Creamy Corn Casserole
A luscious, creamy, slightly sweet corn casserole that is easy to make and perfect for cozy family meals or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 cups canned whole kernel corn, drained (or fresh corn off the cob)
- 1 cup canned creamed corn
- 1 cup sour cream (full-fat recommended; Greek yogurt as alternative)
- 1/2 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/2 cup yellow cornmeal
- 2 large eggs, beaten
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup diced green chilies
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your 9×9-inch baking dish with butter or non-stick spray.
- In a large bowl, combine the canned whole kernel corn and creamed corn. Stir gently.
- Add the sour cream and melted butter to the corn mixture and mix well.
- Mix in the shredded cheddar cheese, reserving a small handful for topping if desired.
- In a separate bowl, beat the eggs thoroughly until smooth and frothy.
- Add the eggs to the corn mixture along with the cornmeal, sugar, baking powder, salt, and pepper. Stir gently but thoroughly until combined. Fold in diced green chilies if using.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle reserved cheese evenly over the surface if desired.
- Bake for 40-45 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Let the casserole cool for about 10 minutes before serving.
Notes
Do not overmix to avoid a dense texture. Use room temperature eggs for better binding. Drain canned corn well to prevent sogginess. Freshly shredded cheese melts better than pre-shredded. Tent with foil if edges brown too quickly. Let rest before slicing for easier serving. For gluten-free, use gluten-free cornmeal or polenta. For dairy-free, substitute coconut cream and vegan cheese.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 280
- Fat: 16
- Carbohydrates: 25
- Fiber: 2
- Protein: 8
Keywords: corn casserole, creamy corn casserole, comfort food, easy side dish, holiday casserole, family meals