Creamed Corn Casserole

An image of the corn casserole, still in the dish and set on an aqua colored table on a white kitchen towel.

This creamed corn casserole is a slightly sweet and savory side dish. It has a custardy, creamy texture thanks to the butter, eggs, and creamed corn. And it is not only an easy dump and bake recipe but uses budget-friendly ingredients too.

Course Side Dish

Cuisine American

Keyword casseroles, side dishes

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 369kcal

Author Elizabeth Rodriguez

Ingredients

½ cup Butter melted (1 stick of butter)
1 (15 ounce) can Cream Style Sweet Corn
1 (11 ounce) can Corn, drained
2 large Eggs
1 cup Sour Cream
1 (8.5 ounce) box Corn Muffin Mix (we use Jiffy corn muffin mix, it is the only brand I know of but if you have another favorite brand, use that)
1 teaspoon Sugar
½ teaspoon Salt
Cooking Spray or Oil to lightly grease the baking dish

Instructions

Preheat oven to 350°F
Melt the butter in a large bowl. Use a microwave or place it in a small saucepan and cook gently over medium heat until melted. Then add it to the large bowl.
Add the creamed corn, corn, eggs, and sour cream to the bowl. Stir well to combine.
Next, add the corn muffin mix, sugar, and salt, stir well.
Coat a casserole dish lightly with cooking spray or oil. (Use one that is at least 2 quarts, we used a 11x7 inch, 2.3 quart)
Pour the mixture into the prepared dish and smooth out into an even layer.
Bake the corn casserole 40-50 minutes or until the center is set and does not jiggle when you move the dish.
Remove from the oven and let it sit for a few minutes before serving.

Notes

Use a baking dish that’s a bit larger than needed to get a thinner layer of corn casserole. Using a smaller dish will result in a thicker layer that will take longer to bake.
The cooking time will depend on the thickness of the corn casserole mixture. A thicker layer will require a longer cooking time.

Nutrition