Bring savory-sweet comfort to the table on weeknights and holiday gatherings alike with this easy, cheesy side dish!
I’ve never been a huge fan of corn. The running joke in my family has long been that my mom had to make two vegetables for most meals: corn for my brother and literally anything else for me. Whether it was green beans, broccoli, spinach, or beets, I was happy with no yellow veggies on my plate.
Fast-forward to adulthood, and nothing much has changed. The one exception to my aversion is the corn casserole my brother makes every Thanksgiving. It’s a rich, creamy, savory-sweet dish that perfectly complements all the other offerings. This recipe is my version of the best creamy corn casserole—brazenly copied from his!
I love the low effort required of this dish. It taps a few store-bought ingredients for convenience, then pairs them with fresh kitchen staples for balance. Plus, the hands-on time is minimal, and the whole thing is plate-ready in just over an hour.
No matter what kind of crowd you’re aiming to please—from picky kids on a weeknight to sophisticated adults at a holiday gathering—this corn casserole is a sure thing!
A casserole by any other name
You might hear names like “corn pudding” and “spoon bread” used interchangeably for creamy corn casserole in the South, though each has subtle distinctions. Spoon bread is a “soufflé-like” version made with cornmeal, eggs, and milk that has roots in Native American and early Southern cooking traditions. It was considered a delicacy on aristocratic Southern tables. Corn pudding—aka “pudding corn” or “puddin’ corn”—is a creamy, custardy dish made with whole kernel corn, eggs, milk or cream, and just enough flour or cornmeal to bind it, resulting in a rich, soft texture you can eat with a spoon.
Whatever you call them, corn-based casseroles were staples in most Southern kitchens thanks to the region’s agricultural history and the abundance of corn. Early versions date back hundreds of years. Spoon bread, for example, appears in Virginia cookbooks as far back as 1824. Over time, as home cooks sought new ways to transform cornmeal, fresh corn, and simple pantry ingredients, creamy casseroles became a holiday and potluck classic, cherished for their comforting flavor and versatility.
How do I store leftovers?
Let your corn casserole cool completely, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months in freezer-safe containers. Thaw overnight in the fridge. Reheat covered on the stovetop over medium-low heat, in a 350°F oven, or in the microwave, stirring occasionally, until piping hot throughout.
Serving suggestions
Serve the best creamy corn casserole alongside other comforting faves. For a full holiday feast, pair it with a Roasted Turkey Breast, Crock-Pot Sweet Potatoes, Green Beans Almondine, and Cranberry Relish. For a simpler weeknight dinner, opt for a Perfect Stovetop Chicken Breast, this Easy Sautéed Broccoli Recipe, and Microwave Mashed Potatoes.
The Best Creamy Corn Casserole
Ingredients
- 2 eggs
- 1 cup sour cream
- 4 tablespoons butter melted
- 1 14-ounce can whole corn kernels drained
- 1 14-ounce can cream corn undrained
- 1 8.5-ounce package Jiffy corn muffin mix
- 1/4 teaspoon cayenne pepper
- 1 cup cheddar cheese grated and divided
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Prepare a 9×13-inch casserole dish with a light coating of nonstick spray.
- In a large bowl, whisk together the eggs, sour cream, and melted butter until smooth. Stir in the drained corn and undrained cream corn until well combined.
- Fold in the Jiffy mix, cayenne pepper, 3/4 cup of the cheddar cheese, and most of the green onions. Season to taste with salt and pepper.
- Spread the mixture evenly in the prepared dish. Top with reserved cheese and green onions if desired.
- Bake for 45-55 minutes until golden brown and set. The edges should be lightly browned, and a toothpick inserted in the center should come out mostly clean.
- Remove from the oven and let rest for at least 10 minutes. Slice and serve warm.
Can I get Jiffy Mix in Canada? What would be alternative? Other than corn muffin mix.
Hi Sheila, I am not sure but you can make your own: combine about 1 cup yellow cornmeal, ½ cup all-purpose flour, ¼ cup sugar, 1 teaspoon baking powder, and a pinch of salt. Let me know how it goes.