Creamy corn casserole dish served hot, garnished with parsley.

Creamy Corn Casserole Recipe

ByCasey Monroe

why make this recipe

Creamy Corn Casserole is a delicious and comforting dish that everyone will love. It is easy to make and perfect for family gatherings, potlucks, or holiday dinners. This casserole combines the sweetness of corn with a rich, creamy texture, making it a delightful side dish. Plus, it’s a great way to use canned corn, which is always handy to have in your pantry.

how to make Creamy Corn Casserole

Ingredients:

  • 2/3 cup (100g) flour (all purpose/plain)
  • 1/2 cup (80g) yellow cornmeal
  • 1/4 cup (55g) white sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • Pinch of cayenne pepper
  • 420 g / 14 oz creamed corn
  • 420 g / 14 oz canned corn kernels – do not drain!!
  • 2 eggs, beaten
  • 1 stick / 115 g unsalted butter, melted
  • 1 cup (230g) sour cream
  • 2 tbsp vegetable oil

Directions:

  1. Preheat the oven to 325°F (165°C).
  2. In a bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and cayenne pepper.
  3. Add in the wet ingredients, including all the liquid from the canned corn kernels. Mix everything well.
  4. Pour the mixture into a 2-2.5 quart (2-2.5 litre / 8 cup) casserole dish.
  5. Bake for 55-60 minutes in standard ovens or 50 minutes in fan-forced (convection) ovens, until it is set but still has a bit of jiggle in the center. The top should be a deep golden brown.
  6. Serve warm or at room temperature.

how to serve Creamy Corn Casserole

Creamy Corn Casserole can be served as a side dish with meats, such as chicken or ham. It pairs well with salads or other vegetable dishes. You can also enjoy it just by itself, as it is rich and filling on its own.

how to store Creamy Corn Casserole

To store leftover Creamy Corn Casserole, let it cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Place it in the refrigerator, where it will last for about 3-4 days. You can also freeze it for up to 2 months. Just thaw it in the fridge before reheating.

tips to make Creamy Corn Casserole

  • Make sure to use drained canned corn kernels, but keep all the liquid from them for added moisture.
  • If you prefer a bit of heat, you can increase the cayenne pepper or add some chopped jalapeños.
  • For an extra cheesy version, stir in a cup of shredded cheese, like cheddar or Monterey Jack, before baking.
  • Keep an eye on the casserole in the oven; baking times can vary by oven.

variation

For a different twist, try adding cooked and crumbled bacon or diced jalapeños for a kick. You could also mix in chopped bell peppers or green onions for added flavor and color.

FAQs

Can I make Creamy Corn Casserole ahead of time?
Yes, you can make it a day ahead. Just prepare the casserole, cover it, and refrigerate. Bake it before serving.

Can I use frozen corn instead of canned?
Yes, you can substitute frozen corn. Thaw it and keep the moisture before mixing.

Is this casserole gluten-free?
No, this recipe contains flour and cornmeal. However, you can use gluten-free alternatives to create a gluten-free version. Just ensure that all ingredients are gluten-free.