Recipe

Easy Corn Casserole (Creamy & Sweet)

A cozy, scoopable corn casserole that bakes up creamy in the middle with golden edges. One bowl, pantry-friendly ingredients, and a buttery, sweet corn flavor that feels like a warm hug.

By Matt Campbell

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4.8

A golden-brown corn casserole in a white baking dish with a spoon scooping out a creamy portion

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This is the casserole I make when I want the table to go quiet for a second. You know the moment. Someone takes a bite, looks up, and suddenly the conversation becomes a respectful whisper because the corn situation is handled.

This easy corn casserole is creamy, sweet, and buttery with those crisp, toasted edges that everyone fights over. It is the kind of side dish that shows up at holidays, potlucks, and weeknight dinners where you need one pan to do a lot of emotional heavy lifting.

Best part: it is a true pantry recipe. One bowl, one baking dish, and simple ingredients you can find at any grocery store. Do not stress if it looks too loose before baking. The oven works its magic.

A mixing bowl filled with a pale yellow corn casserole batter with corn kernels visible

Why It Works

Ultra creamy center, crisp edges: Sour cream and butter keep it rich, while a hot oven gives you that golden top.
Sweet corn flavor that still tastes balanced: A pinch of salt and a little savory richness keeps it from turning dessert-sweet.
Weeknight easy, holiday worthy: Mix, pour, bake. It holds well on a buffet and reheats like a champ.
Flexible: Add cheese, jalapeños, or bacon without messing up the base.

Pairs Well With

Storage Tips

Refrigerate: Let the casserole cool, then cover tightly or transfer to an airtight container. Store for up to 4 days.

Reheat: For best texture, warm in a 350°F oven until hot (about 15 to 20 minutes for a small dish). Microwave works too. Use 60 to 90 second bursts and stop once it is just heated through so it stays creamy.

Freeze: You can freeze it, but the texture softens a bit because of the dairy. Freeze portions wrapped well for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.

Make ahead: Bake it the day before, cool, refrigerate, then reheat covered at 350°F until hot. Uncover for the last 5 minutes to re-crisp the top.

Common Questions

Can I make corn casserole without Jiffy mix?

Yes. Swap the corn muffin mix for a quick homemade version that matches the amount in a standard box: 2/3 cup all-purpose flour, 1/2 cup cornmeal, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Stir it together, then use it in the recipe exactly the same way.

Why is my corn casserole runny?

Most of the time it just needs more bake time. Ovens vary and the center should set like a soft cornbread pudding. Bake until the edges are browned and the middle is no longer wet when gently jiggled. Also make sure you used whole kernel corn drained and creamed corn not drained.

Can I use fresh or frozen corn?

Absolutely. For fresh: cut kernels from about 2 to 3 ears (about 1 1/2 cups). For frozen: thaw and drain well. You still want the creamed corn for the classic creamy texture, unless you are replacing it with another thick, creamy element.

How do I make it less sweet?

Use a savory cornbread mix if you can find one, or reduce sweetness by using the homemade mix and keeping sugar at 2 tablespoons. You can also add 1/2 cup shredded sharp cheddar and a pinch of black pepper to shift it savory.

Can I add cheese or jalapeños?

Please do. Stir in 1 cup shredded cheddar or pepper jack. For heat, add 1 to 2 minced jalapeños (seeded for mild) or 1 small can diced green chiles drained.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or a deep 8x8 for thicker slices)
Large mixing bowl
Whisk or sturdy spoon
Measuring cups and spoons
Nonstick spray or butter for greasing the dish

I started making corn casserole because I wanted a side dish that felt like I tried harder than I actually did. It is the ultimate kitchen magic trick: stir a few familiar ingredients, slide it into the oven, and suddenly you have something that tastes like it came from the aunt who always brings the best dish and refuses to share the recipe.

Now it is my default for any gathering where I want people to feel taken care of. Also, I am not above making it on a random Tuesday and calling it dinner with a salad. Comfort is comfort.