Name: Creamy Corn Casserole Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 2/3 cup (100g) all purpose/plain flour; 1/2 cup (80g) yellow cornmeal (sometimes labeled as polenta); 1/4 cup (55g) white sugar; 1 tbsp baking powder; 1/4 tsp salt; Pinch of cayenne pepper; 420 g / 14 oz creamed corn (see sub instructions); 420 g / 14 oz canned corn kernels (do not drain); 2 eggs, beaten; 1 stick / 115 g unsalted butter, melted; 1 cup (230g) sour cream; 2 tbsp vegetable oil

If you’re looking for a dish that’s both comforting and delightfully rich, you’ve got to try this Creamy Corn Casserole Recipe. Trust me, it’s one of those recipes that’s somehow both simple and incredibly satisfying — perfect for potlucks, holiday dinners, or even weeknight meals when you want a little extra cozy on your plate. The way the sweet corn blends with that luscious, creamy texture always makes me eager for seconds. Keep reading and I’ll share all my best tips so you’ll nail it every single time!

❤️

Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples and canned corn for a quick prep with big flavor.
Perfectly Creamy Texture: The combination of creamed corn and sour cream creates a melt-in-your-mouth softness you’ll crave.
Versatile Side Dish: Pairs well with so many mains, from Cajun turkey to grilled chicken or even weeknight roasts.
Great Make-Ahead Friendly: Holds up well in the fridge and freezer with easy reheating options.

The image shows a white rectangular baking dish filled with a golden brown corn casserole. The casserole has a slightly crispy top layer sprinkled with small green chives bits. The inside is bright yellow with visible corn kernels scattered throughout, showing a soft and moist texture. A silver spoon lifts a scoop from the dish, revealing the cheesy, creamy layers underneath the browned crust. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Creamy Corn Casserole Recipe is really in how the ingredients marry together. You’ll need a good balance of dry components like flour and cornmeal, paired with the creamy, sweet wet ingredients that bring everything to life. When I shop for this, I like to get the yellow cornmeal fresh — in Australia, sometimes it’s labeled as “polenta,” but don’t be confused; it’s the same ground dried maize that adds wonderful texture and flavor.

Flour: I love using all-purpose for the right structure, but if you want to experiment, a gluten-free blend might work too.
Yellow cornmeal: Adds that classic cornbread feel—it’s gritty, a little nutty, and balances the softness from the creamed corn.
White sugar: Just enough sweetness to highlight the corn’s natural flavor without overpowering.
Baking powder: Helps the casserole get a light lift so it’s not too dense or heavy.
Salt & Cayenne pepper: Don’t skip these! The salt brings out flavors, and the cayenne adds just a hint of warmth to keep things interesting.
Creamed corn: This is key for creaminess—if you can’t find canned creamed corn, I’ll share my homemade substitute trick later.
Canned corn kernels: Use them with the liquid for extra moisture and sweetness.
Eggs: The binder here, beaten well to keep it tender.
Unsalted butter: Melted butter adds richness and a lovely golden color.
Sour cream: The secret ingredient that amps up tang and creaminess, making this casserole irresistible.
Vegetable oil: Helps keep the casserole moist without weighing it down.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Creamy Corn Casserole Recipe as-is, but once I started experimenting, I realized how easily you can customize it to suit your mood or dietary needs. Don’t be shy about swapping ingredients or adding your favorite flavors — this dish welcomes them all!

Cheesy Corn Casserole: For a melty twist, sprinkle shredded cheddar or pepper jack cheese on top before baking—your family will go nuts for the extra gooey goodness.
Spicy Kick: If you like heat, mix in diced jalapeños or a dash more cayenne. I did this once for game day and it disappeared fast!
Dairy-Free Option: Swap sour cream for a coconut or cashew-based alternative and use oil instead of butter — it still holds together beautifully.
Fresh Corn: When corn is in season, I dice fresh kernels right off the cob and substitute for canned; it brightens the flavor wonderfully.

How to Make Creamy Corn Casserole Recipe

Step 1: Preheat and Prep Your Ingredients

Start by preheating your oven to 325°F (165°C). Getting the oven temperature right matters — too hot and the top browns too quickly before the casserole sets, too low and it might stay too soggy. While it warms up, whisk together your dry ingredients: the flour, cornmeal, sugar, baking powder, salt, and that pinch of cayenne pepper. Mixing these first ensures your baking powder distributes evenly, giving your casserole the perfect rise and crumb.

Step 2: Combine the Wet Ingredients

Next, grab a separate bowl for the wet stuff: creamed corn, canned corn kernels (don’t drain these – the liquid is key!), beaten eggs, melted butter, sour cream, and vegetable oil. When I first tried this technique, I almost drained the corn liquid and the casserole turned out drier than usual — lesson learned the hard way. Let everything mingle before you add it to the dry mix.

Step 3: Mix and Pour

Pour the wet ingredients into the dry bowl and stir gently until just combined. The batter will be thick but moist, almost like a soft dough. Avoid overmixing here — it’s tempting to stir longer, but you want to keep some air in your mixture so the casserole stays tender. Pour it evenly into a buttered 2 to 2.5-quart casserole dish and smooth the top with a spatula.

Step 4: Bake to Golden Perfection

Bake for about 55-60 minutes in a standard oven, or 50 minutes in a fan-forced/convection oven. Keep an eye on it near the end — the casserole should be set but still have a slight jiggle in the center when you gently shake the dish. That jiggle means it’s perfectly creamy inside and will firm up nicely as it cools. Look for a deep golden-brown top that makes it as pretty as it is delicious.

Step 5: Let It Rest Then Serve

Once out of the oven, give it at least 10-15 minutes before serving. Patience pays off here because it helps the casserole set completely and slice beautifully. I love this Creamy Corn Casserole Recipe warm, but I’ve also served it at room temperature and it’s just as tasty — perfect for buffet-style gatherings.

👨‍🍳

Pro Tips for Making Creamy Corn Casserole Recipe

Don’t Drain the Corn Liquid: The juices in canned corn add moisture and sweetness—making a big difference in texture.
Use Sour Cream for Creaminess: It adds tang and richness without overpowering; plain yogurt is a decent substitute but might change flavor slightly.
Check for Jiggle: When baking finishes, a slight wobble in the center means it’s set but still moist—overbaking can dry it out.
Butter Your Dish Well: Prevents sticking and gives the crust a beautiful golden edge; don’t skip this step!

How to Serve Creamy Corn Casserole Recipe

The image shows a close-up of a golden brown cornbread patty with a crispy top layer that has a rough texture and is dotted with small green chive pieces and yellow corn kernels. Below the top, the cornbread is soft and crumbly with a light yellow color. The cornbread is on a white plate with faint embossed floral patterns. A silver fork rests next to the cornbread with some of it broken into pieces near the fork. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little fresh chopped parsley or chives on top for a pop of color and mild herbaceous flavor. Sometimes I even add a light dusting of smoked paprika — it gives a subtle warmth that pairs beautifully with the corn’s sweetness. If you like a bit of crunch, toasted breadcrumbs on top give an extra layer of texture.

Side Dishes

This creamy corn casserole is a fantastic partner to pretty much any Southern-inspired main I throw on the table. Think Cajun baked turkey breast, spicy grilled chicken, pulled pork, or even a hearty pot roast. It’s such a crowd-pleaser and balances out rich, savory dishes perfectly.

Creative Ways to Present

For special occasions, I’ve used mini ramekins to make individual servings — they bake up with a charming golden top and look so elegant on the dinner table. Another fun idea is to layer this casserole with cooked greens or beans in a clear glass dish for a colorful, textured presentation that excites guests before the first bite.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover corn casserole tightly with foil or plastic wrap and store it in the fridge. It tends to keep wonderfully for 3 to 4 days without losing moisture or flavor. When you reheat, you can expect the texture to be just as creamy as the day it was baked.

Freezing

Good news! This Creamy Corn Casserole Recipe freezes beautifully. I portion it into airtight containers or freeze the whole casserole wrapped well in foil plus a layer of cling film. When you’re ready to enjoy, thaw overnight in the fridge before reheating. This has saved me many times for last-minute dinners or busy weeknights.

Reheating

I prefer reheating in the oven at 350°F (180°C) covered for about 15 minutes, then uncovered for 10 minutes to crisp the top back up. But if you’re short on time, the microwave works fine too — just cover with a damp paper towel to retain moisture and zap in short bursts until hot.

FAQs

Can I use fresh corn instead of canned in this Creamy Corn Casserole Recipe?

Absolutely! When fresh corn is in season, I love cutting kernels straight off the cob and using them in place of canned corn. It brightens up the casserole and gives a more vibrant, fresh flavor. Just remember that fresh corn contains less liquid, so you might want to add a splash of milk or cream to keep the moisture balance right.
What’s the best way to make creamed corn if I can’t find it canned?

If you can’t find canned creamed corn, here’s a simple trick: blend one can of corn kernels with about a third of its liquid and a tablespoon of flour until smooth but not pureed—keep some kernels chunky. This mimics the texture and creaminess of creamed corn really well and works perfectly in this casserole.
Can I make this dish gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free baking flour blend, and just make sure your baking powder is gluten-free too. The texture might be slightly different but still delicious. Some readers even swap in a cornstarch and rice flour combo with good results.
How do I tell when the casserole is perfectly baked?

Look for a deep golden brown top and a set but gently jiggly center when you nudge the dish. If you insert a toothpick in the center, it might come out a bit moist due to the creamy texture, but it shouldn’t be runny. The casserole will firm up as it cools.

Final Thoughts

This Creamy Corn Casserole Recipe has become a staple in my kitchen because it’s reliably delicious, easy to make, and hits that perfect comfort-food spot every time. Whether you’re cooking for family, entertaining friends, or just treating yourself, this dish delivers warmth and satisfaction with every bite. I truly hope you give it a go and love it as much as my family does—it’s the kind of recipe that feels like a warm hug on a plate!