This creamy corn casserole is a soft, spoonable side dish that sits somewhere between cornbread and corn pudding. Creamed corn, whole kernels, sour cream, and butter bake into a golden, custardy casserole with a hint of cayenne.
The batter stirs together in one bowl in about 15 minutes, and the oven does the rest. It is a dependable dish for seasonal tables, potlucks, and family dinners, and it travels well.
Table of Contents
Why This Creamy Corn Casserole Recipe Works
Two forms of corn give both a creamy texture and pops of sweetness. The liquid from the canned kernels goes into the batter instead of down the drain, which adds moisture.
Sour cream and butter make the middle rich and custard like while the top bakes to a deep golden brown.
A pinch of cayenne does not make the dish spicy. It sharpens the sweetness of the corn and gives the flavor some depth.
Ingredients for Creamy Corn Casserole
- 2/3 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 pinch cayenne pepper
- 1 can (14 3/4 oz) creamed corn
- 1 can (15 oz) no salt added whole kernel corn, undrained
- 2 large eggs, beaten
- 8 tbsp unsalted butter (1 stick), melted
- 1 cup sour cream
- 2 tbsp vegetable oil
Cornmeal and flour. Together they give structure and a gentle corn flavor. Medium grind cornmeal gives the ideal texture.
Creamed corn. This is the base that makes the casserole creamy. Use plain creamed corn.
Whole kernel corn. Use no salt added corn and do not drain it, because the liquid keeps the casserole moist.
Sour cream. Full fat sour cream adds tang and richness.
Cayenne. Just a pinch is enough. It adds warmth without heat.
How to Make Creamy Corn Casserole
1. Heat the oven. Preheat the oven to 325 degrees F and lightly grease a 2 to 2 1/2 quart casserole dish.
2. Mix the dry ingredients. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and cayenne.
3. Add the wet ingredients. Stir in the creamed corn, the undrained corn, eggs, melted butter, sour cream, and oil until just combined.
4. Fill the dish. Pour the batter into the prepared dish and smooth the top.
5. Bake. Bake for 55 to 60 minutes, or about 50 minutes in a convection oven, until the center is set with a slight jiggle and the top is deep golden brown.
6. Rest. Let the casserole stand for 10 minutes so it firms up before serving.
How to Serve Creamy Corn Casserole
Serve the casserole warm with a spoon as a side dish next to roasts and barbecue. It is a good match for BBQ pulled chicken sandwiches and Dutch oven pot roast, and it sits nicely on a seasonal plate beside easy green bean casserole and air fryer broccoli with Parmesan.
How to Store and Reheat Creamy Corn Casserole
Cool the casserole completely, cover, and refrigerate for up to 3 to 4 days. Reheat portions in a hot oven at 350 degrees F for 15 to 20 minutes or in the microwave for about 1 minute. For longer storage, freeze portions in airtight containers for up to 2 months, thaw overnight in the refrigerator, and reheat until hot.
Tips and Variations for Creamy Corn Casserole
Do not drain. Pour the liquid from the canned corn into the batter for extra moisture.
Measure the dish. A 2 to 2 1/2 quart dish gives the right depth for even baking.
Watch the center. A slight jiggle in the middle means it is done. It firms up as it stands.
Adjust for convection. Fan forced ovens bake faster, so start checking at 50 minutes.
Add cheese. Sprinkle 1 cup of shredded cheddar over the top for the last 10 minutes of baking.
Add heat. Increase the cayenne slightly or fold in a small can of diced green chiles.
Bake ahead. Bake the casserole a day ahead, cool, refrigerate, and reheat covered at 350 degrees F.
Store it safely. Refrigerate leftovers within 2 hours. For general guidance on storing and reheating leftovers, see this extension leftovers guide.
Frequently Asked Questions About Creamy Corn Casserole
What is creamy corn casserole made of?
It is made with flour, cornmeal, sugar, baking powder, creamed corn, whole kernel corn, eggs, butter, sour cream, and oil.
Can I make creamy corn casserole ahead of time?
Yes. Bake it a day ahead, cool, cover, and refrigerate. Reheat covered at 350 degrees F until hot.
How do I know creamy corn casserole is done?
The edges are set, the top is deep golden, and the center has only a slight jiggle. It firms up as it stands.
Can I use frozen corn?
Yes. Thaw and drain it, then add 1/4 cup milk to replace the liquid from the can.
Can I make it spicier?
Increase the cayenne to 1/4 tsp or fold in a diced jalapeno.
Creamy Corn Casserole
Equipment
- 2 to 2 1/2 quart casserole dish
- Large mixing bowl
- Whisk
- Wooden spoon
Ingredients
Main Ingredients
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 pinch cayenne pepper
- 1 can creamed corn 14 3/4 oz
- 1 can no salt added whole kernel corn 15 oz, do not drain
- 2 large eggs beaten
- 8 tbsp unsalted butter 1 stick, melted
- 1 cup sour cream
- 2 tbsp vegetable oil
Instructions
Cooking
- Preheat. Heat the oven to 325 degrees F and grease the casserole dish.
- Dry mix. Whisk the flour, cornmeal, sugar, baking powder, salt, and cayenne.
- Wet mix. Add both cans of corn with their liquid, plus the eggs, butter, sour cream, and oil. Stir until combined.
- Fill. Scrape the batter into the dish and level the top.
- Bake. Bake 55 to 60 minutes, or about 50 in a convection oven, until the center is set with a slight jiggle and the top is deep golden.
- Rest. Let stand for 10 minutes before serving.
