a small handful on top.
• Bake for 40 to 50 minutes until the center is set and the edges are lightly golden. Let it rest for 10 minutes so it firms up.
• Scoop and serve warm. It’s great as is, but a sprinkle of chopped chives never hurts.

Tips that help: Melt the butter but let it cool a bit so it doesn’t curdle the sour cream. If you’re serving a big crowd, double the recipe and bake it in a 9×13 pan, adding a few more minutes to the bake time. And if your oven runs hot, check the casserole early so it doesn’t over-brown before the center sets.

If you love easy side dishes, you’ll probably be into this simple, cheesy classic too: creamy and cheesy mashed potato casserole. It pairs beautifully with the corn and makes any plate feel complete.

We brought this to a neighborhood potluck and it disappeared before anything else. My husband asked if we could make it again the next night. That never happens with side dishes.

Note: This Easy Creamy Corn Casserole also reheats well the next day, which is a small miracle in the world of creamy bakes.

Variations

Here’s where you can have fun. The base recipe is creamy and rich, but a few tweaks can change the vibe without much work. I like to keep it simple, but if you want to switch things up, try one of these ideas.

Flavor upgrades that never fail

Spicy jalapeño: Stir in 1 to 2 finely chopped jalapeños for a little kick. A pinch of cumin is nice too.

Cheddar and bacon: Add 1/2 cup cooked crumbled bacon and use sharp cheddar for extra savoriness.

Green chile: Stir in a small can of mild diced green chiles. It turns the casserole slightly smoky and extra cozy.

Herb and onion: Mix in chopped green onions and a bit of fresh thyme or parsley for a fresher, brighter finish.

Extra cheesy: Layer half the batter into the dish, sprinkle a heavy handful of cheese, then add the rest and bake. Cheesy pockets inside are always a win.

If casseroles are your thing and you want a main dish to go with this, check out this cozy weeknight favorite: crockpot hamburger potato casserole. It’s hearty, simple, and lets the oven focus on your side.

Can You Make Corn Casserole Ahead of Time?

Absolutely. When I’m hosting, I make the batter in the morning and bake it later. Or I bake it fully the day before and just reheat. Both methods work and it still tastes creamy and fresh.

Make-ahead options

Option 1 Make the batter, cover, and refrigerate up to 24 hours. When ready, spread into the dish and bake as directed, adding 5 to 10 extra minutes if cold.

Option 2 Bake the casserole, cool completely, cover, and refrigerate up to 2 days. Reheat covered at 325°F for 20 to 25 minutes. Remove the cover for the last few minutes if you want the top to regain its light golden edges.

If you’re planning a casual dinner with multiple casseroles on the table, a second pan like easy cheesy tater tot casserole is always a hit with kids and adults. It’s the kind of pairing that makes the whole meal feel comforting.

Can You Freeze Corn Casserole?

Yes, but here’s what I’ve learned from testing. The texture stays best when you freeze it after baking, not before. Bake as usual, cool completely, then wrap tightly in a couple of layers of plastic or foil. Freeze up to 2 months for best quality.

To reheat from frozen, thaw in the fridge overnight. Reheat covered at 325°F for 30 to 40 minutes. If the top looks a little pale after reheating, take the cover off for the last 5 to 10 minutes to bring back that golden, slightly crisp edge.

For smaller households, portion the Easy Creamy Corn Casserole into individual squares, wrap, and freeze. Then you can pull out just what you need for quick lunches or simple dinners.

Go-To Side Dish Recipe

I make this Easy Creamy Corn Casserole all year, but it really shines during the holidays. It sits nicely next to roast chicken, ham, turkey, and grilled steak. It also brings balance to spicy mains or heavier meals. The sweetness of the corn plus the mild tang of sour cream make each bite feel soothing.

Serving suggestions I love: green salad with a bright vinaigrette, roasted green beans, or a simple skillet of garlicky mushrooms. If you want a fun little bite on the side, these cornbread poppers are a cute and tasty add-on. And if you’re building a full spread, a creamy baked potato dish like potatoes au gratin makes the table feel extra special.

Bottom line, this dish is dependable. It doesn’t demand attention, but it always gets compliments. It’s the side I bring when I want something that tastes homemade without babysitting a pan on the stove. Keep the ingredients on hand and you’ll always have a plan for dinner.

Common Questions

What size pan should I use?

A 9×9 baking dish works best. If you double the recipe, use a 9×13 and add a few extra minutes to the bake time.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well. It tastes a bit tangier, but the texture is still creamy.

How do I know it’s done?

The edges should be lightly golden and the center set but still soft. A quick jiggle should show it’s not soupy.

Can I make it without cheese?

Absolutely. It will still be creamy from the sour cream and corn. If you skip cheese, consider a sprinkle of chives for extra flavor.

What can I serve with it?

Grilled chicken, holiday roasts, or simple salads all pair well. For more casserole ideas on busy weeknights, this fajita chicken casserole is a solid go-to.

A warm, friendly send-off

If you’ve been searching for a dependable side dish, this Easy Creamy Corn Casserole is your answer. It’s budget friendly, make-ahead friendly, and tastes like a hug. Keep it classic or play with the variations to suit your crew. If you want more inspiration or a slightly different spin, these trusted guides are great too: Awesome and Easy Creamy Corn Casserole Recipe and Cream Cheese Corn Casserole. I hope this becomes one of those recipes you make again and again, the one that always brings smiles to the table.