Only 7 ingredients and 5 minutes needed to make the BEST Creamy Corn Casserole. It’s fluffy, it’s creamy, and it will definitely be the star of all your holiday meals!
Just thought I’d sneak in one more Thanksgiving recipe before the big day! Hellllllooooo creamy corn casserole. It’s nice to see you again. I’ve missed you.
PSST – A lot of you have been asking for a slow cooker version –> check it out: Slow Cooker Corn Pudding! Looking for more? Check out all our Thanksgiving recipes!
It’s so funny to me how some recipes are just for certain events. Really, I could make this corn casserole any time and it’d be delicious, but it tastes like Thanksgiving, because that’s the only time I ever eat it. It just wouldn’t feel right eating this any other day of the year. Except that’s kind of a lie, because we also have this for Christmas, too.
So.
This recipe is just for Thanksgiving…and Christmas. Got it?
If you’ve never had corn casserole, you’ve seriously been missing out on so much carby goodness. We all know how much I love my carbs. Slow Cooker Mac and Cheese = Carbs. Cornbread Dressing = Carbs. Crockpot Mashed Potatoes = Carbs. Carbs. I love you.
Creamy corn casserole is just a combination of cornbread mix, sour cream, eggs, sugar, butter, and two different types of canned corn so it totally counts as a vegetable dish, too! 😉
And I know I say this a lot, but this recipe is sooo easy. Just dump everything together in a bowl, stir, and bake! Easy peasy.
I’m keeping this short and sweet today, just like the ingredient list in this corn casserole recipe, so enjoy!
– Jennifer
Have you ever had corn casserole? To me, it tastes like a really creamy cornbread that you eat with a spoon! Mmmm 🙂 Show me the yummy!
PSST – A lot of you have been asking for a slow cooker version –> check it out: Slow Cooker Corn Pudding!
- 1 (15 oz) can cream style corn
- 1 (15 oz) can sweet corn drained
- 2 tablespoons granulated sugar
- 1 stick (1/2 cup) unsalted butter softened
- 1 (8 oz) container Sour cream
- 2 large eggs slightly beaten
- 1 (8.5) oz box Jiffy cornbread mix
- salt to taste
- Preheat oven to 350 degrees F
- Mix everything from corn - eggs together.
- Add 1 box Jiffy cornbread mix and stir .
- Bake in a lightly greased 9 x 13 pan for 20-35 mins or until the mixture has set. It may still be slightly "jiggly", but that's ok!
For the photos, I used 4 individual sized ramekins. If you'd rather do that, you'll just need to up the baking time to about 40 - 45 minutes.
PSST - A lot of you have been asking for a slow cooker version --> check it out: Slow Cooker Corn Pudding!
I’ve never even heard of corn casserole, but it looks really yummy! It’s funny how you eat certain things only at certain times! I have things like that too, it’s just only meant to be eaten at a specific time of year! 🙂
Its awesomely good!
Yay!! Thank you!
Hi! That looks delicious! How many ounces of cornbread mix? I see you used the corn muffin mix, which is smaller. I bought a 15oz box, should I use all of it? Thanks! 🙂
Hi Claudia! Sorry for the delayed response! I’ve never seen the 15 oz box before…but thanks for letting me know! You should use the 8.5 oz box 🙂 I hope it turned out great for you…you’ll have to let me know! Happy Thanksgiving!
can I use just whole corn witout cream corn?
Hi Ida! I’d highly recommend using cream corn, but if you’re in a pinch, whole corn should be fine. The consistency might be a little different and it definitely won’t be as creamy. Let me know how it works out! 🙂
Can I mix ahead and bake the next day?
Hi Karen! That should be fine. 🙂 If you refrigerate it overnight, I’d let it come to room temperature before baking, OR you may need to adjust the cook time. Happy Thanksgiving!
Why do you up the time for the ramekins? I would think they would need LESS time than the casserole dish. I was thinking of using ramekins tomorrow……
Hi Deena! My ramekins were deeper than my casserole dish, so I needed to bake them longer. Just keep an eye on your ramekins – check them after 30 minutes or so – and go from there! 🙂
Thanks!!!
You mention eggs in the instructions but they aren’t listed in the ingredients
Cancel that I missed it!
Glad you found it! 🙂 Thanks Michele!! Happy Thanksgiving! 🙂
Oh my gosh, this was so good. I wanted to make something different for Thanksgiving for my family who doesn’t like change very well. After some reluctance, they tried it to be polite. Some asked for the recipe, and everyone said they loved it. Thank you!
Hi Kim! Oh I’m so glad that you and everyone loved it! I totally get not wanting to change family traditions, but I’m really happy this recipe didn’t disappoint! Thanks so much for making and sharing the recipe. 🙂 Happy Holidays! 🙂
I believe you would up the cooking time for a pan, not ramekins, wouldn’t you? Your last comment indicates otherwise.
Hi Beth! I guess it really depends on how deep your ramekins are. I’d start with 30 minutes and go from there. 🙂
I just made this using 6 ramekins. Baked at 350 for 45 minutes ,checking every 5 since I hadn’t tried doing an individual corn casserole . I sprinkled shredded cheddar on top that melted while they cooled. Using a small spatula I loosened the sides. Flavor and texture was perfect! Would be cool to pop them over onto a plate then top with cheese.
Thanks so much Kathryn!! I love your idea with the cheese…definitely doing that next time I make this. 🙂
Loved this side dish ! Always have ! It did however take longer than 35min to cook all the way through. I let it in the oven for maybe 45-55min, turned out lovely tho ❤
Hi Aya! Oh I’m so happy you loved it! The pan I used originally is a really awkward size, so I’m sure that’s why it took less time for me. Thank you so much for making (& loving this). 🙂
Outstanding…I sprinkled smoked paprika on top of each ramskin. Sooooooooo good. Try it. It also looks pretty…..shaved cheese curls also make a pretty presentation…Trisha
Smoked paprika sounds amazing on this Trisha!! So happy you loved this 🙂
What size ramekins would you recommend?
Hi Rob! Any size will work. Ours in the photo – the inside measures at 4 inches wide and hold 10 oz of liquid. You can find them here. I hope that helps!
How about adding crumbled bacon?
That would be delicious!
I’ve never had corn casserole, but there’s a first time for everything right? 😉 I can’t wait to make your cornbread for Thanksgiving!!
You MUST try the casserole at some point. It’s a favorite around here 🙂 Thanks Marina!
So glad you snuck this one in, added to my must-make list!
Thanks Matt!
Would love to try this out but was wondering if you have any suggestions for Jiffy cornbread mix substitute, I’m in England and never seen it anywhere. Thank you.
Hi Fen! Can you find another brand of cornbread mix? It doesn’t have to be Jiffy. It just needs to be an 8.5 oz box 🙂 Let me know!
I think Cornbread mix is a US thing….none to be found in Canada either. But there recipes online for a homemade equivalent!
So interesting! Thanks for letting us know, Kirsten!
I love your videos! They always make me want to cook up whatever your making! And this corn casserole looks perfect for Thanksgiving! Easy and delicious!
Awww thanks Mary Ann! So glad you like the videos!!
If wanting to make this ahead of time because of lack of oven space on Thanksgiving, can it be baked, refrigerated and microwaved the day of?
Hi there! Definitely! It won’t be quite as good, but it will still be fine 🙂
I say that about holiday recipes too, like why don’t I eat this year round? There’s no reason not to, right?! I’d happily eat this with plenty of dinners outside of Thanksgiving 🙂
Hahaha right?! Glad you’re with me!
How many serving does this recipe yield in a casserole dish? I want to try this, but I need to make for at least 15. I just don’t want to make too much if I double it and have more leftovers than necessary.
Hi Nicole! It really depends on how many other side dishes you’re serving with this. Will people be wanting just a little taste, because there are so many other dishes, etc. I’d say double it and send home leftovers with people if it’s too much 🙂 You can never have enough corn casserole. 😉
Do you drain the corn?
Hi Jane! You drain the sweet corn, but not the cream style corn 🙂 It’s listed in the recipe box as well! I hope that helps!
How much do I fill the ramekins? I have some pretty pumpkin ramekins that I think will look so pretty with this corn pudding on Thanksgiving, but wonder if I should fill them half way or more, knowing that the pudding will raise some during baking.
Thank you so much for this wonderful recipe.
Hi Betty! You’re so welcome and thank YOU! I’d fill them 3/4 of the way up 🙂 Enjoy! Love the idea of pumpkin ramekins!!
Corn casserole is the best! This look awesome! 🙂
Thanks Tieghan!!
I’d like to make this ahead of time (at home) to take to a relative’s house on Thanksgiving. Can it be re-heated?
Hi Lois! Definitely! It won’t be quite as good as fresh, but will still be completely fine!
I will be doubling the recipe, should I increase the cook time?
Hi Jena! Are you still making it in a 9×13 baking pan? If so, you’ll probably need an additional 10-20 minutes!
I make this all the time but wonder if it could be adapted to being made in a crock pot
Hi Jan! It’s on my list of things to adapt for the crockpot, but I haven’t gotten around to it yet! I’m guessing it would be fine, maybe high heat for 2 hours??
This looks delicious! I’m taking it to our Thanksgiving gathering in a few days. Just wondering… If I put the mixture in a deeper casserole dish, how much longer should I bake it? (I imagine I can’t test it for doneness with a toothpick, since it’s so creamy!)
Hi Patti! Not sure what size pan you’re using, but I’d still check it at 30/35 minutes and go from there…maybe an additional 10. I hope that helps! 🙂 The top shouldn’t look glossy, but it’s ok if it’s a little jiggly!
I’ve seen a similar recipe, everything is the same, but NO eggs are used. I’m confused as to which one I should make!
Hi Nancy! I’ve never seen the recipe without eggs! I grew up eating this casserole and love this recipe, but I’m sure either would be absolutely delicious! 🙂
For individual portions, could you bake this in a (dark) muffin pan? If so, do you think the 40-45 minutes baking time would be sufficient?
Hi Lisa! I think you could definitely bake this in a muffin pan 🙂 I’d actually check them at 15 minutes and go from there… it shouldn’t taken more than 30 minutes. I hope you enjoy! Happy *almost* Thanksgiving!!
Why are you increasing baking time for individual ramekins?
Hi Amy! My ramekins are much deeper than my 9×13, so I needed to increase the cook time. Check at 30 and go from there! 🙂
Can I put this together the night before and pop in the oven the next day to cook?
Absolutely! Let it come to room temperature before baking, or you may need to increase the cook time a few minutes 🙂
I add one additional can cream corn and 1 cup oyster crackers. Baking time was increased by 20 minutes. Tasty!
Sounds delicious! So happy you loved this! 🙂
Have you ever put this in the crockpot? I am short oven space!! If so, any ideas how long?
Hi Michelle! It’s on my list of things to adapt for the crockpot, but I haven’t gotten around to it yet! I’m guessing it would be fine, maybe high heat for 2 hours?? I hope that helps!!
how many people does this recipe feed (how many servings)? I am hosting 18 people tomorrow and wonder if this is enough. Looks delish! Thanks for the recipe!
Hi Lily! I’d double the recipe for 18 people 🙂 Thank you so much! I hope everyone enjoys!!
Would you cook it for the same amount of time if you doubled the recipe?
Hi Lauren! It’ll probably need an additional 10-20 minutes, but I’d still check it at 30 minutes. Enjoy!!
Hello, I am getting ready to make this November 23, 2016, for our Thanksgiving dinner tomorrow. Can I double up on the ingredients? If yes, do I use four eggs or is it OK to use only three eggs? If I double up on the ingredients will this feed 8 to 10 people? I have “double” of all ingredients. How many people does YOUR recipe serve? Thank you!
Hi Judy! Yes you can double the recipe and yes I would use 4 eggs. I would exactly double all the ingredients. The non doubled recipe feeds about 6 people! I hope you enjoy!! 🙂
Please disregard my question above. I figured it out. I should have read all the other comments and/or questions herewith. Thank you.
No worries! You’re welcome!!
Trying this for the first time, hoping for a success! May add some shredded cheddar to it for an added kick! Hope it works! Thanks for the recipe!!
That would be delicious!! You’re so welcome! Enjoy 🙂
I add shredded cheddar, diced onion & green pepper (or I just use Mexicorn), cooked crumpled bacon &/or a 4.5 oz can mild green chiles. As if the recipe isn’t decadent enough on its own 😂
Lol!! Love it!
If I double this recipe, will it still fit in a 9×13 or should I up it to an 11×14? Cooking time change if doubled?
It should be just fine in the 9×13 🙂 It might just take a few minutes longer to cook! Happy Thanksgiving!
Stupid question…will this rise much? I’m wondering if I can fit a doubled batch in ONE 9×13 dish??
Hi Bonnie! Not stupid at all 🙂 It should be just fine in a 9×13!
Hi, I’m making this for the first time. Do you need to eat this hot or at room temperature? Thanks,
Diane
Hi Diane! Hot is best 🙂
I sautéed some onion and added that. I’m curious if you have tried this with half cream cheese and half sour cream?
Hi Connie! I haven’t, but I bet that would be delicious 🙂