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Creamed Corn Casserole

There is something wonderfully comforting about a casserole that comes together with simple ingredients and fills the kitchen with a rich, buttery aroma. Creamed Corn Casserole is one of those classic side dishes that feels right at almost any gathering—from a cozy Sunday dinner to Thanksgiving, Christmas, potlucks, and family celebrations.

This casserole combines sweet corn with a creamy, tender base and a lightly golden top. The texture is soft and spoonable without being watery, while the natural sweetness of the corn balances beautifully with the richness of butter and dairy. Best of all, it requires very little preparation, making it an easy recipe to keep in your collection when you need a dependable side dish.

Why You’ll Love This Creamed Corn Casserole

This recipe is especially appealing because it doesn’t require complicated cooking techniques. The ingredients are mixed together, transferred to a baking dish, and baked until bubbling and beautifully golden.

You can also prepare it ahead of time, making it particularly useful when you’re cooking several dishes for a holiday meal. The casserole can sit alongside roasted meats, mashed potatoes, green beans, stuffing, or a fresh salad.

What Makes It Special?

Creamy and comforting: The corn is surrounded by a rich, velvety mixture.
Naturally sweet: Corn provides plenty of flavor without requiring much added sweetness.
Easy preparation: Most of the work happens in one mixing bowl.
Perfect for gatherings: The recipe is easy to portion and serve.
Make-ahead friendly: It can be assembled in advance and baked when needed.
Customizable: Cheese, herbs, bacon, or a little spice can easily be added.

Ingredients

For the casserole, you’ll need:

4 cups corn kernels, fresh or frozen and thawed
1 can (14–15 ounces) creamed corn
1 cup sour cream
1/2 cup melted unsalted butter
2 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
1 cup cornmeal or cornbread mix
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons chopped fresh parsley, optional

For the top:

1/2 cup shredded cheddar cheese
1 tablespoon melted butter

How to Make Creamed Corn Casserole

Step 1: Prepare the Oven and Baking Dish

Begin by preheating your oven to 350°F (175°C).

Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray. Make sure to coat the bottom and sides well so that the casserole releases easily when served.

If you’re preparing the casserole for a holiday meal, you can also use a slightly smaller deep baking dish for a thicker casserole. Just remember that the baking time may need to increase slightly.

Step 2: Prepare the Corn

If you’re using frozen corn, allow it to thaw completely and drain away any excess liquid.

Fresh corn can be used directly after removing the kernels from the cob. Canned corn also works, but drain it thoroughly before adding it to the mixture.

Place the corn kernels and creamed corn in a large mixing bowl.

The combination of whole corn kernels and creamed corn gives the finished casserole a particularly pleasant texture. You get soft, creamy bites alongside little pops of sweet corn.

Step 3: Make the Creamy Mixture

In a separate bowl, whisk together the sour cream, melted butter, eggs, and milk.

Whisk until everything is smooth and evenly combined.

The melted butter contributes richness, while the sour cream gives the casserole a slight tang that keeps the dish from tasting overly sweet. The eggs help bind everything together as it bakes.