Introduction

This Easy Creamy Cornbread Casserole is a comforting and delicious side dish perfect for any meal. Combining the sweetness of corn with a creamy texture, it’s simple to make and sure to please the whole family.

Easy Creamy Cornbread Casserole Recipe - Recipe Image

Ingredients

2 large eggs
1 cup sour cream
½ cup unsalted butter (melted)
1 tbsp granulated sugar
8.5 ounce package cornbread mix (such as Jiffy)
15 ounce can whole corn kernels (drained)
15 ounce can creamed corn (or homemade)

Instructions

Step 1: Preheat your oven to 350°F. Lightly coat a 9×9-inch baking dish with nonstick cooking spray.
Step 2: In a large bowl, whisk together the eggs, sour cream, melted butter, and sugar until the mixture is smooth and well combined.
Step 3: Add the cornbread mix, drained whole corn kernels, and creamed corn to the bowl. Stir gently until all ingredients are thoroughly combined.
Step 4: Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Step 5: Bake in the preheated oven for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Remove from the oven and let the casserole cool for 5 to 10 minutes before slicing and serving.

Tips & Variations

For extra flavor, add 1 cup of shredded cheddar cheese to the mixture before baking.
Use jalapeños or green chilies for a spicy twist.
Swap sour cream with Greek yogurt for a lighter option.
If you prefer a crispier top, broil the casserole for 2-3 minutes at the very end, watching carefully to avoid burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 1-2 minutes or warm the entire casserole in a 350°F oven for 15 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole the night before, keep it covered in the refrigerator, and bake it fresh the next day. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use fresh corn instead of canned?

Absolutely! Use about 1½ cups of fresh corn kernels that have been cooked or steamed. This will add a fresh, sweet flavor to the casserole.

Easy Creamy Cornbread Casserole Recipe

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★★★★★

4.6 from 109 reviews

This Easy Creamy Cornbread Casserole combines the rich flavors of creamy corn and moist cornbread in a simple, comforting dish that’s perfect as a side for any meal. With a smooth, custard-like texture and a golden top, this casserole is easy to prepare and bake, making it an ideal choice for potlucks, family dinners, or holiday gatherings.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 5-10 minutes
Yield: 6–8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cornbread Mixture

2 large eggs
1 cup sour cream
½ cup unsalted butter, melted
1 tbsp granulated sugar
8.5 ounce package cornbread mix (such as Jiffy)

Corn

15 ounce can whole corn kernels, drained
15 ounce can creamed corn (or homemade)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and coat a 9×9-inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick.
Mix wet ingredients: In a large bowl, whisk together the eggs, sour cream, melted unsalted butter, and granulated sugar until the mixture is smooth and well combined.
Add dry and corn ingredients: Stir in the cornbread mix, drained whole corn kernels, and creamed corn. Mix gently but thoroughly until all ingredients are evenly incorporated.
Transfer to the baking dish: Pour the mixture into the prepared baking dish and use a spatula to smooth the surface evenly.
Bake: Place the casserole in the preheated oven and bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes before slicing to allow it to set properly. Serve warm and enjoy!

Notes

You can substitute sour cream with Greek yogurt for a tangier flavor and additional protein.
For extra cheesy flavor, add ½ to 1 cup of shredded cheddar cheese into the mixture before baking.
Make sure to drain the whole corn kernels well to avoid excess moisture that could make the casserole too watery.
This casserole can be made a day in advance and reheated in the oven at 350°F for about 15-20 minutes.
If using homemade creamed corn, blend cooked corn kernels with a bit of cream or milk until smooth.

Keywords: cornbread casserole, creamy cornbread, easy casserole, southern side dish, baked cornbread, comfort food, holiday side dish