6-Ingredient Creamy Corn Casserole
This 6-ingredient creamy corn casserole comes together with pantry staples and barely any effort. It’s the side dish I reach for when I want something warm, cheesy, and guaranteed to disappear fast.
The texture lands somewhere between a spoonbread and a soft corn pudding, with a buttery golden crust on top. No complicated technique, just a bowl, a whisk, and a hot oven.
Why This Recipe Stays on the Table
I love how the Jiffy mix does all the heavy lifting. You get that familiar cornbread flavor without measuring flour and cornmeal, and the sour cream keeps the whole thing tender instead of dry.
The edges turn slightly crisp while the center stays soft and almost custardy. Sharp cheddar melts into the batter so every bite has a little salty pull against the sweet corn.
It’s forgiving, too. I’ve made it ahead of time, swapped cheeses, even snuck in some chopped jalapeños when I wanted heat, and it always works.
Ingredients
- 1 can (15 oz) whole kernel corn, drained: regular or low-sodium both work
- 1 can (14.75 oz) cream-style corn: this is the moisture base, do not drain
- 1 cup full-fat sour cream: richness and tang, light sour cream works but the texture is slightly looser
- 1/2 cup unsalted butter, melted: salted butter is fine, just reduce the added salt
- 1 box (8.5 oz) Jiffy corn muffin mix: the shortcut cornbread base
- 1 1/2 cups sharp cheddar cheese, shredded, divided: 1 cup goes into the batter, 1/2 cup reserved for topping
- Kosher salt and black pepper to taste
Variations and Swaps
- Cheese: pepper jack or a smoked gouda works beautifully for a little kick
- Heat: add a finely diced jalapeño or a pinch of cayenne with the wet ingredients
- Tang: swap the sour cream for plain Greek yogurt, the batter will be slightly tangier but still creamy
- Meaty: fold in 1/2 cup cooked crumbled bacon for a smoky note
- Gluten-free: Jiffy mix contains wheat, so this recipe is not gluten-free as written
If you enjoy this one, our Skillet Cornbread is another great weeknight side.
How to Make Creamy Corn Casserole
Step 1: Mix the Batter
Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. In a large bowl, combine the drained whole kernel corn, cream-style corn, 1 cup sour cream, the melted butter, the Jiffy mix, 1 cup of the shredded cheddar, and a generous pinch each of salt and pepper. Stir until everything just comes together, no streaks of dry mix remain.
The batter will look thick and lumpy, studded with whole corn kernels. A few small lumps from the muffin mix are normal, do not overmix or the casserole can turn out dense.
Step 2: Spread the Batter
Scrape the batter into the prepared dish and use a spatula to push it into an even layer, making sure it reaches the corners. The mixture will seem shallow, about an inch deep, and that is exactly right for the bake time.
At this stage the surface looks pale yellow and a bit bumpy. The batter will rise slightly as it bakes, so leaving some headroom in the dish helps prevent any spillover.
Step 3: Bake the Casserole
Slide the dish into the preheated oven and bake for 45 to 50 minutes. The top should turn a deep golden brown around the edges, and the center will be set but still have a gentle jiggle when you nudge the dish.
You can check with a toothpick inserted near the middle. It should come out mostly clean, with maybe a few moist crumbs clinging to it. The smell will be sweet corn and melted butter, a good sign you are close.
Step 4: Melt the Cheese Topping
Remove the casserole from the oven and sprinkle the reserved 1/2 cup cheddar evenly over the top. Switch the oven to broil, then return the dish to the top rack for 1 to 2 minutes. Watch it closely so the cheese melts and gets golden speckles without burning.
Pull the dish out once the cheese is bubbly and the edges look crackly. Let it cool for 5 minutes so the slices hold their shape, then scoop and serve warm.
A Few Things That Help
- Full-fat sour cream gives the creamiest result, and it is less likely to separate than a low-fat version.
- Shred the cheddar yourself if you can. Pre-shredded cheese is coated with starch and does not melt as smoothly.
- Give the casserole that short rest after baking. It firms up just enough to serve neatly, but stays soft inside.
- Leftover casserole reheats well, so a big batch is never a problem.
Storing Leftovers
Keep any leftovers in a covered dish in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover the whole dish with foil and reheat in a 325°F (160°C) oven for about 10 minutes.
The edges will lose some of their crispness after storing, but the center stays just as creamy. A quick minute under the broiler after reheating can bring back a little texture on top.
What Goes Well With Creamy Corn Casserole
This casserole is sweet and rich, so it balances salty, savory mains nicely. Roasted chicken thighs with crispy skin are a natural fit because the fatty meat contrasts with the soft corn. Pulled turkey sandwiches work the same way, the tangy barbecue sauce cuts through the creaminess. For a holiday spread, I like it next to a glazed ham where the brown sugar notes mirror the corn’s natural sweetness.
Frequently Asked Questions
Can I make this ahead of time?
Yes, assemble the batter and spread it in the dish, then cover and refrigerate overnight. Add about 5 extra minutes to the bake time when cooking it cold from the fridge.
Can I freeze the baked casserole?
Freeze it tightly wrapped after baking and cooling completely, up to 2 months. Thaw overnight in the fridge, then reheat as directed.
What if I do not have cream-style corn?
You can pulse a can of whole kernel corn in a food processor until slightly broken down but still chunky, then add 2 tablespoons of milk. The texture will be a little different, but it works in a pinch.
Can I skip the cheese on top?
Yes, the casserole is still delicious without the broiled layer. The batter already has a cup of cheese inside, so you get plenty of flavor.
Creamy Corn Casserole Recipe
Ingredients
Method
- Heat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, stir together the drained corn, cream-style corn, sour cream, melted butter, Jiffy mix, 1 cup of the cheddar, salt, and pepper until combined.
- Spread the batter evenly in the prepared dish and bake for 45 to 50 minutes, until golden around the edges and set in the center.
- Sprinkle the remaining 1/2 cup cheddar over the top, broil for 1 to 2 minutes until bubbly, then cool 5 minutes and serve.
