Creamy Corn Casserole

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This creamy corn casserole is the perfect comforting side dish for Thanksgiving or any holiday dinner. Made with simple pantry staples and rich, buttery flavor, this crowd-pleasing recipe comes together quickly and bakes into a soft, golden, irresistible casserole your guests will love.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 1 cup cream-style corn (8 oz)
• 1 cup whole kernel corn (8 oz), canned or thawed & drained
• 1/2 cup melted unsalted butter
• 2 large eggs
• 1 cup shredded sharp cheddar cheese (optional)
• Fresh parsley or thyme for garnish (optional)

Instructions

1. Preheat the Oven

Set the oven to 350°F (175°C). Grease a 9×9-inch baking dish or any medium casserole dish.

2. Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.

3. Stir the Wet Ingredients

In a separate bowl, mix the sour cream, cream-style corn, whole kernel corn, melted butter, and eggs until smooth.

4. Combine Mixtures

Pour the wet ingredients into the dry mixture. Stir gently until just combined—avoid overmixing to maintain a fluffy texture.

5. Add the Cheese (Optional)

Fold in the shredded cheddar if you want a richer, creamier casserole.

6. Bake

Spread the batter evenly in the prepared dish. Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Cool and Serve

Let the casserole rest for 10 minutes before slicing. Garnish with herbs if desired.

Pro Tips

• Mix until just combined for the fluffiest texture.
• Use thawed frozen corn if you prefer fresher flavor.
• For a crispier top, add a thin sprinkle of cheese during the last 10 minutes of baking.
• Let the casserole sit briefly after baking — this helps it set perfectly.

Why This Recipe Works

• One-bowl preparation makes it incredibly simple.
• Versatile ingredients you likely already have in your pantry.
• Perfect holiday side with comforting, creamy texture.
• Feeds a crowd and pairs beautifully with classic holiday mains.

Substitutions & Variations

Ingredient Substitutions

• Sour Cream: Plain Greek yogurt
• Cheddar Cheese: Any mild or sharp melting cheese
• Flour: Gluten-free all-purpose blend
• Sugar: Honey or maple syrup (reduce liquid slightly)

Flavor Variations

• Add diced jalapeños for a spicy kick.
• Fold in crumbled bacon for savory richness.
• Mix in herbs like chives or rosemary for added aroma.

Make-Ahead, Storage & Reheating Guide

Make Ahead

Mix the batter, cover it, and refrigerate up to 12 hours. Bring to room temperature for 20 minutes before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze fully baked casserole for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

• Oven: 300°F for 10–15 minutes
• Microwave: 30–60 seconds per slice

Serving Ideas

Pair this creamy corn casserole with:

• Roast turkey or chicken
• Holiday ham
• Mashed potatoes and gravy
• Green beans or roasted vegetables
• Cranberry sauce
• Soup or chili for a cozy meal

Nutrition (Per Serving Estimate)

(Approximate values)

• Calories: 310
• Carbohydrates: 30g
• Protein: 6g
• Fat: 19g
• Fiber: 2g
• Sugars: 6g

Frequently Asked Questions

Can I use frozen corn?

Yes—just thaw and drain it well before adding.

Can I prepare it the night before?

Absolutely. Assemble the batter, refrigerate, and bake the next day.

How do I store leftovers?

Keep them in an airtight container for up to 3 days, or freeze for longer storage.

What can I substitute for sour cream?

Plain Greek yogurt is the best substitute for similar texture and flavor.

This easy creamy corn casserole delivers the perfect balance of sweetness, creaminess, and golden baked flavor. Whether it’s for Thanksgiving, a potluck, or a cozy dinner at home, it’s a dependable recipe that always impresses and disappears fast.

Creamy Corn Casserole Recipe

Description (20 words):A creamy, comforting corn casserole baked to golden perfection. An easy Thanksgiving side dish made with simple ingredients and rich flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 8

Calories 310 kcal

Ingredients

  

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 1 cup cream-style corn (8 oz)
• 1 cup whole kernel corn (8 oz), canned or thawed & drained
• 1/2 cup melted unsalted butter
• 2 large eggs
• 1 cup shredded sharp cheddar cheese (optional)
• Fresh parsley or thyme for garnish (optional)

Instructions

 

• Preheat the Oven

  Set the oven to 350°F (175°C). Grease a 9×9-inch baking dish or any medium casserole dish.
• Mix the Dry Ingredients

  In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
• Stir the Wet Ingredients

  In a separate bowl, mix the sour cream, cream-style corn, whole kernel corn, melted butter, and eggs until smooth.
• Combine Mixtures

  Pour the wet ingredients into the dry mixture. Stir gently until just combined—avoid overmixing to maintain a fluffy texture.
• Add the Cheese (Optional)

  Fold in the shredded cheddar if you want a richer, creamier casserole.
• Bake

  Spread the batter evenly in the prepared dish. Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
• Cool and Serve

  Let the casserole rest for 10 minutes before slicing. Garnish with herbs if desired.

Notes

• Texture improves as it cools slightly after baking.
• Cheese is optional but adds delicious richness.
• Works well in larger pans for doubling the recipe.
• Great for potlucks, holidays, and weeknight dinners.

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