Is it a side dish? Is it a cornbread? Is it pure, unadulterated comfort food? The answer is YES to all three! This Creamy Corn Casserole is the legendary, can’t stop eating it side dish that deserves a spot on every holiday table and Sunday supper. With the perfect balance of sweet corn, creamy texture, and a buttery, golden brown top, it’s the dish that will have everyone asking for the recipe. Surprisingly easy to make from scratch, this casserole is the ultimate crowd pleaser that bridges the gap between vegetables and carbs in the most delicious way possible.
Why You’ll Love This Recipe
- The Perfect Texture: Creamy, custardy, and slightly firm with pops of sweet corn in every bite.
- Holiday Classic: This is a non negotiable side dish for Thanksgiving, Christmas, and potlucks across America.
- Easy from Scratch: Made with simple pantry ingredients, no box mix required!
- Make Ahead Dream: It reheats beautifully, making it the ultimate stress free side dish for entertaining.
Ingredients for Creamy Corn Casserole
Dry Ingredients:
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Pinch of cayenne pepper (optional, but recommended!)
Wet Ingredients:
- 1 (14 oz) can creamed corn
- 1 (14 oz) can whole kernel corn, do not drain
- 2 large eggs, beaten
- ½ cup (1 stick) unsalted butter, melted
- 1 cup sour cream (full fat for best flavor)
- 2 tablespoons vegetable oil
Instructions for Making Creamy Corn Casserole
1Mix the Dry Ingredients: Preheat your oven to 325°F (165°C). Grease a 9×9 inch or 2 quart baking dish.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and a tiny pinch of cayenne pepper (this just adds a subtle warmth, not heat).
2Combine the Wet Ingredients: To the same bowl, add all of the wet ingredients: the entire can of creamed corn, the entire can of kernel corn WITH its liquid, the beaten eggs, melted butter, sour cream, and vegetable oil.
3Mix and Pour: Stir everything together until just combined. The batter will be thick, lumpy, and wet; that’s exactly what you want! Do not overmix.
Pour the batter into your prepared baking dish and smooth the top with a spatula.
4Bake to Golden Perfection: Bake for 55-60 minutes. The casserole is done when the top is a deep, golden brown, the edges are pulling away from the sides of the dish, and the center is just set with a slight jiggle. It will finish setting as it cools.
If you prefer a darker top, you can broil for the last 1-2 minutes, watching it closely.
5Rest and Serve: Let the casserole cool in the pan for at least 15-20 minutes before serving. This allows it to firm up for perfect slices or scoops.
Serve warm as the ultimate comforting side dish.
The BEST Creamy Corn Casserole
Ingredients
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Pinch of cayenne pepper
- 1 14 oz can creamed corn
- 1 14 oz can whole kernel corn, undrained
- 2 large eggs beaten
- ½ cup 1 stick unsalted butter, melted
- 1 cup sour cream
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 325°F (165°C). Grease a 2 quart or 9x9 baking dish.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cayenne.
- Add creamed corn, kernel corn with liquid, eggs, melted butter, sour cream, and oil. Stir until just combined.
- Pour batter into prepared dish.
- Bake for 55-60 minutes, until top is deep golden brown and center is just set.
- Let cool for 15-20 minutes before serving warm.
Notes
- Corn Liquid: Do NOT drain the can of whole kernel corn. The starchy liquid is essential for the perfect texture.
- Make Ahead: Bake, cool, cover, and refrigerate for up to 2 days. Reheat covered at 350°F for 15 mins, then uncovered for 10 mins.
- Spice Tip: The pinch of cayenne pepper doesn't make it spicy; it just balances the sweetness and adds depth of flavor.
