Buttery Corn Casserole

5 from 1 vote

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Is there anything more comforting than a corn casserole? This slightly sweet and savory side dish is a 1-bowl, quick, fix it and forget it wonder that is perfect to serve at Easter, Thanksgiving, Christmas or any weeknight.

I am a corn casserole convert. I didn’t grow up eating this and had never really even heard of this recipe until I was in my 30’s and found a delicious photo of corn casserole floating around Pinterest. It looked FABULOUS, so I gave it a whirl and sure enough I fell in love.

Corn casserole

Hello, Corn Casserole!

Corn casserole (or sometimes called corn pudding) is a simple mix of canned corn, creamed corn, corn bread, melted butter, sour cream, heavy cream and cheddar cheese. All corn casserole recipes are generally based around these same ingredients; some have more and some have less.

I don’t love the sour cream flavor, so I substituted out half for heavy cream. It just seemed like the natural thing to do. Plus, cream gives it that extra buttery taste that I love.

If you don’t mind it, simply use a full 1/2 cup of sour cream.

What Cornbread mix do you use for Corn Casserole?

I think the general public always reach for a box of Jiffy Cornbread mix because it’s inexpensive and perfectly proportioned. But I really dislike it and had the hardest time finding it. Since I was in college making cornbread from a Jiffy box, I just wasn’t ever that impressed.

For this recipe, I’ve tried Betty Crocker Cornbread Mix, Trader Joes Cornbread Mix as well as Marie Callendar’s Cornbread Mix and much prefer the overall flavor and texture better than Jiffy. But again, Jiffy is the ‘classic’ so feel free to just measure out 1 1/4 cups of your cornbread mix of choice.

cheesy corn casserole recipe

How to make Corn Casserole

These ingredients and directions couldn’t be easier! Talk about the easiest side dish for the holidays.

  1. Preheat oven to 350 degrees. Spray a 9×13 or casserole dish with nonstick cooking spray and set aside.
  2. In a large bowl, stir together creamed corn, corn, cornbread mix, melted butter, sour cream, heavy cream and cheddar cheese (if desired). Stir until well mixed and batter is uniform.
  3. Pour into prepared dish and smooth top.
  4. Bake 40-45 minutes or until the edges are brown and top has become golden.
  5. Cool 10 minutes before serving.

Cheesy Corn Casserole?

This recipe calls for 1 cup of shredded cheddar cheese which I mark as optional. This recipe will work regardless of whether or not you’re adding in the cheese! This is just a use as desired ingredient.

  • stir in the full cup of grated cheese into the batter and bake.
  • stir in half a cup of cheese into the batter and top with remaining half cup in the last 15 minutes of baking.
  • omit cheese from batter and top with full cup of cheese in the last 15 minutes of baking.
cheesy corn casserole recipe

Other side dishes you will love

If you’re going down the side dish rabbit hole and are in need of other tried and true side dish recipes, here are a few of my favorites!

Enjoy, friends! Hope you live this corn casserole recipe as much as we did!

5 from 1 vote

Buttery Corn Casserole

Is there anything more comforting than a corn casserole? This slightly sweet and savory side dish is a 1-bowl, quick, fix it and forget it wonder that is perfect to serve at Easter, Thanksgiving, Christmas or any weeknight.
servings 8 servings
Prep Time 10 mins
Cook Time 40 mins
Total Time 1 hr

Ingredients

  • 14.75 oz creamed corn
  • 15.25 oz. sweet corn drained
  • 1 1/4 cups cornbread mix
  • 5 tablespoons butter melted
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 cup grated cheddar cheese optional

Instructions

  • Preheat oven to 350 degrees. Lightly spray casserole or 9x13 glass dish with nonstick cooking spray and set aside.
  • In a large bowl, stir creamed corn, corn, cornbread mix, butter, sour cream, heavy cream and cheese (if desired) together until well mixed and combined. Pour into prepared dish and smooth the top.
  • Bake 40-45 minutes or until the edges are browned and top is golden. Cool 10 minutes before digging into enjoy.

Notes

Cheesy Corn Casserole Options:
  • stir in the full cup of grated cheese into the batter and bake.
  • stir in half a cup of cheese into the batter and top with remaining half cup in the last 15 minutes of baking.
  • omit cheese from batter and top with full cup of cheese in the last 15 minutes of baking.

Nutrition

Calories: 341kcal | Carbohydrates: 37g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 488mg | Potassium: 242mg | Fiber: 3g | Sugar: 9g | Vitamin A: 720IU | Vitamin C: 5.4mg | Calcium: 132mg | Iron: 1.1mg
Course: Side Dish
Cuisine: American
Keyword: christmas side dish, thanksgiving side dish
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Recipe Rating




6 Responses
  1. Kathy

    I may try this recipe soon. I have used several of your recipes Lauren (maple glazed carrots, perfect chocochip cookies, etc.) and recently made the custard pie featured on your website for my Mom for Mother’s Day. She really liked it and I felt relieved – she bakes pies all the time! Your blog is interesting and I enjoy reading about your children and your busy lives. I am 61 years old but I remember those days with our three little boys out on the farm in Northwest Ohio very well. Now our grandchildren give us great joy. Thanks for all of your good recipes – even if I don’t try them all, I enjoy copying them down-this winter it was one of my favorite activities!

  2. Nancy Illg

    We make a scalloped corn that we actually like more than the corn casseroles such as the one you have above. No cheese in ours and it uses frozen corn, some chopped green bell pepper, chopped onion, paprika, dry mustard, milk and egg. Before baking, we top it w/ some panko that we mix with melted butter or margarine. It’s yummy and lower in calories than your favorite.

  3. Emily

    5 stars
    This is very similar to my own recipe, only thing is I add a can of chopped green chilies such as Old El Paso to the mix…yummy, cheesy and a tad spicy.

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