Sweet Creamed Corn Casserole Recipe
If you’ve ever found yourself craving that perfect balance of sweet and creamy comfort food, this Sweet Creamed Corn Casserole Recipe is going to be your new best friend. It’s one of those dishes that feels like a warm hug, with just the right amount of sweetness and that luscious, custardy texture. I love bringing this to family dinners or holiday gatherings because it’s a crowd-pleaser that’s deceptively simple to pull together.
What makes this Sweet Creamed Corn Casserole Recipe stand out is how it combines canned whole kernel corn and creamed corn to create layers of flavor and creaminess without any fuss. Plus, the Jiffy corn muffin mix adds a subtle cornbread touch that wraps everything up in a cozy, golden crust. Whether you’re a seasoned home cook or just starting out, this casserole offers that magical combination of ease and deliciousness you’ll want on your regular rotation.
Why This Recipe Works
- Creamy & Sweet Harmony: Combining creamed corn and sweet whole kernel corn gives the casserole a rich texture while boosting natural sweetness.
- Simple Ingredients, Big Flavor: Pantry staples like Jiffy cornbread mix and sour cream elevate this from simple to spectacular with minimal effort.
- Bake to Golden Perfection: Baking in a buttered glass pan ensures the top browns beautifully without sticking, while the inside stays moist and tender.
- Versatile & Adaptable: You can tweak sweetness, add cheese, or even bake it in a slow cooker depending on your taste and schedule.
Ingredients & Why They Work
Every ingredient in this Sweet Creamed Corn Casserole Recipe plays an essential role, coming together like a dream team. Whether it’s the buttery richness or that burst of corn sweetness, each element complements the others perfectly. When shopping, pick quality canned corn and fresh sour cream to really make the best casserole.
- Butter: Helps prevent sticking and adds rich, creamy flavor; melting it in the pan is a neat little trick I swear by to coat it evenly.
- Whole kernel corn (canned): Adds texture and bursts of sweet corn flavor; draining it well is key to avoid soggy casserole.
- Creamed corn (canned): Provides moisture and sweetness that blends everything into a luscious custard-like base.
- Sour cream: Brings creaminess and subtle tang to balance the sweetness perfectly.
- Granulated sugar: Sweetens gently – this recipe uses just enough to enhance the corn without overpowering it.
- Kosher salt: Enhances all the flavors and balances sweetness – I adjust if using table salt since it’s finer.
- Jiffy corn muffin mix: Makes the texture tender and adds that classic cornbread flavor we all love in a corn casserole.
Tweak to Your Taste
I’m all about making recipes feel personal, so I love playing around with this Sweet Creamed Corn Casserole Recipe depending on the occasion or mood. Sometimes, I crank up the sweetness for a more decadent side, or add cheese for a savory twist that turns it into a total crowd-pleaser.
- More sweetness: Add up to 3/4 cup sugar if you want a dessert-like corn casserole; I used this on Thanksgiving and my kids went bonkers for it.
- Eggs for fluffiness: Adding two eggs creates a more cake-like texture – it’s taller and less custardy, a classic variation I turned to when I wanted something more substantial.
- Cheesy version: Skip the sugar and stir in cheddar cheese instead; topping with extra cheese and jalapeños pumps up both flavor and excitement for parties.
- Slow cooker method: Perfect when your oven’s busy; cooking on low for 3-4 hours is a game changer for stress-free holiday prep.
Step-by-Step: How I Make Sweet Creamed Corn Casserole Recipe
Step 1: Butter Up Your Pan
Start by preheating your oven to 350°F. Then, grab your 8×8 or 9×9-inch glass baking dish and add the butter directly into it. Pop it in the microwave just long enough to melt, then use a spatula or pastry brush to spread that buttery goodness all the way up the sides. This little step makes clean-up easier and keeps the casserole from sticking—trust me, it’s a game-changer.
Step 2: Add the Corn
Drain your whole kernel corn by pressing down on the lid while holding the can upside down – it’s quick and keeps your hands clean. Pour the drained corn into the buttered pan. Then, dump the entire can of creamed corn right in (no draining needed here). These two corns together give that perfect creaminess with sweet bursts of kernels in every bite.
Step 3: Mix in the Rest
Now, add the sour cream, granulated sugar, and kosher salt over the corn. Finally, open up the Jiffy corn muffin mix box and pour it in. Grab your spatula and stir everything together until it’s a smooth, consistent batter. Scrape the edges so no pockets of dry mix are hiding out—this ensures even cooking and texture.
Step 4: Bake and Check for Doneness
Pop your casserole into the preheated oven for about 35-40 minutes. You’re looking for golden-brown edges that pull away from the pan and a set center. Give the pan a little shake—if the center jiggles less than the edges, you’re almost there. If you want extra certainty, poke a toothpick in the middle; it should come out clean without wet batter. Let it cool a couple minutes on a rack before digging in.
Pro Tips for Making Sweet Creamed Corn Casserole Recipe
- Butter the Edges Well: Don’t skip brushing the butter up the sides—casserole clings to uncoated areas!
- Don’t Overmix: Stir gently till combined, overmixing can make the texture tough instead of creamy.
- Check Early with Metal Pans: If using metal instead of glass, start checking around 30 minutes as it bakes faster.
- Rest Before Serving: Letting it cool just a few minutes helps it set so slices hold together beautifully.
How to Serve Sweet Creamed Corn Casserole Recipe
Garnishes
I usually keep it simple with a sprinkle of fresh chopped parsley or chives for a pop of green and fresh flavor. Sometimes I add a handful of crispy bacon bits or a little shredded cheddar on top right before serving, especially when I’m feeding a crowd who loves a bit of extra richness.
Side Dishes
This casserole pairs beautifully with roasted meats like turkey or ham, making it a Thanksgiving staple for me. I also love serving it alongside grilled chicken and a crisp green salad for a weeknight dinner that feels special but comes together quickly.
Creative Ways to Present
For holiday dinners, I’ve served this casserole in individual ramekins for a fancy, plated look. Another fun idea is to layer it in a clear glass trifle dish so guests can see all those creamy corn layers—always sparks conversation and gets rave reviews!
Make Ahead and Storage
Storing Leftovers
I store leftover corn casserole in an airtight container in the fridge, and it keeps well for 3-4 days. I’ve found the flavors even deepen after a day, making it great for next-day lunches or quick dinners.
Freezing
If you want to freeze leftovers, I recommend portioning the casserole into freezer-safe containers and freezing for up to 2 months. When thawed overnight in the fridge, it reheats beautifully without losing its creamy texture.
Reheating
To reheat, I cover the casserole with foil and bake at 350°F for about 20 minutes until warmed through. You can also microwave single servings, but I like the oven method best to keep that golden top intact.
FAQs
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Can I make this Sweet Creamed Corn Casserole Recipe dairy-free?
Absolutely! You can swap the butter for a dairy-free alternative like coconut oil or margarine and use a dairy-free sour cream substitute. Just be mindful that the texture might be slightly different but still delicious!
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Is fresh corn a good substitute for canned corn in this recipe?
Fresh corn can be used if it’s in season and sweet, but I find that canned whole kernel and creamed corn provide the right moisture balance and convenience. If using fresh, you might want to add a little extra sour cream or cream to keep it creamy.
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How do I know when my Sweet Creamed Corn Casserole is fully baked?
Look for golden edges pulling away from the pan and a set center that doesn’t jiggle much when you gently shake it. Inserting a toothpick in the center should come out clean or with only moist crumbs, not wet batter.
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Can I double this recipe for larger gatherings?
Yes! Double the ingredients and bake in a 9×13 inch pan. The baking time will be closer to 45 minutes, so keep an eye on it and test for doneness as usual.
Final Thoughts
This Sweet Creamed Corn Casserole Recipe holds a special place in my kitchen rotation because it’s comfort food at its finest without any complicated steps. Whether you’re making it for a holiday, family dinner, or just because you deserve a little indulgence, it never disappoints. I hope you’ll give it a try soon and maybe even put your own twist on it. Once you do, I bet it’ll become a favorite in your home too!
Print
Sweet Creamed Corn Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic sweet creamed corn casserole featuring whole kernel corn, creamed corn, sour cream, sugar, and Jiffy corn muffin mix, baked to golden perfection. This comforting side dish is creamy, slightly sweet, and perfect for holidays or family dinners.
Ingredients
Main Ingredients
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, not drained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the casserole.
- Melt Butter: Place 1/2 cup butter in an 8×8 or 9×9 inch glass pan and melt it in the microwave. Use a spatula or pastry brush to spread the melted butter up the sides of the pan to prevent sticking while baking. If using a metal pan, melt the butter in a separate bowl and then transfer it to the pan.
- Add Corn Kernels: Drain the whole kernel corn by pressing the lid down while holding the can upside down over the sink. Add the drained corn to the butter in the pan.
- Add Creamed Corn: Pour the entire can of creamed corn, including liquid, into the pan with the corn kernels and butter.
- Add Sour Cream and Seasonings: Add 1 cup sour cream, 3 tablespoons granulated sugar, and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) to the pan.
- Incorporate Corn Muffin Mix: Add the entire 8-ounce box of Jiffy corn muffin mix to the mixture in the pan. Use a spatula to stir everything together thoroughly until well combined, scraping down the edges.
- Bake: Bake the casserole at 350 degrees F for 40 minutes. The edges should be golden brown and pulling away from the sides. The center should be set and not jiggle more than the edges. A toothpick inserted in the center should come out clean without wet batter.
- Cool and Serve: Let the casserole cool on a wire rack for a couple of minutes before serving warm for the best texture and flavor.
Notes
- Corn casserole baked in a metal pan will cook a couple of minutes faster than in a glass pan, so check it early if using metal.
- You can double the recipe and bake it in a 9×13 inch pan, which serves 16-20 people and will take closer to 45 minutes to bake.
- For a sweeter casserole, increase sugar to 1/2 cup or 3/4 cup.
- For a cake-like texture, add 2 eggs to the mixture before baking to make it fluffier and taller.
- Adding cheese is delicious—omit sugar and stir in 1 1/2 cups shredded cheddar cheese and sprinkle 1/2 cup on top. Optional additions include chopped jalapeños or cooked bacon.
- The recipe can be adapted for slow cookers: cook on high for 2 hours or low for 3-4 hours in a 4-quart slow cooker, or double for a 6-quart slow cooker.
- For the version with eggs and reserved sour cream, add 2 eggs and reserve half of the sour cream to dollop on top before baking, swirling it in; this may require a few extra minutes in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
