Name: Sweet Creamed Corn Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Southern
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

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Introduction

Sweet Creamed Corn Casserole is a comforting, classic side dish that’s perfect for family dinners or holiday feasts. With its creamy texture and subtle sweetness, it pairs wonderfully with roasted meats and vegetables. This easy recipe combines simple ingredients for a crowd-pleasing casserole.

The image shows a close-up of a single serving of moist corn pudding on a white plate, resting on a white marbled surface. The pudding has a golden brown top layer that looks slightly crispy and textured, with soft, yellow corn kernels embedded throughout the creamy, pale yellow interior that appears rich and smooth. A few loose corn kernels sit on the plate in the foreground, enhancing the fresh corn feel of the dish. The background is softly blurred, keeping focus on the pudding's warm, inviting colors and texture. Photo taken with an iphone --ar 4:5 --v 7

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

1 (8-oz) box Jiffy corn muffin mix

Instructions

Step 1: Preheat your oven to 350 degrees F.
Step 2: In an 8×8 or 9×9 inch glass pan, add the butter and microwave until melted. If using a metal pan, melt the butter in a separate bowl and then transfer it to the pan. Use a spatula or pastry brush to spread the melted butter up the sides of the pan to prevent sticking during baking.

Step 3: Drain the can of whole kernel corn by pressing the lid down while holding it upside down over the sink. Add the drained corn to the butter in the pan.
Step 4: Open the can of creamed corn and add it, undrained, to the pan.
Step 5: Stir in the sour cream, granulated sugar, and kosher salt. If using table salt, reduce to 1/4 teaspoon.

Step 6: Add the Jiffy corn muffin mix to the pan.
Step 7: Use a spatula to combine all ingredients thoroughly, scraping down the edges as needed.
Step 8: Bake at 350°F for 35-40 minutes. The edges should turn golden brown and pull away from the sides. The center should be set and not jiggle much when shaken. A toothpick inserted in the center should come out clean.

Step 9: Let the casserole cool on a wire rack for a few minutes before serving warm.

Tips & Variations

For a sweeter casserole, increase the sugar to 1/2 or 3/4 cup.
Add 2 eggs for a fluffier, cake-like texture that is taller and more custardy.

Incorporate 1½ cups shredded cheddar cheese and omit sugar for a savory twist. Top with an additional 1/2 cup cheese and optionally add chopped jalapeños or cooked bacon.
Try making the casserole in a slow cooker: use a 4-quart slow cooker for the original recipe or double it for a 6-quart. Spray the sides and cook on high for 2 hours or low for 3-4 hours.
For a creamy top swirl variation, reserve half the sour cream, add 2 eggs to the mixture, then dollop and swirl the remaining sour cream on top before baking. This version will take a few minutes longer to bake.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions. This casserole does not freeze well as the texture may change.

How to Serve

The image shows a close-up of a thick slice of cornbread on a white plate, featuring a golden-brown top crust that looks slightly crispy, with a soft, moist inside full of bright yellow corn kernels spread evenly throughout. The cornbread texture inside appears crumbly yet smooth, with visible shiny butter or moisture enhancing the look. A few corn kernels are scattered on the plate in front, and the background is a soft blur of yellow tones, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, you can substitute fresh corn kernels. Use about 2 cups of fresh corn, cooked or blanched, and add a little extra moisture (such as a splash of milk or cream) to keep the casserole creamy.

Is it necessary to use Jiffy corn muffin mix?

Jiffy mix gives this casserole its classic texture, but you can substitute with other corn muffin mixes or make a homemade mix with cornmeal, flour, baking powder, and sugar. Adjust liquids as needed for consistency.