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!
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.
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!
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!