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–+ servings

Creamy Cornbread Casserole

A simple baked corn side dish with a soft, creamy center and a lightly browned top. Everything comes together in one bowl before going into the oven, making it an easy option for family meals, potlucks, or holiday dinners.
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Course: Dessert
Cuisine: American
Keyword: Cornbread Casserole, Creamy Cornbread Casserole
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

  • 1 can (15 ounce) whole kernel corn, drained
  • 1 can (14.75 ounce) creamed corn
  • 1 package (8.5 ounce) dry cornbread mix
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 2 large eggs, beaten

Instructions

  • Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
  • Stir whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined.
  • Spoon mixture into the prepared dish.
  • Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
  • Serve and enjoy!

Notes

Recipe Notes

  • Drain the corn well: Be sure to drain the whole kernel corn before mixing. The creamed corn stays undrained and goes straight into the casserole.
  • Don’t overbake: The casserole is ready when the top is golden brown and a toothpick inserted into the center comes out clean. About 45 minutes should do it.
  • Add some cheese: For a cheesy version, mix in 1 cup shredded Cheddar cheese before baking.
  • Give it a little heat: Stir in some chopped jalapeños for a spicy kick. You can also combine them with the Cheddar.
  • For a larger crowd: Double all of the ingredients and bake in a 9x13-inch baking dish. The cooking time will be about the same.
  • Make ahead: Bake the casserole up to 2 days in advance, cool, cover tightly, and refrigerate. Reheat covered with foil at 300°F (150°C) for 10 to 20 minutes, or until warmed through.
  • Freezing: Wrap the cooled casserole well and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 391kcal | Carbohydrates: 43g | Protein: 7g | Fat: 23g
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