If you’re looking for a cozy, crowd-pleasing side dish, this creamy corn casserole is it.
It has a rich, buttery, creamy, savory base with tender corn. It is topped with gooey golden melted cheese. This is the kind of recipe that will keep everyone coming back for seconds (maybe even a third).
Why you’ll love this creamy corn casserole:
One bowl, no fuss: All ingredients are mixed together in one bowl. No need to pre-cook or mix the sauce.
Comfort food perfection: Rich cream cheese and sour cream create a soft, custard-like texture that is rich and comforting.
Family Friendly: Sweet corn and mild cheddar cheese are popular with kids and adults alike.
Customized: Add jalapenos, bacon, and herbs for a unique flavor.
Perfect make-ahead dish: Mix it up the night before and bake it fresh for dinner or the holidays.
Why this recipe is special The perfect combination of sweet corn flavor and creamy textureIt has just the right crunch around the edges, making each bite satisfying. whether you provide it Thanksgiving, Christmas or casual Sunday dinnerThis casserole will easily earn a permanent spot on your family favorites list.
Recipe tips and variations:
- Add crunchy toppings. Before baking, sprinkle crushed Ritz crackers, panko bread crumbs, and fried onions on top.
- Make it spicy: Heat a mixture of chopped jalapenos, a pinch of cayenne pepper, or pepper jack cheese.
- Sweet Twist: Add a drop of honey or a few tablespoons of sugar for a sweet, savory Southern-style corn pudding flavor.
- Prepare in advance: Prepare the mixture the day before, cover and refrigerate overnight. Bake just before serving, adding 5 to 10 minutes to the cooking time.
- Use fresh or frozen corn: Do you have any canned corn? Substitute 3 cups of thawed frozen corn or freshly cut corn kernels.
Storage and reheating:
refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in the oven at 350°F for 15 to 20 minutes or microwave for 1 to 2 minutes per serving.
Frequently Asked Questions:
Can you make this corn casserole without Jiffy mix?
yes! Substitute ⅔ cup cornmeal, ⅓ cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, and a pinch of salt.
Can I double this recipe?
Of course. Use a larger baking dish (e.g. 11×15) or make two 9×13 pans.
Can you make it gluten free?
Yes, use gluten-free cornbread mix instead of Jiffy.
How do I know when it’s done?
The center should be set but will be slightly wobbly. The edges should be golden and a toothpick inserted will come out almost clean.
More delicious side dish recipes:
Cheese Cream Corn Casserole
This Cheesy Cream Corn Casserole is the ultimate comfort side dish! Made with Jiffy mix, cream cheese, and corn, it’s rich, fluffy, and has a golden top. This is a must-have for holidays, potlucks, or weeknight dinners.
Serving Size: 8
- 2 large in size egg room temperature
- 1 cup cream
- 4 oz. cream cheese It was softened and made into cubes.
- 1/2 cup butter melted
- 15 oz. whole corn drainage
- 15 oz. cream corn
- 8 oz. Jiffy Corn Muffin Mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup Shredded sharp cheddar cheese divided
- 2 tablespoon ¼ cup diced pickled jalapenos or chopped chives optional
Preheat the oven. Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Mix the creamy base: In a large bowl, mix eggs, sour cream, cream cheese, and melted butter until smooth.
Add corn: Mix together the drained whole corn and creamed corn.
Consolidate dry mixture: Add corn muffin mix, salt, and pepper. Stir gently until combined. Don’t overmix!
Add cheese and zest: Fold in 3/4 cup cheddar cheese and optional jalapenos or chives.
Bake to perfection: Pour the mixture into the prepared baking dish and spread the top. Sprinkle the remaining cheese evenly over the entire surface.
Golden finish: Bake, uncovered, for 45 to 55 minutes, or until edges are golden and center is set.
For a crispy crust: For the last 5 to 10 minutes, increase the oven to 400°F or until the cheese is deep golden brown, 2 to 3 minutes.
Take a break: Let cool for 5-10 minutes to set and thicken slightly before serving.
