This Creamed Corn Casserole is a Thanksgiving must-have! Sweet, buttery, and perfectly creamy, it’s an easy side dish that pairs with everything on your holiday table.
Holly’s Harvest Highlights
- Flavor: This creamed corn casserole has a rich, buttery flavor with a perfect balance of sweet and savory.
- Make Ahead: This casserole can be made a day ahead to make things easier. Just store it in the fridge, then leave on the counter for 30 minutes and bake when you’re ready to serve.
- Swaps: Use fresh or frozen corn instead of canned corn if that’s what you have!
Key Kernel Ingredients
- Muffin Mix: This recipe calls for a box of Jiffy Corn Mix to make it easy.
- Corn: Two different types of corn are included in this recipe: creamed and whole-kernel corn. Both of these are canned corn you can grab at your local store, but fresh or frozen corn and homemade creamed corn work just as well if you want to swap it in.
Corn Casserole Add-Ins
- Spicy Kick: Want to spice up this creamed corn casserole? Toss in some diced jalapenos for a little kick and a pop of color.
- Cheesy Twist: Mix in or top with shredded cheddar, Monterey Jack, or Pepper Jack for extra cheesy goodness.
- Boost of Protein: Mix in cooked bacon or bacon bits, diced ham, or crumbled sausage.
Creamed Corn Casserole Tips
- Make Ahead: This casserole can easily be made a day ahead. Refrigerate until ready to use, then let it sit on the counter for 30 minutes before baking in the oven as directed.
- Leftovers: Wrap leftovers in aluminum foil and store them in an airtight container. They will last up to 4 days in the fridge, and up to 6 months in the freezer.
- To reheat: Defrost in the fridge, then preheat the oven to 350°F and bake in the foil until heated through and slightly browned on top.
More Thanksgiving Side Dishes
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Creamed Corn Casserole
This creamed corn casserole is a simple, cozy side dish that’s creamy, sweet, and perfect for any holiday or weeknight meal.
Equipment
Ingredients
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 1 (16 ounce) can whole kernel corn drained
- 1 (16 ounce) can creamed corn
- 2 eggs
- 8 tablespoons unsalted butter melted
- 1 cup sour cream
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
- Mix Jiffy corn mix, whole kernel corn, creamed corn, eggs, butter, sour cream, and black pepper, and spread evenly into the greased pan.
- Bake for 40-45 minutes or until cooked through.
Video
Notes
- Make corn casserole a day in advance and store it in the refrigerator until ready to bake.
- Refrigerate leftovers wrapped in aluminum foil or in an airtight container for up to 4 days. Freeze cooled corn casserole for up to 6 months in an airtight container.
- To reheat, defrost in the refrigerator, then heat in a 350˚F oven until heated through.
Nutrition Information
Calories: 259kcal | Carbohydrates: 26g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 453mg | Potassium: 159mg | Fiber: 2g | Sugar: 6g | Vitamin A: 566IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Creamed Corn Casserole Recipe
My corn casserole recipe has sour cream, green chili peppers that are sautéed in butter… then topped with cheddar cheese… I’m asked to bring it to all my in-law family gatherings!!
That sounds delicious, Joy! Thanks for sharing! 🙂
Can you substitute butter instead of margarine?
Hi Brooke, we have only made this recipe as listed, but it should be fine 🙂