Katie’s Easy Corn Casserole
on Nov 10, 2019, Updated Jun 21, 2024
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Easy creamed corn casserole is a buttery and creamy dish that’s a perfect Thanksgiving side and the absolute easiest casserole to make ever (and that’s saying a lot—casserole is notoriously easy!).
One of my favorite Thanksgiving recipes comes from one of my favorite people! We often made this recipe while we were in college and ate the whole pan for dinner; no turkey dinner was needed. But it does happen to go exquisitely with turkey if you need another Thanksgiving side dish on your table.
I don’t know about you, but even though turkey’s sort of the star of the show on Thanksgiving, I happen to dig the side dishes just as much, or maybe even more sometimes. And it’s because of sides like this: Rich and buttery and creamy, it’s reminiscent of a fluffy and super moist cornbread with real pieces of corn in it.
Table of Contents
Why You’ll Love Katie’s Easy Corn Casserole
- This fluffy and rich casserole is such a fun take on a corn side dish. It’s super hearty, delicious, and comes together simply.
- This is a great one to get your young chefs helping with on a busy kitchen day because it’s so simple.
- Creamed corn casserole is a rich and heavenly dish that’s super easy to make for any holiday celebration, or any regular day if you ask me!
Recipe Ingredients
- Eggs
- Butter – melted and cooled slightly
- Sour cream
- Corn – canned creamed and whole
- Jiffy cornbread mix
See the recipe card below for full information on ingredients and quantities.
How to Make Katie’s Easy Corn Casserole
- Whisk together the eggs, butter, and sour cream.
- Mix in the drained corn and the creamed corn.
- Fold in dry cornbread mix, and pour into baking dish.
- Set the pan in a warm place for 15 to 30 minutes, then bake.
Recipe FAQs
Yes! This is a perfect make-ahead casserole that freezes wonderfully. Just follow the instructions to make it, and then cover it tightly with plastic wrap or an airtight lid to store in the freezer for up to 3 months. When you’re ready to serve, thaw it overnight and reheat in a 350-degree oven for 20 minutes or until heated through.
Jiffy Mix is more than just cornmeal, so if you can’t find it, you’ll need a mix of 1/2 cup cornmeal, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
What is a substitute for creamed corn?
There’s no perfect sub for creamed corn, but if you can’t find it or don’t have any, you could try half a can of drained corn plus half a can of a creamy soup, like cream of mushroom or chicken.
Expert Tips
- Leave a few lumps behind when mixing the Jiffy cornbread mix with the other ingredients.
- If you don’t have creamed corn you can mix half a can of drained corn and half a can of cream of chicken soup to get the closest match.
- If you set the corn casserole batter in a warm place for 15 to 30 minutes, it will bubble, rise, and form a bit of a crust.
More Cornbread Recipes to Consider
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Katie’s Easy Corn Casserole
Ingredients
- 2 large eggs
- 4 tablespoons butter, melted and cooled slightly
- 8 ounces sour cream
- 1 can whole corn, drained
- 1 can creamed corn
- 1 box Jiffy cornbread mix
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish well and set aside.
- In a medium bowl, whisk together the eggs, butter, and sour cream.
- Mix in the drained corn and the creamed corn.
- Fold in the dry Jiffy cornbread mix from the box, leaving a few lumps behind. Pour mixture into greased baking dish.
- Set the pan in a warm place for 15 to 30 minutes—the batter will bubble, rise a bit, and start to form a bit of a crust.
- Bake for 40 minutes or until the center is still slightly jiggly. Pay attention the last few minutes of baking to prevent over-baking.
- Serve hot.
Notes
- I could truly eat this creamed corn casserole on its own for any meal. I know this is a big dish for holidays in the Midwest, so if you live somewhere else or haven’t given it a try, oh my goodness, please do add it to your holiday grocery and cooking list.
- This casserole is a buttery and creamy dish that’s a perfect Thanksgiving side and the absolute easiest casserole to make.
- This dish can be frozen then when you’re ready to serve, thaw it overnight and reheat in a 350-degree oven for 20 minutes, or until heated through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
