Sweet Creamed Corn Casserole Recipe

Sweet, buttery, and irresistibly creamy, this Sweet Creamed Corn Casserole is the kind of side dish that quietly steals the spotlight at any meal. Beloved across generations, it blends the comfort of traditional cornbread with the luscious texture of creamed corn to create a dish that’s rich yet balanced. Perfect for holidays, potlucks, and Sunday dinners, this casserole is both nostalgic and versatile—it pairs beautifully with roasted meats, barbecue, or even as a standalone comfort dish. Simple to make with pantry staples, this recipe delivers big flavor with minimal effort, and once you’ve tried it, you’ll understand why it’s often the most requested dish on the table.

Ingredients

▢ ½ cup butter (1 stick)
▢ 1 (15-oz) can whole kernel corn, drained
▢ 1 (15-oz) can creamed corn, not drained
▢ 1 cup sour cream
▢ 3 tablespoons granulated sugar
▢ ½ teaspoon kosher salt
▢ 1 (8-oz) box Jiffy corn muffin mix

A Classic Southern Side with Timeless Appeal

This casserole is rooted in Southern cooking traditions, where corn has always been a staple ingredient. It’s a cousin of cornbread but richer and softer—almost pudding-like in consistency. The blend of whole and creamed corn gives it both texture and sweetness, while sour cream and butter add creaminess and depth. The Jiffy corn muffin mix provides the perfect base, giving structure and a subtle sweetness that balances the dish. What makes it truly special is its simplicity: a handful of ingredients mixed together, baked until golden and slightly caramelized on top, creating a side dish that feels homemade, heartwarming, and indulgent.

Step-by-Step Method

Step 1: Preheat the Oven and Prepare the Dish

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or an equivalent-sized casserole dish with butter or nonstick spray. This ensures that your casserole will release easily after baking and gives the edges that signature crisp, golden texture.

Step 2: Melt the Butter

In a microwave-safe bowl or small saucepan, melt the butter completely. Allow it to cool slightly for a minute—this prevents it from curdling the sour cream when mixed together. The butter not only adds richness but also helps the casserole develop its slightly caramelized crust along the edges.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, sour cream, creamed corn, and drained whole kernel corn until fully combined. The mixture should be smooth with visible kernels throughout. Stir in the granulated sugar and kosher salt; both help balance the flavors, enhancing the natural sweetness of the corn without making it overly sugary.

Step 4: Add the Corn Muffin Mix

Pour the Jiffy corn muffin mix into the wet ingredients and stir gently with a spatula until just combined. Avoid overmixing—doing so can make the texture dense instead of fluffy. The batter will be thick and creamy, with a soft yellow hue. Once mixed, transfer the batter into your prepared baking dish, spreading it evenly with the back of a spoon or spatula.

Step 5: Bake to Perfection

Place the dish in the preheated oven and bake for 45–55 minutes, or until the top turns golden brown and the center is set. To test for doneness, insert a toothpick into the center—it should come out mostly clean, with just a few moist crumbs. The edges will be slightly crispy, while the center remains soft and creamy. If you prefer a firmer texture, bake for an additional 5 minutes. For a more pudding-like consistency, remove it slightly earlier.

Step 6: Rest and Serve

Once baked, remove the casserole from the oven and let it rest for at least 10 minutes before serving. This short resting period allows the dish to firm up slightly and makes slicing or scooping easier. Serve it warm as a side dish, or enjoy it as a comforting main course paired with a light salad. Its buttery aroma and delicate sweetness make it a crowd-pleaser at any gathering.

Tips for Success

Use room-temperature ingredients where possible—this ensures smoother mixing and even baking. Drain the whole kernel corn thoroughly to avoid excess moisture, as the creamed corn already provides plenty. For an extra indulgent version, stir in ½ cup of shredded cheddar cheese or a few tablespoons of chopped green chilies before baking. To achieve an extra-golden top, brush a little melted butter over the surface during the final 10 minutes of baking.

Serving Suggestions

This Sweet Creamed Corn Casserole is wonderfully versatile and pairs beautifully with a wide range of dishes. It complements roasted chicken, glazed ham, barbecue ribs, and Thanksgiving turkey equally well. Its naturally sweet flavor contrasts perfectly with savory or smoky main courses. You can also serve it alongside chili or stews as a creamy alternative to cornbread. For presentation, garnish with a sprinkle of chopped parsley or a pat of melting butter right before serving.

Make-Ahead and Storage Instructions

This dish can easily be made in advance. Prepare the batter, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When ready to cook, let it sit at room temperature for 20–30 minutes, then bake as directed. Alternatively, you can bake it a day ahead and reheat in the oven at 325°F (165°C) for about 20 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat individual portions, use a microwave for 30–40 seconds or warm them in the oven until heated through.

Variations to Try

Cheesy Corn Casserole: Add 1 cup of shredded cheddar or pepper jack cheese for a richer, savory version.
Spicy Corn Bake: Stir in 1–2 diced jalapeños or a few drops of hot sauce for gentle heat.
Herbed Corn Casserole: Mix in fresh chives, thyme, or rosemary for an aromatic twist.
Bacon Lover’s Version: Fold in ½ cup of cooked, crumbled bacon for a smoky, savory dimension.
Sweet Twist: For a dessert-style variation, increase the sugar to ½ cup and add a pinch of cinnamon—serve warm with honey butter.

Frequently Asked Questions (FAQs)

1. Can I use frozen corn instead of canned? Yes. Substitute one 15-ounce can of whole kernel corn with about 1½ cups of thawed frozen corn. Make sure to drain off any excess liquid before mixing.
2. Can I double the recipe? Absolutely. Double all ingredients and bake in a 9×13-inch casserole dish for about 50–60 minutes, checking for doneness in the center.
3. Can I make this casserole ahead of time? Yes, it’s perfect for preparing in advance. Assemble and refrigerate the mixture, then bake fresh when ready to serve.
4. Is this dish sweet or savory? It’s a perfect balance—slightly sweet with a creamy, savory undertone, making it suitable for pairing with both sweet and salty mains.
5. Can I make it without sour cream? You can replace sour cream with plain Greek yogurt or a mix of ¾ cup yogurt and ¼ cup milk for a similar creamy texture.
6. How do I keep the top from overbrowning? If the casserole starts to brown too quickly, loosely cover it with foil during the final 10–15 minutes of baking.
7. Can I freeze corn casserole? Yes. Once cooled completely, wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.

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Conclusion

This Sweet Creamed Corn Casserole Recipe is the definition of simple comfort food done right. Its creamy, buttery texture and sweet, corn-forward flavor make it a must-have addition to any feast. With just a few pantry ingredients and minimal effort, you can create a dish that feels both nostalgic and luxurious. Whether you serve it alongside a roast dinner or bring it to a potluck, it’s guaranteed to earn rave reviews. Each spoonful is a reminder of the magic that happens when humble ingredients come together in perfect harmony—sweet, savory, and utterly satisfying. Once you’ve made this casserole, it will become a cherished favorite in your kitchen, one you’ll return to again and again for holidays and everyday comfort alike.