Here’s a simple, rich, and creamy corn casserole recipe that’s always a hit at dinner tables! I’ll give you a classic version that’s easy to make.
Creamy Corn Casserole Recipe
Ingredients (serves 6–8):
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 box (8.5 oz) Jiffy corn muffin mix (or any cornbread mix)
- 1 cup sour cream
- 1/2 cup (1 stick) melted butter
- 1–2 cups shredded cheddar cheese (optional, for extra richness)
- 1/4 tsp salt (optional)
- 1/4 tsp black pepper
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix ingredients: In a large bowl, combine whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, and salt & pepper. Stir until well combined.
- Add cheese (optional): If using, fold in 1 cup of shredded cheddar cheese.
- Bake: Pour the mixture into the prepared baking dish. Bake for 45–50 minutes, or until the top is golden and the center is set (a knife inserted should come out mostly clean).
- Optional topping: For extra cheesy goodness, sprinkle another 1/2–1 cup of cheddar cheese on top during the last 10 minutes of baking.
- Serve: Let it cool for a few minutes before serving. Enjoy creamy, slightly sweet, cheesy goodness!
💡 Tips:
- For a sweeter casserole, use whole milk instead of sour cream.
- Add chopped jalapeños or a pinch of cayenne for a subtle kick.
- You can also sprinkle crushed buttered crackers or cornflakes on top for a crunchy finish.
If you want, I can also give you a super creamy, almost pudding-like version that’s even more indulgent and melts in your mouth—it’s a bit of a secret family favorite.
Do you want me to share that version too?
