Cream Corn Casserole with Cornbread Mix

This cream corn casserole combines whole-kernel corn, cream-style corn, cornbread mix, sour cream, and melted butter in one baked side dish. Add cheddar if you like a cheesy top, then let the casserole rest before serving.

Why Make This Cream Corn Casserole

The ingredients are stirred together in one bowl before baking, making this a practical side for holiday meals, potlucks, and family dinners.

Ingredients

• 1 can (15 oz) whole-kernel corn, drained
• 1 can (14.75 oz) cream-style corn
• 1 box (8.5 oz) corn muffin mix or cornbread mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 cup shredded cheddar cheese (optional)
• 2 large eggs (optional, for a firmer texture)
• 1/2 tsp salt
• 1/4 tsp black pepper

How to Make Cream Corn Casserole

1. Heat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish.
2. In a large bowl, stir together the drained whole-kernel corn, cream-style corn, sour cream, and melted butter.
3. Add the corn muffin mix, salt, and pepper. Stir just until combined. If using eggs, beat them in now.
4. Fold in half of the cheddar, if using, and spread the mixture in the prepared dish. Sprinkle the remaining cheddar over the top.
5. Bake for 35–45 minutes, until the center is set and the casserole is hot throughout. For a casserole containing eggs, verify the center reaches 165°F (74°C).
6. Rest for 10 minutes before serving.

Serving Suggestions

Serve warm alongside turkey, ham, roast chicken, or other main dishes. Chopped chives or parsley make an optional garnish.

Storage and Reheating

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Reheat until hot throughout. Freeze tightly wrapped portions for up to 2 months; thaw in the refrigerator before reheating.

Tips

• Bring the sour cream and eggs to room temperature for easier mixing.
• Stir only until the ingredients are combined.
• Ovens and baking dishes vary, so use the center’s set texture and temperature to check doneness.

Variations

Fold in cooked crumbled bacon or diced jalapeño for a savory variation. Use a gluten-free corn muffin mix if needed, and check its package instructions for any adjustments. For another related idea, see corn elote pasta salad. For more information, read King Arthur Baking’s cornbread guide.

Frequently Asked Questions

Can I make this casserole ahead?
Mix the ingredients, cover, and refrigerate. Bake before serving; a chilled casserole may need additional time in the oven.

Can I use fresh or frozen corn?
Yes. Use drained, thawed corn in place of whole-kernel canned corn. The cream-style corn still provides much of the casserole’s moisture.

How do I know it is done?
The center should be set and hot throughout. If eggs are included, check that the center reaches 165°F (74°C).

Cream Corn Casserole

Print Recipe

A warm and creamy side dish perfect for holidays or family meals, Cream Corn Casserole is easy to prepare and feeds a crowd.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (14.75 oz) cream-style corn
• 1 box (8.5 oz) corn muffin mix (or corn bread mix)
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 cup shredded cheddar cheese (optional)
• 2 large eggs (optional for richer texture)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the drained whole kernel corn and cream-style corn. Stir in the sour cream and melted butter.
3. Add the corn muffin mix to the bowl and stir until just combined. If using, beat in the eggs, salt, and pepper.
4. Fold in half of the shredded cheddar cheese if using.
5. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.
6. Bake in the preheated oven for 35–45 minutes, or until the top is golden and the center is set, testing with a toothpick inserted near the center.
7. Let the casserole rest for 10 minutes before serving.

Notes

For a sweeter casserole, consider adding sugar. For a crisper top, remove the foil for the last 5–10 minutes of baking.