Easy Baked Cheesy Creamed Corn Casserole Recipe

This easy baked cheesy creamed corn casserole recipe is a classic holiday side dish that is also simple enough to serve alongside a weeknight meal! Canned corn, creamed corn, cheese, and cornbread mix get combined with a few other staple ingredients to create a savory casserole.

I love this side dish not only because of how simple it is but it is rich and creamy from the cheddar cheese and also has a bit of sweetness from the corn. Combining fresh and prepackaged ingredients makes this so easy to throw together.

If you’re in charge of the corn casserole at this years holiday meal. you’ve got to try this one! Some other favorites are my Easy Scalloped Sweet Potatoes or Fluffy Baked Potatoes. Check out all of my other Side Dish Recipes for more recipe inspiration!

Highlights of The Corn Casserole

• Dump and go recipe: simply toss everything together in a large mixing bowl, whisk to combine, and transfer to a baking dish and this casserole is ready to go in the oven. No dicing, chopping, or searing ahead of time – this recipe is ready to bake in just minutes!
• Uses shortcut ingredients: using canned whole kernel corn, canned cream style corn, and packaged corn bread mix means little prep time. This is so helpful when you are making other side dishes or a main dish item that requires more hands on prep, talk about a low effort dish.
• Great for holidays: for many, corn casserole is a staple at Thanksgiving, Christmas, or Easter tables and it’s easy to see why! It’s simple preparation and the fact that it is nearly impossible to mess up makes this a great addition to any meal.
• Budget friendly: canned corn and corn bread mix are two inexpensive ingredients that you can find for pretty cheap, especially if you find sales around the holidays. Even better, stock up on packaged items so you have them on hand when you need to make this casserole

Easy Baked Cheesy Creamed Corn Casserole Recipe

I always thought of corn casserole as some bland side dish that showed up at Thanksgiving Dinner or Christmas each year – but it’s far from that! The texture of this cheesy corn casserole is similar to corn bread, but a bit more moist. It is light and airy on the inside, while the edges get a little crispy, and melted cheese creates a gooey crust on top!

This is a family favorite and a great side dish alongside Green Bean Casserole or mashed potatoes! I love the sweet corn flavor paired with the corn bread.

What to Serve With Your Corn Casserole

This corn side dish goes great with anything, what’s not to love! I especially like to serve this dish with the following recipes:

• Chicken Marsala without Wine
• Chicken Piccata Recipe
• Apple Cider Pork Loin
• Red Wine Braised Short Ribs
• Juicy Chicken Breast

Grocery Store List & Substitutions

This easy corn casserole is made with simple ingredients, many you probably already have on hand. If there is a substitution for an ingredient, you’ll find it below:

• Whole Kernel Corn: use plain canned corn for this recipe, no flavored varieties. I would recommend canned corn over frozen or fresh corn for this recipe.
• Creamed Corn: also called cream-style corn, this adds creaminess to the casserole.
• Corn Muffin Mix: I use a box of Jiffy mix, any packaged corn bread mix will work.
• Whole Eggs: if possible, use room temperature eggs they are easier to mix when they are at room temp. Eggs help the casserole rise and turn light and fluffy.
• Sour Cream: I recommend full fat sour cream for the best texture.
• Butter: I use unsalted butter as we are adding in salt and there is some additional salt in the creamed corn.
• Cheese: shredded cheddar cheese or shredded Colby jack cheese both work great here. Cheese can be mixed into the corn batter or sprinkled on top prior to baking.

How to Make The Corn Casserole

Let’s talk a little about how to make the Easy Baked Cheesy Creamed Corn Casserole Recipe (The printable instructions are in the recipe card below.)

Quick Overview:

• Preheat over to 350 degrees, grease a casserole dish.
• In a large bowl combine all ingredients, mix well.
• Transfer batter to the prepared dish, top with cheese, and bake for 45-50 minutes until set.
• Serve immediately!

1. Preheat oven to 350 degrees F and grease a large casserole dish with cooking spray, set aside.
2. In a large mixing bowl combine melted butter, eggs, and sour cream, Whisk well to combine.
3. Add in corn bread mixture, creamed corn, and drained canned corn, fold to combine. Season with salt and pepper.

4. Pour corn mixture into the prepared casserole dish. Top evenly with shredded cheese.

5. Bake at 350 degrees F for 45-50 minutes until the edges are golden brown and the middle is slight jiggly but mostly set. Once set, remove from the oven and enjoy immediately!

Tools I Use For This Cheesy Casserole

• Stainless steel whisk: I have two good whisks on hand and I use them all the time! I like a whisk that won’t retain water in the handle and one that has large, sturdy wires!
• Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
• Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
• Round Casserole dish with Lid – I love this small casserole dish for side dishes and meals for 2 or 3 people. I like that it has a lid so I can keep things warm while waiting to serve!

Storage & Reheating

This corn casserole can be cooled completely and stored in an airtight container in the fridge for 2-3 days. To reheat, add a scoop of corn casserole to a bowl and microwave until warm or heat in the oven at 350 degrees F until warmed through.

Recipe Variations

This recipe can easily be elevated as desired by adding other simple ingredients, try these variations below to be the hero of your next meal!

• Mix in chopped bacon and fresh chives for extra flavor and texture throughout.
• Top the casserole with cheese and also fold some into the batter.
• Sprinkle with bread crumbs or crackers crumbs before baking for more texture.
• Fold in finely diced jalapenos or canned green chiles for a little spice.

More Holiday-Worthy Casseroles & Side Dishes

These side dishes are effortless and definitely deserve a place on your holiday table! They can be plated or served directly out of the casserole dish and go great with this corn dish:

• One-Pan Butternut Squash Risotto – this is a creamy side dish loaded with tender squash.
• Easy Potato Au Gratin – a classic, thinly sliced potatoes in a creamy sauce.
• Green Bean Almondine with Bacon – fresh green beans sauteed with shallot and almonds.
• Kale Crunch Salad with Dressing – a simple, fresh side dish that adds great color and texture.

Recipe FAQs

What is the difference between cornbread and corn casserole?

Classic corn casserole is a side dish that combines cornbread mix with other ingredients like whole kernel corn, creamed corn, sour cream, butter, eggs, and cheese. While traditional cornbread is just cornbread baked by itself.

Do you need to cover corn casserole while baking?

No, you do not need to cover this casserole while baking.

How to know when corn casserole is done baking?

Your corn casserole is done when the edges are golden brown and set and the middle has a slight jiggle to it. If the entire casserole is jiggly, it is not done baking yet. Inserting a toothpick into the corn casserole can help judge if the middle is done – the toothpick should come out clean.

Why is my corn casserole mushy?

Corn casserole can turn out mushy if there is too much liquid in the batter. Offset this by draining your canned corn very well, ensuring no extra liquid gets into your batter. Underbaking may also cause your corn casserole to seem mushy. Before removing your casserole from the oven, give it a good jiggle and make sure it is not too soft.

Can I make this casserole ahead of time?

Yes! Follow the recipe through step 4, allow the baked casserole to cool completely. Cover and store in the fridge for up to two days. To reheat, preheat the oven to 350 degrees F and baked covered until warmed through.

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