If you’re looking for a cozy, crowd-pleasing side dish, this Creamy Corn Casserole is it.
It’s rich, buttery, and loaded with tender corn in a creamy, savory base — all topped with gooey, golden melted cheese. It’s the kind of recipe that brings everyone back for seconds (and maybe thirds).
Why You’ll Love This Creamy Corn Casserole:
One bowl, no fuss: Everything mixes together in one bowl — no need to pre-cook or whisk sauces.
Comfort food perfection: Rich cream cheese and sour cream create a silky, custard-like texture that’s both hearty and comforting.
Family-friendly: Sweet corn and mild cheddar make it a hit with both kids and adults.
Customizable: Add jalapeños, bacon, or herbs for a unique twist.
Perfect make-ahead dish: Mix it up the night before and bake it fresh for dinner or holidays.
What makes this recipe so special is the perfect balance of sweet corn flavor and creamy texture, with just enough crunch around the edges to make every bite satisfying. Whether you serve it for Thanksgiving, Christmas, or a casual Sunday dinner, this casserole will easily earn a permanent spot on your family’s favorites list.
Recipe Tips & Variations:
- Add a crunchy topping: Sprinkle crushed Ritz crackers, panko breadcrumbs, or fried onions on top before baking.
- Make it spicy: Mix in chopped jalapeños, a pinch of cayenne pepper, or pepper jack cheese for heat.
- Sweet twist: Add a drizzle of honey or a few tablespoons of sugar for a sweet-savory southern-style corn pudding flavor.
- Make it ahead: Prepare the mixture the day before, cover, and refrigerate overnight. Bake just before serving, adding 5–10 minutes to cook time.
- Use fresh or frozen corn: No canned corn? Substitute with 3 cups of thawed frozen corn or freshly cut corn kernels.
Storage & Reheating:
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 350°F for 15–20 minutes, or microwave individual servings for 1–2 minutes.
Frequently Asked Questions:
Can I make this corn casserole without Jiffy mix?
Yes! Substitute with ⅔ cup cornmeal, ⅓ cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, and a pinch of salt.
Can I double this recipe?
Absolutely — just use a larger baking dish (like 11×15) or make two 9×13 pans.
Can I make it gluten-free?
Yes, use a gluten-free cornbread mix instead of Jiffy.
How do I know when it’s done?
The center should be set but slightly jiggly. The edges will be golden, and a toothpick inserted should come out mostly clean.
More Delicious Side Dish Recipes:
Cheesy Creamy Corn Casserole
This Cheesy Creamy Corn Casserole is the ultimate comfort side dish! Made with Jiffy mix, cream cheese, and sweet corn, it’s rich, fluffy, and golden on top — a must-have for holidays, potlucks, or weeknight dinners.
Servings: 8
- 2 large eggs room temperature
- 1 cup sour cream
- 4 oz cream cheese softened and cubed
- 1/2 cup butter melted
- 15 oz whole kernel corn drained
- 15 oz creamed corn
- 8 oz Jiffy corn muffin mix
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded sharp cheddar cheese divided
- 2 tbsp diced pickled jalapeños or ¼ cup chopped chives optional
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Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Mix the creamy base: In a large bowl, whisk together eggs, sour cream, cream cheese, and melted butter until smooth and well combined.
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Add the corn: Stir in both the drained whole kernel corn and the creamed corn.
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Incorporate the dry mix: Add the corn muffin mix, salt, and pepper. Stir gently just until incorporated — don’t overmix!
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Add cheese and flavor: Fold in ¾ cup of shredded cheddar and your optional jalapeños or chives.
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Bake to perfection: Pour the mixture into the prepared baking dish and smooth out the top. Sprinkle the remaining cheese evenly across the surface.
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Golden finish: Bake uncovered for 45–55 minutes, or until the edges are golden and the center is just set.
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For a crispy crust: Turn the oven up to 400°F for the last 5–10 minutes or broil for 2–3 minutes until the cheese turns deep golden brown.
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Let it rest: Cool for 5–10 minutes before serving to let it set and thicken slightly.