This creamy corn casserole has been a favorite in my kitchen ever since I first assembled it on a rushed Thanksgiving morning when the oven space was at a premium. It began as a pantry rescue—two cans of corn, a box of cornbread mix, and a couple of staples—and turned into an instant crowd pleaser. The texture is what I love most: a tender, custard-like interior studded with sweet corn kernels and a thin, golden crust on top that offers just enough contrast. It’s the sort of dish that begs to be served warm, spoonful by spoonful, with buttery bites and a little crunch around the edges.

I discovered this combination while testing simple side dishes for family dinners; what surprised me was how forgiving the mix is. You don’t need to whisk eggs into submission or finesse the batter—just stir until combined and bake. It’s a perfect dish for holiday tables, potlucks, or a simple weeknight dinner when you want comfort without fuss. Over the years I’ve learned a few tricks to keep it from getting too wet or too dry, and those small adjustments are included below so you can reproduce the same cozy result every time.

Ingredients

• Whole kernel corn (1 can, 15 oz): Use a good-quality brand with firm kernels such as Del Monte or Green Giant. Drain well to avoid excess liquid; the kernels add texture and a pop of sweetness.
• Creamed corn (1 can, 14.75 oz): This provides moisture and a silky mouthfeel—look for a thicker style rather than thin, watery versions; it helps create the custardy interior.
• Cornbread mix (1 package, 8.5 oz): A classic boxed mix like Jiffy or a local cornbread mix works well; it supplies structure and that traditional cornbread flavor. If using a labeled gluten-free mix, note the texture will vary slightly.
• Sour cream (1 cup): Full-fat sour cream gives richness and tang; if you prefer lighter fare, try low-fat sour cream but expect a slightly less creamy finish.
• Butter (1/2 cup, melted): Adds richness and helps the top brown. Unsalted butter lets you control seasoning more precisely.
• Large eggs (2, beaten): Eggs bind the mixture and set the custard-like texture; beat until the yolks and whites are combined for even cooking.

Instructions

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x9-inch baking dish with butter or nonstick spray. Use a dish with at least 2-inch sides to prevent bubbling over; greasing will help the top release cleanly and encourage even browning. Line the dish with a piece of parchment for easier serving if desired. Combine the Wet Ingredients: In a medium mixing bowl, pour the drained whole kernel corn and the creamed corn. Add the sour cream, melted butter (cooled slightly so it does not cook the eggs), and the beaten eggs. Stir gently until the mixture looks uniform but avoid overbeating, which can make the final texture tough. Add the Cornbread Mix: Spoon in the cornbread mix and fold it in with a spatula until just combined. The batter should be thick but spoonable—if it seems excessively dry, a tablespoon of milk will help; if very wet, a little extra cornbread mix or a stray sprinkle of flour can firm it up. Let the batter sit for 2–3 minutes so the mix hydrates. Transfer and Smooth: Spread the mixture into the prepared 9x9-inch dish, smoothing the top with a spatula. Tap the dish gently on the counter to settle the batter and release trapped air pockets. If you like, sprinkle a few extra whole corn kernels on top for a decorative, sweet finish. Bake and Test for Doneness: Bake in the preheated oven for about 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The interior should be set but still tender; overbaking will dry it out, so start checking at 40 minutes if your oven runs hot. Rest and Serve: Allow the casserole to rest for 10 minutes out of the oven to firm up slightly—this makes cutting neat squares easier. Serve warm as a side or spoon it alongside roasted mains; it’s also excellent with a pat of butter on top.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, wrap the baking dish tightly in plastic wrap and foil, or portion into freezer-safe containers; keep for up to 3 months. Reheat single portions in the microwave for 1–2 minutes covered, or reheat a whole dish at 325 degrees F (165 degrees C) for 15–25 minutes until warmed through. Look for bubbling at the center and a uniform temperature throughout before serving.

Ingredient Substitutions

For a gluten-free version, swap the boxed cornbread mix for a certified gluten-free mix of equivalent weight and expect a slightly different crumb. To lighten the dish, use low-fat sour cream or Greek yogurt and reduce butter to 1/3 cup—texture will be slightly less rich. For dairy-free variations, use a plant-based sour cream and vegan butter; the flavor shifts a bit but retains the creamy nature. Add a cup of shredded cheddar for a cheesy twist, reducing sour cream by 2 tablespoons to keep balance.

Serving Suggestions

This casserole pairs beautifully with roasted turkey or chicken, grilled pork chops, or slow-cooked brisket. For presentation, garnish with chopped fresh chives or parsley and a sprinkle of smoked paprika for color and warmth. It also complements a crisp green salad or cranberry relish during winter holidays. Serve warm with a dollop of butter or a drizzle of honey for a sweeter finish if desired.

Cultural Background

This kind of corn casserole has roots in Southern American home cooking, where corn in its many forms—hominy, cornmeal, canned corn—has played a central role. The combination of creamed corn and cornbread mix is a modern, convenience-driven variation on older recipes that used freshly ground cornmeal and buttermilk. It reflects a tradition of turning humble ingredients into comforting, shareable dishes for family meals and holiday gatherings.

Seasonal Adaptations

In summer, fold in roasted fresh corn and chopped roasted poblano peppers for brightness and a touch of smokiness. In fall and winter, add a teaspoon of cinnamon and a handful of roasted chestnuts or swap some of the creamed corn for pumpkin purée to play with seasonal flavors. For holidays, top with a crunchy pecan streusel before baking for texture contrast.

Meal Prep Tips

Mix the casserole ingredients the night before and refrigerate in the covered dish; allow the chilled dish to sit at room temperature for 20 minutes before baking and add 5–10 minutes to the bake time. Portion into single-serve containers for grab-and-go reheating. When baking from frozen, defrost overnight in the refrigerator and bake until hot throughout, or cover and bake at 350 degrees F (175 degrees C) for 30–45 minutes if still partially frozen.

This creamy corn casserole is one of those recipes that adapts to your life—simple, comforting, and endlessly tweakable. It brings people together around the table, and that’s why I keep it in my regular rotation. Make it your own, and enjoy the way it fills your kitchen with warmth.